This moist and gentle White Chocolate Cranberry Pound Cake is so decadent and scrumptious. The mixture of candy, wealthy white chocolate and vivid, tart cranberries is so flavorful- it’s the good dessert for fall and winter celebrations, and is so fairly when sliced!
Elements at a Look
You could find the total, printable recipe on the backside of this submit. Here’s a fast on the star substances.
- 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 gentle texture (simply as with our whipping cream pound cake).
- Cake Flour– The low protein content material of cake flour makes for an gentle, tender cake.
- Baking Powder & Salt
- Vanilla Extract– We used pure vanilla extract
- Cranberries (recent or frozen) which will probably be sliced into smaller items.
Find out how to Make White Chocolate Cranberry Cake
You could find the recipe card is on the backside of this submit, here’s a fast take a look at our steps!
- Preheat oven to 325 levels F. Apply grease and flour to a tube pan or a bundt pan with a capacity of 10 or 12 cups.
- Chop the cranberries into small items. We positioned the sliced cranberries in a strainer and rinsed them to scrub away a lot of the seeds. (Cranberry seeds are tiny & gentle, it’s okay to have some seeds.) Gently pat dry and put aside.
- In a microwave secure bowl, pour heavy cream over 5 oz. Melt white chocolate (we utilized Ghirardelli white chocolate chips) in the microw ave 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. Step by step add the sugar and beat till lightened in colour and fluffy 3 to five minutes.
- Add the room temperature eggs separately, ready a number of 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 substances. I add the dry substances 3 occasions and moist substances 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 hooked up. Baking occasions might range relying on pan, and many others. and so it’s best to peek in at across the one hour mark and alter time accordingly.
Adorning the Cake
We adorned our cake with a glaze made from melted white chocolate. We positioned white chocolate chips right into a microwave secure 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 Desserts
Now we have extra white chocolate desserts so that you can strive! Do not miss our white chocolate velvet cake, white chocolate raspberry cake, and extra!
Additionally, in case you love cranberry desserts, we now have an excellent cranberry orange cake and white chocolate cranberry layer cake as nicely!
Thanks a lot for stopping by in the present day! We hope you get pleasure from this white chocolate cranberry pound cake as a lot as we now have. Be certain to take a look at our full assortment of cake recipes in addition to cake adorning tutorials!
For the White Chocolate Glaze
- Preheat the oven to 325 degrees Fahrenheit. Prepare a tube pan or a 10 to 12 cup bundt pan by greasing and flouring it.
- Chop the cranberries into small items. We positioned the sliced cranberries in a strainer and rinsed them to scrub away a lot of the seeds. (Seeds are gentle, it’s okay to have some seeds.) Gently pat dry and put aside.
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In a microwave-safe bowl, pour heavy cream over 5 ounces. The white chocolate 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. Step by step add the sugar and beat till lightened in colour and fluffy 3 to five minutes.
- Add the room temperature eggs separately, ready a number of 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 substances. I add the dry substances 3 occasions and moist substances 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 hooked up. Baking occasions might range relying on pan, and many others. and so it’s best to peek in at across the one hour mark and alter time accordingly. This recipe makes roughly 8 cups of batter.
Making use of the White Chocolate Drip
- Soften the white chocolate within the microwave in very small increments (15-20 seconds or much less), stirring in between, till nearly utterly melted. Then stir till clean.
- You’ll be able to spoon over the cake, however we utilized ours with a disposable piping bag with the tip snipped away.
Bundt Pan or Tube Pan: We used a ten inch bundt pan for this recipe. In case your bundt pan is smaller than this, simply just remember to don’t fill your pan greater than ¾ of the way in which full. In any other case, it could overflow when baking.