White Chocolate Cranberry Pound Cake

This moist and delicate White Chocolate Cranberry Pound Cake is so decadent and scrumptious. The mixture of candy, wealthy white chocolate and vibrant, tart cranberries is so flavorful- it’s the excellent dessert for fall and winter celebrations, and is so fairly when sliced!

Elements at a Look

You will discover the complete, printable recipe on the backside of this publish. Here’s a fast on the star components.

• White Chocolate– We used Ghirardelli white chocolate chips. (We have additionally used Ghirardelli white chocolate baking bars with good outcomes).
• Unsalted Butter– We used unsalted since we added our salt individually. If utilizing salted butter, you’ll be able to omit the salt.
• Heavy Cream– Provides richness and velvety delicate texture (simply as with our whipping cream pound cake).
• Cake Flour– The low protein content material of cake flour makes for an delicate, tender cake.
• Baking Powder & Salt
• Vanilla Extract– We used pure vanilla extract
• Cranberries (recent or frozen) which shall be sliced into smaller items.

Make White Chocolate Cranberry Cake

You will discover the recipe card is on the backside of this publish, here’s a fast take a look at our steps!

• Preheat oven to 325 levels F. Grease and flour tube pan or 10 or 12 cup bundt pan.
• Chop the cranberries into small items. We positioned the sliced cranberries in a strainer and rinsed them to scrub away many of the seeds. (Cranberry seeds are tiny & delicate, it’s okay to have some seeds.) Gently pat dry and put aside.

• In a microwave protected bowl, pour heavy cream over 5 oz. white chocolate (we used white chocolate Ghirardelli chips) and microwave for 30 seconds. Stir, then proceed in smaller increments till the chocolate is nearly melted. Stir till clean and utterly melted and nicely mixed. Put aside.
• In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to mix, put aside for later.
• Cream the softened butter on medium pace with an electrical mixer (use a paddle attachment if utilizing a stand mixer). Add the vanilla extract. Regularly add the sugar and beat till lightened in shade and fluffy 3 to five minutes.
• Add the room temperature eggs one by one, ready just a few seconds after every addition till yolk has blended.

• With the mixer on low pace, add the flour combination alternately with the white chocolate/cream combination to the butter, sugar, egg combination. Start and finish with the dry components. I add the dry components 3 instances and moist components twice. Combine simply till blended.
• Gently stir within the sliced cranberries.

• Scoop the batter into the ready bundt pan or tube pan and use the again of a spoon to clean.

• Bake at 325 levels for 70-80 minutes or till a toothpick or lengthy skewer comes out clear or with just some crumbs connected. Baking instances could range relying on pan, and many others. and so it’s best to peek in at across the one hour mark and modify time accordingly. 

Adorning the Cake

We topped our cake with a glaze of melted white chocolate. We positioned white chocolate chips right into a microwave protected bowl, and heated in small increments till nearly melted. Then, we stirred till clean.

The melted white chocolate can both be spooned over the cake, or utilized utilizing a disposable piping bag with the tip snipped away.

Extra White Chocolate Muffins

We’ve extra white chocolate muffins so that you can strive! Do not miss our white chocolate velvet cake, white chocolate raspberry cake, and extra!

Additionally, for those who love cranberry muffins, we now have an incredible cranberry orange cake and white chocolate cranberry layer cake as nicely!

Thanks a lot for stopping by immediately! We hope you take pleasure in this white chocolate cranberry pound cake as a lot as we now have. Be sure to take a look at our full assortment of cake recipes in addition to cake adorning tutorials!