White Chocolate Pound Cake Recipe

a loaf of white chocolate pound cake cut into a few slices

White Chocolate Pound Cake Recipe

easy recipe for white chocolate pound cake from scratch

Course Dessert

Cuisine Cakes, European

Prep Time 15

Cook Time 50

Total Time 1 5

Servings loaf

Calories 2727kcal

Author Shantala Shenoy Nayak

Equipment

Ingredients

½ cup unsalted butter at room temperature
¾ cup sugar granulated
3 eggs at room temperature
½ cup yogurt
1 teaspoon vanilla extract
1.5 cup all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup grated white chocolate
⅛ cup whole milk
non stick cooking spray / butter spray as required

Instructions

Make Pound Cake Batter

In a large mixing bowl, using a hand blender - mix together the unsalted butter and granulated sugar until they are blended well together. However do not over mix.
In the same bowl, add in the wet ingredients (eggs, yogurt, vanilla extract), and blend them together. (see note #2)
Once the wet ingredients are blended in, add the dry ingredients (all purpose flour, baking powder, baking soda, salt), and blend everything together.
Finally add the grated white chocolate & milk, and mix everything together. The cake batter is ready. (see note #3)

Bake Pound Cake

Preheat the oven to 350 F / 180 C.
Get a bake / loaf pan, line the bottom with parchment paper, and spray the sides with a non-stick cooking spray / butter spray.
Pour the cake batter into the loaf pan, ensuring to level out the top with a spatula.
Put the loaf pan in the oven and bake for 45-50 minutes @ 350 F /180 C.
Depending on the temperature of the oven, the bake time might vary a little. So it’s best to start monitoring at the 45 minute mark. Check if the cake is done by inserting a clean toothpick at the center of the cake. If it comes out clean, the cake is ready! If not, put the cake back in the oven for a few more minutes.

Cut & Serve

When the cake is ready, get it out of the oven, and let it rest on the counter at room temperature for 10-15 minutes before you slice it.
Serve as is, or sprinkle on some powdered sugar, and serve with your choice of fruit jam / chocolate syrup or even cream cheese frosting.

Video

Notes

It’s important that the butter and eggs are at room temperature, and ideal if yogurt is too. As at room temperature, these ingredients (especially butter & eggs) form an emulsion that traps air, and while baking in the oven, they release this air to make the baked good light and fluffy.
It’s ideal (but not critical) to pre-mix the wet ingredients (eggs, yogurt, vanilla extract) in one bowl & dry ingredients (flour, baking powder, baking soda, salt) in another bowl, before adding them to the main blending bowl (see pics shared in the post above). As it will ensure you can blend them easily without over mixing the cake batter, which can lead to harder & denser cake.
You can use white chocolate chips as an alternative to grating the white chocolate bar, and using that. I personally don’t like the chunks running through the pound cake, and prefer the flavor of white chocolate infused all through the cake. So I use the grated white chocolate. But you can use either. However if you do want to use the chocolate chips, then lightly coat them with flour before adding them to the cake batter, so that they do not sink to the bottom of the loaf pan while baking.

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

Nutrition