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White chocolate pound cake

White chocolate pound cake

This white chocolate pound cake impressed me. It is a delicious pound cake that calls for white chocolate in the mixture. This makes the pound cake rich and decadent. It also makes it have a sweetness underneath, that is noticeable at the end in the mouth, when eating it, which tastes very good.

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It is a type of sweetness different from sugar or any other type of sweetener, because it comes from the cocoa butter in the white chocolate. It gives a richness to the flavor and a lot more interest to the dessert as a whole. I’m usually a very controlled person when eating sweet things, because I’m used to having all kinds of desserts at home. So, I eat little by little, and only when I really crave it. Well in this case, I find myself wanting to eat this pound cake everytime I see it.

White chocolate pound cake recipe

I’ve never particularly liked white chocolate, but there’s something about the way it combines with the rest of the ingredients that makes it phenomenal. And to me, it makes me want to eat it all the time. It is a dessert that you really have to try, because you will be amazed at how good it is!

How to make a white chocolate pound cake

It is an easy dessert, because it is not too complicated to make, which we love. At the end, we sometimes add a little powdered sugar, just to decorate it, because it is not really needed at all. On its own, is a cake that tastes really good. For me, it doesn’t need to be accompanied by any drink to taste great!

If you like this recipe, then you have to check out our white chocolate, cranberry and orange cookies, you’re going to love them!

White chocolate pound cake

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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 14


  • 1 C (7.93 oz) (225 gr) unsalted butter at room temperature
  • 1 2/3 C (11.80 oz) (333 gr) azucar blanco
  • 5 eggs, large
  • 2 tsp (0.34 fl oz) (10 ml) vanilla extract
  • 1/2 tsp (0.08 fl oz) (2.5 ml) almond extract (optional)
  • 3/4 C (6.35 oz) (180 gr) sour cream
  • 1/2 C (4 fl oz) (120 ml) whole milk
  • 170 gr white chocolate
  • 3 C (13.75 oz) (390 gr) all purpouse flour
  • 1 tsp (0.18 oz) (5 gr) baking powder
  • 1/2 tsp (0.088 oz) (2.5 gr) baking soda
  • 1/2 tsp (0.088 oz) (2.5 gr) salt


  • Preheat oven to 356º F (180° C). Grease and line a round baking pan (or bundt cake pan) of approximately 9.85 inches (25 cm) in diameter with parchment paper.
  • In a medium bowl, sift together the flour with baking powder, baking soda and salt. Separately, cut very small or grate 1/3 part (57 gr) of the white chocolate and set aside in the refrigerator until needed.
  • Melt 2/3 (3.98 oz) (113 g) of the white chocolate, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add the chocolate to a large heat-resistant bowl and place it on top of the pot with water (without touching the water) so that it melts with the steam.
  • The second is in the microwave, adding the chocolate to a large microwave-safe bowl and then melting it for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a fork. Repeat the process until the chocolate is completely melted.
  • In a large bowl, add the butter with the sugar and beat with a hand whisk or an electric mixer for 2-3 minutes until the mixture is light and fluffy.
  • Beat with an electric mixer for 2-3 minutes until you get a lighter and fluffier mixture. Add the eggs one at a time, beating for 30 seconds after each addition. Add the vanilla extract, almond extract, melted chocolate and beat until well blended. Add the sour cream and beat for 1 minute more until very smooth.
  • Add the flour mixture in 2 separate additions, alternating with the milk and beating after each addition. Beat for 20 seconds until smooth and homogeneous. Add the grated chocolate and mix with a rubber spatula just until incorporated.
  • Pour the mixture into the pan and spread it with the rubber spatula to make it uniform. Bake at 356º F (180° C) for about 50 minutes to 1 hour until a wooden toothpick comes out clean when inserted.
  • Once the pound cake is ready, take it out of the oven, let it rest for 10 minutes inside the pan and then turn it out and place it on a rack to cool for at least another 10 minutes.
Tried this recipe?Let us know how it was!
White chocolate pound cake

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We are Irmi and Andy.

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