White Chocolate Pound Cake Recipe

5 3 7
White Chocolate Pound Cake Recipe
White Chocolate Pound Cake Recipe photo by Taste of Home
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White Chocolate Pound Cake Recipe

Read Reviews
5 3 7
Publisher Photo
"I often bake this moist bundt cake, drizzled with two types of chocolate glaze, for special occasions," says Kimberley Thompson of Fayetteville, Georgia.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling

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

Nutritional Facts

1 piece: 371 calories, 17g fat (10g saturated fat), 107mg cholesterol, 285mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.
  3. 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.
  4. 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.
Originally published as White Chocolate Pound Cake in Taste of Home April/May 1998, p67

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Reviews forWhite Chocolate Pound Cake

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williegg User ID: 4625279 202647
Reviewed Mar. 29, 2013

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

MY REVIEW
deborahn User ID: 1761412 52220
Reviewed Mar. 29, 2010

"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."

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butterflybugo77 User ID: 3757273 47118
Reviewed Jan. 27, 2010

" This sounds like a great Valentines Day dessert. Yum. "

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