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This rich and buttery white chocolate pound cake has a tender crumb and luscious, deep vanilla flavor. It’s perfectly sweet, moist, and is super easy to make!
For more pound cake recipes, make my chocolate sour cream pound cake, 7 flavor pound cake, and mile high pound cake!
This white chocolate pound cake actually really took me by surprise. As soon as this cake hit my taste buds, I was in love.
The flavor is deeply vanilla with a buttery and almost caramelized flavor. And the texture?! Oh my goodness – sheer perfection. Like melt in your mouth good!
I didn’t even add a glaze because it’s perfect on its own! This pound cake recipe is SO easy to make with nothing but simple ingredients – no white chocolate pudding mix or difficult to find flavorings – just quality white chocolate, eggs, sugar, and butter. It’s a traditional pound cake with just a slight twist.
Between the flavor and sweetness of the white chocolate and the moist and tender crumb – this cake knocked me off of my feet.
Dare I say this is one of my new favorite recipes?! Even my kids loved it!
Table of Contents
White Chocolate Pound Cake Ingredients
(full list of ingredients can be found in the recipe card)
- White Chocolate and Heavy Cream come together to make a white chocolate ganache that gets poured into the cake batter. The heavy cream enriches the batter but also prevents the white chocolate from burning while the white chocolate adds sweetness and a deep buttery caramelized flavor. I use heavy cream in my cream cheese pound cake and oreo pound cake – it gives the cake the most tender crumb. I can’t recommend it enough!
- Cake flour’s lower protein content limits gluten formation, resulting in a lighter, more tender crumb. This delicate texture allows the rich flavor of white chocolate to shine without being weighed down by a dense structure. You can use all purpose flour but cake flour will yield the best results.
- Unsalted butter adds rich flavor and moisture while allowing precise control over the salt content.
- Granulated Sugar not only sweetens the bundt cake but also tenderizes the crumb by limiting gluten formation, aids in moisture retention, and promotes browning for a rich finish.
- Eggs bind the ingredients together, add moisture and richness, and help the cake rise.
- Vanilla Extract plays up the creamy white chocolate flavor, making the cake a rich and decadent dessert!
- Just a pinch of nutmeg adds a depth of flavor that really enhances the overall taste. I do this in my buttermilk donut cake and buttermilk pound cake. Everyone raves about it!
- Baking Powder – traditional pound cakes don’t use a leavening agent, however, adding just a little baking powder makes this white chocolate cake nice and fluffy!
Variations
- Add a white chocolate glaze or cream cheese frosting on top of the cake!
- If you’re a coconut and white chocolate fan, add some shredded coconut to the cake for a fun tropical take!
- Double the chocolate – add a milk chocolate glaze to contrast with the white chocolate cake! For the chocolate version, make my chocolate donut cake!
- For a nutty take on the cake, add in some almond extract aor crushed pistachios. These flavors go so well together.
How to make White Chocolate Pound Cake
Step 1: Preheat the oven to 325 degrees F. Spray a 12 to 15 cup bundt pan with non-stick baking spray. Set aside. Chop up the squares of white chocolate.
Step 2: Make the white chocolate ganache – Add heavy cream to a microwave safe bowl or large cup. Warm in the microwave for 60-90 seconds, until hot to touch. Add chopped white chocolate and let it sit in the warm cream for about 1-2 minutes.
Step 3: Whisk together until the white chocolate is fully melted into the cream. Set aside to cool.
Step 4: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed for 5 minutes. Reduce speed to low speed, then begin adding eggs one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl, then add vanilla extract and mix until just combined.
Step 5: In a separate bowl, whisk together the dry ingredients – combine flour, baking powder, and kosher salt. Add half to the flour mixture to the wet ingredients and mix until just combined, about 20 seconds. Pour in the white chocolate ganache and mix until just combined, about 20 seconds. Scrape down the sides of the bowl again, then add the remaining flour and mix until smooth, about 15-20 seconds.
Pour the cake batter into the prepared cake pan and gently tap against the counter to release any air bubbles. Bake for 1 hour and 15-25 minutes, until a wooden skewer inserted into the middle of the cake comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 10-15 minutes, then turn over onto a wire rack to cool completely.
Expert Tips for Success
Use room temperature ingredients – this includes room temperature butter and eggs. This is the key to a good pound cake and a smooth, evenly mixed batter.
Avoid using white chocolate chips – they’ll result in a chalky, less smooth cake. Use a quality white chocolate! This will also provide the best taste!
Be careful not to overbake - this will result in a dry cake. Every oven is slightly different so be sure to monitor baking time.
How to serve: again, this cake is perfect on its own but if you want to get fancy and fun, serve with fresh berries or raspberry sauce!
Recipe FAQs
You can, however, pound cakes are a lot more dense than layer cake and will be pretty heavy, especially if you’re adding a filling. If you want to make a layer cake, I sugeest making my triple chocolate layer cake instead. It’s one of the best cakes I’ve ever made.
Store white chocolate pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week to maintain freshness. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Yes! Allow the pound cake to cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil or store it in an airtight container to protect against freezer burn. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight or at room temperature until fully defrosted.
No, you can use an electric mixer if you’d like! Just be sure that you mix your batter well so that all ingredients are incorporated properly!
More Pound Cake Recipes
Desserts
Creme Fraiche Pound Cake
Desserts
Butter Pecan Pound Cake
Desserts
Lemon Cream Cheese Pound Cake
Desserts
Blueberry Pound Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
White Chocolate Pound Cake
Equipment
- 12 or 15-cup bundt pan
Ingredients
- 1 cup Heavy Cream
- 8 oz White Chocolate
- 1 1/2 cups Unsalted Butter, (room temperature)
- 2 1/4 cups Sugar
- 5 large Eggs, (room temperature)
- 1 tbsp Vanilla Extract
- 3 cups Cake Flour
- 1/8 tsp Nutmeg
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
Instructions
- Preheat the oven to 325 degrees F. Spray a 12 to 15 cup bundt pan with non-stick baking spray. Set aside. Chop up the squares of white chocolate.
- Make the white chocolate ganache – Add heavy cream to a microwave safe bowl or large cup. Warm in the microwave for 60-90 seconds, until hot to touch. Add chopped white chocolate and let it sit in the warm cream for about 1-2 minutes, then whisk together until the white chocolate is fully melted into the cream. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed for 5 minutes. Reduce speed to low speed, then begin adding eggs one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl, then add vanilla extract and mix until just combined.
- In a separate bowl, whisk together the dry ingredients – combine flour, nutmeg, baking powder, and kosher salt. Add half to the flour mixture to the wet ingredients and mix until just combined, about 20 seconds. Pour in the white chocolate ganache and mix until just combined, about 20 seconds. Scrape down the sides of the bowl again, then add the remaining flour and mix until smooth, about 15-20 seconds.
- Pour the cake batter into the prepared cake pan and gently tap against the counter to release any air bubbles. Bake for 1 hour and 15-25 minutes, until a wooden skewer inserted into the middle of the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10-15 minutes, then turn over onto a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In response to your insightful suggestion, I undertook the task of baking a white chocolate pound cake, and I must say, it proved to be an exquisite culinary experience. The subtle infusion of white chocolate was perfectly balanced, resulting in an exceptionally moist cake. I concur with your assessment that frosting was superfluous; my grandchildren consumed every last crumb! However, I did detect a faint hint of salt in certain bites. I am contemplating whether this was due to my decision not to sift the salt with the flour, as I had some concerns regarding the kosher salt passing through the sifter. I look forward to hearing your thoughts on this baking endeavor.
This is my new favorite pound cake that I’ve ever made! Wow, incredible and easy to make too!