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Overhead view of a White Chocolate Bundt Cake on a white serving plate

White Chocolate Bundt Cake

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This moist, dense White Chocolate Bundt Cake is flavored with vanilla and almond for a simple, yet delightfully delicious dessert. Made in a cake pan named Dorothy that is touring the world, this is my contribution to the Peoplehood of the Traveling Swirly Pan!

White Chocolate Bundt Cake on a white cake plate

White Chocolate Bundt Cake

This white chocolate Bundt cake recipe was buried deep in my stacks of pre-blogging recipes. Flavored with vanilla, almond and white chocolate, this cake was perfect to showcase the special pan that had traveled across the country from north to south and east to west before it arrived in my kitchen.

I, apparently, was the only family member who remembered this cake. Maybe their minds were clouded due to the new look given by the swirly Bundt pan or possibly the decade which had past since they were able to indulge.

I divvied up the batter and put most of it in the swirly pan, plus I had enough to bake up two mini-Bundt cakes.  The recipe below is timed for the classic 12-cup Bundt pan.

Overhead view of a White Chocolate Bundt Cake on a white serving plate

How to Make the Best Bundt Cake

Katie quickly put dibs on one of the smaller ones, but then relented and gave her dad a slice realizing she’d get bigger pieces from the larger 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 swirly pan released wonderfully after coating it with both shortening and a dusting of flour, but my mini Bundts were over-sprayed with Baker’s Joy and a little pooling action made for uneven browning.  Still, 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 list of ingredients and also something like sour cream, cream, or buttermilk to provide 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.
  • When adding the flour, the recipe should have you mix just until it’s incorporated. Beating or mixing too long will encourage gluten formation and make for a tougher, less tender cake.
  • Check for a detailed recipe that gives a range of baking times (still you should start checking early in case your oven runs hot). Some of my old handwritten recipe cards from my mom are lacking explicit instructions. I’m certain many of you have those same recipes! But they’re still treasures and over time, I’ve added some notes to help with the specifics.
Mini White Chocolate Bundt Cake on a white ceramic dessert plate

Peoplehood of the Traveling Swirly Pan

My lovely blogger friend, Jenni, of Pastry Chef Online, is a fabulous baker and has a blog full of amazing recipes and baking tips. She is a huge fan of the Nordic Ware Heritage Bundt Pan, AKA Swirly Pan, as are so many of her blog fans. So in true Jenni style, she purchased and engraved a pan with “Dorothy” (as in The Wizard of Oz!) and sent it on a journey across the land to bakers who wanted to be part of this baking extravaganza.

On a cool rainy day, I picked up “Dorothy” in my sons’ former high school parking lot, a halfway point between my house and the previous recipients of the pan. I was told to grease it well. After so many uses, the finish was becoming a little finicky.  But nothing that a nice sprinkling of coarse sugar couldn’t hide!  After I finished with the pan, I sent it off to Mooresville, Indiana, for the next leg of the journey!

Tip of the Day:

Tips of the day: I greased this pan with Crisco (shortening) then a dusting of flour. This is the best no-stick combo for Bundt cakes.

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

More Bundt Cake Recipes You’ll Love:

White Chocolate Bundt Cake | Flavored with vanilla and a touch of almond, this glazed Bundt cake is a winner!

White Chocolate Bundt Cake

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

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 12



  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 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 flour a standard Bundt pan or spray with Baker's Joy[.
  2. In a bowl, whisk together the flour, baking powder, baking soda and salt.
  3. 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.
  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 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 spread over cake with pastry brush.
  9. Transfer the cake to a serving plate and garnish with berries if desired.


Recipe adapted from Great American Desserts.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 584Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 145mgSodium: 359mgCarbohydrates: 70gFiber: 1gSugar: 46gProtein: 8g


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14 comments on “White Chocolate Bundt Cake”

  1. Love bundt cakes! They look so wonderful — that swirly one in particular. These sound like you’ve loaded them with flavor. Thanks!

  2. What a delicious way to start the year Liz! I wish you a wonderful new year for you and your family! best wishes! XOXO

  3. Just got home from work and wish I had a big ole slice! Looks great:@)

  4. That cake is SO pretty!!! I totally agree with you about favourite recipes being the ones that include sour cream/buttermilk and alternated mixing instructions. Wish I had a slice of your cake right now!!!

  5. How gorgeous! I really have to get myself this cute bundt pan too.

  6. This is such a beautiful cake, and I so love white chocolate, I have to invest in that swirly Bundt pan, thanks for the recipe and idea 🙂

  7. Dear Lizzy hope you are warm and cozy with all these snow and cold weather!
    This cake looks absolutely delicious. Have a nice weekend!

  8. This cake looks devine and I love the swirly bundt.

  9. So pretty Liz! I love my swirly pan and this recipe does sound perfect.

  10. Where is a picture of the inside? Cut it please.

  11. Beautiful, Liz! Love the vanilla and almond flavors with white chocolate! 🙂

  12. It feels like forever since I’ve baked a white chocolate Bundt and you are tempting me with this one. I love the sugar dusting which is a great idea. The Heritage Pan is one of my prized possessions but it’s starting to show wear and I have to use my pan grease plus Bakers Joy so that it will release properly.

  13. I love the idea of a travelling brunt pan and it’s such a unique design too. Your white chocolate cakes sounds so delicious Liz can’t wait to try it

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