White Chocolate Bundt Cake Scratch
Indulge in the ultimate dessert experience with this decadent White Chocolate Bundt Cake Scratch recipe, a true showstopper for any occasion. Made entirely from scratch, this moist and buttery bundt cake is infused with melted white chocolate for a luxuriously rich flavor and velvety texture. Each slice is crowned with an irresistible white chocolate glaze that adds the perfect touch of creamy sweetness. Perfectly balanced with vanilla undertones and a delicate crumb, this cake is as stunning as it is delicious. With a straightforward preparation process and a bake time of just under an hour, this elegant dessert is ideal for holiday gatherings, celebrations, or simply treating yourself to a gourmet indulgence at home.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 1.75 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 7 ounces white chocolate, melted
- 4 ounces white chocolate (for glaze), melted
- 0.5 cup powdered sugar
- 3 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, making sure to coat all crevices to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a mixer, beat the unsalted butter and granulated sugar together in a large bowl until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just incorporated.
Fold in the melted white chocolate (7 ounces) until evenly combined.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, invert the cake onto a wire rack to cool completely.
For the glaze: In a small bowl, whisk together the melted white chocolate (4 ounces), powdered sugar, and heavy cream until smooth. Adjust the cream quantity if needed for a pourable consistency.
Once the cake has cooled, drizzle the glaze evenly over the top of the bundt cake.
Let the glaze set for a few minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 840.0 g | 305% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 606.7 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 987 mg | 76% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1623 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
