I always believe that every holiday season needs one cake everyone remembers. For me, this is it. This Christmas Cranberry Pound Cake feels warm, festive, and homemade in the best way.
The tart cranberries, sweet white chocolate, and creamy mascarpone come together to create a cake that’s moist, rich, and not too heavy. Add a simple cream cheese frosting and a white chocolate drizzle, and suddenly this loaf looks like it came straight from a cozy Christmas bakery.
It’s the kind of cake you bake once… and then get asked to make every year.
Recipe Overview
- Prep Time: 20 minutes
- Bake Time: 55–65 minutes
- Total Time: About 1 hour 25 minutes
- Difficulty: Easy
- Servings: 10–12 slices
Ingredients for This Christmas Cranberry Pound Cake
For the Cake
- 187g cake flour, sifted
- ½ teaspoon baking powder
- Pinch of salt
- 1 cup cranberries (fresh or thawed)
- 140g white chocolate chunks
- 115g unsalted butter, softened
- 300g sugar (1½ cups)
- ½ cup heavy cream
- ½ cup mascarpone cheese
- 3 eggs, lightly whisked
- 1 teaspoon vanilla extract
- 2 tablespoons browned butter
Notes:
If you don’t have mascarpone, full-fat cream cheese works well. Fresh or frozen cranberries are both fine , no need to thaw completely.
For the Frosting
- 56g unsalted butter, softened
- 112g cream cheese, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- Dried cranberries (a small handful)
- 1 tablespoon vegetable oil
- ½ cup white chocolate chips
How to Make Christmas Cranberry Pound Cake
- Preheat the Oven
Heat oven to 325°F (or 350°F if not using convection). Grease an 8.5 x 4.5-inch loaf pan and line with parchment paper. - Prepare Dry Ingredients
Sift the flour, baking powder, and salt three times. This helps keep the cake light and soft. - Brown the Butter
Melt 2 tablespoons of butter over medium heat until golden and fragrant. Set aside to cool. - Make the Batter
Beat the softened butter until creamy. Add the sugar and mix well. Stir in heavy cream and mascarpone until smooth. - Combine Everything
Add the dry ingredients gradually, alternating with the whisked eggs and vanilla. Mix gently—overmixing can make the cake dense. - Fold in Cranberries & Chocolate
Toss cranberries and white chocolate with a little flour, then gently fold them into the batter. - Bake
Pour the batter into the pan, tap gently to remove air bubbles, draw a line on top with a butter knife, and fill it with browned butter.
Bake for 55–65 minutes, until a toothpick comes out clean. - Cool
Let the cake cool in the pan for 15 minutes, then move it to a wire rack to cool completely. - Frosting & Decorating : Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla. Spread over the cooled cake.
Melt white chocolate chips with vegetable oil, drizzle over the cake, and finish with dried cranberries for a festive look.
Tips & Variations
- Let the cake rest overnight for even better flavor.
- Add orange zest for a bright holiday touch.
- Skip the frosting and dust with powdered sugar for a simpler version.
- Perfect for gifting or holiday brunch.
Nutrition (Approx. per Slice)
- Calories: 420
- Carbs: 52g
- Fat: 22g
- Protein: 6g
Storage & Reheating
- Store covered in the fridge for up to 5 days.
- Freeze the unfrosted cake for up to 2 months.
- Bring to room temperature before serving for best texture.
This Christmas Cranberry Pound Cake is cozy, festive, and full of holiday joy—perfect for sharing, gifting, or enjoying with a warm cup of coffee.
Hi there, I’m Chef Lisa, a culinary enthusiast with a passion for creating delicious dishes that bring people together. With years of experience in the kitchen, I’ve honed my skills and developed a unique style that blends classic techniques with modern flavors. Whether I’m experimenting with new ingredients or putting a twist on a traditional recipe, my goal is always to create something that is both delicious and memorable. I’m excited to share my love of cooking with you and can’t wait to see what we’ll create together!