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
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.
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.
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
This moist, dense White Chocolate Bundt Cake is flavored with vanilla and almond for a simple, yet delightfully delicious dessert.
Ingredients
Cake:
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 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 or sauce:
- 4 ounces white chocolate, coarsely chopped
- ¼-½ cup heavy cream (use more cream to use it as a glaze and less for a drizzle)
Instructions
- Preheat oven to 350º. Butter and flour a standard Bundt pan or spray with Baker's Joy.*See note below if your Bundt pan has a dark finish.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Put the butter and sugar in a bowl and cream together using a stand 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 it from the pan and let it cool to room temperature.
- Make the white chocolate glaze.
- In a microwave-safe bowl, heat the white chocolate with 1/2 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/or spread over the cake with a pastry brush.
- Transfer the cake to a serving plate and garnish it with berries if desired.
Notes
Recipe adapted from Great American Desserts.
*One recipe tester said she often replaces sour cream with mayonnaise. It may sound odd, but remember that mayo is made with eggs and oil and can add lots of moisture to baked goods.
*If you want a more pronounced white chocolate flavor, you can double the amount stated in the recipe.
If you use a dark, non-stick pan, the exterior may be darker. You may want to start checking your cake earlier so it doesn't brown too much. Decreasing the oven temperature by 25 degrees can minimize the browning, but it may take a few more minutes to finish baking.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 584Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 145mgSodium: 359mgCarbohydrates: 70gFiber: 1gSugar: 46gProtein: 8g
One Comment on “White Chocolate Bundt Cake”
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!