Ingredients
Scale
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup white chocolate chips (plus extra for garnish, optional)
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a loaf pan.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in White Chocolate: Gently fold in the white chocolate chips until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared bundt or loaf pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake and sprinkle with extra white chocolate chips if desired.
- Serve: Slice the cake and enjoy your delicious White Chocolate Pound Cake!
Notes
- Additional Tips: For an extra flavor boost, consider adding a touch of almond or lemon extract. You can also serve the cake with fresh berries or whipped cream for a delightful presentation.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezer-Friendly: This cake freezes well! Wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Cuisine: American
Keywords: White Chocolate Pound Cake