A soft, buttery, and moist loaf cake filled with tart cranberries and white chocolate chips, finished with a smooth white chocolate drizzle. This homemade cake is perfect for holidays, afternoon tea, or a delicious family dessert.
Prep Time: 20 minutes Bake Time: 50–65 minutes Total Time: About 1 hour 25 minutes Servings: 8–10 slices Category: Dessert – Cakes
Ingredients
For the Cake
- 1½ cups (190 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 g) sour cream
- ¼ cup (60 ml) milk
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (100 g) fresh or frozen cranberries
- ½ cup (85 g) white chocolate chips
For the White Chocolate Drizzle
- ½ cup (85 g) white chocolate chips
- 1–2 tablespoons heavy cream
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar for 2–3 minutes until light and fluffy.
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Step 4: Add the Sour Cream and Milk
Stir the sour cream and milk into the butter mixture until incorporated. The mixture may look slightly curdled, which is fine.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Mix just until combined to keep the cake tender.
Step 6: Fold in Cranberries and Chocolate
Gently fold in the cranberries and white chocolate chips. If using frozen cranberries, add them directly from the freezer without thawing.
Step 7: Fill the Loaf Pan
Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
Step 8: Bake the Cake
Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil.
Step 9: Cool the Loaf
Allow the cake to cool in the pan for 15 minutes. Carefully lift it out and transfer it to a wire rack. Let it cool completely before adding the drizzle.
Step 10: Prepare the White Chocolate Drizzle
Place the white chocolate chips in a microwave-safe bowl. Microwave in 15–20-second intervals, stirring between each interval until smooth.
Stir in 1 tablespoon of heavy cream. Add a little more if needed to achieve a smooth, pourable consistency.
Step 11: Decorate and Serve
Drizzle the melted white chocolate over the cooled loaf. Let the topping set for 10–15 minutes, then slice and serve.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days in a cool environment.
- Refrigerator: Keep refrigerated in an airtight container for up to 5 days.
- Freezer: Wrap individual slices and freeze for up to 2 months. For best results, freeze before adding the drizzle.
Tips for the Best Results
- Use room-temperature ingredients for a smoother batter.
- Toss the cranberries with 1 teaspoon of flour before folding them in to help distribute them evenly.
- Avoid overmixing after adding the flour.
- Allow the cake to cool completely before decorating.
- Add 1 teaspoon of orange zest for a lovely citrus flavor that complements the cranberries.
Final Thoughts
This White Chocolate Cranberry Loaf Cake is a wonderful combination of sweet white chocolate, tangy cranberries, and a soft, buttery crumb. The creamy drizzle makes it look beautiful, while every slice offers a delicious balance of flavors.
Serve it with coffee or tea for an afternoon treat, or include it on your holiday dessert table. It’s easy to prepare, lovely to share, and sure to become a favorite homemade cake.
