White chocolate soured cream cake

    1 hour 15 min

    The soured cream in this cake makes it extremely moist. Drizzle dark and white chococlate over the top for a lovely presentation.

    63 people made this

    Serves: 12 

    • 2 tablespoons caster sugar
    • 225g white chocolate, divided
    • 225g butter
    • 400g caster sugar
    • 5 eggs
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 375g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon bicarbonate of soda
    • 225g soured cream
    • 25g plain chocolate
    • 100g white chocolate, melted
    • For the topping

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and sprinkle a little sugar into a 25cm fluted cake ring.
    2. Chop half of the white chocolate into small chunks; melt the other half. Set aside.
    3. In a mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
    4. Combine flour, baking powder, salt and bicarbonate of soda; add to the creamed mixture alternately with the soured cream. Beat just until combined.
    5. Pour 1/3 of the mixture into the prepared tin and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining cake mixture on top.
    6. Bake for 55 to 60 minutes or until a knife inserted near the centre comes out clean. Let cake cool in the tin for 10 minutes, then remove and cool on a wire rack.
    7. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
    8. Once the cake has completely cooled down, place on a serving dish and drizzle with melted plain and white chocolate.

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    Reviews & ratings
    Average global rating:

    Reviews in English (53)


    I don't see what all the rave reviews are about. I made this cake for my mother in law's birthday as she is a white chocolate lover. But, no one finished their slice--not even the kids--who would generally eat any kind of cake. We all found it to be a little dry and not very tasty even though I followed the recipe exactly. Needs something.  -  19 Mar 2002  (Review from Allrecipes US | Canada)


    I wanted to make a pound cake that was different. This seemed to be the perfect one, white chocolate in a cake? Mmmmmm! The recipe was easy to follow, and the cake tasted good. There are a few things that I didn't like about the cake. The crust of the cake, was too hard. I think the sugar that is added in the pan before baking, may have had something to do with it. Also, the chocolate in the middle didn't melt well for me, it left a ring around the cake and some came out on the sides of the cake, which made a mess of the pan. I didn't drizzle the chocolate on the top as suggested, I just skipped it. I think the next time I make it, I will mix all of the chocolate in with the mix, and not sprinkle some in the middle as suggested. Otherwise, it was fantastic! I would definately make it again, with a few modifications.  -  20 Dec 2004  (Review from Allrecipes US | Canada)


    WE all loved this cake! It was very delish! Instead of drizzling the top with white choc., I served the cake with a simple raspberry sauce (1/2c seedless raspberry preserves, 1 tsp butter, 1/8 tsp almond extract, microwave till warm and liquidy) and over the course of 4 days we polished it off!  -  07 Apr 2008  (Review from Allrecipes US | Canada)