Indulge in Decadence: White Chocolate Pound Cake Recipe

Are you a dessert lover looking for a rich and indulgent treat? Look no further than this white chocolate pound cake from scratch recipe. As a chef specializing in British cuisine, I have perfected the art of baking and am excited to share this delightful recipe with you.

This pound cake is the ultimate manifestation of decadence and luxury, featuring sweet and creamy white chocolate as its star ingredient. The fluffy texture of the cake pairs perfectly with the smooth richness of the chocolate, making for a flavor profile that will impress even the most experienced of dessert aficionados.

I promise that this recipe is easy to follow, so don’t let the thought of baking from scratch intimidate you. Whether you’re looking to impress guests at a dinner party or simply treat yourself to a little indulgence, this cake won’t disappoint.

So fire up your oven and get ready to create something truly delectable. Join me on a culinary journey as we explore the ins and outs of this White Chocolate Pound Cake from Scratch Recipe.

Why You’ll Love This Recipe

White Chocolate Pound Cake from Scratch
White Chocolate Pound Cake from Scratch

Listen up, fellow foodies! I’m about to introduce you to a dessert that will steal the show at your next gathering. Brace yourselves for the heavenly white chocolate pound cake – the ultimate crowd-pleaser.

Now, you might be asking yourself, “Why should I bother making this cake?” Well, let me tell you, my friends. First things first, let’s talk about the white chocolate. What’s not to love? It’s a luxurious ingredient that elevates any dish it touches. The addition of white chocolate in this cake adds a smooth and creamy texture that will leave you craving for more.

But let’s not forget about the other key ingredients – whole buttermilk, all-purpose flour, eggs, sugar and butter. These items come together to create a mouth-watering cake that’s both fluffy and moist. And don’t worry about any dryness or crumbly textures – this cake recipe has been tested rigorously to ensure perfection.

And lastly, let’s talk versatility. This cake can be made for any occasion – birthdays, holidays or even as a simple indulgence on a lazy Sunday afternoon. Dress it up with some fresh fruits or drizzle some chocolate sauce on top for an extra sweet touch. The possibilities are endless.

Trust me when I say you won’t regret trying out this recipe. Not only will it impress your guests but it will satisfy any sweet tooth cravings you’ve been having lately. So go ahead and add this to your baking repertoire – thank me later.

Ingredient List

 A slice of heaven on a plate! 😍
A slice of heaven on a plate! 😍

Let’s now dive into the ingredient list to make this White Chocolate Pound Cake. You’ll need the following:

Dry Ingredients

  • 3 cups of all-purpose flour
  • 1 tsp of baking powder
  • ½ tsp of baking soda
  • ½ tsp of salt

Wet Ingredients

  • 1 cup (2 sticks) of unsalted butter, room temperature
  • 6 ounces white chocolate, chopped
  • 5 large eggs, at room temperature
  • 1 cup of whole buttermilk, at room temperature
  • 1 ½ cups granulated sugar

Make sure that all your ingredients are at room temperature before you start baking. Additionally, it is essential to chop the white chocolate into small pieces as they will melt faster and evenly.

The Recipe How-To

 Perfectly moist and indulgent white chocolate pound cake.
Perfectly moist and indulgent white chocolate pound cake.

Now that we have gathered all the necessary ingredients, it’s time to put them together and create our delectable White Chocolate Pound Cake from Scratch. Below are the detailed steps on how to make this cake at home.

Step 1: Preheat the Oven

Before starting with the mixing process, preheat the oven to 350 degrees Fahrenheit. This will ensure that the oven temperature is ready when you’re done mixing, and you can immediately bake your cake.

Step 2: Mix the Dry Ingredients

In a mixing bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. These dry ingredients will help the cake rise and give it its structure.

Step 3: Beat the Wet Ingredients

In another mixing bowl or stand mixer, beat together 1 cup (2 sticks) of unsalted butter until smooth and creamy. Add in 5 large eggs (at room temperature) one at a time, making sure to mix well after each addition. Then, gradually add in 2 cups of sugar, while still beating.

Step 4: Melt the White Chocolate

In a double boiler or microwave, melt 6 ounces of white chocolate until fully melted and set it aside to cool down slightly.

Step 5: Combine Dry and Wet Ingredients

Slowly mix in the dry ingredients into the wet ingredients until combined. Add in 1 cup of whole buttermilk and stir until incorporated. Finally, fold in the previously melted white chocolate into the batter.

Step 6: Pour into Prepared Bundt Cake Pan

Pour your batter into a prepared 10-inch Bundt cake pan, spreading evenly on all sides. Be sure to smooth out any lumps or bumps on top before putting it into preheated oven.

Step 7: Bake for 55-60 Minutes

Put the Bundt cake pan into the preheated oven and bake at 350 degrees Fahrenheit for 55-60 minutes or until a cake tester comes out clean after testing. Once done, take it out and allow to cool down slightly on a wire rack before removing from pan.

Now that you know how to make this White Chocolate Pound Cake from scratch, you can enjoy this rich and decadent dessert with your family and friends.

Substitutions and Variations

 Get ready to impress your family and friends with this delicious masterpiece.
Get ready to impress your family and friends with this delicious masterpiece.

In cooking, sometimes it’s fun to experiment and try different variations of a recipe. Here are some suggested substitutions and variations for this White Chocolate Pound Cake recipe:

– Instead of white chocolate, you can use milk or dark chocolate chips to give your cake a richer taste.

– If you don’t have whole buttermilk, mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes before using as a substitute.

– You can add a teaspoon of cinnamon or nutmeg to the batter to give the cake a warm flavor.

– For a tangy twist, try adding in 1/2 cup of sour cream to the batter.

– To elevate the cake’s texture and contrast the sweetness of the white chocolate, add chopped nuts such as pecans, walnuts or almonds into the batter.

– For a fruity variation, add 1 cup of fresh raspberries or cranberries. The tartness of these berries make them perfect for balancing out the sweetness of the chocolate pound cake.

– For a dramatic look, you could create a marble cake effect by making two separate batters (one plain and one chocolate), swirling them together in the bundt pan before baking.

– You could drizzle melted white chocolate over the cooled cake for added decoration and taste.

Remember that every substitution has a potential impact on the final outcome of the recipe so be adventurous but mindful.

Serving and Pairing

 The aroma of freshly baked cake will fill your kitchen with warmth and comfort.
The aroma of freshly baked cake will fill your kitchen with warmth and comfort.

I won’t lie to you, this white chocolate pound cake is wonderful on its own. However, if you’re the kind of person who likes to pair their cakes with other things, then there are a few options that will really give your taste buds something to talk about.

Firstly, some fresh raspberries or strawberries would make the perfect fruity partner for this cake. The tartness of the berries contrasts beautifully with the sweet white chocolate and moist crumb of the cake. Or, if you want something a little richer, then try serving it with a dollop of whipped cream (flavored with a hint of vanilla, perhaps) or a scoop of good quality vanilla ice cream.

For those who want to take things up a notch (and who can blame you?) try serving your white chocolate pound cake with a drizzle of raspberry coulis or some hot fudge sauce. These liquid additions add an extra layer of flavor and texture to the already delicious cake.

If you’re feeling particularly indulgent (and I won’t tell anyone if you are), then why not slice your pound cake in half and make it into a layered dessert? Spread some whipped cream or mascarpone cheese between the layers and add some fresh fruit or jam for an extra hit of flavor.

In terms of drinks, a cup of tea or coffee will always work well alongside this cake. But for something special, try pairing your white chocolate pound cake with a glass of champagne or prosecco. The bubbles in these sparkling wines will cut through any sweetness in the cake and refresh your palate.

There you have it! A few ideas for how to serve and pair your white chocolate pound cake. Whether you go simple, indulgent, fruity or bubbly – I guarantee that this cake will impress at any occasion.

Make-Ahead, Storing and Reheating

 One bite of this cake and you'll instantly fall in love with its velvety texture and rich flavor.
One bite of this cake and you’ll instantly fall in love with its velvety texture and rich flavor.

We can’t always satisfy our cravings in just one sitting, and sometimes it’s better to prepare our favorite dishes a few days ahead. Luckily, this White Chocolate Pound Cake recipe is an excellent candidate for storing and reheating.

To make this treat ahead of time, baked the cake and allowed it to cool completely before wrapping it tightly with plastic wrap, then seal it in an airtight container. You can store the cake at room temperature or in the refrigerator for up to three days.

Reheating the cake is easy peasy! If you have a microwave oven, cover the sliced cake with a damp paper towel, then microwave on high for fifteen seconds. This will soften up the moisture inside and give you that freshly baked aroma. You can also reheat pieces of cake by placing them on a baking sheet in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for five minutes.

If you plan to serve your White Chocolate Pound Cake leftovers to guests, add a nice touch by whipping cream until stiff peaks form, then fold in powdered sugar and vanilla extract. You can either dollop a heaping spoonful on top of each slice or pipe rosettes or other garnishes onto a plate accompanied by slices of fresh fruit like strawberries or raspberries.

Whether served fresh or reheated, you’ll love the melt-in-your-mouth goodness of this pound cake!

Tips for Perfect Results

 It's the ultimate comfort dessert that will make you feel like you're wrapped in a warm blanket.
It’s the ultimate comfort dessert that will make you feel like you’re wrapped in a warm blanket.

Listen, kittens. A good white chocolate pound cake recipe is hard to beat, but let me tell you, nailing the perfect texture and flavor isn’t for the faint of heart. Don’t worry though, because I’ve got some hidden gems of wisdom to make sure your white chocolate pound cake will be the talk of the town.

First things first: always cream butter and sugar until light and fluffy. The process should take at least 5 minutes on medium-high speed. It’s crucial to whip enough air into the mixture before adding other ingredients such as eggs, because it’ll create the foundation for a fluffy white chocolate pound cake that melts in your mouth.

Next up: room temperature ingredients are key. Cold ingredients tend to create a dense and dry cake texture. Make sure all ingredients are at room temperature, especially the butter and eggs. When eggs are at room temperature, they mix easily with other ingredients and help create a moist and tender crumb.

Friends, let’s talk flour. Be sure not to overmix when folding in flour or risk creating a tough gluten structure that will ruin everything we’ve worked so hard for. Also, always sift flour before using it to remove any lumps that may cause uneven texture in the final product.

Last but not least, don’t overbake your white chocolate pound cake or suffer dryness and crusty edges. Bake just until a toothpick inserted into the center comes out clean and remove from oven immediately.

Now that you know my secrets for a perfect white chocolate pound cake every single time, go ahead and make this recipe yours!

Bottom Line


In conclusion, the White Chocolate Pound Cake from Scratch Recipe is one of the best pound cake recipes you will ever come across. It is made with simple and easy-to-find ingredients that can be picked up from your local grocery store. The white chocolate gives it a rich flavor and the buttery crumb paired with the soft melt-in-your-mouth texture is truly irresistible.

When you make this cake, be prepared to receive plenty of compliments from family and friends who will undoubtedly be asking for the recipe. This is not just a cake, but a masterpiece that can be dressed up or down for any occasion.

In summary, if you are in search of an indulgent and delicious chocolate cake recipe, I highly recommend trying out this white chocolate pound cake recipe. It is guaranteed to be an instant hit and become your go-to dessert recipe for all your special occasions. Don’t hesitate to make this amazing cake and experience for yourself why it is one of the best white chocolate pound cakes out there!

White Chocolate Pound Cake from Scratch

White Chocolate Pound Cake from Scratch Recipe

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.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Calories 510.9kcal


  • 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


  • 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.


Serving: 92g | Calories: 510.9kcal | Carbohydrates: 68.6g | Protein: 7.1g | Fat: 23.8g | Saturated Fat: 14.1g | Cholesterol: 131.4mg | Sodium: 320.2mg | Fiber: 0.8g | Sugar: 44.7g

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