Indulge in Heaven with White Chocolate Pound Cake
Oh, my dear reader, do I have a sublime recipe to share with you today! Nothing beats the joy of relishing soft and buttery cake slices that melt in your mouth. And what could be better than treating yourself to a rich White Chocolate Pound Cake With White Chocolate Icing?
This cake is nothing but pure indulgence in every bite. The moist and fluffy texture of the pound cake combined with the luxurious blend of white chocolate and icing is sure to leave you craving more.
Pound cakes have been loved for generations, from grandmothers’ secret recipes passed down for decades to family gatherings where slices after slices are served. And this recipe, oh it’s a sensation! The luscious taste of white chocolate-infused into every aspect of this cake makes it a must-try delicacy.
From the moment you take your first bite, the warm aroma will envelop your senses as you savor the heavenly sweetness of this delightful dessert. Trust me, my dear reader – this recipe will win over your heart and taste buds with ease.
So, without any further ado, let’s dive into the world of White Chocolate Pound Cake With White Chocolate Icing recipe that will leave you craving more with each bite.
Why You’ll Love This Recipe
Ladies and gentlemen, I must implore you to direct your attention to this magnificent recipe – the white chocolate pound cake with white chocolate icing. Not only is it an outstandingly delicious cake, but it also exudes elegance and sophistication. Who among us can resist the siren’s call of delicate white chocolate mingling with a classic pound cake?
I assure you that this recipe is truly exceptional not just for its delectable taste, but also for its ease of preparation. The ingredients in this recipe can easily be found at your local grocer. You do not need to worry about obscure or hard-to-find ingredients for this recipe.
One bite of this heavenly cake will transport you to a world of pure decadence and bliss. The white chocolate infusion gives it a smooth, creamy texture while the pound cake base provides density and richness that we all know and love.
I urge you to try out this recipe at your earliest convenience, whether for a special occasion or simply as a treat for yourself. Trust me; once you’ve savored a piece of white chocolate pound cake with white chocolate icing, you’ll never go back to regular old cakes ever again.
Ingredient List
Let’s take a look at the ingredients you’ll need for this White Chocolate Pound Cake with White Chocolate Icing Recipe. Here’s the list:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 5 large eggs, at room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 6 ounces white chocolate baking squares, chopped (1 cup)
- 1 and 1/2 cups confectioners’ sugar
- 1/2 cup evaporated milk
For the White Chocolate Glaze:
- 4 ounces white chocolate baking squares, chopped
- 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
- 2 tablespoons heavy cream or milk
- 1 and 3/4 cups confectioners’ sugar
The Recipe How-To
Preheat oven to 325°F (165°C)
- Begin by melting 8 ounces of white chocolate baking squares in a double boiler or in the microwave, stirring every 20 seconds until smooth. Set aside to cool.
- In a large mixing bowl, cream together 4 sticks of unsalted butter, room temperature, and 3 cups of granulated sugar on high speed until light and fluffy.
- Add in 5 large eggs one at a time, making sure each is fully incorporated before adding the next.
- Slowly mix in the melted white chocolate and 1 teaspoon of vanilla extract.
- In another bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients mixture to the batter while alternating with 1 cup of evaporated milk until everything is well-combined.
- Stir in 1 cup of white chocolate chips until they are evenly distributed throughout the batter.
- Pour the batter into a greased and floured bundt pan.
- Bake for about 75-80 minutes or until an inserted toothpick comes out clean.
- Once the cake is done, remove from the oven and let it cool on a wire rack for 15-20 minutes before carefully removing it from the pan.
White Chocolate Icing:
- In a medium saucepan, heat 1/2 cup of heavy cream over low heat until it reaches a simmer, then remove from heat immediately.
- Add in 8 ounces of white chocolate baking squares and stir constantly until the chocolate melts completely and the mixture becomes smooth.
- Mix in 1 tablespoon of butter until melted and then gradually whisk in 1 1/2 cups confectioners’ sugar until fully combined.
- Pour the icing over the cooled cake and allow it to drip down the sides.
- Let it sit at room temperature for at least 30 minutes to allow the icing to set before serving.
Serve this decadent White Chocolate Pound Cake with White Chocolate Icing as a scrumptious dessert after dinner or for a special occasion.
Substitutions and Variations
Oh, how delightful it is to put a twist on a classic recipe! Fear not, for I present you with some substitutions and variations that will surely add a bit of excitement to your baking journey.
1. Chocolate Lover’s Dream: For those who can’t get enough of chocolate, swap out the white chocolate baking squares in both the cake and icing for dark or milk chocolate. The result will be a rich, decadent cake that will satisfy any choco-holic’s cravings.
2. Lemon White Chocolate Pound Cake: Add a touch of tartness by substituting 1/4 cup of lemon juice for an equal amount of the evaporated milk in the cake batter. Top the cake with a simple lemon glaze made with confectioners’ sugar and fresh lemon juice.
3. Raspberry White Chocolate Bundt Cake: Swirl in some raspberry puree into the cake batter before pouring it into the bundt pan. Top it with an easy white chocolate glaze and fresh raspberries for a stunning presentation.
4. Coconut White Chocolate Bundt Cake: Toast some coconut flakes and fold them into the cake batter before baking. Use coconut milk instead of evaporated milk for added coconut flavor.
5. Carrot White Chocolate Pound Cake: A little bit of carrot can go a long way in adding sweetness and nutritional value to your pound cake! Mix shredded carrots into the batter and top it with a delicious cream cheese frosting.
Remember, every ingredient substitution has both pros and cons, so be sure to do your research before making any alterations to this perfect white chocolate pound cake recipe.
Serving and Pairing
My white chocolate pound cake with white chocolate icing is a wonderful dessert to serve after any meal, and it pairs especially well with fruity and tart flavors that complement the sweetness of the cake.
One possible pairing option is to serve the white chocolate pound cake with a simple raspberry coulis or some fresh strawberries. You could also try pairing it with some lightly whipped cream or ice cream for a richer and creamier taste.
If you prefer a more savory pairing, consider serving the cake with tea or coffee. The combination of the buttery texture of the cake with the hint of bitterness from the coffee will make for a delightful treat that you’ll want to keep savoring all night long.
Other options for pairing not only include classic British-style desserts such as carrot and coconut cakes but also cheesecake topped with white chocolate glaze or vanilla frosting. For fancy occasions, consider serving this easy white chocolate cake as part of your dessert platter, all by itself as a showstopper.
Regardless of how you choose to serve it, my white chocolate pound cake with white chocolate icing is sure to add a touch of elegance and indulgence to any meal.
Make-Ahead, Storing and Reheating
As important as the preparation process is, the aftercare of your white chocolate pound cake cannot be overlooked. Whether you’re planning to make this stunning dessert for a special occasion or just for everyday indulgence, preparing ahead can save time and effort.
To make ahead your white chocolate pound cake, wrap it tightly in plastic wrap or aluminum foil and store at room temperature for up to 2 days. Alternatively, you can store it in an airtight container and keep it in the refrigerator for up to a week. Just be sure to bring it back to room temperature before serving.
If you wish to freeze your white chocolate pound cake, allow it to cool completely before wrapping it in two layers of plastic wrap or aluminum foil, and then place it in a large freezer-safe bag. It can be stored in the freezer for up to three months. To thaw it, take it out of the freezer and leave it in the refrigerator overnight.
When reheating your white chocolate pound cake, always do so gently to avoid drying out the tender crumb. You can warm individual slices of the cake in a microwave oven for 10-20 seconds on low power. For larger portions or slices, preheat the oven to 250°F (120°C) and place them on a baking sheet lined with parchment paper. Heat them for 10-15 minutes, testing occasionally until they reach your desired temperature.
Remember to not overdo it while heating as overheating can lead the cake become dry and rubbery. Take care when reheating as this will guarantee that your indulgent dessert remains fresh-tasting and delicious every time you serve it up!
Tips for Perfect Results
When it comes to making a perfect white chocolate pound cake, there are a few important tips to keep in mind. Here are my top recommendations for ensuring that your cake turns out moist, flavorful and gorgeous:
1. Use room temperature ingredients
Make sure to take the butter, eggs and evaporated milk out of the fridge at least an hour before you start baking. Using cold ingredients can cause your batter to curdle or separate, which will ruin the texture of your cake.
2. Beat the butter and sugar vigorously
When creaming together the butter and sugar in step one of the recipe, make sure to beat them until they’re light and fluffy. This creates air pockets in the batter that will help your cake rise beautifully in the oven.
3. Don’t over-mix the flour
When you add the flour mixture to the wet ingredients, stir gently until just combined. Over-mixing can result in tough, dense cake rather than a tender crumb.
4. Add white chocolate chips for extra flavor
If you want an extra punch of white chocolate flavor in your pound cake, try stirring in 1 cup of white chocolate chips to the batter before pouring it into the pan.
5. Use a bundt pan for easy slicing
A bundt pan is perfect for this recipe because it creates a beautiful shape that’s easy to slice and serve. Make sure to grease and flour the pan generously before pouring in your batter.
By following these tips, you’ll be well on your way to creating a delicious white chocolate pound cake that’s sure to impress all of your friends and family!
Bottom Line
In conclusion, this recipe for White Chocolate Pound Cake with White Chocolate Icing is a must-try! From the rich white chocolate taste to the perfect moist texture, this cake is sure to please any crowd. With a few simple adjustments, you can easily make variations of this classic pound cake to suit your tastes, such as adding cranberries or raspberries for a fruity twist.
Don’t be intimidated by the long list of ingredients – this recipe is actually quite easy to follow with just a little bit of patience and effort. And once you take your first bite of this delectable cake, you’ll realize that it was worth every ounce of effort you put into it.
So why not impress your guests at your next gathering with this exquisite dessert? Whether it’s a casual dinner party or a special occasion, this White Chocolate Pound Cake with White Chocolate Icing will definitely be a showstopper. Trust me, it’s so good that even Tom Cruise would approve!
White Chocolate Pound Cake With White Chocolate Icing Recipe
Ingredients
- 1 cup evaporated milk
- 4 (1 ounce) white chocolate baking squares, chopped
- 1 cup butter, softened
- 1 2/3 cups sugar
- 5 eggs
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
ICING
- 3 (1 ounce) white chocolate baking squares, chopped
- 1/4 cup butter
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 -2 tablespoon milk
Instructions
- In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
- Pour into a greased and floured 10-inch tube or bundt pan.
- Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack; cool completely.
- FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
- Remove from the heat.
- Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
- Drizzle over cake.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.