Best 7 White Chocolate Pound Cake Recipes

WHITE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
• Chop four squares of the white chocolate and melted 4 of the others. Set aside.
• In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
• Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
• Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
• Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

WHITE CHOCOLATE POUND CAKE

Steps:

• Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate., Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. , Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.

WHITE CHOCOLATE POUND CAKE WITH WHITE CHOCOLATE ICING

Steps:

• 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.

CRANBERRY-WHITE CHOCOLATE POUND CAKE

Steps:

• To make the cake, grease and flour a 9" tube pan; set aside.
• In a large bowl and with an electric mixer, cream the butter and cream cheese until light.
• Add the brown and granulated sugars, orange rind and vanilla.
• Continue beating until fluffy.
• Beat in the eggs, one at a time.
• In a medium bowl, sift the flour and baking powder.
• Add to the creamed mixture, stirring until well combined.
• Stir in the cranberries and white chocolate chips.
• Spoon the batter into the prepared pan.
• Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
• Cool the cake in the pan on a wire rack.
• To make the glaze, melt the white chocolate chips in the top of a double boiler over hot, not boiling, water.
• Stir in the orange juice.
• Unmold the cooled cake.
• Spoon the glaze over the top; let cool.
• Garnish the top of the cake with orange slices, or fill the centre with cranberries.

WHITE CHOCOLATE POUND CAKE

Steps:

• 1. Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate.
• 2. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.
• 3. Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top.
• 4. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired. Yield: 16 servings.

WHITE CHOCOLATE POUND CAKE WITH CHOCOLATE SAUCE

Steps:

• In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly. , Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.

WHITE CHOCOLATE POUND CAKE

Steps:

• 1. Combine the chopped white chocolate and hot water in the top of a double boiler. Bring the water in the bottom to a boil. Reduce heat to low; cook until the white chocolate melts, stirriong occasionally. Let cool.
• 2. Beat the butter at medium speed of an electric mixer about 2 minutes or until it is soft and creamy. Gradually add 2 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Add the white chocolate mixture. Beat well.
• 3. Combine the flour, baking powder, and salt; add to the creamed mixture alternately with 3/4 cup milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in the pecans, coconuit, and 1 teaspoon vanilla.
• 4. Pour the batter into a greased and floured 10-inch tube pan. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the panon a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the rack.
• 5. Combine the remaining 1 1/2 cups sugar, 2/3 cup milk, and shortening in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
• 6. Add the grated white chocolate, remaining 1/2 teaspoon vanilla, and butter flavoring; stir until smooth. Set the pan in a bowl of ice; beat at medium speed of an electyric mixer until the frosting holds its shape. Spread on the top and sides of the cake.