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White Chocolate Pound Cake

White Chocolate Pound Cake

Savor the deliciousness of this White Chocolate Pound Cake! Moist, buttery, and infused with creamy white chocolate, this cake is perfect for any occasion, whether it’s a festive gathering or a cozy afternoon treat with coffee or tea.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x

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

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a loaf pan.
  2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. 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.
  4. 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.
  5. Fold in White Chocolate: Gently fold in the white chocolate chips until evenly distributed throughout the batter.
  6. 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.
  7. Cool: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
  8. 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.
  9. 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.
  • Author: Sara
  • Prep Time: 20
  • Cook Time: 60
  • Category: Dessert
  • Cuisine: American

Keywords: White Chocolate Pound Cake