White Chocolate Bundt Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This white chocolate bundt cake is one of my go to recipes when I want something elegant but don't have hours to spend in the kitchen. The whole thing comes together in just an hour, and I love that it uses Greek yogurt instead of sour cream, which adds a nice protein boost while keeping the crumb incredibly moist and tender. The white chocolate chips melted throughout give you those little pockets of sweetness, and the simple glaze on top makes it look like you spent way more effort than you actually did. It's perfect for weeknight dinners or when unexpected guests show up.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 120 gunsalted butter(softened)
- 2 egglarge eggs
- 250 gwhite chocolate chips
- 100 mlplain greek yogurt
- 120 mlunsalted milk(at room temperature)
- 8 gbaking powder
- 5 gsalt
- 2 mlvanilla extract
- 50 gconfectioners' sugar
- 100 gwhite chocolate glaze
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm bundt tin and line the bottom with parchment paper.
Tip: Use a non-stick bundt tin for easy release.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Sift the dry ingredients for an even texture.
- 3
In a large bowl, whisk together butter, eggs, and vanilla extract.
Tip: Use room temperature ingredients for a lighter texture.
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Don't overmix the batter.
- 5
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 6
Fold the melted white chocolate into the cake batter until well combined.
Tip: Be gentle to avoid deflating the batter.
- 7
Pour the batter into the prepared bundt tin and smooth the top.
Tip: Don't overfill the tin.
- 8
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the tin for 10 minutes before transferring to a wire rack.
- 9
While the cake is still warm, drizzle with confectioners' sugar glaze.
Tip: Let the glaze set before serving.
- 10
Serve warm and dust with confectioners' sugar.
Tip: Enjoy with a cup of coffee or tea.
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