The recipe for the white chocolate bundt cake was created at the request of my son Michy, because he loves white chocolate and since he hasn’t been having breakfast lately… I decided to prepare this soft chocolate bundt cake to make him happy and ensure he has a healthy and genuine breakfast. A wonderful aroma spread throughout the house, I love the smell of homemade classic bundt cake, but this white chocolate one is the best, absolutely a must-do. The recipe is very easy and quick, I used my Thermomix, but you can also use hand mixers or a stand mixer. In fact, I also provide an alternative method. Let’s prepare it together!
See you soon, Susy.
Do you like breakfast with a slice of bundt cake? Then here’s the recipe for:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 306.05 (Kcal)
- Carbohydrates 43.20 (g) of which sugars 25.32 (g)
- Proteins 5.56 (g)
- Fat 13.58 (g) of which saturated 3.27 (g)of which unsaturated 9.30 (g)
- Fibers 0.57 (g)
- Sodium 29.59 (mg)
Indicative values for a portion of 97 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the White Chocolate Bundt Cake
- 1 cup oz sugar
- 3.17 oz oz white chocolate
- 3 eggs (medium)
- 2⁄3 cup oz sunflower oil
- 1⁄2 cup cups partially skimmed milk
- 1 tsp vanilla extract
- 2 cups cups all-purpose flour
- 1 packet baking powder
- to taste sugar sprinkles
For the White Chocolate Bundt Cake, you will need
- Kitchen robot
- Bundt cake pan
Preparing the White Chocolate Bundt Cake
Chop the white chocolate into pieces, place it in the bowl with the sugar and activate for 15 sec at speed 9. Add the milk, eggs, oil, and vanilla extract and activate for 20 sec at speed 6. Finally, add the flour and baking powder and activate for 50 sec at speed 6.
The batter is ready, pour it into a 9.5-inch buttered and floured bundt cake pan, or use homemade pan release, sprinkle with sugar sprinkles, and bake in a static oven for 40/45 minutes at 340°F (170°C). (Remember to do the toothpick test to check for doneness). Remove the bundt cake from the oven and let it cool completely before removing it from the pan.
Beat the eggs with the sugar and vanilla. Use an electric mixer to whip until the mixture is light and frothy, add the milk, oil, and white chocolate that you have melted in a bain-marie or microwave, and continue mixing on low speed to combine the ingredients. Fold in the sifted flour with baking powder using a spatula to maintain the batter’s volume. Then proceed as the recipe states.
