White Chocolate Bundt Cake

This moist, dense White Chocolate Bundt Cake is flavored with vanilla and almond for simple, yet delightfully delicious dessert.

White Chocolate Bundt Cake

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.White Chocolate Bundt Cake

A Hit Across the Board

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.White Chocolate Bundt Cake


Tip of the Day:

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

Recipe adapted from Great American Desserts



  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks butter, softened, plus more for buttering pan
  • 2 cups sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 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
  • 1/2 cup heavy cream


  1. Preheat oven to 350º. Butter and sugar the Bundt pan or spray with Baker's Joy.
  2. In a bowl, sift together the flour, baking powder, baking soda and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Make the white chocolate glaze:
  8. 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.
  9. Transfer the cake to a serving plate and garnish with berries if desired.


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 6944kcal Calories from fat 3327
% Daily Value
Total Fat 370g 569%
Saturated Fat 221g 1105%
Transfat 7g
Cholesterol 1616mg 539%
Sodium 2855mg 119%
Carbohydrate 834g 278%
Dietary Fiber 11g 44%
Sugars 546g
Protein 88g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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  1. Claudia Lamascolo says:

    I just love this recipe… everyone at work raved about it… I did use regular chocolate from Bakers but it was fabulous! you should repost it Liz! 🙂 thanks for the recipe!

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