White Chocolate Bundt Cake (Scratch)
The bundt cake pan was created in the 1950s by Nordic Ware, and it gained popularity after a recipe for a tunnel of fudge cake won second place in the 1966 Pillsbury Bake-Off Contest.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2.5 cup All-purpose flour
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 1.5 cup Granulated sugar
- 3 Eggs
- 2 teaspoon Vanilla extract
- 1 cup White chocolate, melted
- 1 cup Whole milk
- 1 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the melted white chocolate.
- Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared bundt cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.