White Chocolate Pound Cake Recipe

An elegant white chocolate pound cake recipe using a white chocolate bar and drizzled with a raspberry sauce when taken out of the oven. If you'd like you can leave off the rasberry sauce and frost with another frosting recipe.

White Chocolate Pound Cake

8 (1 oz) squares white chocolate
1 cup butter
2 cups sugar
5 eggs
2 tsp vanilla
½ tsp almond
3 cups all purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
1 cup sour cream

Raspberry Sauce:
½ cup seedless raspberry preserves
1 tsp butter
1/8 tsp almond flavoring
Preheat oven to 350 degrees. Grease a 10” Bundt pan.
Melt 4 squares of white chocolate, chop remaining 4 squares. Set aside.
In a large bowl, cream together butter and 2 cups sugar.
Add eggs, one at a time, until well blended.
Stir in vanilla, almond, and melted white chocolate.
Combine flour, baking powder, baking soda, and salt.
Add flour mixture and sour cream alternately to the creamed mixture until just combined.
Pour 1/3 of the batter into Bundt pan. Sprinkle with ½ of the chopped white chocolate.
Repeat, then pour remaining batter on top.
Bake for 55-60 minutes
Cool in pan for 10 minutes, then turn on wired cooling rack.

To prepare Raspberry Sauce:
Place raspberry preserves, 1 tsp butter, and 1/8 tsp almond in a microwave safe bowl. Microwave until mixture is liquidy.
Drizzle over cooled cake.


Check out some more homemade pound cake recipes.