White Chocolate Bundt Cake
This moist, dense White Chocolate Bundt Cake is flavored with vanilla and almond for a simple, yet delightfully delicious dessert.
As with almost all the Sour Cream Pound Cake recipes I’ve made, this dessert was beloved by my family, even those with the most discriminating palates!
Why You Must Make
- A Bundt cake serves at least 12 and makes a beautiful presentation even without frosting!
- White chocolate is often overlooked as a cake flavor, but it’s sweet and delectable.
- I think this recipe can be traced back to Debbi Fields of Mrs. Field’s Cookies, so you know it’s good.
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 for a family Sunday night dinner.
Though dark chocolate desserts are numero uno around here, there were no complaints as their generous, self-cut wedges drizzled with white chocolate ganache, disappeared in a flash.
How to Make
- Preheat the oven and prep the Bundt pan.
- Whisk together the dry ingredients in one bowl and set aside.
- Cream the butter and sugar in a mixer.
- Add flavorings and eggs to the butter mixture one at a time.
- Add the white chocolate.
- Add the flour mixture to the batter in thirds, alternating with the sour cream.
- Pour the batter into the pan and bake as directed.
- Make the white chocolate glaze and brush over the cake or chill slightly and use it as a sauce.
Here are some tips for making Bundt cakes along with what to look for when selecting a recipe.
- 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.
- PRO-Tip: This recipe calls for both baking soda and baking powder. Make sure you check the expiration date on the baking powder as it’s not used nearly as often as baking soda and most often expires in your pantry. You can also check it by putting a spoonful into a cup of hot water. If it does not bubble vigorously, it is expired.
- 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.
- PRO-Tip: Use the paddle attachment for mixing as it will not beat air into the batter like the whisk attachment.
- 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.
Sour Cream Pound Cake Recipe
As I was cracking egg after egg, I realized that this Bundt cake recipe was also a pound cake. In case you’re unfamiliar with this term, pound cake is the term for a recipe that originally contained a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs.
The result of this combination is a dense, fine crumb cake. The texture makes it perfect for making in a Bundt pan.
A sour cream pound cake has the addition of sour cream, contributing to the moistness of this cake due to its fat content. This Bundt cake recipe does contain sour cream. Plus, the lactic acid in the sour cream helps break some of the gluten bonds, making a tender cake.
Frequently Asked Questions
Named after the Bundt pan, a tube pan with fluted, rounded sides, a Bundt cake is any cake baked in this specialized pan.
1. Coat the interior of the pan with Crisco (shortening) then a dusting of flour. This is the best non-stick combo for Bundt cakes.
2. A non-stick baking spray like Baker’s Joy works well, too. Its formula is a combination of flour and oil.
3. When the cake is finished baking, let it cool on a wire rack for 10-15 minutes before removing it from the pan.
4. Give the pan a gentle back-and-forth jiggle to make sure it’s loose before inverting the pan onto the cooling rack.
5. Let the cake cool completely before slicing.
Cut the room temperature Bundt cake into slices and add your favorite toppings. Fresh berries, berry sauces, ice cream, or even a simple dusting of powdered sugar are tasty accompaniments.
There is a white chocolate glaze or sauce at the end of this recipe. I’ve glazed this cake before but prefer using a thicker sauce to make a puddle on the dessert plates before adding a slice.
A bundt cake can be left at room temperature for 2-3 days as long as it’s covered well with plastic wrap.
Any longer, store in the refrigerator for up to 5 more days, well wrapped. Make sure to let the cake come to room temperature before serving.
Yes, Bundt cakes freeze well. Wrap in plastic wrap, then foil and store for up to 3 months. Defrost in the refrigerator overnight, then bring to room temperature to serve.
You May Also Like:
- Cherry Almond Bundt Cake from Beyond Frosting
- Chocolate Bundt Cake from Saving Room for Dessert
- Salted Caramel Mocha Bundt Cake from Inside BruCrew Life
- Hummingbird Bundt Cake with Cream Cheese Glaze from The View from Great Island
- Cream Cheese Filled Apple Bundt Cake
- Easy Lemon Bundt Cake
- Greek Lemon Bundt Cake
- Almond Bundt Cake
- More of the Best Cake Recipes
- 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 or sauce:
- 4 ounces white chocolate, coarsely chopped
- 1/4-1/2 cup heavy cream (use more cream to use it as a glaze and less for a drizzle)
- Preheat oven to 350º. Butter and flour a standard Bundt pan or spray with Baker's Joy[.
- 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 from pan and let 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 pastry brush.
- Transfer the cake to a serving plate and garnish it with berries if desired.
Recipe adapted from Great American Desserts.
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Amount Per Serving: Calories: 584Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 145mgSodium: 359mgCarbohydrates: 70gFiber: 1gSugar: 46gProtein: 8g