There’s something undeniably magical about the holiday season. The twinkling lights, the scent of pine trees, the hum of festive music, and, of course, the aroma of delicious treats wafting through the kitchen. One of my all-time favorite holiday bakes is this Christmas Cranberry Pound Cake. It’s rich, moist, and packed with bright cranberries and creamy white chocolate chunks, perfectly balanced with a luscious cream cheese frosting. Every slice feels like a little celebration!

This cake has become a family tradition in my household. I first baked it for a Christmas gathering years ago, and it was love at first bite. Since then, it’s been a holiday staple. Whether you’re hosting a holiday party, cozying up with loved ones by the fire, or simply treating yourself, this cranberry pound cake is the perfect addition to your Christmas table.

Why You’ll Love This Christmas Cranberry Pound Cake ❤️

Here’s why this recipe will have you coming back for seconds (and thirds!):

Bursting with Flavor: The tartness of fresh cranberries complements the creamy richness of white chocolate chunks, creating a flavor profile that’s nothing short of heavenly.
Rich and Moist Texture: Thanks to mascarpone cheese, heavy cream, and a touch of browned butter, the cake has a luxurious, melt-in-your-mouth quality.
Holiday-Ready Presentation: Topped with silky cream cheese frosting, dried cranberries, and a drizzle of white chocolate, this cake looks as good as it tastes.
Easy to Make: With simple ingredients and clear steps, even novice bakers can master this festive dessert.
Versatile: This cake can double as a dessert or an indulgent holiday breakfast treat with a warm cup of coffee or tea.

Preparation Time and Servings 🕒

Prep Time: 20 minutes
Cook Time: 55–65 minutes (plus 10 extra minutes if not using a convection oven)
Cooling Time: 1 hour
Servings: 8–10 slices

Nutrition (per serving): Approximately 400 calories, 20g fat, 50g carbs, 4g protein

Ingredients 🛒

For the Cake:

187 grams cake flour (about 1 ½ cups plus 3 tablespoons, sifted for accuracy)
½ teaspoon baking powder
Pinch of salt
1 cup fresh or thawed cranberries
140 grams white chocolate chunks (5 oz.)
115 grams unsalted butter (½ cup), softened
300 grams sugar (1 ½ cups)
½ cup heavy cream
½ cup mascarpone cheese
3 large eggs
1 teaspoon vanilla extract
2 tablespoons browned butter

The Frosting:

56 grams unsalted butter (¼ cup), softened
112 grams cream cheese (4 oz.), softened
1 ½ cups powdered sugar (add more if needed for thickness)
1 teaspoon vanilla extract

For the Garnish:

Handful of dried cranberries
1 tablespoon vegetable oil
½ cup white chocolate chips

Step-by-Step Instructions 👩‍🍳

1. Prep the Pan and Oven

Preheat your oven to 325°F (convection) or 350°F (standard).
Grease and flour a loaf pan (8.5 x 4.5 x 3 inches or 9 x 5 x 3 inches), then line it with parchment paper for easy removal.

2. Sift the Dry Ingredients

Combine the cake flour, baking powder, and salt in a bowl.
Sift the mixture three times to ensure a light, airy texture.

3. Brown the Butter

In a small saucepan, heat 2 tablespoons of butter over medium heat.
Stir constantly until the butter turns a deep amber color and smells nutty. Remove from heat, skim off any foam, and set aside to cool.

4. Prepare the Wet Ingredients

In a small bowl, whisk the eggs with the vanilla extract. Set aside.
In a large mixing bowl, beat the softened butter with the sugar on medium speed until light and creamy (about 2–3 minutes).
Add the heavy cream and mascarpone cheese to the butter mixture and mix until smooth and fluffy.

5. Combine Wet and Dry Ingredients

Reduce the mixer speed to low. Gradually add the sifted dry ingredients, alternating with the egg mixture. Start and end with the dry ingredients to ensure the batter remains smooth and evenly mixed.

6. Toss and Fold

Toss the white chocolate chunks with a tablespoon of flour to prevent them from sinking. Do the same with the cranberries.
Gently fold the chocolate chunks into the batter, then carefully fold in the cranberries.

7. Pour and Bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Using a butter knife, draw a line down the center of the batter, then pour the cooled browned butter into the line for added flavor and moisture.
Bake for 55–65 minutes (or up to 75 minutes for non-convection ovens), checking with a toothpick for doneness.
If the top begins to brown too quickly, tent the cake with aluminum foil.

8. Cool the Cake

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Frosting and Garnish 🌟

1. Make the Frosting

Beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar and continue mixing until you achieve a spreadable consistency.
Mix in the vanilla extract.

2. Frost the Cake

Spread the frosting evenly over the cooled cake. For a polished look, chill the cake in the refrigerator for about 30 minutes to set the frosting.

3. Add the Garnish

Melt the white chocolate chips with the vegetable oil in a small saucepan over low heat. Stir until smooth, and let it cool slightly if too runny.
Sprinkle the frosted cake with dried cranberries, then drizzle the melted chocolate over the top. Use a spoon or a zip-lock bag with a small cut in the corner for precision.

Serving Suggestions 🍴

This festive cake is versatile and pairs well with a variety of holiday treats. Try these serving ideas:

Slice and serve with a cup of spiced chai tea or hot cocoa for a cozy dessert.
Add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.
Pair with a light fruit salad for a refreshing contrast.

Storage and Freezing Tips ❄️

Storing:

Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture.

Freezing:

Slice the unfrosted cake and wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer-safe container for up to 3 months.
To thaw, leave at room temperature for a few hours, then frost and garnish before serving.

Additional Baking Tips 🎁

Measure Flour Precisely: Using a kitchen scale ensures the perfect texture. Too much flour can make the cake dense.
Don’t Overmix: Overmixing the batter can result in a tough cake. Mix just until everything is combined.
Room Temperature Ingredients: Make sure the butter, eggs, and mascarpone are at room temperature for a smooth, creamy batter.
Prevent Sinking: Tossing chocolate chunks and cranberries in flour helps distribute them evenly throughout the cake.
Test for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.

Recipe Variations 🎄

Gluten-Free Option: Substitute cake flour with a gluten-free flour blend.
Citrus Twist: Add a teaspoon of orange zest to the batter for a bright, zesty flavor.
Nutty Addition: Fold in chopped pecans or walnuts for extra crunch.
Dairy-Free: Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative for the frosting.

Final Thoughts 💌

This Christmas Cranberry Pound Cake is the ultimate holiday bake. From its moist, buttery texture to its festive cranberry-white chocolate combo, every bite is a celebration of the season. Whether you’re sharing it with family, gifting it to friends, or treating yourself, this cake is guaranteed to spread joy.

I can’t wait to see your version of this cake! Snap a photo and tag me on Instagram or leave a comment below sharing how it turned out. Happy baking and Merry Christmas! 🎅✨

Christmas Cranberry Pound Cake

Author: Taylor Harisson
Total Time: 1 hour 20 minutes
Yield: 8–10 slices 1x
Diet: Vegetarian

Print Recipe

Description

A festive, moist, and buttery pound cake filled with tart cranberries, creamy white chocolate chunks, and topped with rich cream cheese frosting. Perfect for holiday celebrations!

Ingredients

Scale

187g cake flour (sifted)
½ tsp baking powder
Pinch of salt
1 cup fresh/thawed cranberries
140g white chocolate chunks
115g unsalted butter, softened
300g sugar
½ cup heavy cream
½ cup mascarpone cheese
3 eggs
1 tsp vanilla extract
2 tbsp browned butter
Frosting:
- 56g unsalted butter
- 112g cream cheese
- 1½ cups powdered sugar
- 1 tsp vanilla extract
Garnish:
- Handful of dried cranberries
- ½ cup white chocolate chips
- 1 tbsp vegetable oil

Instructions

Preheat oven to 325°F (convection) or 350°F (standard).
Grease and line a loaf pan with parchment paper.
Sift cake flour, baking powder, and salt three times; set aside.
Brown 2 tbsp butter over medium heat; cool.
Whisk eggs with vanilla; set aside.
Cream butter and sugar until fluffy, then mix in heavy cream and mascarpone.
Gradually add dry ingredients and eggs, alternating.
Toss cranberries and chocolate chunks in flour; fold into the batter.
Pour batter into pan, smooth the top, and pour browned butter into a center line.
Bake for 55–65 minutes (longer for standard ovens). Cool for 15 minutes, then transfer to a rack.
Make frosting: Beat butter, cream cheese, powdered sugar, and vanilla until smooth.
Frost cooled cake, chill to set, and garnish with dried cranberries and white chocolate drizzle.

Notes

Measure flour with a kitchen scale to avoid dryness.
Tent with foil if the top browns too quickly.
Store in the fridge for up to 3 days or freeze slices for 3 months

Prep Time: 20 minutes
Cook Time: 55–65 minutes
Category: Dessert
Method: Baking
Cuisine: American