Mrs. Fields’ White Chocolate Bundt Cake: A Perfectly Foolproof and Delightfully Moist Indulgence
There are some recipes that become instant classics in your kitchen, defying all odds and proving themselves remarkably resilient. This White Chocolate Bundt Cake from Mrs. Fields’ Great American Desserts cookbook is precisely one of those. What started as a somewhat haphazard baking adventure, as many of my kitchen escapades tend to be, transformed into a revelation. Despite a few unconventional moments—or perhaps, because of them—this cake emerged from the oven not just beautifully, but tasting absolutely divine. It’s the kind of recipe that stands strong, even when faced with the occasional distraction or an “adult ADHD” moment in the kitchen, making it truly foolproof and a joy to bake.
While this particular post may be an older one, and the original photos might not capture its full glory, the essence of this recipe remains timeless: a truly spectacular white chocolate Bundt cake. My aspiration is to revisit this masterpiece soon, procuring all the necessary ingredients, embracing a mindful baking process, and capturing its irresistible charm with fresh, captivating photographs. For now, trust in the words – this cake is a keeper, promising a rich, moist, and utterly satisfying experience for every white chocolate enthusiast.
Jump to Recipe
The journey to discovering this incredible recipe began, as many culinary quests do, with a friend’s simple request. A few weeks ago, she was planning her daughter’s birthday celebration and asked if I had a reliable white chocolate cake recipe. My immediate answer, to my own surprise, was no. Over the years, I had attempted several white chocolate cakes, but none had truly left a lasting impression. In fact, my most vivid memories of these past attempts were of cakes that ended up being disappointingly greasy or where the delicate flavor of white chocolate was barely discernible. It seemed to be a tricky ingredient to master in cake form, often failing to add that special texture or rich taste one hopes for.
My friend, resourceful as ever, improvised and baked a different cake for her daughter, while I found myself intermittently searching for the elusive “perfect” white chocolate cake. I even jotted down a mental note to try Rose Levy Beranbaum’s acclaimed White Chocolate Whisper Cake, promising myself I’d get to it someday. Life, as it often does, moved on. Then, just last week, as fate would have it, I was leisurely flipping through the pages of a cherished Mrs. Fields’ Great American Desserts cookbook. And there it was, almost leaping off the page: a recipe simply titled “White Chocolate Bundt Cake.” The universe, it seemed, had a delightful plan.
To say I was skeptical would be an understatement. I’d been let down by white chocolate cakes before, and I pondered whether this recipe would truly be worth the investment in quality white chocolate—an ingredient that, while delicious on its own, often struggles to shine in baked goods. However, I am absolutely thrilled to report that this Mrs. Fields’ White Chocolate Bundt Cake is nothing short of excellent. It’s incredibly moist, boasts a tender crumb, and most importantly, you can unequivocally taste the rich, nuanced flavor of white chocolate throughout every single bite.
For the 4 ounces of chopped white chocolate incorporated into the batter, I opted for a high-quality bar of Lindt, appreciating its smooth melting properties and superior flavor profile. For the white chocolate chips stirred into the batter, Ghirardelli chips were my choice, adding delightful pockets of un-melted white chocolate goodness. While the recipe called for a decadent white chocolate ganache, I confess I took a shortcut on my initial attempt. Instead, I simply drizzled softened canned Betty Crocker cream cheese frosting down the sides. Yes, it was a total cheat, but served alongside fresh strawberries and a dollop of whipped cream, it tasted remarkably good. It was a testament to how robust and flavorful the cake itself was. Next time, however, I am fully committed to preparing the exquisite white chocolate ganache the recipe intended, knowing it will elevate this already fantastic cake to new heights of indulgence.
A Baking Adventure: The Unexpected Sour Cream Omission
Now, for the full confession behind my ganache shortcut. It all started when I triumphantly pulled the cake out of the oven. The aroma filling my kitchen was utterly wonderful, and the Bundt cake looked absolutely beautiful, perfectly golden and intricately shaped. My initial satisfaction, however, quickly turned into a moment of pure, unadulterated panic: I suddenly realized I had completely forgotten to add the full cup of sour cream to the batter! Sour cream is a key ingredient in many cakes, renowned for contributing moisture, tenderness, and a subtle tang that balances sweetness. Its omission felt like a catastrophic oversight.
Given this significant error, I genuinely wasn’t sure if the cake would be worth salvaging. I feared it might be dry, crumbly, or simply lack flavor. With this uncertainty, I decided against investing more money and effort into preparing the white chocolate ganache. Instead, I opted for the cheaper, readily available, and much easier canned cream cheese frosting. My confidence was so shaken that I even applied the frosting haphazardly, convinced the cake was destined for the bin. Yet, to my absolute delight and immense relief, the cake was not only edible but truly delicious, as I mentioned earlier! The texture was still surprisingly moist, and the white chocolate flavor was prominent. It was a testament to the sheer brilliance and forgiving nature of this particular Mrs. Fields’ recipe.
This happy accident taught me a valuable lesson about baking and the resilience of certain recipes. While I will absolutely ensure the sour cream makes its way into the batter on my next attempt—to experience the cake exactly as intended and likely achieve an even more tender and moist crumb—it’s incredibly reassuring to know that this cake can withstand a major oversight and still turn out beautifully. It truly solidifies its status as a foolproof recipe, perfect for both seasoned bakers and those prone to kitchen mishaps. This experience makes me even more excited to bake it again, this time with all the right ingredients, anticipating an even more spectacular outcome.
- Mrs. Fields Cinnamon Sugar Butter Cookies
- Two Layer Chocolate Carrot Cake
- White Whole Wheat Chocolate Chip Bran
- Six Inch White Cake aka Birthday Cake
- My Favorite Bundt Cakes
Recipe: Mrs. Fields White Chocolate Bundt Cake
Mrs. Fields White Chocolate Bundt Cake
Anna
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Ingredients
- 3 cups all-purpose flour (370 grams, for a tender crumb)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt (to enhance flavors)
- 2 sticks unsalted butter softened (230 grams, at room temperature)
- 2 cups sugar (400 grams, granulated)
- 1 ½ teaspoon vanilla extract (pure vanilla for best flavor)
- ½ teaspoon almond extract (optional, but recommended for depth)
- 5 large eggs (at room temperature)
- 4 oz white chocolate; melted and still warm (use high-quality white chocolate, such as Lindt)
- 1 cup sour cream (full-fat, for moisture and tang)
- 4 oz white chocolate chips (Ghirardelli recommended)
White Chocolate Ganache (Optional, but highly recommended)
- 8 oz white chocolate chopped into small pieces
- ½ cup heavy whipping cream
- Optional Chocolate Garnish: 4 oz semisweet chocolate (for a decorative drizzle)
Instructions
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Preheat your oven to 350 degrees F (175 C). Thoroughly grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated to prevent sticking.
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In a medium bowl, combine the dry ingredients: sift (or simply whisk thoroughly) the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. Remember to stop and scrape down the sides of the bowl frequently to ensure even mixing. Add the vanilla and almond extracts, then incorporate the eggs one at a time, beating for a full 30 seconds after each addition. Scrape the bowl again. Finally, pour in the melted and still-warm white chocolate and beat on medium speed until it is fully blended into the batter.
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With the mixer on low speed (or you can switch to mixing by hand for better control), gradually add the dry flour mixture and the sour cream to the wet ingredients, alternating between them. Begin and end with the flour mixture. Mix until just combined and no streaks of flour remain, being careful not to overmix, as this can lead to a tough cake.
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Gently fold the white chocolate chips into the batter. Scrape the batter evenly into your prepared Bundt pan. Use a knife or a rubber scraper to smooth the top and distribute the batter evenly in the pan. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top will be beautifully browned, and your kitchen will be filled with an irresistible aroma! Allow the cake to cool in the pan on a wire rack for 15 minutes before carefully inverting it onto the wire rack to cool completely.
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For the White Chocolate Ganache (if using):
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In a microwave-safe bowl, combine the 8 ounces of coarsely chopped white chocolate with 1/2 cup heavy whipping cream. Heat on High in 30-second intervals, stirring vigorously after each interval, until the mixture is completely smooth and glossy. Be careful not to overheat the white chocolate. Let the ganache cool slightly until it thickens enough to drizzle beautifully over the cooled cake. For an optional decorative touch, you can melt some semisweet chocolate separately and drizzle it over the white ganache for a striking contrast.
In conclusion, this Mrs. Fields’ White Chocolate Bundt Cake is more than just a recipe; it’s an experience. It’s a testament to the fact that even with a minor hiccup, a good recipe can still deliver outstanding results. The rich, authentic white chocolate flavor, combined with a moist and tender texture, makes it a dessert that truly stands out. Whether you choose to adorn it with the luxurious white chocolate ganache or opt for a simpler frosting, this cake is guaranteed to impress. It’s a comforting, elegant, and surprisingly resilient treat that I wholeheartedly recommend for any occasion, or simply for an everyday indulgence. So go ahead, gather your ingredients, and embark on your own delightful white chocolate Bundt cake adventure!