This decadent White Chocolate Pound Cake is the ultimate comfort dessert, featuring a dense, buttery crumb studded with melty white chocolate chunks and crunchy pecans. The high ratio of butter and eggs creates a luxurious texture that feels indulgent yet familiar. It pairs beautifully with a cup of coffee or tea, making it perfect for brunches, afternoon gatherings, or holiday celebrations. While it requires a bit of patience to mix and bake, the result is a show-stopping centerpiece that tastes homemade and sophisticated. Store it tightly wrapped to keep it moist for days.
White Chocolate Pound Cake
Description
This decadent White Chocolate Pound Cake is the ultimate comfort dessert, featuring a dense, buttery crumb studded with melty white chocolate chunks and crunchy pecans. The high ratio of butter and eggs creates a luxurious texture that feels indulgent yet familiar. It pairs beautifully with a cup of coffee or tea, making it perfect for brunches, afternoon gatherings, or holiday celebrations. While it requires a bit of patience to mix and bake, the result is a show-stopping centerpiece that tastes homemade and sophisticated. Store it tightly wrapped to keep it moist for days.Ingredients
Directions
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Preheat oven to 325&# 194;°F (165ðC). Grease and flour a 10-inch tube pan or two loaf pans.
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In a small skillet, toast the pecans over medium heat until fragrant, about 5 minutes. Let cool completely, then chop finely.
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In the bowl of a stand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 4-5 minutes.
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Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
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In a separate bowl, whisk together the flour, salt, and baking soda.
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Gradually add the dry ingredients to the butter mixture, alternating with small splashes of milk if needed to loosen the batter, mixing on low speed until just combined. Do not overmix.
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Fold in the white chocolate chunks and toasted pecans using a spatula.
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Pour the batter into the prepared pan(s) and smooth the top.
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Bake for 60-75 minutes for a tube pan or 50-60 minutes for loaf pans, until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 432.8kcal
- % Daily Value *
- Total Fat 48.7g75%
- Saturated Fat 29.3g147%
- Cholesterol 122.0mg41%
- Sodium 1.1mg1%
- Total Carbohydrate 0.6g1%
- Dietary Fiber 0.4g2%
- Sugars 0.2g
- Protein 0.9g2%
* 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
Ensure butter and eggs are at room temperature for a smooth, emulsified batter.
Do not overmix the batter once the flour is added, as this can make the cake tough.
For a simpler version, you can skip toasting the pecans, but toasting enhances their flavor significantly.
Store the cake tightly wrapped in plastic wrap at room temperature for up to 3 days, or freeze for longer storage.
If the top browns too quickly, tent loosely with aluminum foil halfway through baking.
