Decadent White Chocolate Pound Cake Recipe

We love pound cake recipes, and this White Chocolate Pound Cake—with its delicate white chocolate flavor and glossy white chocolate drizzle—is bound to become a favorite.

This variation builds on a classic pound cake by adding melted white chocolate, cake flour, and heavy cream to the batter. The result is a sweet, ultra-moist loaf with a velvety, tender crumb and a subtle white chocolate note.

The white chocolate flavor is restrained—just enough to be noticeable but not overpowering. A white chocolate drip and optional curls add a pretty, extra layer of flavor and texture.

How to Make White Chocolate Pound Cake

The full printable recipe card appears later in the post. Below is a concise overview of the process:

• Preheat the oven to 325°F (163°C). Grease and flour a tube pan or a 10–12 cup bundt pan.
• Place 5 oz white chocolate in a microwave-safe bowl and pour 1 cup heavy cream over it. Microwave in short bursts until the chocolate is almost melted, then stir until smooth.
• Whisk the dry ingredients—3 cups cake flour, ½ teaspoon baking powder, and ½ teaspoon salt—to combine and set aside.
• Cream 3 sticks (339 g) softened unsalted butter with 2½ cups sugar and 2 teaspoons vanilla on medium speed until light and fluffy, about 3–5 minutes.
• Add 5 large room-temperature eggs one at a time, mixing briefly after each addition until incorporated.
• With the mixer on low, add the dry ingredients alternately with the white chocolate/cream mixture, beginning and ending with the dry ingredients. Add the dry ingredients in three additions and the wet in two, mixing just until blended.
• Bake at 325°F for 55–60 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
• Let the cake cool in the pan about 10 minutes before turning out.

Applying the Chocolate Drip

• Melt white chocolate in the microwave in short intervals until it is nearly melted, then stir until smooth. Avoid overheating.
• The melted chocolate will thicken as it cools. When it reaches a drippable consistency, spoon it over the cake or transfer it to a piping bag (or a zip-top bag with a corner snipped off) for better control when creating drips.

Chocolate Curls

White chocolate curls make a simple cake look elegant. Work with room-temperature chocolate for best results.

Use a vegetable peeler or a sharp knife to shave curls from the edge of a white chocolate square over a bowl or sheet of wax paper. If the chocolate splinters, it’s slightly too cold—warm it gently with your hands or place it in a warmer spot for a moment.

Freeze the curls on a baking sheet for 5–10 minutes to firm them before placing them on the cake; chilling helps prevent breakage. Gently press the chilled curls into the still-tacky glaze so they adhere.

Recipe FAQs

More Pound Cakes to Try

We’ve made many pound cakes over the years. If you enjoy this recipe, try other favorites like Lemon Pound Cake, Whipping Cream Pound Cake, Marble Pound Cake, Lemon Blueberry Pound Cake, or Strawberry Pound Cake for different flavors and textures.

More White Chocolate Cakes

If white chocolate is your thing, try other recipes such as White Chocolate Velvet Cake, White Chocolate Cranberry Cake, White Chocolate Peppermint Cake, White Chocolate Mocha Cake, or White Chocolate Raspberry Cake for more ways to enjoy the flavor.

Yield: 15 servings

White Chocolate Pound Cake

This White Chocolate Pound Cake is exceptionally moist with a smooth, velvety texture.

Prep Time
20 minutes

Cook Time
1 hour

Additional Time
15 minutes

Total Time
1 hour 35 minutes

Ingredients

• 3 sticks (339 g) unsalted butter, softened
• 2½ cups (500 g) sugar
• 5 large eggs, room temperature
• 3 cups (342 g) cake flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (242 g) heavy cream or whipping cream
• 2 teaspoons vanilla
• 5 oz white chocolate (Ghirardelli baking bars or white chocolate chips)

White Chocolate Drip & Curls for Decoration

• 3.5 oz white chocolate, melted for the drip
• 1.5 oz white chocolate for curls (optional)

Instructions

1. Preheat oven to 325°F. Grease and flour a tube pan or a 10–12 cup bundt pan.
2. Pour heavy cream over 5 oz white chocolate in a microwave-safe bowl. Microwave in short increments until the chocolate is almost melted, then stir until smooth.
3. Whisk cake flour, salt, and baking powder together and set aside.
4. Cream the butter on medium speed, add vanilla, then gradually add sugar and beat until light and fluffy, about 3–5 minutes.
5. Add eggs one at a time, mixing briefly after each until incorporated.
6. With the mixer on low, add the flour mixture alternately with the white chocolate/cream mixture, beginning and ending with the dry ingredients. Mix just until blended.
7. Bake at 325°F for 55–60 minutes or until a skewer comes out clean or with a few crumbs attached. This yields about 8 cups of batter.
8. Cool in the pan about 10 minutes before turning out.

White Chocolate Drip

1. Melt white chocolate in short microwave bursts until nearly melted, then stir until smooth. Be careful not to overheat.
2. Spoon the drizzle over a room-temperature cake or place the melted chocolate into a piping bag (or a zip-top bag with a small corner cut off) for more control.

White Chocolate Curls

1. Use a vegetable peeler or knife to shave curls from white chocolate squares. Work over wax paper or a bowl.
2. If curls splinter, the chocolate is too cold—warm it briefly in your hands or in a warmer spot. Freeze curls for 5–10 minutes to firm them before placing on the cake.
3. Gently press the chilled curls into the glaze so they adhere.

Notes

*Recipe updated: cake flour and heavy cream improve tenderness and texture; white chocolate amount increased from 3 oz to 5 oz.

*Ghirardelli white chocolate baking bars are recommended, though white chocolate chips have also worked well.