Alright. I'll tell you a little secret. My country ass LOVES pound cake. It's simple, I know I have all the ingredients in my house and it satisfies my sweet tooth. I win! Now, more than pound cake, I love white chocolate. Y'all can keep the milk & dark chocolate to yourself as long as you save me some white chocolate.
I was sitting in my kitchen thinking about what I could do with it and boom, it hits me... add that chocolate to your pound cake and watch God move in your life! And so it was created, White Chocolate Pound Cake.
I'm going to "learn" you about pound cakes like my grandma "learned" me when I was a 4th grader because there are rules to baking a pound cake and if you break any rules, your cake will be ruined and it'll be all your fault.
- It's called a Pound Cake because you use a POUND of the major ingredients.
- Eggs make your cake silky. 8 is always great.
- Too much sugar makes the cake "fall".
- Too much flour makes the cake "dry".
- Ingredients should be at room temperature... all of them.
- If you overheat your eggs, your cake will crumble.
- Sift the flour. Sift the sugar. But, don't sift them at the same time.
- Start with a COLD oven.
- ALWAYS, ALWAYS, ALWAYS grease and flour your cake pan.
- 1 lb. + 2 Tbsp. All-Purpose Flour
- 1 lb. Sugar
- 1 lb. + 2 Tbsp. Butter, unsalted
- 1 lb. Large Eggs (8 to be exact)
- 8 oz. White Chocolate, melted
- 2 oz. Sour Cream
- 2 Tbsp. Vanilla
- 1/2 tsp. Kosher Salt
- Beat the pound of butter in or with a mixer or medium until the color becomes a pale yellow. Add the sugar slowly until it's all mixed together. Scrape the sides and mix again for good measure. You'll have a light and fluffy mixture.
- Change the mixer to low and add the eggs, one at a time until they are fully incorporated into the sugar & butter, making sure to scrap the sides of the bowl after egg 4 and egg 8. To save time, crack the eggs BEFORE you begin and pour them over. Remember, no over mixing!
- Add the vanilla, sour cream and melted white chocolate and incorporate well.
- Slowly add the pound of flour and mix until it's fully incorporated and smooth. The batter is very thick, so make sure your mixer is getting to the bottom.
- Spread the excess butter and flour to your cake pan. Make sure you coat the entire pan with butter first and then flour.
- Add the cake batter to the pan, smooth the top with a spatula and lift the pan a few inches then drop it to remove the air.
- Place the cake on the middle rack in a cold oven then turn the oven to 300 degrees. Cook for approximately 2 hours or until you can insert a butterknife into the cake and when it's removed, it comes out clean. The cake will be golden brown.
- Remove from the oven and leave it alone for 30-45 minutes. Place a plate on the open side, flip it and lift the cake pan away. Slice it and enjoy with ice cream or some type of glaze. Be fat! Eat the cake, Anna Mae!