White Chocolate Pound Cake with White Chocolate Icing
Indulge in the rich, velvety sweetness of this White Chocolate Pound Cake with White Chocolate Icing—a dessert that’s as decadent as it is beautiful. This moist and buttery pound cake is infused with creamy melted white chocolate and a hint of vanilla, creating a luxurious flavor profile that pairs perfectly with its smooth, glossy white chocolate icing. With its soft crumb and elegant drizzle, this show-stopping cake is perfect for celebrations, afternoon tea, or simply treating yourself to something special. Quick to prepare yet irresistibly impressive, this dessert is a must-try for white chocolate lovers and anyone seeking a classic cake with a modern twist. Serve in thick, tender slices and watch it become the highlight of your table!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces eggs, large
- 4 ounces white chocolate, melted
- 2 teaspoons pure vanilla extract
- 0.5 cup whole milk
- 1.5 cups powdered sugar
- 3 tablespoons heavy cream
- 2 ounces white chocolate, melted (for icing)
- 0.5 teaspoon pure vanilla extract (for icing)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard loaf pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Slowly mix in the melted white chocolate and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before icing.
To make the icing, whisk together the powdered sugar, heavy cream, melted white chocolate, and vanilla extract in a medium bowl until smooth. If the icing is too thick, add a tiny splash of heavy cream; if too thin, add more powdered sugar.
Once the cake is completely cool, drizzle the white chocolate icing evenly over the top, allowing it to drip down the sides.
Slice and serve the cake. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 36% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 69.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 127 mg | 3% | |
*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.
