white chocolate pound cake
White chocolate is just my all time favorite. I did not have a photo with both white and dark chocolate drizzles on the cake so altered the photo I had to give you an idea of using both colors of chocolate for decorating the pound cake.
prep time
15 Min
cook time
55 Min
method
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yield
16 serving(s)
Ingredients
- 8 ounces white baking chocolate, chopped
- 1 cup softened butter
- 2 cups plus 2 tablespoons sugar, divided
- 5 - eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (8 ounces) sour cream
How To Make white chocolate pound cake
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Step 1Chop 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.
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Step 2Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.
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Step 3Grease 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.
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Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Cakes
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