White Chocolate Pound Cake

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White Chocolate Pound Cake

White Chocolate Pound Cake is a rich, tender homemade cake made with melted white chocolate, heavy cream, vanilla extract, and eggs. This classic pound cake needs no baking powder and is beautiful served plain or dressed up with powdered sugar, berries, or a simple glaze.

Course Dessert

Cuisine American/Southern

Keyword cake, easy pound cake, pound cake, white chocolate, white chocolate pound cake

Prep Time 15

Cook Time 1 15

Servings servings

Calories 511kcal

Author Paula

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.

This sugar coating gives the finished cake a nice exterior and helps it release the cake from the pan.

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

Don't rush this step. Creaming incorporates air into the mixture, which is especially important in a cake without chemical leavening. Traditional pound cakes rely on this incorporated air, along with the eggs, for lift.

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.

This small step helps make sure everything is evenly incorporated.

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.

Mix just until the ingredients are incorporated. Avoid overmixing once the flour has been added.

Bake at 325℉ for 75 to 80 minutes, or until a toothpick or long skewer comes out clean or with dry crumbs on it.

Because ovens and pans vary, start checking around 60 minutes. Many factors affect how quickly your cake will bake, including your oven, humidity, and the color of the pan you use.

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.

Nutrition