Cranberry White Chocolate Pound Cake
Indulge in the perfect balance of tart and sweet with this Cranberry White Chocolate Pound Cake! Featuring bursts of juicy cranberries and pockets of creamy white chocolate, this rich and buttery loaf is guaranteed to be a showstopper. The golden-brown exterior encases a tender crumb, crafted with simple pantry staples like all-purpose flour, vanilla extract, and whole milk. Perfect for the holidays or any special occasion, this pound cake is easy to make with just 20 minutes of prep time and bakes to perfection in a 9x5-inch loaf pan. A light dusting of powdered sugar adds an elegant finishing touch, making it as beautiful as it is delicious. Serve it as a festive dessert or a decadent afternoon treat—either way, this Cranberry White Chocolate Pound Cake is sure to make every slice unforgettable!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cups whole milk
- 1.5 cups fresh or frozen cranberries
- 1 cup white chocolate chips
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
Preheat your oven to 325°F (163°C) and grease a standard 9x5-inch loaf pan. For extra insurance against sticking, line the pan with parchment paper, leaving overhangs to help lift the cake out later.
In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
On low speed, alternate adding the dry ingredients and the milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the cranberries and white chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it into an even layer. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
Once fully cooled, dust the top with powdered sugar, if desired. Slice and serve!
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 56.0 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
