Indulge your senses with a slice of heaven: Cream Cheese Pound Cake with Strawberry White Chocolate Sauce! This luscious dessert combines the rich, velvety texture of cream cheese with the sweet, buttery goodness of a classic pound cake, all topped off with a decadent strawberry and white chocolate sauce that will have your taste buds dancing. Perfect for any occasion, this cake is not just a treat; it's an experience that will leave your guests begging for the recipe. Ready to impress? Let’s dive into this delightful recipe that’s sure to become a family favorite!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 cup cream cheese, softened
- 1 cup butter, softened
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup strawberries, chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan to ensure easy removal of the cake after baking.
- In a large mixing bowl, combine the softened cream cheese and softened butter. Using an electric mixer, beat the mixture on medium speed until it is creamy and well combined, about 3-5 minutes.
- Gradually add the sugar to the cream cheese and butter mixture, beating on medium speed until the mixture is light and fluffy, approximately 5-7 minutes.
- One at a time, add the eggs to the mixture, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
- Add the vanilla extract and salt to the batter, mixing until combined.
- Gradually sift in the all-purpose flour, mixing on low speed until just combined. Be careful not to overmix, as this can affect the texture of the cake.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should have a golden-brown color.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After cooling, carefully invert the cake onto a wire rack to cool completely.
- While the cake is cooling, prepare the strawberry white chocolate sauce. In a small saucepan over low heat, combine the chopped strawberries and white chocolate chips.
- Stir the mixture gently until the white chocolate is melted and the strawberries are softened, about 5-7 minutes. Remove from heat and let it cool slightly before serving.
- Once the cake has cooled completely, slice it and serve with the warm strawberry white chocolate sauce drizzled over the top.
- Enjoy your delicious Cream Cheese Pound Cake with Strawberry White Chocolate Sauce!
Tips
- Ingredient Temperature: Make sure your cream cheese and butter are softened to room temperature for a smoother batter. This will ensure that they blend together seamlessly, creating a light and fluffy cake.
- Measuring Flour: When measuring your flour, use the spoon-and-level method to avoid packing it down, which can lead to a dense cake. Spoon the flour into your measuring cup and level it off with a knife for accuracy.
- Egg Incorporation: Add the eggs one at a time and beat well after each addition. This helps to incorporate air into the batter, resulting in a lighter texture.
- Don’t Overmix: When adding the flour, mix on low speed until just combined. Overmixing can lead to a tough cake, so be gentle!
- Cool in the Pan: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack. This will help it hold its shape and prevent it from breaking.
- Strawberry Sauce Variation: For an extra touch, you can add a splash of lemon juice or a sprinkle of sugar to the strawberry white chocolate sauce to enhance the flavors.
- Serving Suggestion: Serve the cake warm with the sauce drizzled on top for a delightful contrast of flavors and temperatures. Enjoy baking this delightful dessert that is sure to impress anyone who takes a bite!
Nutrition Facts
Calories: 620kcal
Carbohydrates: 65g
Protein: 9g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 195mg
