Why you’ll love this cake

This cake is essentially a rich, white chocolate pound cake brightened with chopped cranberries. After baking, the cake is optionally soaked with cold milk for extra moisture, which pairs beautifully with a light stabilized whipped cream topping. The contrast of sweet white chocolate, tart cranberries, and airy cream makes it an ideal dessert for holidays or any gathering.

Ingredients

For the cake

• 1 1/4 cups (280 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 3 cups (360 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup (112 g / 4 oz) white chocolate, melted (use white chocolate with cocoa butter)
• 1 cup sour cream
• 1 tbsp vanilla extract
• 1 cup (120 g) dried chopped cranberries (or fresh berries if preferred)
• 1 1/2 cups (360 ml) cold milk (optional, for soaking)

For the whipped cream and sugared cranberries

• 2 cups (480 ml) heavy whipping cream
• 2 tbsp powdered sugar
• 2 tbsp dried milk powder (optional, helps stabilize whipped cream)
• 2 cups fresh cranberries (for sugaring)
• 1 cup (200 g) sugar + extra for coating
• 1 cup (240 ml) water

Instructions

Make the cake batter

1. Preheat the oven to 340°F (170°C). Line a 9×13-inch pan with parchment paper or grease it well.
2. In a medium bowl sift together the flour, baking powder, baking soda, and salt. In a separate bowl, mix the sour cream with the vanilla extract and set aside.
3. Melt the white chocolate in 20–30 second intervals in the microwave, stirring between each, until smooth. Let it cool slightly.
4. In the bowl of a stand mixer or with a hand mixer, beat the softened butter and granulated sugar on medium-high speed for 4–5 minutes, until pale and fluffy.
5. Add the eggs one at a time, mixing until each is fully incorporated before adding the next.
6. Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the sour cream mixture, beginning and ending with the flour.
7. Turn the mixer off and finish folding the batter by hand with a rubber spatula. Fold in the melted white chocolate, then fold in the chopped cranberries.
8. Pour the batter into the prepared pan, smooth the top, and bake for about 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Right after removing the cake from the oven, evenly drizzle the cold milk over the top if using. Allow the cake to cool completely in the pan.

Make sugared cranberries

1. Combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil. Reduce heat and simmer for five minutes to make a simple syrup.
2. Add the fresh cranberries to the syrup and stir for about one minute to coat and slightly soften them, then remove with a slotted spoon.
3. Toss the syrup-coated cranberries in extra granulated sugar to fully coat and set them aside to dry on a sheet of parchment paper.

Stabilized whipped cream

1. Chill the mixing bowl and whisk or paddle in the freezer for 10–15 minutes for best results.
2. Place the heavy cream, powdered sugar, and dried milk powder in the chilled bowl. Start whipping on medium speed, then increase to high until the cream is thick and forms stable peaks.
3. Spread the whipped cream over the cooled cake and decorate with sugared cranberries.

Assembly

Once the cake is cooled, spoon or spread the stabilized whipped cream over the top. Arrange sugared cranberries across the surface for a festive finish. Slice and serve chilled or at cool room temperature.

Tips

• Bring all ingredients to room temperature for the best texture and even mixing.
• Use a stand mixer with a paddle attachment or a hand mixer. If using a hand mixer, reduce mixing time slightly to avoid over-whipping.
• Line the pan with parchment for easy removal; if you omit parchment, grease the pan very well, especially if you soak the cake.
• For more white chocolate intensity, add a layer of white chocolate ganache between cake layers or swirl some into the batter.
• To make a bundt version, use a 10-cup bundt pan. For a layered cake, divide the batter between two 8-inch round pans (or four 6-inch pans) and adjust baking time accordingly.
• Soaking the cake with milk is optional. If you plan to use a heavier frosting like white chocolate buttercream or ganache, you can skip the soak.

Storage

Because this cake uses soaked layers and fresh whipped cream, store it in an airtight container in the refrigerator for 3–4 days. For longer storage, wrap well and freeze for up to eight weeks. If you do not soak or frost the cake, it can be kept at room temperature for up to five days.

FAQ

Can I use fresh cranberries instead of dried ones?

Yes. Dried cranberries lend concentrated tartness and a chewier texture, but fresh cranberries work well—use sugared cranberries for a festive garnish.

Can I use dark chocolate instead of white chocolate?

You can substitute dark chocolate, but the recipe’s flavor balance will change. A suggested adaptation is to replace 1/2 cup (60 g) of flour with 2/3 cup (55 g) unsweetened cocoa powder and add about 1/3 cup (80 ml) milk to the sour cream mixture to retain moisture.

Can I make this cake ahead of time?

Yes. You can bake the cake a day ahead and freeze it wrapped in plastic for up to one week. Defrost gently and, if desired, soak with warm milk before finishing with whipped cream.