This moist and soft White Chocolate Cranberry Pound Cake is so decadent and delicious. The combination of sweet, rich white chocolate and bright, tart cranberries is so flavorful- it is the perfect dessert for fall and winter celebrations, and is so pretty when sliced!

White Chocolate Cranberry Pound Cake, sliced, on a pedestal.

Table of Contents

Ingredients at a Glance

You can find the full, printable recipe at the bottom of this post. Here is a quick at the star ingredients.

White Chocolate- We used Ghirardelli white chocolate chips. (We've also used Ghirardelli white chocolate baking bars with good results).
Unsalted Butter- We used unsalted since we added our salt separately. If using salted butter, you can omit the salt.
Heavy Cream- Adds richness and velvety soft texture (just as with our whipping cream pound cake).
Cake Flour- The low protein content of cake flour makes for an soft, tender cake.
Baking Powder & Salt
Vanilla Extract- We used pure vanilla extract
Cranberries (fresh or frozen) which will be sliced into smaller pieces.

How to Make White Chocolate Cranberry Cake

You can find the recipe card is at the bottom of this post, here is a quick look at our steps!

Preheat oven to 325 degrees F. Grease and flour tube pan or 10 or 12 cup bundt pan.
Chop the cranberries into small pieces. We placed the sliced cranberries in a strainer and rinsed them to wash away most of the seeds. (Cranberry seeds are tiny & soft, it is okay to have some seeds.) Gently pat dry and set aside.

In a microwave safe bowl, pour heavy cream over 5 oz. white chocolate (we used white chocolate Ghirardelli chips) and microwave for 30 seconds. Stir, then continue in smaller increments until the chocolate is almost melted. Stir until smooth and completely melted and well combined. Set aside.
In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine, set aside for later.
Cream the softened butter on medium speed with an electric mixer (use a paddle attachment if using a stand mixer). Add the vanilla extract. Gradually add the sugar and beat until lightened in color and fluffy 3 to 5 minutes.
Add the room temperature eggs one at a time, waiting a few seconds after each addition until yolk has blended.

With the mixer on low speed, add the flour mixture alternately with the white chocolate/cream mixture to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry ingredients 3 times and wet ingredients twice. Mix just until blended.
Gently stir in the sliced cranberries.

Stirring the cranberries into the white chocolate pound cake batter.

Scoop the batter into the prepared bundt pan or tube pan and use the back of a spoon to smooth.

Bake at 325 degrees for 70-80 minutes or until a toothpick or long skewer comes out clean or with just a few crumbs attached. Baking times may vary depending on pan, etc. and so it is best to peek in at around the one hour mark and adjust time accordingly.

Decorating the Cake

We topped our cake with a glaze of melted white chocolate. We placed white chocolate chips into a microwave safe bowl, and heated in small increments until almost melted. Then, we stirred until smooth.

The melted white chocolate can either be spooned over the cake, or applied using a disposable piping bag with the tip snipped away.

More White Chocolate Cakes

We have more white chocolate cakes for you to try! Don't miss our white chocolate velvet cake, white chocolate raspberry cake, and more!

Also, if you love cranberry cakes, we have a great cranberry orange cake and white chocolate cranberry layer cake as well!

Thanks so much for stopping by today! We hope you enjoy this white chocolate cranberry pound cake as much as we have. Make sure to check out our full collection of cake recipes as well as cake decorating tutorials!