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5 from 2 votes

White Chocolate Pound Cake

By Britney
Prep: 15 minutes
Cook: 1 hour 25 minutes
Total: 1 hour 40 minutes
Servings: 16
overhead photo of sliced white chocolate cake laid flat on a serving tray.
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Rich and buttery white chocolate pound cake with a tender crumb and luscious vanilla flavor. Perfectly sweet, moist, and ideal for any occasion!

Equipment

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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

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! 

Nutrition

Calories: 497kcal, Carbohydrates: 54g, Protein: 6g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 214mg, Potassium: 107mg, Fiber: 1g, Sugar: 37g, Vitamin A: 840IU, Vitamin C: 0.2mg, Calcium: 71mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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