About the recipe: A moist dense pound cake with a white baking chocolate and white chocolate extract added and white chocolate icing added on top before serving.
18 to 20 servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Heavy whipping cream (Room temp)
Sour cream (Room temp)
Baker’s White Baking chocolate
Vanilla extract
Butter extract
White Chocolate extract
Tools you’ll need
Baker’s joy non-stick baking spray
Nordic ware anniversary bundt pan (12 to 15 cup capacity)
Preparation of ingredients
Dry ingredients (All-purpose flour mixture)
Step 1- Sift 3 cups all-purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (White chocolate cream mixture)
Step 2- Add 1/2 cup heavy cream (Room temp), 1/3 cup whole milk (Room temp), 1/3 cup sour cream (Room temp), 2 teaspoons white chocolate extract, 2 teaspoons vanilla extract, and 1 teaspoon butter extract. Stir all ingredients with a whisk until combined.
White chocolate 1
Step 3- Break off 1/2-ounce white baking chocolate and set aside. The 1/2 ounce of baking chocolate will be used to making the icing later. Take the rest of the white baking chocolate (3 and 1/2 ounces) and break it into small pieces. Place it into a glass bowl and heat the chocolate in a microwave on high for 1 minute or until the white baking chocolate melts.
Cake batter
Step 4- Add 3 sticks unsalted butter and 2 and 3/4 cups sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of your bowl.
Step 5- Start your mixer on a medium speed. Add 5 large eggs into the batter one at a time. Scrape down the sides of your bowl.
Step 6- Add the dry ingredients (All-purpose flour mixture) and the wet ingredients (White chocolate cream mixture) into the cake batter 3 separate times. After you add the last amount of the dry and wet ingredients into the batter, add the 3 and 1/2 ounces melted white baking chocolate. Mix all ingredients each time on a medium low speed for 15 to 20 seconds or until combined. Make sure that you scrape down the sides of the bowl each time as well.
Spray your Bundt pan with the Baker’s joy non-stick baking spray.
Preheat your oven to 325 degrees F.
Step 7- Add your prepared cake batter into the Bundt pan. Spread the batter around the Bundt pan as evenly as possible. To make the batter more even, shake your Bundt pan and take the bottom of the Bundt pan with your hands.
Step 8- Place the cake into a preheated 325-degree oven, on the middle rack for 1 hour and 10 minutes. Once the baking time as ended, remove the cake from the oven. Toothpick test inserted into the cake should come out clean. Let the cake cool for 2 to 3 hours before removing it out of the pan. Flip the cake onto a cake serving dish or pad and let it cool completely.
White chocolate icing
Step 9- Melt 1/2 ounce of white baking chocolate in the microwave for 15 to 30 seconds or until the white chocolate melts.
Step 10- Add 1 and 1/4 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 2 and 1/2 tablespoons warm whole milk, 1/4 teaspoon white chocolate extract, 1/4 teaspoon butter extract, 1/4 teaspoon vanilla extract and 1/2 ounce melted white baking chocolate into a medium-sized bowl. Stir all ingredients with a whisk until the icing is creamy and smooth with no visible lumps.
Step 11- Pour the icing on top of your cake. Once done, let the icing set for 15 to 20 minutes. From there the cake is ready to be served.
YouTube instructional video
