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.
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
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 in a layer of foil, and store for up to 3 months. Defrost in the refrigerator overnight, then bring to room temperature to serve.
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- 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
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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
28 Comments on “White Chocolate Bundt Cake”
I made this today – and I followed each step and did not do any substitution. I had to pull it out at 50 min mark though because the cake browned way too much on the edges. The chocolate flavor was nonexistent. The burnt taste is there, though. I’d recommend less time, say, 45 minutes.
Thanks for reporting back, Elise. All ovens bake a little differently and if you use a dark non-stick pan that can absorb more heat. I’ll make a note of your concerns and encourage checking early.
Thank you.
I did not mean to say that the cake was a total failure – once it cooled completely, the cake was a lot tastier. However, the white chocolate should probably be doubled for the cake batter.
Another note – you may want to add a note about substituting sour cream with mayonnasiae. In the past I made several different type of pound cakes with mayonnaise as an ingredient, and it didn’t fail once.
Thanks for your feedback, Elsie! I know others will appreciate your tips. Hope you enjoy the rest of your week!
Sorry but this recipe was much too dense, despite the fact the fact that I only used 4 eggs instead of 5.
The cake just tasted like a regular yellow cake with no hint of the white chocolate.
Hi, Diane, I actually mentioned in the post that it’s a pound cake, so it is dense. If your baking powder was old, that could have made it even denser. I’m sorry you didn’t find there was enough white chocolate flavor. Did you drizzle with the white chocolate glaze? That should help a bit! Thanks for your feedback.
I’d love a recommendation of a simple raspberry filling. It would be a dream come true! Thank you for the recipe, can’t wait to try it!
Hi, Pamela,
Most recipes are just sugar, raspberries, and cornstarch. Here’s a good one. The dam of frosting is a great idea, otherwise, the weight of the top layer will make the filling ooze down the sides. Hope you enjoy! https://sugarspunrun.com/raspberry-cake-filling/ (https://sugarspunrun.com/raspberry-cake-filling/)
I have a favorite sour cream coffee cake also. This one is worth a try especially with the added soupy sauce
What a beautiful bundt! White chocolate is incredible in desserts isn’t it!? Looks sooo tasty Liz!
I do love a good, old fashioned bundt cake. My Mom loved making them. Sometimes, as a treat, she would let us have some for breakfast and we always poured milk over it, so good.
White chocolate always is so forgotten. And it shouldn’t be. This sounds totally fabulous!
YUM! This was absolutely delicious. Perfect crumb and texture.
We love bundt cakes in my house and this one sounds fabulous! I’m so used to classic chocolate cakes, that I often overlook how good white chocolate recipes are. 🙂 ~Valentina
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
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.
Beautiful, Liz! Love the vanilla and almond flavors with white chocolate! 🙂
Where is a picture of the inside? Cut it please.
I wish I could, Lisa! This was made weeks ago…but it was nice and dense like a pound cake should be.
So pretty Liz! I love my swirly pan and this recipe does sound perfect.
This cake looks devine and I love the swirly bundt.
Dear Lizzy hope you are warm and cozy with all these snow and cold weather!
This cake looks absolutely delicious. Have a nice weekend!
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 🙂
How gorgeous! I really have to get myself this cute bundt pan too.
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!!!
Just got home from work and wish I had a big ole slice! Looks great:@)
What a delicious way to start the year Liz! I wish you a wonderful new year for you and your family! best wishes! XOXO
Love bundt cakes! They look so wonderful — that swirly one in particular. These sound like you’ve loaded them with flavor. Thanks!