White Chocolate Bundta – #BundtaMonth Recipe
White Chocolate Bundta – #BundtaMonth
Happy Anniversary Bundtamonth Bakers! In honor of this special occasion I baked us a White Chocolate Bundt Cake with Cream Cheese White Chocolate Frosting. Splitting and filling a bundt cake was not as easy as I thought it would be, but I and the cake survived. One of the most fun parts about baking is that most times you can eat your mistakes, and this one went down really easy. I look forward to many more months of baking with you fabulous ladies!
- White Chocolate Pound Cake – Adapted from Allrecipes.com
- 2 TBS white sugar
- 8 (1 oz) squares white chocolate
- 1 cup butter
- 2 cups white sugar
- 5 eggs
- 2 tsp vanilla extract
- ½ tsp almond extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup sour cream
- White Chocolate Cream Cheese Frosting
- Preheat oven to 350° F. Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan. Chop four squares of the white chocolate and melt 4 of the others. Set aside. In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
- Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined. Pour 1/3 of the batter into the prepared pan and sprinkle with ½ of the chopped white chocolate. Repeat. Pour remaining batter on top. Bake for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a plate and separate into two layers. Remove top layer and spread bottom layer with 1 cup of White Chocolate Cream Cheese Frosting. Place top layer on frosted bottom layer and decorate with frosting rosettes if desired.
- White Chocolate Cream Cheese Frosting
- 2 oz white chocolate chopped
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 1 tsp vanilla flavor
- 2 tsp instant vanilla pudding
- 4 cups powdered sugar
- 2 tsp heavy cream
Melt white chocolate over double boiler and set aside. In a large bowl mix cream cheese and butter until light and fluffy, approximately five minutes. Add instant vanilla pudding and vanilla and beat well. Incorporate powdered sugar one cup at a time, beating well after each addition. After all the powdered sugar has been added blend in the heavy cream. Beat until fluffy.
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About Sandra
I am the proud owner of the largest sweet tooth in the world. This means that my other passion, fitness, serves me very well. As contradictory as this seems, I’m a certified fitness professional. It’s great to be able to show my clients how to have their cake and eat it too. Life is truly too short not to have dessert. As long as you have the best natural ingredients and enjoy them in moderation it’s OK.
For the last twenty-five years I’ve been a cake decorator. Try as I might I can’t get it out of my blood, so I’ve decided to stop fighting it and go with the flow. Who say’s you can’t have it all?
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