Christmas Cranberry Pound Cake Recipe

Christmas Cranberry Pound Cake Recipe

Christmas Cranberry Pound Cake Recipe

Looking for the perfect, delicious and easy Christmas dessert recipe? Then you must try this decadent pound cake with cranberries, white chocolate, and cream cheese frosting! Your family would want to have this cake for Christmas, for sure! You should also check out my Lasagna and Cranberry Christmas Cakes!

Cranberry Pound Christmas Cake

Christmas Cranberry Pound Cake is the perfect dessert for Christmas. Very moist, flavorful, and easy to make. On top of that, this cake topped with creamy white cheese, red cranberries and drizzle with white chocolate looks so festive and pretty enough to take a central place on your Christmas table. Your guests will be impressed with delicious and beautiful Christmas cookies.

Prep Time: 30 Mins
Cook Time: 65 Mins

Christmas Cranberry Pound Cake Recipe


For Cakes

  • 300 grams of sugar
  • 187 grams of sifted cake flour (about 1 1/2 cups plus 3 tablespoons of baking flour before sifting, but you are better off measuring it on a kitchen scale because the cake can be solid or dry if you overdo it with flour)
  • 2 tablespoons of browned butter
  • 1/2 teaspoon baking powder
  • A little salt
  • 1 cup cranberries
  • 1 teaspoon of vanilla extract
  • 140 gram (5 ounce) white chocolate pieces
  • 115 grams (1/2 cup) of unsalted butter which is softened at room temperature
  • 1/2 cup thick cream
  • 1/2 cup of mascarpone cheese
  • 3 eggs


  • 1 teaspoon of vanilla extract
  • 56 grams (1/4 cup) soften unsalted butter
  • 112 grams (4 ounces) of softened cream cheese
  • 1 and 1/2 cup of powdered sugar 


  • 1/2 cup white chocolate chips
  • a handful of dried cranberries
  • 1 tablespoon of vegetable oil


  1. Preheat a convection air oven to 325 F (if you don’t have a convection air oven, raise the temperature to 350 F and you have to turn the pan halfway through the baking time)
  2. Butter and flour 8.5 x 4.5 x 3 (or 9 x 5 x 3) inches of bread and coated with baking paper.
  3. Mix cake flour, baking powder and salt and sift three times, set aside.
  4. In a small saucepan over medium medium flame 2.5 tablespoons of butter until the color is good, remove the foam and set aside to cool.
  5. Beat the eggs with vanilla extract and set aside.
  6. Mix the butter at medium speed until smooth, add sugar slowly and keep beating until soft.
  7. Add thick cream and mascarpone, and shake at medium speed.
  8. Turn on the mixer at low speed and gradually add dry ingredients alternately with eggs.
  9. Add a little flour in chunks of chocolate and stir it evenly. Stir cranberries with flour to cover them completely.
  10. Add the chunks of chocolate to the mixture and stir well, then gently stir the cranberries
  11. Pour the mixture into the prepared baking sheet, flatten the top and gently press the pan on the surface which serves to remove air bubbles.
  12. With a butter knife, draw a line in the center of the pound cake and pour the browned butter over the line.
  13. Bake until the top of the cake is golden brown and a toothpick inserted clean (about 55 to 65 minutes). If you don’t have a convection air oven, the baking time might be around 10 minutes longer. If the top starts to brown the cake tent with aluminum foil
  14. Cool the cake in a skillet for 15 minutes, then remove it from the pan and let it cool on the rack.


  1. When the cake is really cold, prepare the glaze.
  2. With a mixer, cream with soft butter and cream cheese until smooth. Slowly add powdered sugar and shake until smooth, mix in vanilla extract. Spread on the cake. Place the cake in the refrigerator until the freezing is set.


  1. When the frosting is set, melt 1/2 cup of white chocolate chip with 1 tablespoon of vegetable oil in a small saucepan over low heat until smooth (cold if too thin)
  2. Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can water the chocolate with a spoon or move it into a small, locked bag, cut corners and distribute the chocolate to the cake).

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