White Chocolate Pound Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Recently I've been obsessed with making simple desserts that actually taste impressive, and this white chocolate pound cake is exactly that. It comes together in just 45 minutes from start to finish, making it perfect for when you want something homemade without spending your whole afternoon in the kitchen. The white chocolate chips add such a lovely richness while keeping things uncomplicated, and eggs provide plenty of protein to make this feel a bit more substantial than your average cake. Best of all, you probably have most of these ingredients sitting around already, so it won't break the bank. Trust me, your family will think you spent way more effort than you actually did.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 150 gunsalted butter, softened
- 3 egglarge eggs
- 100 gwhite chocolate chips
- 5 gbaking powder
- 5 gsalt
- 1 mLvanilla extract
- 50 mLwhole milk, at room temperature
- 10 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper.
Tip: Use a high-quality cake pan to ensure even baking.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl to avoid any lumps.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
Tip: Be careful not to 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 until smooth.
Tip: Stir in the vanilla extract once the white chocolate has cooled slightly.
- 6
Add the melted white chocolate to the batter and beat until well combined.
Tip: Scrape down the sides of the bowl to ensure all ingredients are incorporated.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the cake is evenly distributed in the pan.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- 9
Once the cake has cooled, dust it with confectioners' sugar.
Tip: Optional: drizzle with additional melted white chocolate for an extra-decadent treat.
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