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Cranberry Bliss Loaf Cake (Starbucks Copycat)

A moist, dense pound cake loaf with fresh cranberries and white chocolate, topped with a thick, gooey, viscous cream cheese frosting and festive toppings.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling & Chilling Time 2 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cranberry Loaf Cake
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter 1 stick, softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream room temperature
  • 1.5 cups fresh cranberries whole or roughly chopped
  • 0.5 cup white chocolate chips
For the Thick Cream Cheese Frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1.5 cups powdered sugar sifted
  • 0.5 tsp vanilla extract
  • 1-2 tbsp milk or cream to adjust viscosity
For the Topping
  • 0.25 cup pecans toasted and chopped
  • 0.25 cup fresh cranberries roughly chopped
  • 2 oz white chocolate melted, for drizzle

Equipment

  • 9x5 inch loaf pan
  • Electric mixer (hand or stand)
  • Large mixing bowl
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. Whisk flour, baking powder, and salt.
  3. Beat softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
  4. On low speed, add flour mixture in three parts, alternating with sour cream. Do not overmix.
  5. Gently fold in 1.5 cups cranberries and 0.5 cup white chocolate chips.
  6. Pour batter into prepared pan. Bake 55-65 minutes, or until a skewer comes out clean.
  7. Cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
  8. Make frosting: Beat softened cream cheese and butter. Add powdered sugar and vanilla. Beat until smooth. Add milk 1 tbsp at a time until you reach a thick, gooey, viscous, spreadable consistency.
  9. Spread the thick, gooey frosting over the completely cooled loaf.
  10. Sprinkle with toasted pecans and chopped fresh cranberries. Drizzle with melted white chocolate.
  11. Chill for 1-2 hours to set the frosting for clean slices. Store in the refrigerator.

Notes

Ensure all dairy and eggs are at room temperature for a smooth batter. Do not overmix the flour. Cool the cake completely before frosting. This cake must be stored in the refrigerator due to the cream cheese frosting.