We just love pound cakes, and this white chocolate pound cake with it's light white chocolate flavor and white chocolate drip is sure to become an instant favorite!
This recipe is similar in some ways to our classic pound cake recipe, but with white chocolate added to the batter, cake flour, and heavy cream. The result is a sweet, ultra moist pound cake with a velvety soft texture.
The white chocolate flavor is subtle, with just the right amount of white chocolate flavor. The addition of a white chocolate drip (and optional white chocolate curls on top) gives this dessert a wonderful white chocolate boost as well.
How to Make White Chocolate Pound Cake
- Preheat Oven & Prepare Pan: Preheat oven to 325 degrees F. Grease and flour tube pan or 10 or 12 cup bundt pan.
- White Chocolate Mixture: In a microwave safe bowl, pour heavy cream over 5 oz. white chocolate (broken into smaller pieces if using a baking bar) and microwave for 30 seconds. Stir, then continue in smaller increments until the chocolate is almost melted. Stir until smooth and very well combined. Set aside.
- Flour Mixture: In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine, set aside for later.
- Butter & Sugar: Cream the butter on medium speed until smooth. (If using a stand mixer, use a your paddle attachment). Gradually add the sugar, then the vanilla extract, and mix on medium speed until lightened in color and fluffy 3 to 5 minutes.
- Eggs: Add the room temperature eggs one at a time blending after each to incorporate.
- Adding Dry & Wet Ingredients Alternately: With the mixer on low speed, add the flour mixture alternately with the white chocolate/cream mixture to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry ingredients 3 times and wet mixture twice.
- Time to Bake! Bake for 55 to 60 minutes or until a toothpick or long skewer comes out clean or with just a few crumbs attached. Bake times may vary depending on pan, oven, etc.
- Cool: Cool the cake in pan for about 10 minutes before turning out.
Applying the Chocolate Drip
Melt the white chocolate in the microwave in small increments until almost completely melted. Then stir gently to help the melting process along. Be careful not to overheat.
The drip will thicken is it cools. When it is a good consistency for dripping, you can spoon it over the pound cake if you'd like, but I prefer to place it into a piping bag with the tip snipped away for a little more control.
(If you don't have a piping bag you can also use a ziplock bag with a small corner snipped away.)
After the cake has cooled and as a final touch, I created white chocolate curls from two squares of white chocolate. I used my vegetable peeler to do this, but you could also use a sharp knife.
Just run the knife or peeler along the edge of the chocolate to create curls. I do this over a bowl or sheet of wax paper. Once you've made as many as you'd like, freeze them for about 5-10. minutes to firm them up before applying to the top of the cake. Chilling makes them less fragile.
**As you are creating your curls, if the chocolate splinters, it is likely too cool. You'll want to slightly warm the chocolate either with the heat from your hands or by placing in a sunny/warmer spot in your kitchen.
Can White Chocolate Pound Cake be Frozen?
Yes it can! Pound cakes can easily be frozen after baking. Simply flip the pound cake onto a cake board, wrap with plastic wrap, and then foil. I like to wrap and freeze my cakes while they are still warm to trap in the moisture that comes from the dramatic change in temperature!
However, no matter when you freeze your cakes, they freeze beautifully and will taste as fresh as the day that they were wrapped and frozen. You can freeze pound cakes for up to three months.
Thawing the Pound Cake
When it is time to thaw the pound cake, just place it on the counter, still wrapped and allow to thaw at room temperature. Once condensation as formed on the foil and the cake has begun to soften, it is fine to remove from the wrapping and allow to continue to thaw on the countertop.
You can also freeze pound cake slices individually so that you will never be caught without a pound cake when the craving strikes!
Does this White Chocolate Pound Cake Need Refrigeration?
No, this cake is fine to leave under a cake dome at room temperature! It is so delicious that it won't last long! ;0)
More Pound Cakes to Try!
We've made quite a few pound cakes over the years and we love them all! If you're looking for even more pound cakes to try, don't miss these delicious recipes!:
Favorite White Chocolate Cakes
If you love white chocolate, we have more recipes for you to put on your list! In addition to today's white chocolate pound cake, don't miss these other favorite white chocolate recipes!
- 3 sticks (339 g) unsalted butter, softened
- 2 ½ cups (500 g) sugar
- 5 large eggs, room temperature
- 3 cups (342g) cake flour *see notes
- ½ teaspoon (2 g) baking powder
- ½ teaspoon salt (3g) salt
- 1 cup (242g) heavy cream or whipping cream (we used heavy cream) *see notes
- 2 teaspoons (8 g) vanilla
- 5 oz white chocolate (We used Ghirardelli white chocolate baking bars but we have also had success with Ghirardelli white chocolate chips)
White Chocolate Drip & Curls for Decoration
- We used 3.5 oz White Chocolate, melted for the drip (we used Ghirardelli baking bars for our drip)
- 1.5 oz white chocolate for curls (optional)
- Preheat oven to 325 degrees. Grease and flour tube pan or 10 or 12 cup bundt pan.
- In a microwave safe bowl, pour heavy cream over 5 oz. white chocolate and microwave for 30 seconds. Stir, then continue in smaller increments until the chocolate is almost melted. Stir until smooth and completely melted and well combined.
- In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine, set aside for later.
- Cream the butter on medium speed with an electric mixer (use a paddle attachment if using a stand mixer). Add vanilla extract. Gradually add the sugar and beat until lightened in color and fluffy 3 to 5 minutes.
- Add the room temperature eggs one at a time, waiting a few seconds after each addition until yolk has blended.
- With the mixer on low speed, add the flour mixture alternately with the white chocolate/cream mixture to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry ingredients 3 times and wet ingredients twice.
- Bake at 325 degrees for 55 to 60 minutes or until a toothpick or long skewer comes out clean or with just a few crumbs attached
- This makes approximately 8 cups of batter.
- Allow to cool in the pan for about 10 minutes before turning out.
White Chocolate Drip
- Melt white chocolate (we used Ghirardelli white chocolate baking bar squares) in a microwave safe bowl in small increments (I started with 15 seconds and then adjusted to 10 second increments until almost melted. The chocolate pieces will not be fully melted but stir a minute or so to help the melting along. Be careful not to overheat.
- Once ready, you can spoon over the Room Temperature cake if you'd like, but I prefer to load the melted chocolate into a piping bag with the tip of the bag snipped away for a little more control.
White Chocolate Curls
- I used 3 of the baking squares to create white chocolate curls for the top of the cake. I used a potato peeler but you could also just use a sharp knife. run the knife along the edge of the room temperature chocolate to create curls.
- If the chocolate seems to splinter, it's a bit too cold and you can try warming it in your hands or a sunny spot in the kitchen. I create my curls over a bowl or sheet of wax paper, and then chill the curls in the freezer for about 5-10 minutes to firm it up before placing on the cake (so that the curls will be less fragile).
- I sprinkled and gently pressed the white chocolate curls into the freshly applied white chocolate glaze.
*We updated this recipe on 12/6/22. It used to call for all purpose flour rather than Cake Flour, and milk instead of heavy cream. While it was very good, the updated version is even more tender and velvety. We also increased the amount of white chocolate (from 3 oz to 5 oz)
*We used Ghirardelli baking bars for this recipe but I have also used Ghirardelli white chocolate chips with good results.
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