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White Chocolate Pound Cake Zoom

White Chocolate Pound Cake Recipe


White chocolate baked into the batter makes this cake as rich in flavor as it is in appearance. No one will guess you started with a mix!
Makes: Cake serves 16.
Skill Level:

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Step 1

Spray pan with BakeEasy spray. Preheat oven to 350°F.

Step 2

Melt chocolate in double boiler or microwave in a small glass bowl on high power for 1 minute. (NOTE: White chocolate may not appear melted, but stir before microwaving additional time!)

Step 3

In large bowl, combine cake mix, milk, butter, eggs, vanilla and white chocolate with electric mixer; beat 2-3 minutes. Pour into prepared pan, smoothing with spatula. Bake 45-50 minutes. Cool in pan on wire rack 15 minutes; remove from pan and cool completely.

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Ingredients

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2 teaspoons pure vanilla extract

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white chocolate chips

1 cup (6 ounces) white chocolate chips (or)

white chocolate baking squares

6 ounces white chocolate baking squares

white cake mix

1 package white cake mix ((no pudding added))

milk

3/4 cup milk

butter

1/2 cup (1 stick) butter (, melted)

eggs

4 eggs

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White Chocolate Pound Cake is rated 4.4 out of 5 by 8.
Rated 2 out of 5 by from Thumbs down Looked good coming out of the giant cupcake mold, but it was disappointing in taste and to dry. Looking for a recipe that not only looks good, but is tasty too.
Date published: 2017-10-07
Rated 5 out of 5 by from Awesome!! Okay, I was so nervous to try this recipe because of some of the reviews and especially because I'm doing my first wedding cake (yeah first!!!)) So, I followed the recipe, but I decide to replace 1 cup of the regular flour for cake-flour--I read someone here that did that to reduce the dense-effect. Also, by mistake (yes, by mistake!) I added 3 eggs instead of 2, ha!! Well, let me tell you...the cake came out amazing!! it is not dense, it didn't sink, it does not have a lot of crumbs, the flavor is awesome OMG, I love it!!! I will definitely makes this again.
Date published: 2016-08-31
Rated 5 out of 5 by from This is absolutely delicious. I had to try it before taking it to an Easter gathering. Rather than a Bundt, I hope to make it a layer cake using the Paisley set with basketweave sides, the grass tip and malted bird eggs for the top. Wish me luck.
Date published: 2013-03-24
Rated 5 out of 5 by from This recipe is so darn delicious! I love the texture of the cake and it came out wicked moist. I didn't use a bundt pan for this. I used a regular 8 inch round cake pan. I filled with with fresh strawberries and topped it with vanilla butter cream. It was sinfully delicious and I will absolutely make this again.
Date published: 2011-05-12
Rated 5 out of 5 by from i made this cake for my moms birthday and everyone in her office loved it, i made a six inch cake and made a white fondnat magnolia on the top. you can never go wrong with white chocolate
Date published: 2011-01-14
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