Moist White Chocolate Bundt Cake Recipe with Vanilla Glaze

This moist, dense White Chocolate Bundt Cake is scented with vanilla and a hint of almond for a simple yet irresistibly delicious dessert.

Like many of the Sour Cream Pound Cake recipes I’ve made, this one was an instant family favorite—even among the pickiest eaters.

Why You Must Make

• A single Bundt cake serves at least 12 and looks elegant without any heavy frosting.
• White chocolate is a delicate, often-overlooked cake flavor that adds a sweet, creamy note.
• This recipe traces back to classic home-bakery traditions, so you can expect reliable, comforting results.

This white chocolate Bundt cake lived in my pre-blog recipe box for years. Flavored with vanilla, almond, and melted white chocolate, it was the perfect finish to a Sunday family dinner.

Although our household usually prefers dark chocolate, the slices topped with a white chocolate glaze disappeared quickly—no complaints.

How to Make

1. Preheat the oven and prepare the Bundt pan.
2. Whisk the dry ingredients together in one bowl and set aside.
3. Cream the butter and sugar until light and fluffy.
4. Add the extracts and eggs, one at a time, mixing until combined.
5. Stir in the melted white chocolate.
6. Add the flour mixture in thirds, alternating with the sour cream, mixing just until incorporated.
7. Pour the batter into the prepared pan and bake until a toothpick comes out with a few crumbs.
8. Prepare the white chocolate glaze and brush or drizzle over the cooled cake.

Ingredient Notes

• Dry staples: All-purpose flour, baking powder, baking soda, salt, and sugar. For accurate flour measurement, spoon into the measuring cup and level with a knife.
• Baking powder: Check the expiration date; if unsure, test a spoonful in hot water—active powder will bubble vigorously.
• Butter: I use salted butter and reserve a little extra for greasing the pan.
• Vanilla and almond extracts: Both lift the flavor. A small amount of almond extract goes a long way.
• Eggs: Use large eggs at room temperature for best incorporation.
• White chocolate: Use good-quality bars (Ghirardelli or similar) rather than chips. Melt gently and fold into the batter while still warm. Reserve additional chopped white chocolate for the glaze.
• Sour cream: Full-fat sour cream gives the creamiest, most tender crumb.
• Heavy cream (optional): Use to thin the glaze if you prefer a pourable ganache or keep it thicker for spreading.

Expert Tips

These tips will help you achieve a tender, evenly baked Bundt cake.

• Choose recipes that include butter plus an ingredient like sour cream, buttermilk, or cream for extra moisture.
• Alternating wet and dry additions (flour and sour cream) reduces gluten development and yields a softer crumb.
• Pro tip: This cake uses both baking powder and baking soda. If your baking powder is old it may not produce the intended rise—test or replace it if needed.
• When combining the flour, mix only until incorporated. Overmixing makes the cake tough.
• Use the paddle attachment rather than the whisk to avoid adding excess air to the batter.
• If you want a more noticeable white chocolate flavor, increase the white chocolate amount slightly.
• Follow a recipe that lists a baking time range and start checking early if your oven runs hot.

Sour Cream Pound Cake Recipe

This Bundt cake behaves like a traditional pound cake: dense with a fine, even crumb. Classic pound cakes were historically made with equal weights of flour, sugar, butter, and eggs, producing a rich texture that holds up beautifully in a Bundt pan.

The addition of sour cream adds fat and moisture and its lactic acid helps tenderize the crumb by softening some gluten bonds, resulting in a moist, tender cake.

Frequently Asked Questions

You May Also Like:

• Cherry Almond Bundt Cake
• Chocolate Bundt Cake
• Salted Caramel Mocha Bundt Cake
• Hummingbird Bundt Cake with Cream Cheese Glaze
• Cream Cheese Filled Apple Bundt Cake
• Easy Lemon Bundt Cake
• Greek Lemon Bundt Cake
• Almond Bundt Cake
• More Best Cake Recipes

The Recipe:

White Chocolate Bundt Cake

Prep Time
30 minutes

Cook Time
1 hour

Total Time
1 hour 30 minutes

Yield
12

This moist, dense White Chocolate Bundt Cake is flavored with vanilla and a touch of almond for a simple, delightful dessert.

Ingredients

Cake:

• 3 cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, softened, plus more for buttering pan
• 2 cups sugar
• 1 ½ teaspoons vanilla
• ½ teaspoon pure almond extract
• 5 eggs, at room temperature
• 4 ounces white chocolate, melted and still warm*
• 1 cup sour cream*

White chocolate glaze or sauce:

• 4 ounces white chocolate, coarsely chopped
• ¼–½ cup heavy cream (use more cream for a pourable glaze, less for a drizzle)

Instructions

1. Preheat oven to 350ºF. Butter and flour a standard Bundt pan or spray with a nonstick baking spray. If your pan has a dark finish, check baking progress earlier to avoid overbrowning.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
4. Add the vanilla and almond extracts, then add the eggs one at a time, beating just until incorporated. Slowly add the melted white chocolate and scrape down the bowl.
5. Alternately add the flour mixture in thirds with the sour cream, beginning and ending with the flour. Mix only until combined.
6. Pour the batter into the prepared pan and smooth the top. Bake 55–60 minutes, until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
7. Cool the cake in the pan on a wire rack for 10 minutes, then invert onto the rack and cool completely.
8. To make the glaze, heat the chopped white chocolate with ½ cup heavy cream in 30-second intervals in the microwave, stirring between intervals until smooth. Let the ganache cool slightly, then drizzle or brush over the cake.
9. Transfer to a serving plate and garnish with fresh berries if desired.

Notes

Recipe adapted from classic American dessert sources. One tester replaces sour cream with mayonnaise for added moisture—unusual but effective since mayonnaise contains oil and eggs. If you prefer a stronger white chocolate note, increase the chocolate amount. For dark nonstick pans, reduce oven temperature by 25ºF and bake a few minutes longer if needed to prevent excess browning.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 584Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 145mgSodium: 359mgCarbohydrates: 70gFiber: 1gSugar: 46gProtein: 8g