White Chocolate Bundt Cake (Scratch)

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“An elegant, almond-scented white chocolate Bundt cake simply bursting with luscious white chocolate throughout the cake itself and the icing, which is decoratively drizzled on top. 9/13/11 I've edited the recipe slightly making a white chocolate ganache instead of just drizzling the white chocolate.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350°F Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
  2. In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
  3. Chop four squares of the white chocolate and melt the other 4. Set aside.
  4. In a mixing bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined.
  5. Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
  6. Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
  7. Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
  8. For White Chocolate Ganache: In a glass bowl covered with plastic wrap, heat white chocolate with cream on high (100 percent power) in microwave oven in 30-second intervals, stirring after each interval, until smooth. Let cook for about 10 minutes.
  9. Place cooled cake on a serving dish and frost with white chocolate ganache. Drizzle over with melted semisweet chocolate.

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