White Chocolate Pound Cake
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White Chocolate Pound Cake is a rich, tender cake made with white chocolate baking bars, heavy cream, almond extract, and a classic pound cake batter. It has a fine crumb, a subtle almond flavor, and plenty of white chocolate throughout. Bake it in a tube or Bundt pan for a beautiful dessert that is easy to slice and serve.
White Chocolate Pound Cake
If you love old-fashioned pound cake, this white chocolate version deserves a spot in your baking rotation. For more cake and pound cake recipes, be sure to browse the dessert category, especially the 15 Cakes That Don’t Need Frosting collection and Fall Pound Cakes on Call Me Pmc for even more easy cake recipes.
Why You’ll Love This White Chocolate Pound Cake
There is something special about a homemade pound cake. It doesn’t need a complicated decoration to look beautiful, and it is just as appropriate for a Sunday dinner as it is for a holiday dessert table.
This white chocolate pound cake recipe has several things going for it:
- White chocolate adds sweetness and flavor to the batter.
- Heavy whipping cream gives the cake a rich, tender crumb.
- Vanilla extract adds a classic bakery-style flavor.
- White chocolate pudding mix helps create a soft texture.
- Six eggs provide structure and help the cake rise.
- There is no baking powder in this recipe.
- It works in either a
tube pan or Bundt pan. (But, you can make a pound cake in a sheet pan.) - The cake is delicious plain, but you can add a glaze or frosting if you want to dress it up.
What Makes This White Chocolate Pound Cake Different?
This isn’t a cake mix recipe or a white chocolate cake made with white chocolate chips. The white chocolate is melted with heavy cream before it is incorporated into the batter.
That step gives the cake a smooth white chocolate flavor throughout instead of relying only on pieces of chocolate scattered through the cake.
The vanilla extract is another important part of the recipe. White chocolate and vanilla work especially well together, and you only need two teaspoons to give the cake its distinctive flavor.
Ingredients You’ll Need
Butter or Crisco
You can use 1 ½ cups unsalted
White Chocolate
Use good-quality white chocolate baking bars rather than white chocolate-flavored candy or white chocolate chips. Chocolate chips are made to keep their shape and don’t melt as smoothly as chocolate baking bars. I use Ghirardelli white chocolate baking bars for this recipe.
Heavy Whipping Cream
Heavy cream is combined with the melted white chocolate. It becomes part of the cake batter and helps create the rich texture.
Eggs
Use six large eggs or the equivalent at room temperature. Add them one at a time, and let each egg disappear into the batter before adding the next.
Flour
All-purpose flour works well, but you can also use cake flour.
Vanilla Instant Pudding Mix
You need dry instant pudding mix, not prepared pudding. Add the pudding mix to the dry ingredients.
Vanilla Extract
Pure vanilla extract gives this cake its signature flavor. You can substitute vanilla if you prefer.
Salt
A small amount of salt balances the sweetness and brings the other flavors together.
How to Make White Chocolate Pound Cake
The full, printable recipe is at the bottom of this post.
- Prepare the pan
Preheat the oven to 325°F.
Coat a tube pan or Bundt pan thoroughly with cake release. Sprinkle 2 tablespoons of granulated sugar over the coating - Melt the white chocolate
Chop 4 ounces of white chocolate baking bars and place them in a heat-safe bowl.
Add the heavy cream to a microwave-safe bowl, microwave for 90 seconds or until the cream is hot.
Slowly pour the hot cream over the chocolate. Stir until the chocolate is melted and smooth.
Set aside to cool slightly. - Combine the dry ingredients
Whisk the flour, pudding mix, and salt together.
- Cream the butter and sugar
Using the whisk attachment of an electric mixer, cream the butter or Crisco with the sugar until light and fluffy.
- Add the eggs
Turn the mixer to low. Add the vanilla extract, then add the eggs one at a time.
- Add the flour and white chocolate
With the mixer on low speed, add the dry ingredients alternately with the white chocolate and cream mixture.
- Bake
Pour the batter into the prepared tube or Bundt pan.
Bake at 325°F for 75 to 80 minutes. - Cool before removing
Place the cake on a wire rack and allow it to cool in the pan for about 20 minutes before carefully turning it out onto a cake plate.
Important:
This recipe does not use baking powder. The cake rises from the eggs and the air incorporated while creaming the fat and sugar.
Tips for White Chocolate Pound Cake
Use room-temperature ingredients. Bring the butter and eggs to room temperature before you begin. This helps them incorporate properly into the batter.
Take your time creaming the
Don’t overheat the white chocolate.
Add the eggs individually. Wait until each egg is incorporated before adding another.
Scrape the bowl. Stop the mixer and scrape the bottom and sides after creaming and again after adding the eggs.
Don’t overmix after adding the flour. Mix only until the flour is incorporated.
Grease the pan well. Pound cakes have a lot of surface area in a Bundt or
Let the cake cool before turning it out. Give it about 20 minutes in the pan before removing it.
Can I Use Butter Instead of Crisco?
Yes. The recipe gives you the option of using either 1 ½ cups unsalted
Butter will give you the classic flavor most people associate with pound cake. Crisco is another traditional baking fat.
If you are making this for the first time, I recommend choosing one and following the recipe as written rather than combining the two.
Can I Use Cake Flour?
Yes. The recipe works with either
Cake flour generally has a lower protein content than
Can I Use White Chocolate Chips?
You can, but I recommend using white chocolate baking bars for this recipe.
The recipe specifically calls for 4 ounces of white chocolate baking bars, melted with the heavy cream. Baking bars melt smoothly and are well suited for making the white chocolate and cream mixture.
Does This Pound Cake Need Frosting?
No. This white chocolate pound cake has enough flavor to serve without frosting. A simple dusting of powdered sugar would be enough if you want a finished look without making a separate frosting.
How to Serve White Chocolate Pound Cake
I love this cake served in simple slices with coffee.
For holidays or entertaining, you can add:
- Powdered sugar
- White chocolate glaze
- Vanilla glaze
- Fresh strawberries
- Fresh raspberries
- Whipped cream
- Vanilla ice cream
- Fresh berries and whipped cream
The cake is also a good choice for Christmas, Easter, Mother’s Day, showers, birthdays, Sunday dinner, and afternoon coffee.
White Chocolate Pound Cake Flavor Pairings
| Flavor | Why It Works |
|---|---|
| Almond | Enhances the white chocolate flavor |
| Raspberry | Adds a bright contrast to the sweet cake |
| Strawberry | Fresh berries pair well with white chocolate |
| Lemon | Adds a fresh citrus contrast |
| Vanilla | Keeps the flavor simple and classic |
| Cranberry | Great combination for holiday baking |
| Coffee | Balances the sweetness of the cake |
White Chocolate Pound Cake vs. White Chocolate Bundt Cake
These names are often used interchangeably, but there is a small distinction.
White Chocolate Pound Cake describes the style and texture of the cake.
White Chocolate Bundt Cake describes the pan shape.
This recipe can be baked in either a tube pan or Bundt pan.
How to Store White Chocolate Pound Cake
Allow the cake to cool completely before storing.
Wrap the cake tightly or place it in an airtight container. Keep it at room temperature for short-term storage.
If you add a frosting or glaze that contains ingredients requiring refrigeration, follow the storage requirements for that topping.
For longer storage, wrap the unfrosted cake well and freeze it.
Can You Freeze White Chocolate Pound Cake?
Yes. Pound cake is a good candidate for freezing.
For best results, cool the cake completely before wrapping it. Wrap it tightly in plastic wrap and then place it in a freezer-safe container or freezer bag.
Thaw the cake while still wrapped. Once completely thawed, unwrap and add any glaze or frosting.
Frequently Asked Questions
No. This recipe does not contain baking powder. The eggs and air incorporated during the creaming process provide the structure and lift for this pound cake.
Room-temperature eggs incorporate more easily into the creamed butter-and-sugar mixture. They also help keep the batter more uniform.
Absolutely. This white chocolate pound cake has enough flavor to serve plain. Powdered sugar, berries, or whipped cream are easy additions if you want something extra.
This recipe can be made in either a tube pan or Bundt pan. Whichever pan you use, coat it thoroughly so the cake releases cleanly.
Insert a toothpick or long skewer into the center of the cake. It should come out clean or with a few dry crumbs attached.
A crack along the top of a pound cake is normal. The outside of the cake sets while the center continues expanding during baking. The crack is especially common with dense pound cake batters.
You can, but I prefer baking bars for this recipe because they melt smoothly with the heavy cream.
Final Thoughts
If you love traditional pound cake, this White Chocolate Pound Cake is a recipe worth adding to your collection. The melted white chocolate and heavy cream give it plenty of flavor, while almond extract adds another layer that makes the cake distinctive.
Serve it plain, dust it with powdered sugar, or add berries and whipped cream for a dessert that looks right at home on a holiday table.
And remember: there is no baking powder in this recipe. The eggs and proper creaming technique are important to the finished cake.
More Pound Cakes to Try
If pound cake is your thing, Call Me PMc has plenty more to choose from. My collection includes traditional pound cakes, chocolate pound cakes, fruit-filled pound cakes, and cakes that need no frosting.
For more ideas, browse the Christmas Cakes collection when you’re planning holiday baking. It already includes several pound cake options and a white chocolate cranberry Bundt cake.
White Chocolate Pound Cake
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Equipment
Ingredients
- 1 and ½ cup unsalted butter at room temperature, or Crisco
- 2 and ½ cups granulated sugar plus 2 tablespoons for pan
- 6 large eggs room temperature
- 3 cups all-purpose flour or cake flour
- 2 tablespoons white chocolate instant pudding or vanilla
- ¼ teaspoon salt
- 1 cup heavy whipping cream
- 2 teaspoons pure vanilla extract
- 4 ounces white chocolate bar
Instructions
- Note: I did not forget to list the baking powder. This recipe has no baking powder It is leavened with eggs.
- Preheat oven to 325℉. Coat your tube pan or Bundt pan with Wilton cake release, then sprinkle 2 tablespoons of sugar over it, tilting the pan to cover all sides.
- In a microwave-safe bowl, pour heavy cream over 5 ounces of chopped white chocolate and microwave for 30 seconds. Stir, then continue in shorter intervals until the chocolate is almost melted. Stir until melted and smooth.1 cup heavy whipping cream, 4 ounces white chocolate bar
- In a separate bowl, whisk together the flour, salt, and baking powder for 30 seconds.3 cups all-purpose flour, ¼ teaspoon salt
- Using the whisk attachment of your electric mixer, cream the butter and sugar together on medium speed until light and fluffy.1 and ½ cup unsalted butter, 2 and ½ cups granulated sugar
- Stop the mixer and scrape the bottom and sides of the bowl. Turn the mixer to low and add the vanilla extract and eggs one at a time. Wait until the egg yolk disappears into the batter before adding the next egg.2 teaspoons pure vanilla extract, 6 large eggs
- Stop the mixer and scrape the bottom and sides of the bowl with your silicone spatula.
- With the mixer on low speed, add the flour mixture alternately with the white chocolate and cream mixture to the bowl. Begin and end with the dry ingredients.
- Bake at 325℉ for 75 to 80 minutes, or until a toothpick or long skewer comes out clean or with dry crumbs on it.
- When you remove the cake from the oven, allow it to cool in the pan on a wire rack for about 20 minutes before turning it out onto a cake plate to cool completely. If you're frosting it, wait until it cools completely before frosting.
Notes
- You can use salted or unsalted butter. Make sure it is at room temperature.
- You can substitute Crisco solid vegetable shortening for the butter, or you can use 3/4 cup of each.
- Heavy cream and heavy whipping cream are the same thing in the U.S.
- Instead of heavy cream, you can use whole milk, but the cake won’t be as rich.
- Use 6 large eggs or the equivalent.
- You do not need to start this cake in a cold oven.
- Sift, then measure your flour using the spoon-and-scoop method.
- Use a premium chocolate brand like Ghirardelli.
- You can omit the instant vanilla pudding. I think it helps create a velvety, decadent texture.
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