If you’re looking for a show-stopping dessert that feels both classic and festive, the Cranberry Pound Cake with Cream Cheese Frosting Recipe is just what you need. This cake combines the tender, buttery crumb of a traditional pound cake with bursts of tart cranberries and a luxuriously smooth cream cheese frosting that brings everything together beautifully. Whether you’re baking for a holiday gathering or just because, this recipe promises to deliver an unforgettable treat that everyone will love.
Ingredients You’ll Need
Getting the ingredients right is the first step toward the perfect Cranberry Pound Cake with Cream Cheese Frosting Recipe. Each component is simple but essential, contributing to the cake’s moist texture, balanced flavor, and that irresistible tang and sweetness in the frosting.
- 1 cup unsalted butter: Provides a rich and creamy base for the cake, ensuring a tender crumb.
- 3 large eggs: Bind the ingredients together and add moisture and structure to the cake.
- 1 cup sugar: Sweetens the cake perfectly without overpowering the tart cranberries.
- 2 teaspoons vanilla extract: Enhances the flavor with a warm, aromatic note that complements both cake and frosting.
- 1 3/4 cups all-purpose flour: The foundation of the cake’s structure, keeping it firm yet tender.
- 1 teaspoon baking powder: Helps the cake rise just enough for a soft, airy texture.
- 1 cup cranberries: The star ingredient that adds a vibrant color and bright tartness to balance the sweetness.
- 1 8-ounce package cream cheese (softened): For the frosting — brings tanginess and a creamy richness.
- 1/2 cup butter (softened): Creates a smooth, buttery frosting texture.
- 1 tablespoon vanilla extract: Adds depth and warmth to the cream cheese frosting.
- 4 cups powdered sugar: Sweetens the frosting while providing a silky smooth consistency.
How to Make Cranberry Pound Cake with Cream Cheese Frosting Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing your loaf pan well. In a large bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy — this is crucial for that classic pound cake texture. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for that lovely aromatic layer. In a separate bowl, whisk together the all-purpose flour and baking powder, then carefully fold these dry ingredients into the wet mixture to keep the batter airy. Lastly, gently fold in the fresh cranberries, ensuring they are evenly distributed but not crushed.
Step 2: Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even rise. Place it in the oven and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean. As the Cranberry Pound Cake bakes, your kitchen will fill with an inviting aroma of vanilla and butter that hints at the deliciousness to come. Once done, allow the cake to cool completely before moving on to the frosting — this prevents the frosting from melting and sliding off.
Step 3: Make the Cream Cheese Frosting
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the vanilla extract to enhance the depth of flavor. Gradually sift in the powdered sugar, mixing on low speed at first to prevent it from flying everywhere, then increase speed until the frosting is silky and spreadable. The result is a frosting that’s tangy yet sweet — the perfect counterpoint to the tender, fruity cake.
Step 4: Frost the Cake
Once the cake is fully cooled, spread the cream cheese frosting evenly across the top with an offset spatula or butter knife. Take your time to create a smooth finish or soft swirls for a charming, homemade look. This final touch transforms the pound cake into something truly special and irresistible.
How to Serve Cranberry Pound Cake with Cream Cheese Frosting Recipe
Garnishes
To elevate your Cranberry Pound Cake with Cream Cheese Frosting Recipe, consider garnishing with a few fresh cranberries or a sprinkling of finely chopped pistachios. These add a pop of color and a delightful texture contrast that makes each slice even more inviting. A light dusting of powdered sugar can also add a delicate wintery touch.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. For a refreshing balance, serve alongside a simple fruit compote made from warmed citrus segments or spiced apples. The bright acidity and warmth from those sides complement the cake’s richness marvelously.
Creative Ways to Present
For gatherings, serve the pound cake slices on a rustic wooden board with fresh herbs like rosemary for a fragrant contrast, or plate individual slices with a drizzle of cranberry sauce. You can also add edible flowers for a stunning visual element. Little touches like these turn a homemade dessert into a centerpiece everyone will admire.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Pound Cake with Cream Cheese Frosting Recipe keeps well covered at room temperature for up to two days. To prevent the frosting from drying out, store the cake in an airtight container or cover tightly with plastic wrap. After that, it’s best kept refrigerated.
Freezing
If you want to save some for later, you can freeze the unfrosted pound cake for up to three months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Once you’re ready to enjoy it, thaw completely at room temperature before frosting and serving.
Reheating
Warm your cranberry pound cake slightly before serving by microwaving individual slices for about 10-15 seconds or warming in a low oven (around 300°F) for 10 minutes. This enhances the cake’s buttery texture and makes the cream cheese frosting feel extra luscious and soft.
FAQs
Can I use frozen cranberries in this Cranberry Pound Cake with Cream Cheese Frosting Recipe?
Absolutely! Just be sure to thaw and drain any frozen cranberries well before folding them into the batter to prevent excess moisture, which could affect the cake’s texture.
What can I substitute for cream cheese in the frosting?
You can try mascarpone cheese or a blend of softened butter with a bit of plain Greek yogurt for a tangy twist, though the texture and flavor will be slightly different from traditional cream cheese frosting.
Is it possible to make this cake dairy-free?
Yes, you can substitute non-dairy butter and cream cheese alternatives, but be sure they are firm and suitable for baking to maintain the texture and flavor of the pound cake and frosting.
How long does this cake stay fresh?
When stored properly in the refrigerator, your Cranberry Pound Cake with Cream Cheese Frosting Recipe will stay fresh for up to 5 days, making it great for prepping in advance.
Can I use a bundt pan instead of a loaf pan?
Yes, a bundt pan works wonderfully. Just keep an eye on the baking time as it might need a bit longer — check doneness by inserting a toothpick into the center to be sure.
Final Thoughts
This Cranberry Pound Cake with Cream Cheese Frosting Recipe is a true delight that brings a fresh twist to a beloved classic. It’s simple enough for a weekday treat yet elegant enough for special occasions. Give it a try, and you’ll soon have a new favorite dessert to bake and share over and over again.
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Cranberry Pound Cake with Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Cranberry Pound Cake combines the rich, buttery texture of traditional pound cake with the tart burst of fresh cranberries and a luscious cream cheese frosting. Perfect for holiday gatherings or any special occasion, this moist cake is sure to delight your taste buds with its balance of sweet and tangy flavors.
Ingredients
Cake
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 cup fresh cranberries
Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 1 tablespoon vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the Cake Batter: In a large mixing bowl, cream together the 1 cup of unsalted butter and 1 cup sugar until light and fluffy. Beat in the 3 eggs one at a time, ensuring each is fully incorporated. Stir in the 2 teaspoons of vanilla extract.
- Combine Dry Ingredients and Add Cranberries: In a separate bowl, whisk together the 1 3/4 cups all-purpose flour and 1 teaspoon baking powder. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Fold in 1 cup of fresh cranberries carefully to distribute them evenly without breaking.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Pour the batter into the prepared pan, smoothing the top. Bake for 55 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a bowl, beat together the softened 8 oz cream cheese and 1/2 cup softened butter until smooth and creamy. Add 1 tablespoon vanilla extract and mix well. Gradually add 4 cups powdered sugar, beating until the frosting is light, fluffy, and spreadable.
- Frost and Serve: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides of the pound cake. Slice and serve. Store leftovers in an airtight container refrigerated for up to 5 days.
Notes
- Use fresh cranberries for the best texture and flavor, but frozen cranberries can be used if thawed and drained.
- For easier slicing, chill the cake briefly after frosting.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor, though the texture will be slightly heavier.
- Ensure cream cheese and butter are well softened before making frosting for a smooth consistency.
- This cake pairs beautifully with a cup of tea or coffee, making it perfect for brunch or dessert.
