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

1. Preheat the oven and prep the Bundt pan.
2. Whisk together the dry ingredients in one bowl and set aside.
3. Cream the butter and sugar in a mixer.
4. Add flavorings and eggs to the butter mixture one at a time.
5. Add the white chocolate.
6. Add the flour mixture to the batter in thirds, alternating with the sour cream.
7. Pour the batter into the pan and bake as directed.
8. Make the white chocolate glaze and brush over the cake or chill slightly and use it as a sauce.

Expert Tips

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.
• You may want to double the white chocolate amount since the taste is quite subtle.
• 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

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• Hummingbird Bundt Cake with Cream Cheese Glaze from The View from Great Island
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• More of the Best Cake Recipes

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The Recipe:

White Chocolate Bundt Cake

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Yield 12

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

1. 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.
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 it from the pan and let it 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/or spread over the cake with a pastry brush.
9. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  Baker's Joy
• 
  Bundt Pan

Nutrition Information:

Yield:

12

Serving Size:

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

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