This buttery and sweet cinnamon white chocolate pound cake is a simple recipe that creates a dense and flavorful cake with a cinnamon and white chocolate swirl finished with a smooth white chocolate glaze. A great cake for dessert, snacking or your favorite cup of coffee!
Cold and rainy days and cinnamon flavored desserts were made for each other. The coziness of the cinnamon and nostalgia of pound cake are just what you need to warm you up on a fall or winter's day!
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This recipe puts a spin on traditional pound cake by adding cinnamon to the cake, swirling the batter with a cinnamon white chocolate and topping it with an easy and smooth white chocolate glaze.
Ingredients to make this cinnamon white chocolate pound cake
- Cinnamon
- White chocolate
- Cake flour
- Kosher salt and baking powder
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
Do I need a special pan to bake this pound cake?
No! A simple, standard loaf pan does the trick here! You could line the pan with parchment paper, but you can also just butter and lightly flour the loaf pan.
how to make cinnamon white chocolate pound cake
Start by melting the white chocolate and stirring in 1 teaspoon of the ground cinnamon. Set this aside while you prepare the cake batter.
In a medium size bowl, whisk together the cake flour, kosher salt, baking powder and the remaining cinnamon. If your cake flour has any small lumps, you may want to sift the dry ingredients together first. This step isn't a necessity, but helps to ensure you don't have any flour clumps in your baked cake.
Use a stand mixer with the paddle attachment {I love using my SideSwipe Blade for this cake!} or using a hand-held mixer, beat together the butter and sugar until light and fluffy.
Next add the eggs one at a time, while mixing on medium speed. The addition of the eggs can cause the mixture to appear curdled and that's okay! Add in the vanilla with the final egg.
Then, with the mixer on low speed, slowly add the flour mixture. Mix until you see a few streaks of flour remaining. Use a spatula to mix in any final bits of flour to avoid over mixing the batter.
how to create the cinnamon white chocolate swirl
Spoon or pour about ⅔ of the batter into your prepared loaf pan. This doesn't have to be perfect, just eye ball it. Drizzle the batter with the cinnamon white chocolate mixture and top with the remaining batter. Use a knife to lightly swirl the layers together.
Tips for baking this pound cake recipe
Remember that your oven is different from mine. I use this oven thermometer to ensure I am baking at the temperature I think I am baking at.
Try not to over bake, which will lead to a dry cake. I tested this recipe three times and it finished at about 40 minutes each time. I started to check on it after 35 minutes of baking. If your oven tends to brown things quickly, you can use aluminum foil to tent the top of the cake if it's browning too much.
adding the white chocolate glaze
This pound cake gets a lot of it's white chocolate flavor from the easy glaze. It's probably more of a ganache than a glaze, but all the same, it tastes amazing! Use the highest quality of white chocolate that you can afford for the best taste.
In a medium size bowl, melt together white chocolate, butter and milk {I used 1%}. I use a double boiler, but if you are comfortable melting chocolate in a microwave, that should work too. Mix until smooth and then remove from the heat and allow the mixture to cool and thicken.
Pour the white chocolate over the cooled cake and allow the glaze to set up, about 1 hour. You can definitely dig in prior to the glaze completely setting, but it will be messier to cut.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
why is it called a pound cake?
Pound cake was traditionally made with a pound each of butter, sugar, eggs and flour. Many variations of this classic cake exist today, including this one!
what is the best way to store this cinnamon white chocolate pound cake?
Wrap this cake tightly in parchment paper or plastic wrap and store it at room temperature. If stored properly, it should keep for 2-3 days on the counter.
This cake can also be stored in the refrigerator, but I recommend allowing it to come to room temperature before serving.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Cinnamon White Chocolate Pound Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more cozy recipes to try when the weather's cold
- Biscoff Glazed Gingerbread Scones
- Cranberry White Chocolate Scones
- Soft Gingerbread Sugar Cookies
- Homemade Vanilla Snack Cake
- Pumpkin Caramel Spice Bars
- Pumpkin Gingerbread Cookies
- White Chocolate Chai Brownies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Cinnamon White Chocolate Pound Cake
This buttery and sweet recipe creates a dense and moist cake with a cinnamon and white chocolate swirl and a smooth white chocolate glaze.
Ingredients
Cinnamon white chocolate cake
- 2 ounces white chocolate, melted (57g)
- 1 ½ cups + 1 tablespoon cake flour (198g)
- ½ teaspoon kosher salt
- ¾ teaspoon baking powder
- 2 teaspoons ground cinnamon, divided
- ½ cup unsalted butter, room temperature (113g)
- 1 cup + 2 tablespoons granulated sugar (228g)
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
white chocolate glaze
- 5.2 ounces white chocolate, chopped (150g)
- 2 tablespoons milk (60mL)
- 1 ½ tablespoons unsalted butter (21g)
Instructions
- Preheat the oven to 350°F and butter a 9x5 inch loaf pan and dust it with a little flour.
- Melt the white chocolate in a double boiler or with your preferred method. Mix in 1 teaspoon of the cinnamon and set aside.
- Whisk together the cake flour, kosher salt, baking powder and the remaining teaspoon of cinnamon and set aside.
- In a stand mixer with the paddle attachment or with a handheld mixer, beat the butter for about 1 minute. Add the granulated sugar and beat on medium high for about 2-3 minutes, until light and fluffy. Scrape up and down the bowl as needed.
- Add the eggs, one at a time, while mixing on medium speed; add the vanilla with the final egg. Once all the eggs have been incorporated, scrape up and down the bowl and continue beating until well combined. The mixture may look a little curdled and that’s okay.
- With the mixer on low, slowly add the dry ingredients, mixing until just combined. Use your spatula to scrape up and down the bowl and mix in any final bits of flour or butter. The batter is on the thick side.
- Spoon or pour about ⅔ of the batter into the prepared loaf pan. Top with the melted white chocolate and cinnamon and then top with the remaining batter. Use a knife to lightly swirl the layers together.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. I typically start checking on the cake after 35 minutes. You don't want to over bake this cake or it will be dry. Use aluminum foil to tent the top of the cake if it starts to brown too much.
- Allow the cake to cool in the pan for 10-15 minutes, then run a knife along the edges of the pan and remove to a wire rack to cool completely. Once cool, cover the top with the white chocolate glaze and allow to set up.
- To make the glaze: In a double boiler, melt together the white chocolate, milk and butter, stirring until smooth. Remove from the heat and allow to cool until it slightly thickens (about 10 minutes), then pour over the cake and allow it to set up.
Notes
Pound cake can be wrapped and stored at room temperature for 2-3 days or kept in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 252Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 108mgSodium: 192mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 4g
The nutrition information is an estimate and may not be entirely accurate.
Never Ending Journeys
Cinnamon and white chocolate is such a perfect flavor combination! It must've tasted so good in this pound cake.
Tasia
Thank you! We've really enjoyed this recipe!
Dennis Yannakos
Cinnamon and cake are my fav! And the combination of cinnamon and cake makes me gain weight really fast!
Tasia
Thank you Dennis! I have the same problem with cinnamon and cake!😉
Josiah - DIY Thrill
This white chocolate pound cake looks moist and delicious!
Tasia
Thank you Josiah! We've really enjoyed this recipe!
Katherine | Love In My Oven
That's one delicious looking pound cake, Tasia! Cinnamon white chocolate, YUM!!
Tasia
Thanks Katherine! The cinnamon and white chocolate make a nice pair in this recipe!
Stefanie
Can you add dairy to this for moisture?
Tasia
Hi Stefanie, I haven't made that alteration to this cake so I can't say for sure. My gut says you could add some sour cream or Greek yogurt {I'd do a half cup}; I would add it after the addition of the eggs. Please let me know how it goes and happy baking.