White Chocolate Bundt Cake (Scratch)

Recipe by gailanng
READY IN: 1hr 20mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
  • In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
  • Chop four squares of the white chocolate and melt the other 4. Set aside.
  • 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.
  • 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.
  • Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
  • Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
  • 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.
  • Place cooled cake on a serving dish and frost with white chocolate ganache. Drizzle over with melted semisweet chocolate.
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