Cherry-Smothered White Chocolate Pound Cake

Cherry-Smothered White Chocolate Pound Cake
Photo: Karla Conrad
Prep Time:
25 mins
Bake Time:
30 mins
Cool Time:
15 mins
Stand Time:
30 mins
Total Time:
25 mins


  • cup buttermilk

  • 4 egg whites

  • Nonstick cooking spray for baking

  • 2 cup all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup granulated sugar

  • ½ cup shortening

  • 1 teaspoon vanilla

  • 2 ounce white chocolate (with cocoa butter), melted and cooled

  • 1 ounce white chocolate (with cocoa butter), melted (optional)

  • 1 recipe Cherry Compote

Cherry Compote

  • 1 cup orange juice

  • ¼ cup sugar

  • 1 tablespoon cornstarch

  • 1 ½ cup fresh cherries, pitted and quartered, or frozen sweet cherries, thawed

  • 2 tablespoon brandy (optional)


  1. Allow buttermilk and egg whites to stand at room temperature for 30 minutes. Preheat oven to 325°F. Coat a 10-inch fluted tube pan with cooking spray for baking; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

  2. In a large mixing bowl beat granulated sugar and shortening with an electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Beat in the 2 ounces melted white chocolate.

  3. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan, spreading top evenly. Bake for 30 to 35 minutes or until a wooden skewer inserted in the center of cake comes out clean. (Cake will appear shallow in the pan.) Cool in the pan on a wire rack for 15 minutes. Invert cake onto a wire rack and cool completely.

  4. If desired, transfer the 1 ounce melted white chocolate to a small resealable plastic bag. Snip off a tiny corner of the bag. Drizzle melted white chocolate over the cooled cake. Let stand until set.

  5. To serve, cut cake into 16 slices and top with Cherry Compote.

Cherry Compote

  1. In a small saucepan bring orange juice just to boiling over medium heat. In a small bowl combine the sugar and cornstarch. Stir sugar mixture into orange juice mixture. Return to boiling. Cook and stir for 2 minutes more. Remove from heat. Stir in the fresh or thawed frozen sweet cherries and, if desired, brandy. Cool slightly before serving.

Nutrition Facts (per serving)

213 Calories
8g Fat
32g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 213
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 136mg 6%
Total Carbohydrate 32g 12%
Total Sugars 18g
Protein 3g
Vitamin C 8.9mg 45%
Calcium 33mg 3%
Iron 0.9mg 5%
Potassium 119mg 3%
Fatty acids, total trans 1g
Folate, total 34.7mcg
Vitamin B-12 0mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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