Skip to main content

White Chocolate Bundt Cake (Sour Cream)

whitechocolatecoconutbundtcaketomcruiseThis moist, dense White Chocolate Bundt Cake is flavored with vanilla and almond for a simple, yet delightfully delicious dessert. As with almost all the Sour Cream Pound Cake recipes I’ve made, this dessert was beloved by my family, even those with the most discriminating palates.

White Chocolate Bundt Cake:
3 cups all-purpose flour, unbleached
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
1 cup butter, softened
2 cups Monk Fruit Sweetener with Erythritol (Granular)
1½ tsp. pure vanilla extract
½ tsp. pure almond extract
5 large eggs, at room temperature
4 oz white chocolate, melted and still warm
1 cup sour cream

White Chocolate Glaze:
4 oz white chocolate, coarsely chopped
¼-½ cup heavy cream (use more cream for a glaze and less for a drizzle)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour a standard Bundt pan.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Put the butter and sugar in a bowl and cream together using a stand mixer fit with a paddle attachment (if available) on medium speed until light and fluffy.

Add the vanilla and almond extracts and the eggs, one at a time, beating just until incorporated. Slowly beat in the melted white chocolate. Scrape down the bowl.

Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat just until combined. Place the batter in the prepared pan and smooth the top.

Bake for 55-60 minutes. The top will be brown, and a toothpick inserted in the center will come out with a few crumbs on it. Remove the cake to a wire rack to cool for 10 minutes, then remove it from the pan and let it cool to room temperature.

Make the White Chocolate Glaze:
In a double-boiler, heat the white chocolate with ½ cup heavy cream on a low simmer, stirring often, until smooth. Let the glaze cool for about 10 minutes, then drizzle and/or spread over the cake with a pastry brush.

Transfer the cake to a serving plate and garnish it with berries if desired.

Cook's Notes:

  • If you want a more pronounced white chocolate flavour, you can double the amount stated in the recipe.
  • If you use a dark, non-stick pan, the exterior may be darker. You may want to start checking your cake earlier so it doesn't brown too much. Decreasing the oven temperature by 25°F can minimize the browning, but it may take a few more minutes to finish baking.