This cake is one of my go-to recipes for making a quick dessert. Our friends and beautiful goddaughter were visiting this weekend, and I wanted to have something for our guests to snack on. This recipe is so fast and easy that I was able to bake this and have it ready to eat in just about an hour. I usually make this cake in a Bundt pan and dust lightly with powdered sugar once cooled. It’s so moist and very vanilla, and it’s always a big hit!
Source: White Chocolate Pound Cake, The Cake Mix Doctor
Vegetable oil spray for misting the pans
Flour for dusting the pans
6 ounces white chocolate, coarsely chopped
1 package (18.25 ounces) plain white cake mix
8 tablespoons (1 stick) butter, melted
1 cup whole milk
3 large eggs
1 teaspoon pure vanilla extract
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist three 8-inch loaf pans with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pans aside.
Heat the chopped white chocolate in a small saucepan over low heat until melted, stirring constantly. Set aside to cool slightly.
Place the cake mix, melted butter, milk, eggs, vanilla, and slightly cooled white chocolate in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the loaves until they are light brown and spring back when lightly pressed with your finger, 40 to 45 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of the loaves and invert them onto racks. Turn on one side and let cool completely, 35 to 40 minutes, before serving.
Store these loaves, covered in aluminum foil or plastic wrap, at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze the loaves, wrapped in foil, for up to 6 months. Thaw them overnight in the refrigerator before serving.