The Ultimate White Chocolate Bundt Cake: A Moist, Flavorful Masterpiece

Prepare to fall in love with this incredibly moist and densely textured White Chocolate Bundt Cake. Infused with delicate notes of vanilla and a hint of almond, this cake offers a sophisticated yet comforting sweetness that makes it an instant classic. It’s not just a dessert; it’s an experience, guaranteed to delight even the most discerning palates at any gathering.

Why This White Chocolate Bundt Cake is a Must-Bake

There are countless reasons why this White Chocolate Bundt Cake will become your new go-to recipe. Beyond its stunning appearance, its flavor profile and texture are simply unmatched. Here’s why you’ll want to bake this cake again and again:

• Effortless Elegance: A Bundt cake inherently offers a beautiful presentation. Its decorative fluted design means you don’t need elaborate frosting to make it look special. A simple glaze or dusting of powdered sugar is often all it takes to create a show-stopping dessert that serves at least 12 people.
• Underrated White Chocolate Flavor: White chocolate often takes a backseat to its darker counterparts, but in this cake, it truly shines. Its sweet, creamy, and distinctively delectable notes provide a subtle richness that complements the vanilla and almond perfectly, creating a flavor that is both unique and universally appealing.
• A Proven Winner: This recipe has stood the test of time, believed to have originated from the legendary Debbi Fields of Mrs. Field’s Cookies fame. With such a pedigree, you can be confident that you’re baking a dessert renowned for its exceptional taste and quality.
• Family Favorite: Just like our cherished Sour Cream Pound Cake recipes, this white chocolate version consistently receives rave reviews from family members, even those with the most critical tastes. Despite a household preference for dark chocolate, generous slices of this glazed Bundt cake disappear in moments, a testament to its irresistible charm.

This particular white chocolate Bundt cake recipe was a hidden gem, rediscovered from my collection of pre-blogging culinary treasures. Its harmonious blend of vanilla, almond, and white chocolate makes it the ideal dessert for a cozy family Sunday dinner or any special gathering. The subtle sweetness and moist crumb ensure there are never any leftovers!

Understanding Pound Cakes and Sour Cream’s Role

As I poured the rich batter into the Bundt pan, I realized that this recipe is a variation of a classic pound cake. The term “pound cake” historically refers to a cake made with a pound each of flour, sugar, butter, and eggs. This traditional ratio is what gives pound cakes their characteristic dense, fine crumb and rich texture, making them ideal candidates for baking in a decorative Bundt pan.

Our White Chocolate Bundt Cake elevates this classic by incorporating sour cream. Sour cream is a secret weapon in baking, especially for cakes. Its high fat content contributes significantly to the cake’s exceptional moisture, ensuring a tender and luscious crumb. Beyond just moisture, the lactic acid present in sour cream plays a crucial role in breaking down some of the gluten bonds in the flour. This chemical reaction prevents the cake from becoming tough, resulting in an incredibly soft and delicate texture that melts in your mouth.

Essential Expert Baking Tips for a Perfect Bundt Cake

Baking a Bundt cake, while straightforward, benefits from a few expert insights to ensure a consistently perfect result. These tips are invaluable for achieving that ideal moist texture and beautiful presentation:

• Moisture is Key: Always look for recipes that include butter as a primary fat, and crucially, an additional moistening agent like sour cream, cream, buttermilk, or even mayonnaise. These ingredients significantly enhance the cake’s tenderness and keep it from drying out.
• The Alternating Method: A tell-tale sign of a high-quality cake recipe is the instruction to add wet and dry ingredients alternately. This method helps to control gluten development, ensuring your cake remains wonderfully tender and light, rather than dense and chewy.
• Check Leavening Agents: PRO-Tip: This recipe utilizes both baking soda and baking powder. Baking powder, in particular, has a shorter shelf life and is often used less frequently than baking soda. Always check its expiration date! To quickly test its freshness, simply place a spoonful in a cup of hot water. If it bubbles vigorously, it’s good to go; if not, it’s time for a fresh batch.
• Gentle Mixing for Tenderness: When incorporating flour into the batter, mix only until it’s just combined. Overmixing vigorously develops gluten, which can lead to a tough, less tender cake. A light hand is crucial for a delicate crumb.
• Choose the Right Attachment: PRO-Tip: For mixing cake batters, especially dense ones like pound cakes, the paddle attachment on your stand mixer is your best friend. Unlike the whisk attachment, which incorporates too much air, the paddle blends ingredients thoroughly without over-aerating, contributing to that desirable dense and fine crumb.
• Enhance White Chocolate Flavor: White chocolate has a subtle flavor profile. If you desire a more pronounced white chocolate presence in your cake, consider doubling the amount called for in the recipe. This small adjustment can make a significant difference in flavor intensity.
• Detailed Recipe Guidance: Opt for recipes that provide a range for baking times. Oven temperatures can vary significantly, so starting to check for doneness early is always a good practice, especially if your oven tends to run hot. Many treasured family recipes, passed down through generations, might lack explicit instructions. Over time, I’ve learned to add notes to these gems, clarifying specifics for consistent success.

Crafting the Perfect White Chocolate Glaze

No Bundt cake is complete without a luscious glaze, and our white chocolate version is no exception. This simple yet elegant glaze adds another layer of white chocolate flavor and a beautiful sheen to your cake. The versatility of this glaze is one of its greatest assets; you can adjust its consistency to either lightly brush over the entire cake for a delicate finish or thicken it slightly to create a rich, pourable sauce that forms a delightful puddle around each slice on the dessert plate. Fresh berries make an exquisite accompaniment, adding a touch of tartness and color that perfectly balances the cake’s sweetness.

Troubleshooting Common Bundt Cake Issues

Even experienced bakers encounter challenges. Here are solutions to common Bundt cake problems:

• Cake Sticking to the Pan: The most common issue! Ensure your Bundt pan is meticulously greased and floured. Use a solid shortening like Crisco, thoroughly coating every crevice, then dust with flour, tapping out the excess. For dark or non-stick pans, a baking spray with flour (like Baker’s Joy) works wonders. Make sure to cool the cake for precisely 10-15 minutes on a wire rack before inverting; too soon and it might tear, too late and it might stick as it cools and contracts.
• Dry or Crumbly Cake: This often points to over-baking or incorrect measurement of ingredients, especially flour. Always measure flour by weight if possible, or use the “spoon and level” method rather than scooping directly from the bag. Ensure your oven temperature is accurate and check for doneness early. The sour cream in this recipe is designed to combat dryness, so stick to the recipe!
• Cake Not Rising: Check the freshness of your baking powder and baking soda as discussed in the expert tips. Also, ensure your butter and eggs are at room temperature; cold ingredients don’t emulsify as well, affecting the cake’s rise and texture.
• Uneven Baking: Sometimes, this is due to an uneven oven temperature. Rotate your Bundt pan halfway through baking. For darker pans, consider reducing the oven temperature by 25°F and extending the baking time slightly to prevent over-browning on the exterior while the interior cooks.

Serving and Storing Your Delicious Bundt Cake

Proper serving and storage ensure your White Chocolate Bundt Cake remains delightful for days:

• Unmolding Your Bundt Cake:
  1. Begin by thoroughly coating the interior of your Bundt pan with solid shortening (like Crisco), ensuring every crevice is covered. Follow this with a generous dusting of flour, tapping out any excess. This combination provides the best non-stick surface for Bundt cakes.
  2. Alternatively, a quality non-stick baking spray specifically formulated with flour and oil, such as Baker’s Joy, performs exceptionally well.
  3. Once the cake has finished baking, allow it to cool on a wire rack for 10-15 minutes within the pan. This crucial cooling period allows the cake to firm up slightly, making it easier to release.
  4. Before attempting to unmold, gently jiggle the pan back and forth to ensure the cake is loose. Then, confidently invert the pan onto your cooling rack.
  5. Allow the cake to cool completely to room temperature before slicing. This prevents crumbling and ensures clean cuts.
• How to Serve: This versatile cake can be enjoyed in many ways. Cut slices of the room-temperature Bundt cake and add your favorite toppings. Fresh berries, a vibrant berry sauce, a scoop of vanilla bean ice cream, or even a simple dusting of powdered sugar are all delicious accompaniments. The white chocolate glaze detailed in this recipe can be prepared thick enough to drizzle as a sauce or thinner to brush over the entire cake. I personally love making a slightly thicker sauce to create an elegant puddle on dessert plates before adding a slice of cake.
• How to Store: A Bundt cake can be stored at room temperature for 2-3 days, provided it is well-covered with plastic wrap to prevent it from drying out. For longer storage, transfer the well-wrapped cake to the refrigerator, where it will keep for up to 5 additional days. Remember to let the cake return to room temperature before serving for the best flavor and texture.
• Freezing for Later: Yes, Bundt cakes freeze exceptionally well! To freeze, wrap the cooled cake tightly in plastic wrap, then add an additional layer of aluminum foil. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, defrost the cake overnight in the refrigerator, then allow it to come to room temperature before serving.

Frequently Asked Questions About Bundt Cakes

More Delicious Bundt Cake Recipes to Explore

If you’ve enjoyed this White Chocolate Bundt Cake, you’re sure to love these other delightful Bundt cake creations:

• Cherry Almond Bundt Cake from Beyond Frosting
• Chocolate Bundt Cake from Saving Room for Dessert
• Salted Caramel Mocha Bundt Cake from Inside BruCrew Life
• Hummingbird Bundt Cake with Cream Cheese Glaze from The View from Great Island
• Cream Cheese Filled Apple Bundt Cake
• Easy Lemon Bundt Cake
• Greek Lemon Bundt Cake
• Almond Bundt Cake
• Discover more of the Best Cake Recipes

The Recipe:

White Chocolate Bundt Cake

Prep Time:
30 minutes

Cook Time:
1 hour

Total Time:
1 hour 30 minutes

Yield:
12 servings

This moist, dense White Chocolate Bundt Cake is flavored with vanilla and almond for a simple, yet delightfully delicious dessert.

Rated 4.9 out of 5 stars based on 74 reviews.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened, plus extra for buttering the pan
• 2 cups granulated sugar
• 1 ½ teaspoons pure vanilla extract
• ½ teaspoon pure almond extract
• 5 large eggs, at room temperature
• 4 ounces white chocolate, melted and still warm*
• 1 cup sour cream, at room temperature*

For the White Chocolate Glaze or Sauce:

• 4 ounces white chocolate, coarsely chopped
• ¼-½ cup heavy cream (use more cream for a thinner glaze, less for a thicker drizzle/sauce)

Instructions

1. Prepare Oven and Pan: Preheat oven to 350ºF (175ºC). Generously butter and flour a standard 12-cup Bundt pan, ensuring all crevices are coated. Alternatively, spray thoroughly with a baking spray containing flour, like Baker’s Joy. *See notes below if using a dark-finish Bundt pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color (about 3-5 minutes).
4. Incorporate Wet Ingredients: Add the vanilla extract and almond extract to the butter mixture. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed, ensuring each egg is fully incorporated before adding the next. Slowly beat in the melted white chocolate until just combined.
5. Alternate Wet and Dry: Gradually add the reserved flour mixture to the butter mixture in three additions, alternating with the sour cream (beginning and ending with flour). Beat on low speed just until the ingredients are combined and no dry streaks of flour remain. Do not overmix.
6. Bake the Cake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake for 55 to 60 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out with only a few moist crumbs attached.
7. Cool and Unmold: Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes. This allows the cake to set without sticking. After 10 minutes, invert the cake onto the wire rack and gently lift the pan off. Allow the cake to cool completely to room temperature before glazing or slicing.
8. Prepare the Glaze: While the cake cools, make the white chocolate glaze. In a microwave-safe bowl, combine the chopped white chocolate and heavy cream. Heat in the microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and the mixture is smooth.
9. Glaze the Cake: Let the ganache cool for about 10 minutes until it thickens slightly to your desired consistency. You can then drizzle it over the cooled Bundt cake or use a pastry brush to spread it for a more even coating.
10. Garnish and Serve: Transfer the glazed cake to a serving plate. Garnish with fresh berries, such as raspberries or strawberries, if desired, for a beautiful presentation and a burst of fresh flavor. Slice and serve!

Notes

This recipe has been adapted from “Great American Desserts,” ensuring a time-tested approach to perfection.

*Sour Cream Alternatives: One recipe tester successfully substituted mayonnaise for sour cream. While it may sound unusual, mayonnaise, made with eggs and oil, can surprisingly add a significant amount of moisture to baked goods. If you choose this route, ensure it’s full-fat mayonnaise.

*Enhanced White Chocolate Flavor: For those who prefer a more pronounced white chocolate taste, feel free to double the amount specified in the recipe. This will intensify the flavor without compromising the cake’s texture.

*Dark Bundt Pans: If you are using a dark-colored or non-stick Bundt pan, be aware that the exterior of your cake may brown more quickly. To prevent over-browning, you may want to start checking your cake for doneness a few minutes earlier than suggested. An alternative strategy is to decrease the oven temperature by 25 degrees Fahrenheit (approx. 15 degrees Celsius); however, this will likely require an extension of the baking time by several minutes.

Watch the Recipe Video!

Recommended Products

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• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• Baker’s Joy Baking Spray
• Quality Bundt Pan

Nutrition Information:

Yield: 12 servings
Serving Size: 1 slice

Amount Per Serving:
Calories: 584
Total Fat: 31g
Saturated Fat: 18g
Trans Fat: 1g
Unsaturated Fat: 10g
Cholesterol: 145mg
Sodium: 359mg
Carbohydrates: 70g
Fiber: 1g
Sugar: 46g
Protein: 8g

We hope you thoroughly enjoy baking and savoring this magnificent White Chocolate Bundt Cake. Its rich flavor, moist texture, and elegant presentation make it a truly unforgettable dessert. Happy baking!