White Chocolate Bundt Cake
A delicious, decadent, comfort food cake rich with butter and full of white chocolate!
- For the cake:
- 8 oz. white chocolate
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 cup chopped pecans (or fruit
- 1 cup coconut (optional)
- 1 tsp. vanilla
- Glaze and topping:
- 1/2 cup chopped pecans (optional)
- 4 oz. white chocolate
- 1 tblsp. light corn syrup
- 2 tblsp. heavy cream
- 2-3 tblsp. coconut (optional)
Level of difficulty Difficult
Preparation time 30mins
Cooking time 70mins
Cost Average budget
Have all ingredients at room temperature. Grease and flour a tube or bundt pan. Preheat the oven to 325 degrees.
Melt 8 ounces of the white chocolate in the top of a double boiler or a heat-proof bowl set over simmering water stirring until chocolate has completely melted.
In a large mixer bowl, cream together the butter and sugar. Add the egg yolks one at a time beating until each is incorporated before adding the next. Slowly beat the melted chocolate into the creamed mixture.
Sift the flour, baking powder, and salt together. With mixer on low speed, add the dry ingredients alternately with buttermilk to the chocolate batter mixture. Stir in the pecans, coconut, and vanilla.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Pour batter into the prepared pan.
Bake for 1 hour and 10 minutes to 1 hour and 30 minutes or until a tester inserted halfway between sides of pan comes out clean. Begin checking the cake at the 1 hour, 10 minute mark. Cooking time will vary depending on your oven.
Remove cake from the oven and place on a cooling rack. After about 15 minutes, carefully run a knife around the edge of the cake to loosen it from the pan. Allow the cake to completely cool in the pan.
After cake has completely cooled, top with glaze, toasted pecans, and additional coconut.
To make the glaze: Place the pecans in a shallow pan and toast in a 350 degree oven for 5-6 minutes or until slightly darkened in color. Allow to cool while you make the glaze.
Add the white chocolate, corn syrup, and heavy cream to the top of a double boiler or heat-proof bowl set over simmering water. Stir until the chocolate has melted and the ingredients are combined.
Drizzle the top of the cake with the white chocolate glaze. Sprinkle with toasted pecans and coconut.
Pecans and coconut can be substituted for some other nut/fruit if required. Cake can be decorated however you see fit.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- A dash of milk
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!