This is an easy recipe for a moist vanilla bundt cake with a hint of white chocolate flavor. Cover it with a white chocolate ganache for the perfect dessert.
If you like white chocolate then you’re going to love this one bowl recipe for double white chocolate and vanilla bundt cake (recipe video at the end of the post). It is easy, moist and has the best white chocolate glaze so you can serve it for dessert, but you can also have it as a snack with your afternoon coffee or whenever you need a sweet fix. Also, this cake is made with egg whites. I never throw away egg whites because they can be stored in the freezer for a long time without any problems. Just defrost them and use them as you use the fresh ones. If you don’t have any whites you can use the same quantity in whole eggs, or you can use the whites in this cake and cure the yolks with salt (recipe with salt-cured egg yolks will follow shortly!)
The one bowl method by Rose levy Beranbaum
This cake uses the one-bowl method which produces a moist and fluffy cake with a velvety crumb that melts in your mouth. The same method is used for this X-mas scented cake with fluffy vanilla buttercream. With this method, you first mix the dry ingredients with the butter and then add all the liquids. The MOST important thing you have to keep in mind is that the butter must be very soft (but not melted).
The temperature of the ingredients is very important
For this method to work and give you a fluffy and velvety bundt cake the butter must be very soft so that it can be mixed completely with the flour.
The milk should be hot when you add it to the chopped white chocolate (because you want the chocolate to melt) but before you add it to the mixture you have to wait until it reaches room temperature. If it’s too warm, it will melt the butter inside the flour and will slightly change the texture of the cake (the difference won’t be big, but the cake will be even better if the milk & white chocolate mixture is lukewarm)
How to measure flour for your white chocolate – vanilla cake
The dry ingredients are not the same as liquids. Because most liquids have (approximately) the same density there are no big differences whether you measure them using cups or a scale. However this is not the case with dry ingredients. One cup sugar is about 200 grams while one cup flour is about 130 grams – if you spoon it lightly into the measuring cup. If you press the flour firmly inside the cup then it can even reach 170 grams or more. That’s why the best method of measuring dry ingredients is a kitchen scale. Another good thing of the kitchen scale is that you can place the bowl of your mixer onto it and add the ingredients directly into it.
*If you like using measuring cups then you should fluff up the four with a fork and spoon it lightly into the cup. Use a knife to level the surface of the flour.
What is real white chocolate
White chocolate contains cocoa butter, milk solids, and sugar. White chocolate which contains any other type of fat except cocoa butter or white candy melts are not real white chocolate. If you’re not sure about the quality of the chocolate you’re buying, you should just the ingredient list on the packaging.
- 1 cup (240 grams) milk, hot
- 7 oz (200 grams) real white chocolate, chopped
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine salt
- 4 egg whites (165 grams)
- 2 1/4 cups (315 grams) all-purpose flour
- 4 1/2 teaspoons (20 grams) baking powder
- 1 cup plus 2 tablespoons (240 grams) white granulated sugar
- 1/2 cup (120 grams) butter, very soft
- 5.3 oz (150 grams) real white chocolate, chopped
- 2 tablespoons milk
- 1 tablespoon butter
- toasted sliced almonds for decoration optional
Grease and flour your bundt pan (it should have at least 10 cups capacity)
Make the milk & white chocolate mixture: Transfer the chopped white chocolate to a heatproof bowl and add the hot milk. Wait for 1 minute and stir well to combine. Add the vanilla, the salt and the egg whites and stir well with a fork. Let it come to room temperature before you add it to the flour mixture.
Preheat your oven to 350°F (175°C)
Mix the dry ingredients: Transfer the flour, the baking powder, the sugar and the butter to the bowl of your electric mixer. Beat until the mixture resembles wet sand.
Finish the cake batter: Add two thirds of the milk mixture to the bowl and beat for two minutes. Scrape the bottom of the bowl with a spatula, add the rest of the milk mixture and beat for another one and a half minute more, until the mixture is smooth and velvety.
Bake: Pour the batter into your prepared bundt pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let it rest for ten minutes and invert to wire rack. Let it cool completely.
Make the white chocolate glaze: transfer all the ingredients for the glaze to a heatproof bowl and melt over a water bath (you can also melt it in a small pot over low heat). Let it come to room temperature. Drizzle the glaze over the cake and sprinkle with sliced almonds. Slice and eat!
For an interesting twist, add half a teaspoon cinnamon to the flour mixture. You won’t be able to taste it, but it will give the cake a warm smell and depth of flavor.
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