Decadent White Chocolate Pound Cake Recipe

Hello, foodies! Today, I am excited to share with you my favorite recipe for a moist and decadent cake – the white chocolate pound cake. This rich dessert has been a staple in many households and special occasions. Let me tell you why.

Firstly, the white chocolatey flavor of this pound cake is sure to satisfy even the most discerning taste buds. The velvety texture of the white chocolate combined with the moist dense cake makes this dessert melt in your mouth.

Secondly, this cake is perfect for any occasion. Whether you are celebrating Christmas, birthdays, or important milestones, this dessert will certainly add to the festive feeling. Its simple yet elegant presentation makes it a crowd-pleaser at any gathering.

Lastly, this cake is very easy to prepare. With simple ingredients that are easily found in your pantry and a few steps to follow, you can bake this delicious cake in no time. And if you are short on time, there’s even an option to use store-bought cake mix!

In conclusion, if you want to impress your family and guests or simply indulge in a decadent dessert yourself, this white chocolate pound cake is the answer. Follow me as I guide you through each step of preparing this divine dessert!

Why You’ll Love This Recipe

White Chocolate Pound Cake
White Chocolate Pound Cake

Are you craving a dessert that is both moist and flavoursome? Then look no further than this white chocolate pound cake recipe! From the moment you taste this delectable cake, you’ll fall in love with its rich, dense texture and its perfect balance of sweetness.

This cake has all the classic ingredients of a pound cake, such as butter, flour, and eggs – but with a creamy twist. The white chocolate adds a subtle yet luxurious flavour to the overall mix. I guarantee that you’ll be hooked on the first bite!

Another reason to love this recipe is its versatility. You can make it as a bundt cake or even in loaf form. Want to mix it up? How about baking it with some raspberry or coconut on top? The possibilities are endless!

This recipe is perfect for those who are short on time but still want to indulge in something sweet. With just three cups of ingredients, it’s quick and easy – and makes for a great crowd-pleaser regardless of whether it’s for special occasions or afternoon tea.

If you’re looking for a dessert that’s mouth-watering and unique, then this white chocolate pound cake is the one for you. So what are you waiting for? Go ahead and try this delicious recipe!

Ingredient List

 A slice of happiness that's impossible to resist!
A slice of happiness that’s impossible to resist!

To make a moist, dense White Chocolate Pound Cake, you’ll need the following recipe ingredients:

Dry Ingredients:

  • 3 cups cake flour
  • ½ teaspoon baking soda
  • 1 tsp baking powder

Wet Ingredients:

  • 2 cups sugar
  • 1 box (6 ounces) white chocolate pudding mix
  • 1 cup unsalted butter, softened at room temperature
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 6 ounces white chocolate, chopped into small pieces

Optional Add-ins and Alternatives:

  • For a more decadent flavor, swap the vanilla extract for almond extract or maple syrup.
  • Substitute the white chocolate for chunks of milk or dark chocolate for a twist on this classic recipe.
  • Mix in shredded coconut, cranberries, or raspberries to add even more flavor and texture to your cake.

Note that these cake ingredients make enough batter for one standard-size bundt pan or two loaf pans. If you’re making this white chocolate pound cake recipe for a party or just because you love dessert (who doesn’t?), then double the recipe ingredients to make extra cakes.

The Recipe How-To

 Take a bite and indulge in the creamy goodness of white chocolate.
Take a bite and indulge in the creamy goodness of white chocolate.

Now that we have gone through the ingredients list, let’s dive into the step-by-step process of making this indulgent White Chocolate Pound Cake!

Step 1: Preparing the Oven

Preheat your oven to 325°F. Grease and flour a standard 10-inch Bundt pan with unsalted butter and set it aside.

Step 2: Melting White Chocolate

Using a double boiler, melt the 6 ounces white chocolate over low heat and set it aside to cool down for a few minutes.

Step 3: Preparing Dry Ingredients

In a separate mixing bowl, sift together 3 cups of cake flour, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Set this mixture aside.

Step 4: Beating Butter and Sugar Mixture

In a large mixing bowl, using an electric mixer at medium speed, cream together 2 cups unsalted butter (softened), and 2 1/2 cups granulated sugar until the mixture is light and fluffy.

Step 5: Adding Eggs

Add five large eggs, one by one, making sure to blend well after each addition.

Step 6: Gradually Add Flours

Next, gradually add the flour mixture (from Step-3) into the creamed mixture while still beating at low speed.

Step 7: Adding White Chocolate

Once fully blended, fold in the melted white chocolate mixture (from Step-2) into the mix.

Step 8: Adding Sour Cream and Vanilla Extract

Stir in one cup of sour cream and two tablespoons of vanilla extract until everything is evenly mixed.

Step 9: Pouring Batter into Pan

Pour batter into the prepared bundt pan. Smooth out the top with a spatula or spoon.

Step 10: Baking the Cake

Bake cake for 75-80 minutes until golden brown or a tester comes clean when inserted into the center.

Step 11: Cooling Period

Take the cake out of the oven and cool it in its pan on a wire rack for at least 30 minutes before serving.

Step 12: Release and Serve

With a knife, release the cake from the bundt pan by gently running it along its edge. Flip the cake onto a plate, tap the bottom and remove the pan.

Over to you now! With this step-by-step recipe, I am sure you will be able to make this rich and moist White Chocolate Pound Cake with ease.

Substitutions and Variations

 Satisfy your sweet tooth cravings with this delicious pound cake.
Satisfy your sweet tooth cravings with this delicious pound cake.

Are you looking to switch things up and put your own spin on this white chocolate pound cake recipe? Fear not, my friend, because there are plenty of substitutions and variations that you can try out. Here are a few ideas to get you started:

1. Chocolate Raspberry Bundt Cake: If you want to add a bit of fruity flavor to your cake, try adding some raspberry jam or fresh raspberries to the batter. You could also use a chocolate cake mix instead of a white cake mix to create a decadent chocolate raspberry bundt cake.

2. Chocolate Coconut Bundt Cake: Love coconut? So do I! Add 1 cup of sweetened shredded coconut to the batter along with the white chocolate chips for a tropical twist.

3. Cranberry Bundt Cake: For a festive holiday dessert, add 1 cup of dried cranberries to the batter and sprinkle some on top before baking.

4. Loaf Cake: If you don’t have a bundt pan, don’t worry! You can simply pour the batter into a regular loaf pan and bake it for about an hour.

5. Nothing Bundt Cakes Duplication: Are you a fan of those popular “Nothing Bundt Cakes” shops? You can make your own version at home by using this recipe and adding cream cheese frosting between each layer.

Remember, just like in life, when it comes to baking, there are no limits when it comes to creativity! Experiment with different flavors of cake mixes or try adding some nuts or dried fruit for extra texture. The possibilities are endless!

Serving and Pairing

 Moist, fluffy, and absolutely divine - this white chocolate pound cake is a must-try!
Moist, fluffy, and absolutely divine – this white chocolate pound cake is a must-try!

Now that you have prepared this moist and dense White Chocolate Pound Cake, it’s time to enjoy it! This cake is perfect for dessert or as an indulgence with a cup of tea or coffee.

I recommend serving slices of this pound cake alone, but if you feel fancy, you can pair it with whipped cream, fresh berries or fruit compote on top. Either way, the delicate flavor of white chocolate in the cake balances beautifully with the tanginess of the fruit or the sweetness of the whipped cream.

For a unique and satisfying dessert, try pairing this cake slice with a homemade raspberry sorbet. The flavors of this cake complement well with anything raspberry!

If you are feeling adventurous, you can also experiment with more exotic combinations such as chocolate coconut bundt and even cranberry bundt cake. They add a festive touch to any occasion, especially during Christmas!

In terms of serving sizes, this recipe yields a large White Chocolate Pound Cake that can easily serve up to 12 people. You can also cut into smaller portions and pack them as treats for lunchboxes or for road trips.

This Pound Cake recipe is enough to evoke Tom Cruise’s love for dessert – because once you take a bite out of this beauty – there’s Noth-ing Bundt satisfaction!

Make-Ahead, Storing and Reheating

 Elevate your dessert game with this easy-to-follow recipe.
Elevate your dessert game with this easy-to-follow recipe.

This White Chocolate Pound Cake is a fantastic dessert to make in advance, as it holds up well when stored properly. You can bake the cake up to three days ahead of time and store it in an airtight container at room temperature for optimal freshness.

If you prefer to freeze the cake, wrap it tightly in plastic wrap or aluminum foil and then place it in a freezer-safe bag or container. The cake can be frozen for up to two months, but make sure to thaw it in the refrigerator overnight before slicing and serving.

When reheating the pound cake, unwrap it and let it come to room temperature first. This will ensure that the cake retains its moistness and doesn’t become overcooked or dry. Once at room temperature, preheat your oven to 325°F (165°C) and heat the cake for 15-20 minutes until warm.

For additional flavor, try adding fresh berries or whipped cream to your reheated slice. Alternatively, you can also lightly toast a slice of the pound cake and serve it with a dollop of vanilla ice cream for an indulgent dessert.

Remember that storing food safely is important both for health reasons and for preserving the quality and taste of your dish. With these simple tips, your White Chocolate Pound Cake will stay perfectly moist and delicious for days after baking.

Tips for Perfect Results

 It's not just any ordinary pound cake - it's a white chocolate masterpiece!
It’s not just any ordinary pound cake – it’s a white chocolate masterpiece!

To achieve the perfect White Chocolate Pound Cake, every detail counts. Here are some tips to get it just right:

1. Room Temperature Ingredients

Make sure that all ingredients, especially butter and eggs, are at room temperature. This will ensure that the cake batter mixes smoothly and evenly.

2. Sift the Flour

Sifting the flour before adding it to the mixture helps create a lighter texture in the cake. It also ensures an even distribution of the flour and helps remove any lumps.

3. Don’t Overmix

Overmixing can lead to a tough and dense cake, so mix the ingredients until just combined. When adding the flour mix, do it gently.

4. Add Other Flavors

While we love the traditional taste of White Chocolate Pound Cake, you can always add new flavors to make it stand out more or suit your preferences. For example, you can add almond extract for nutty tone or lemon zest for freshness.

5. Use a Quality Bundt Pan

Choosing a good bundt pan is crucial to get the shape right and avoid sticking cakes or uneven baking results. Invest in a high-quality bundt pan that is non-stick to avoid any issues.

6. Test with a Toothpick

When baking, follow the cooking time mentioned in this recipe but remember that each oven can have differences in heating temperatures, thus check for readiness frequently with a toothpick by piercing into the middle of your cake.

7. Cool Before Removing from Pan

Before removing the cake from the pan, make sure it has cooled entirely so that it comes out nicely without breaking apart.

8. Double Check Measurements

Double-check your measurements because small alterations can affect your final product’s outcome. Make sure you’re using precise cups or spoons and reading scales correctly when measuring ingredients.

These tips will help you obtain perfect white chocolate pound cakes every time!


As you begin the journey to create this delicious white chocolate pound cake recipe, it’s always helpful to have a few extra tips and tricks up your sleeve. That’s why we’ve compiled a list of frequently asked questions that might arise during your baking process. These answers will help guide you as you navigate the recipe, so keep reading to ensure that your white chocolate pound cake comes out perfectly, every time!

What’s the difference between bundt cake and pound cake?

When it comes to cakes, there is a distinction between pound cakes and bundt cakes. While any cake can be transformed into a bundt cake simply by baking it in a bundt pan, pound cakes are a unique category of their own. These cakes have a dense texture as they were historically made by mixing a pound of butter, sugar, eggs, and flour.

What is Elvis Presley pound cake?

As per the Sterns, pound cake held a special significance for Elvis Presley – it was a cake that he used to relish, baked by his childhood friend, Janelle McComb. In fact, McComb shared the recipe of this cake with the Sterns in 1987, a decade after The King’s demise. According to the Sterns, during every Christmas season, McComb would bake two loaves of this delightful cake and present them at Graceland.

What makes a pound cake different from a regular cake?

Pound cake is a type of cake that is known for its dense texture, as it doesn’t rise like American-style butter cake. This type of cake is usually quite rich, which makes for a subtle flavor profile. It’s often served simply, with little adornment, or topped with a basic glaze. Pound cakes are typically baked in a loaf or Bundt pan.

Why is pound cake so dry?

Sometimes, a cake can turn out dry and it may be due to being overcooked or having too much flour with insufficient butter and sugar. A helpful tip to prevent this is to adjust the oven temperature or to take the cake out a bit earlier to avoid further drying.

Bottom Line

In conclusion, this White Chocolate Pound Cake recipe is a perfect choice for anyone who wants to indulge in a dessert that’s as flavorful as it is easy to make. It’s dense, moist, and loaded with the delicious taste of white chocolate, making it a perfect dessert option for any occasion.

You won’t regret trying out this recipe since it’s guaranteed to offer a unique flavor that you won’t find elsewhere. You can also customize this recipe to match your preferences, whether you want to add coconut or cranberry flavors to your cake.

Make your baking experience enjoyable by following these instructions, using the right ingredients, and you’ll see how this dessert quickly becomes a family favorite. Most importantly, don’t forget to enjoy every bite of deliciousness while delighting in the creaminess of white chocolate combined with other flavors.

So why not grab your apron and preheat your oven already? Trust me; your taste buds will thank you for indulging in this irresistible goodness.

White Chocolate Pound Cake

White Chocolate Pound Cake Recipe

This is a yummy-sounding recipe from "The Cake Mix Doctor" By Ann Byrn. These loaves would make very nice gifts.
Course Dessert
Cuisine American
Keyword < 60 Mins, Dessert, For Large Groups, Oven, Sweet
Prep Time 15 minutes
Cook Time 45 minutes
Calories 240.6kcal


  • 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


  • 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.


Serving: 66g | Calories: 240.6kcal | Carbohydrates: 28.9g | Protein: 3.4g | Fat: 12.6g | Saturated Fat: 6.1g | Cholesterol: 51.5mg | Sodium: 254.3mg | Fiber: 0.3g | Sugar: 22.2g

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