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White Chocolate Pound Cake

I often bake this moist tube pan cake, drizzled with two types of chocolate glaze, for special occasions.—Kimberley Thompson, Fayetteville, Georgia.
  • Total Time
    Prep: 25 min. Bake: 55 min. + cooling
  • Makes
    16 servings

Ingredients

  • 8 ounces white baking chocolate, chopped
  • 1 cup butter, softened
  • 2 cups plus 2 tablespoons sugar, divided
  • 5 large eggs, room temperature
  • 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 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 in 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.
Nutrition Facts
1 piece: 371 calories, 17g fat (10g saturated fat), 107mg cholesterol, 285mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • goodeeats
    Nov 9, 2019

    I baked this cake for the first time. My immediate family complimented me, and expressed that they enjoyed it. Definitely will bake it again.

  • williegg
    Mar 29, 2013

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

  • deborahn
    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.

  • butterflybugo77
    Jan 27, 2010

     This sounds like a great Valentines Day dessert. Yum.