White Chocolate Bundt Cake~

This recipe was buried deep in my stacks of pre-blogging recipes. I had two new Bundt pans to test out and a tried and true cake was needed. Flavored with vanilla, almond and white chocolate, this one fit the bill. I, apparently, was the only family member who remembered this cake…maybe their minds were clouded due to the look given by the new pans or possibly the decade which had past. I divvied the batter up and tested the smaller (3 cup capacity) after 25 minutes and the larger (10 cup capacity) after 45…both needed at least 10 more minutes. The recipe below is timed for the classic Bundt pan.

Katie quickly put dibs on the smaller one, but then relented and gave her dad a slice realizing she’d get bigger pieces from the second cake. Smart girl. Even Nick, who groans when I make white chocolate desserts instead of intense dark chocolate creations, seemed to enjoy his slice as much as his father did. The pans released wonderfully and the cakes were sensational with their delicate crumb and lovely flavor.

Some of the best cake recipes have a few similarities worth sharing. I look for butter in the ingredients and also something like sour cream or buttermilk to give some extra moisture. Also, when reading through the directions, if you see you must alternate wet and dry ingredients, I find that this is a clue indicating a quality recipe. This method helps prevent gluten formation and makes for a tender cake.

Tip of the day: If you want more of a drizzle than a glaze, double the amount of white chocolate to 8 ounces.

White Chocolate Bundt Cake…adapted from Great American Desserts 


3 cups flour 
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks butter, softened, plus more for buttering pan
2 cups sugar
1 ½ teaspoons vanilla 
½ teaspoon pure almond extract
5 eggs, at room temperature
4 ounces white chocolate, melted and still warm
1 cup sour cream

White chocolate glaze:

4 ounces white chocolate, coarsely chopped
½ c heavy cream

Preheat oven to 350º. Butter and sugar the bundt pan or spray with Baker’s Joy.

In a bowl, sift together the flour, baking powder, baking soda and salt. 

Put the butter and sugar in a bowl and cream together using a mixer fit with a paddle attachment (if available) on medium speed until light and fluffy.

Add the vanilla and almond extracts and the eggs, one at a time, beating just until incorporated. Slowly beat in the melted white chocolate. Scrape down the bowl. 

Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat just until combined. Place the batter in the prepared pan and smooth the top. 

Bake for 55 to 60 minutes. The top will be brown, and a toothpick inserted in the center will come out with a few crumbs on it. Remove the cake to a wire rack to cool for 10 minutes, then remove from pan and let cool to room temperature. 

Make the white chocolate glaze:

In a microwave safe bowl, heat the white chocolate with l/2 cup heavy cream  in a microwave for 30-second intervals, stirring after each interval, until smooth. Let the ganache cool for about 10 minutes, then drizzle and spread over cake with pastry brush.

Transfer the cake to a serving plate and garnish with berries if desired.


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