This White Chocolate Bundt Cake is a show-stopping dessert that combines the tender crumb of a classic pound cake with the luxurious sweetness of melted white chocolate. The batter is enriched with sour cream and butter, resulting in a dense yet moist texture that holds up beautifully to slicing. A hint of almond extract enhances the vanilla notes, creating a sophisticated flavor profile that pairs wonderfully with coffee or tea. Whether you are hosting a holiday gathering, a birthday party, or simply craving a slice of comfort food, this cake delivers impressive results with standard pantry ingredients. The ring shape ensures even baking and provides ample surface area for any glaze or icing you might choose to add later.
White Chocolate Bundt Cake
Description
This White Chocolate Bundt Cake is a show-stopping dessert that combines the tender crumb of a classic pound cake with the luxurious sweetness of melted white chocolate. The batter is enriched with sour cream and butter, resulting in a dense yet moist texture that holds up beautifully to slicing. A hint of almond extract enhances the vanilla notes, creating a sophisticated flavor profile that pairs wonderfully with coffee or tea. Whether you are hosting a holiday gathering, a birthday party, or simply craving a slice of comfort food, this cake delivers impressive results with standard pantry ingredients.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC). Generously grease a 10-12 cup Bundt pan with butter and dust with sugar, tapping out any excess.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
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Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla and almond extracts.
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Stir in the melted white chocolate until combined. If the chocolate has thickened, warm it slightly to make it pourable.
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Add the sour cream and mix until smooth.
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Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed just until combined. Do not overmix.
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Pour the batter into the prepared Bundt pan and smooth the top.
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Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Let the cake cool in the pan on a wire rack for 15 minutes.
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Invert the pan onto the rack and lift gently to release the cake. Allow to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1086.1kcal
- % Daily Value *
- Total Fat 50.4g78%
- Saturated Fat 31.0g155%
- Cholesterol 129.0mg43%
- Sodium 2617.3mg110%
- Total Carbohydrate 137.2g46%
- Dietary Fiber 4.9g20%
- Sugars 0.6g
- Protein 18.5g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Pan Preparation:** Bundt pans are notoriously tricky. Ensure you grease every nook and cranny thoroughly. Dusting with sugar helps the cake release and adds a nice crunch to the crust.
**White Chocolate:** Use high-quality white chocolate chips or chopped bars. If your white chocolate seizes when melted, add a teaspoon of warm milk or oil to smooth it out.
**Sour Cream:** Full-fat sour cream provides the best moisture and tang. Do not substitute with low-fat versions as they may affect the texture.
**Storage:** Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
**Variation:** For a richer chocolate flavor, you can add 1/2 cup of semi-sweet chocolate chips to the batter along with the white chocolate.
