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White Chocolate Pound Cake

 White Chocolate Pound Cake
"I often bake this moist bundt cake, drizzled with two types of chocolate glaze, for special occasions," says Kimberley Thompson of Fayetteville, Georgia.
16 ServingsPrep: 25 min. Bake: 55 min. + cooling


  • 8 ounces white baking chocolate, chopped
  • 1 cup butter, softened
  • 2 cups plus 2 tablespoons sugar, divided
  • 5 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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


  • 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.

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White Chocolate Pound Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.