Simple, elegant and quietly indulgent, this white chocolate Bundt cake is the kind of bake that never goes out of style. With a light, buttery crumb and a silky white chocolate glaze, it’s perfect for everything from weekend tea to special occasions. It’s understated in the best way — soft, rich and just sweet enough to feel like a proper treat.
White Chocolate Bundt Cake
Ingredients
- 375g butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 3 cups flour
- 6 Tbsp cornflour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- Glaze
- 100g white chocolate, chopped
Instructions
PREHEAT the oven to 180°C. Grease a Bundt pan with cooking spray.
IN a large bowl, beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
WHISK together flour, cornflour, baking powder, and salt in a separate bowl. Add half of the dry ingredients to the butter mixture, mixing until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
POUR batter into greased Bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 50-55 minutes. Let it cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
WHEN the cake is completely cool, melt which chocolate in the microwave for about 2 minutes, stirring often, until completely smooth. Drizzle over the cake and serve!
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Also See: Easy vegan chocolate cake
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.