White Chocolate Pound Cake Recipes

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WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

I often bake this moist tube pan cake, drizzled with two types of chocolate glaze, for special occasions.-Kimberley Thompson, Fayetteville, Georgia.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 15

8 ounces white baking chocolate, chopped
1 cup butter, softened
2 cups plus 2 tablespoons sugar, divided
5 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
GLAZE:
4 ounces semisweet chocolate, melted
4 ounces white baking chocolate, melted
Whole fresh strawberries, optional

Steps:

  • Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate., Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. , Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.

Nutrition Facts : Calories 371 calories, Fat 17g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 285mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

A moist bundt cake, drizzled with two types of chocolate.

Provided by Debbie Rowe

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Yield 12

Number Of Ingredients 14

2 tablespoons white sugar
8 (1 ounce) squares white chocolate
1 cup butter
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup sour cream
1 (1 ounce) square semisweet chocolate
4 (1 ounce) squares white chocolate, melted

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
  • Chop four squares of the white chocolate and melted 4 of the others. Set aside.
  • In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
  • Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
  • Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
  • Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.4 g, Cholesterol 132.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 18.8 g, Sodium 337.9 mg, Sugar 53.4 g

WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

This is a yummy-sounding recipe from "The Cake Mix Doctor" By Ann Byrn. These loaves would make very nice gifts.

Provided by Courtly

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 6

6 ounces white chocolate, coarsley chopped
1 (18 1/4 ounce) package plain white cake mix
8 tablespoons butter, melted
1 cup whole milk
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350. Lightly mist three 8 inch loaf pans with vegetable oil spray, then dust with flour. Shake out excess flour.
  • Heat the white chocolate in saucepan over low heat until melted, stirring constantly. Set aside to cool slightly.
  • Place cake mix, melted butter, milk, eggs, vanilla and slightly cooled white chocolate in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. The batter should look well blended. Divide batter evenly among the prepared pans. Place pans in oven.
  • Bake the loaves until they are light brown and spring back when lightly pressed with yout finger, 40-45 minutes. Remove pans from oven and cool on wire racks for 10 minutes. Run a dinner knife around the edge of the loaves and invert them onto racks. Turn on one side and let cool completely, 35-40 minutes, before serving.

Nutrition Facts : Calories 240.6, Fat 12.6, SaturatedFat 6.1, Cholesterol 51.5, Sodium 254.3, Carbohydrate 28.9, Fiber 0.3, Sugar 22.2, Protein 3.4

WHITE CHOCOLATE POUND CAKE WITH CHOCOLATE SAUCE



White Chocolate Pound Cake with Chocolate Sauce image

As good as this homemade pound cake is alone, it hits new heights draped with the accompanying chocolate-orange sauce warm from the stovetop. Every bite is heavenly!

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 18

4 ounces white baking chocolate, chopped
1/2 cup water
1 cup butter, softened
1-1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
CHOCOLATE ORANGE SAUCE:
2/3 cup heavy whipping cream
1/2 cup sugar
4 ounces semisweet chocolate, chopped
4 tablespoons butter, divided
1 tablespoon grated orange zest
1 tablespoon orange juice
2 teaspoons vanilla extract

Steps:

  • In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly. , Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.

Nutrition Facts :

WHITE CHOCOLATE POUND CAKE FROM SCRATCH



White Chocolate Pound Cake from Scratch image

This is one of the most-requested recipes from Taste of the South magazine. I love it with warmed whole-berry cranberry sauce on top.

Provided by Pinay0618

Categories     Dessert

Time 1h45m

Yield 12-16 serving(s)

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole buttermilk
8 (1 ounce) squares white chocolate, melted

Steps:

  • Preheat oven to 300°. Grease and flour a 10-cup fluted tube pan.
  • In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour, baking soda, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating after each addition, just until combined. Stir in melted chocolate. Spoon batter into prepared pan.
  • Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Nutrition Facts : Calories 510.9, Fat 23.8, SaturatedFat 14.1, Cholesterol 131.4, Sodium 320.2, Carbohydrate 68.6, Fiber 0.8, Sugar 44.7, Protein 7.1

WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

A moist bundt cake, drizzled with two types of chocolate.

Provided by Debbie Rowe

Categories     White Chocolate Desserts

Yield 12

Number Of Ingredients 14

2 tablespoons white sugar
8 (1 ounce) squares white chocolate
1 cup butter
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup sour cream
1 (1 ounce) square semisweet chocolate
4 (1 ounce) squares white chocolate, melted

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
  • Chop four squares of the white chocolate and melted 4 of the others. Set aside.
  • In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
  • Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
  • Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
  • Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.4 g, Cholesterol 132.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 18.8 g, Sodium 337.9 mg, Sugar 53.4 g

WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

The only thing that could make this yummy White Chocolate Pound Cake yummier was coconut-so we added it. (Added some crushed pineapple, too. Heaven!)

Provided by My Food and Family

Categories     Chocolate Recipes

Time 1h35m

Yield 16 servings

Number Of Ingredients 9

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into small pieces
3 cups self-rising flour
2 cups sugar
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 cup butter, softened
6 eggs
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 tsp. vanilla

Steps:

  • Heat oven to 350°F.
  • Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
  • Add remaining ingredients. Beat with mixer until blended.
  • Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.
  • Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.

Nutrition Facts : Calories 440, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 115 mg, Sodium 490 mg, Carbohydrate 57 g, Fiber 0.8986 g, Sugar 39 g, Protein 6 g

TROPICAL WHITE CHOCOLATE POUND CAKE



Tropical White Chocolate Pound Cake image

Pineapple and coconut add tropical taste to this moist, luscious pound cake made with sour cream and white chocolate.

Provided by My Food and Family

Categories     Dairy

Time 1h35m

Yield Makes 20 servings.

Number Of Ingredients 12

3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 can (8 oz.) crushed pineapple in juice, undrained
1 cup (2 sticks) butter, softened
2 cups granulated sugar
5 eggs
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted, cooled slightly
2 tsp. vanilla
1/2 cup BAKER'S ANGEL FLAKE Coconut
powdered sugar

Steps:

  • Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
  • Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well. Pour into prepared pan.
  • Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.

Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 90 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

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Top Asked Questions

What is the recipe for a chocolate cake with eggs?
In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream.
How do you make fluffy white chocolate Bundt pan cookies?
Sprinkle 2 tablespoons of white sugar in the bundt pan. Chop four squares of the white chocolate and melted 4 of the others. Set aside. In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes.
How do you melt chocolate for baking a cake?
Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool. Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate.
What is the best way to make chocolate Bundt pans?
Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan. Chop four squares of the white chocolate and melted 4 of the others. Set aside.

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