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Dessert

White Chocolate Bundt Cake

A bundt cake flavored with white chocolate, vanilla, almond extract, and sour cream.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

White Chocolate Bundt Cake

Oven350°F
Time55–60 minutes

Ingredients

Directions

Prepare

  1. Heat oven to 350°F.

  2. Coat a 10–12 cup fluted tube pan with 1 tbsp butter, then sprinkle with 2 tbsp sugar.

  3. Into a medium bowl, sift together flour, baking powder, baking soda, and salt.

Make the batter

  1. Put the remaining 1 cup butter and 2 cups sugar in a large bowl and cream with an electric mixer on medium speed until light and fluffy.

  2. Add extracts and eggs, one at a time, beating 20 seconds after each addition.

  3. Slowly beat in the 4 oz melted white chocolate. Scrape the bowl to incorporate.

  4. Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat 45 seconds after each addition.

Bake and cool

  1. Place the batter in the prepared pan in 3 layers, separating each layer with some of the remaining 4 oz white chocolate chunks or chips.

  2. Bake 55–60 minutes, or until done; the top will be brown and a cake tester inserted into the center will come out with a few crumbs.

  3. Remove the cake to a wire rack to cool for 15 minutes, then invert onto a wire rack and cool to room temperature.

Nutrition, whole recipe (rough)

958Calories
38 gProtein
28 gFat
132 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Almond1 almond (1.2g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the main structure that holds the cake's crumb together as it bakes.
Eggs
Add structure, richness, and help bind the batter into a stable crumb.
Butter
Adds tenderness, rich flavor, and a soft, fine crumb when creamed with sugar.
Sugar
Sweetens the cake, helps tenderize the crumb, and aids browning on the crust.
Sour cream
Adds moisture and a slight tang, keeping the cake tender and fine-textured.
Baking powder
Releases gas in the batter to make the cake rise and lighten.

The step that matters

Adding the flour mixture in thirds, alternating with sour cream. Adding flour gradually and mixing only until combined keeps the batter smooth. Overbeating flour develops gluten, which can make the crumb tough and dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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