Best 6 White Chocolate Pound Cake With White Chocolate Icing Recipes

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Indulge in the epitome of sweet indulgence with our delectable White Chocolate Pound Cake, a symphony of flavors that will tantalize your taste buds. This classic pound cake recipe is elevated with the luxurious richness of white chocolate, resulting in a moist, velvety crumb and a flavor profile that is both rich and ethereal. Paired with our luscious White Chocolate Icing, this cake becomes an irresistible masterpiece, perfect for any special occasion or as a sweet treat to brighten your day.

**Recipes Included:**

1. **White Chocolate Pound Cake:** This recipe provides step-by-step instructions for crafting the perfect pound cake batter, incorporating melted white chocolate for an extra layer of flavor.

2. **White Chocolate Icing:** Elevate your cake to new heights with this velvety smooth icing, made with white chocolate chips, butter, and cream cheese. Its rich, creamy texture and intense white chocolate flavor will leave you craving more.

3. **White Chocolate Ganache:** For an extra touch of decadence, try our White Chocolate Ganache recipe. This luscious ganache is made with white chocolate and heavy cream, creating a glossy, flavorful topping that will make your cake look and taste like a professional creation.

4. **White Chocolate Sauce:** Drizzle our delectable White Chocolate Sauce over your pound cake for an extra layer of sweetness. This simple sauce is made with white chocolate chips and milk, resulting in a rich, creamy topping that will elevate any dessert.

5. **White Chocolate Cupcakes:** Transform your favorite pound cake recipe into individual-sized treats with our White Chocolate Cupcakes. These fluffy, moist cupcakes are topped with our signature White Chocolate Icing, making them perfect for parties, potlucks, or as a sweet treat for lunchboxes.

Here are our top 6 tried and tested recipes!

BO'S BEST WHITE GERMAN CHOCOLATE CAKE



Bo's Best White German Chocolate Cake image

If you like German chocolate cake you will love this! It's an amazing cake using white chocolate to replace German chocolate. Amazingly moist! I made it for Easter and it was gone before I knew it.

Provided by Erica Bo

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 2h40m

Yield 12

Number Of Ingredients 16

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
5 (1 ounce) squares white chocolate, chopped
1 ¼ cups butter
2 ¼ cups white sugar
5 eggs, separated
1 teaspoon vanilla extract
1 ¼ cups buttermilk
4 egg yolks
1 (12 fluid ounce) can evaporated milk
1 ½ teaspoons vanilla extract
1 ½ cups white sugar
¾ cup butter
1 (7 ounce) package sweetened flaked coconut
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
  • Mix flour, baking powder, and salt together in a bowl.
  • Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
  • Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
  • Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
  • Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.
  • Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.

Nutrition Facts : Calories 961 calories, Carbohydrate 108.6 g, Cholesterol 239.7 mg, Fat 55.3 g, Fiber 3.8 g, Protein 12.5 g, SaturatedFat 29.7 g, Sodium 505.2 mg, Sugar 80.7 g

WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

This is a yummy-sounding recipe from "The Cake Mix Doctor" By Ann Byrn. These loaves would make very nice gifts.

Provided by Courtly

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 6

6 ounces white chocolate, coarsley chopped
1 (18 1/4 ounce) package plain white cake mix
8 tablespoons butter, melted
1 cup whole milk
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350. Lightly mist three 8 inch loaf pans with vegetable oil spray, then dust with flour. Shake out excess flour.
  • Heat the white chocolate in saucepan over low heat until melted, stirring constantly. Set aside to cool slightly.
  • Place cake mix, melted butter, milk, eggs, vanilla and slightly cooled white chocolate in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. The batter should look well blended. Divide batter evenly among the prepared pans. Place pans in oven.
  • Bake the loaves until they are light brown and spring back when lightly pressed with yout finger, 40-45 minutes. Remove pans from oven and cool on wire racks for 10 minutes. Run a dinner knife around the edge of the loaves and invert them onto racks. Turn on one side and let cool completely, 35-40 minutes, before serving.

Nutrition Facts : Calories 240.6, Fat 12.6, SaturatedFat 6.1, Cholesterol 51.5, Sodium 254.3, Carbohydrate 28.9, Fiber 0.3, Sugar 22.2, Protein 3.4

WHITE CHOCOLATE POUND CAKE FROM SCRATCH



White Chocolate Pound Cake from Scratch image

This is one of the most-requested recipes from Taste of the South magazine. I love it with warmed whole-berry cranberry sauce on top.

Provided by Pinay0618

Categories     Dessert

Time 1h45m

Yield 12-16 serving(s)

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole buttermilk
8 (1 ounce) squares white chocolate, melted

Steps:

  • Preheat oven to 300°. Grease and flour a 10-cup fluted tube pan.
  • In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour, baking soda, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating after each addition, just until combined. Stir in melted chocolate. Spoon batter into prepared pan.
  • Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Nutrition Facts : Calories 510.9, Fat 23.8, SaturatedFat 14.1, Cholesterol 131.4, Sodium 320.2, Carbohydrate 68.6, Fiber 0.8, Sugar 44.7, Protein 7.1

WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

I often bake this moist tube pan cake, drizzled with two types of chocolate glaze, for special occasions.-Kimberley Thompson, Fayetteville, Georgia.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 15

8 ounces white baking chocolate, chopped
1 cup butter, softened
2 cups plus 2 tablespoons sugar, divided
5 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
GLAZE:
4 ounces semisweet chocolate, melted
4 ounces white baking chocolate, melted
Whole fresh strawberries, optional

Steps:

  • Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate., Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. , Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.

Nutrition Facts : Calories 371 calories, Fat 17g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 285mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

A moist bundt cake, drizzled with two types of chocolate.

Provided by Debbie Rowe

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Yield 12

Number Of Ingredients 14

2 tablespoons white sugar
8 (1 ounce) squares white chocolate
1 cup butter
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup sour cream
1 (1 ounce) square semisweet chocolate
4 (1 ounce) squares white chocolate, melted

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
  • Chop four squares of the white chocolate and melted 4 of the others. Set aside.
  • In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
  • Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
  • Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
  • Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.4 g, Cholesterol 132.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 18.8 g, Sodium 337.9 mg, Sugar 53.4 g

WHITE CHOCOLATE POUND CAKE WITH WHITE CHOCOLATE ICING



White Chocolate Pound Cake With White Chocolate Icing image

Make and share this White Chocolate Pound Cake With White Chocolate Icing recipe from Food.com.

Provided by mailbelle

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup evaporated milk
4 (1 ounce) white chocolate baking squares, chopped
1 cup butter, softened
1 2/3 cups sugar
5 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 (1 ounce) white chocolate baking squares, chopped
1/4 cup butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 -2 tablespoon milk

Steps:

  • In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
  • In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
  • Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
  • Pour into a greased and floured 10-inch tube or bundt pan.
  • Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack; cool completely.
  • FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
  • Remove from the heat.
  • Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
  • Drizzle over cake.

Nutrition Facts : Calories 607.5, Fat 28.4, SaturatedFat 17, Cholesterol 138.1, Sodium 386.8, Carbohydrate 81.7, Fiber 0.8, Sugar 57.2, Protein 8.2

Tips:

  • For a richer flavor, use high-quality white chocolate.
  • Make sure the butter and cream cheese are at room temperature before creaming them together.
  • Cream the butter and cream cheese until light and fluffy.
  • Gradually add the sugar to the butter and cream cheese mixture, beating until well combined.
  • Add the eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the flour mixture to the wet ingredients, beating until just combined.
  • Pour the batter into a greased and floured loaf pan.
  • Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting.
  • For the frosting, melt the white chocolate and heavy cream together in a microwave-safe bowl.
  • Stir until the chocolate is smooth and melted.
  • Let the frosting cool slightly before spreading it onto the cake.

Conclusion:

This white chocolate pound cake with white chocolate icing is a delicious and decadent treat that is perfect for any occasion. The cake is moist and fluffy, with a rich white chocolate flavor. The frosting is creamy and smooth, with a hint of sweetness. This cake is sure to be a hit with everyone who tries it!

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