Cranberry Cream Cheese Pound Cake
This cranberry cream cheese pound cake is moist, rich, and full of holiday flavor. The tart cranberries pair perfectly with the sweet cream cheese filling, making every slice a festive treat. Topped with a light glaze, this cake is perfect for Christmas gatherings, Thanksgiving tables, or as a sweet winter dessert.
Ingredients
For the Cake
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh or frozen cranberries (tossed in 1 tablespoon flour)
For the Cream Cheese Filling
8 oz cream cheese, softened
½ cup sugar
1 large egg
1 teaspoon vanilla extract
For the Glaze
1 cup powdered sugar
2 tablespoons milk or cream
½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Step 2: Make the Cream Cheese Filling
In a small bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Step 3: Make the Cake Batter
In a medium bowl, whisk flour, baking powder, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Mix in sour cream. Slowly fold in dry ingredients. Gently stir in cranberries coated with flour.
Step 4: Layer the Cake
Spread half of the cake batter into the prepared loaf pan. Spoon the cream cheese filling evenly on top. Cover with remaining cake batter, smoothing the top.
Step 5: Bake
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.
Step 6: Add the Glaze
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake. Slice and serve.
Why You’ll Love This Recipe
Perfect balance of sweet, tart, and creamy
Festive flavors ideal for the holidays
Moist, tender crumb with a rich cream cheese layer
Beautiful presentation that impresses guests
Variations
Citrus Twist: Add orange zest to the batter for a cranberry-orange cake
Nutty Addition: Fold in chopped pecans or walnuts for extra crunch
Berry Swap: Try blueberries or raspberries instead of cranberries
Mini Loaves: Bake in mini pans for giftable holiday treats
Storage and Reheating
Room Temperature: Store covered for up to 3 days
Refrigerator: Keeps up to 1 week in an airtight container
Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight before glazing
Nutritional Information (Per Slice, 10 servings)
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Total Fat | 21g |
| Saturated Fat | 12g |
| Cholesterol | 105mg |
| Sodium | 260mg |
| Carbohydrates | 49g |
| Fiber | 2g |
| Sugars | 29g |
| Protein | 6g |
| Calcium | 90mg |
| Iron | 2mg |
Approximate values depending on ingredients used.
Pro Tips
Toss cranberries in flour so they don’t sink to the bottom
Cool cake completely before glazing for a neat finish
Use room-temperature cream cheese for a smooth filling
Double the glaze if you want extra sweetness on top
FAQs
Can I use dried cranberries?
Yes, but reduce sugar slightly since dried cranberries are sweeter.
Can I make this cake ahead of time?
Yes, it tastes even better the next day as the flavors develop.
Can I bake this in a bundt pan?
Yes, adjust baking time to 60–70 minutes and check doneness with a toothpick.
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