White Chocolate Pound Cake With White Chocolate Ici

Name: White Chocolate Pound Cake With White Chocolate Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup evaporated milk; 4 (1 ounce) white chocolate baking squares, chopped; 1 cup butter, softened; 1 2/3 cups sugar; 5 eggs; 2 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; ICING; 3 (1 ounce) white chocolate baking squares, chopped; 1/4 cup butter; 2 cups confectioners' sugar; 1/2 teaspoon vanilla extract; 1 -2 tablespoon milk

Servings: persons

1 cup evaporated milk
4 (1 ounce) white chocolate baking squares, chopped
1 cup butter, softened
1 2/3 cups sugar
5 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
ICING
3 (1 ounce) white chocolate baking squares, chopped
1/4 cup butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 -2 tablespoon milk

1
In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
2
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
3
Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
4
Pour into a greased and floured 10-inch tube or bundt pan.
5
Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
6
Cool for 10 minutes before removing from pan to a wire rack; cool completely.
7
FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
8
Remove from the heat.
9
Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
10
Drizzle over cake.

2707

kcal

Calories

128

Fat

357

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup evaporated milk, 4 (1 ounce) white chocolate baking squares, chopped, 1 cup butter, softened, 1 2/3 cups sugar, and more.

Yes, White Chocolate Pound Cake With White Chocolate Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Pound Cake With White Chocolate Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions