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White Chocolate Pound Cake Recipe

White Chocolate Pound Cake Recipe photo by Taste of Home

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"I often bake this moist bundt cake, drizzled with two types of chocolate glaze, for special occasions," says Kimberley Thompson of Fayetteville, Georgia.

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White Chocolate Pound Cake Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 16 Servings

25 55 80

Ingredients

8 ounces white baking chocolate, chopped
1 cup butter, softened
2 cups plus 2 tablespoons sugar, divided
5 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (8 ounces) sour cream
GLAZE:
4 ounces semisweet chocolate, melted
4 ounces white baking chocolate, melted
Whole fresh strawberries, optional

Directions

Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate.
Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.
Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired. Yield: 16 servings.

Nutritional Facts 1 serving (1 piece) equals 371 calories, 17 g fat (10 g saturated fat), 107 mg cholesterol, 285 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as White Chocolate Pound Cake in Taste of Home April/May 1998, p67

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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White Chocolate Pound Cake

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Reviewed on Mar. 29, 2013 by williegg

I have baked this cake several times, and always liked this and got lots of praise on it.

Reviewed on Mar. 29, 2010 by deborahn

I have made this in the past. It is truly wonderful. I use reduced-fat sour cream and splenda substitute for half the sugar. There is no difference in the taste or texture.

Reviewed on Jan. 27, 2010 by butterflybugo77

This sounds like a great Valentines Day dessert. Yum.