Sour Cream Pound Cake With White Chocolate Filling

baking chic June 25, 2013 6

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Sour Cream Pound Cake With White Chocolate Filling, Whipped Cream Frosting and Blackberry, Mint Compote.

Whew that was a mouthful!

This cake was made in honor of Zane turning Four. He is four and I can’t believe it. He is my truest blessing and treasure that God could give me. Everyday I can’t believe he was given to me. He is certainly a little man. He was grown up the first moments he was born. He didn’t enjoy being a baby very much and grew up faster then Jonathan and I were ready for. I am sure you guessed the reason we got pregnant so quickly when Zane was still only 9 months old. We wanted a baby!

Anyways, I am one proud Mama! I uploaded some pictures of our fun celebrating him turning four. Grandpa and Grammy threw him a Campout Birthday! He got is first and very own red sleeping bag, a lantern, mini flashlight. He even got to campout in the camper 🙂 Me, Zane and Ezra had a blast sleeping in the camper. Jonathan was sadly not able to come with us to Colorado.

The  camp fire was just beautiful and the weather was perfect for an evening of roasting hotdogs. Sipping Cowboy Coffee, eating decadent birthday cake. And watching the little guys have a blast with new toys and equipment. We definitely made some happy memories.

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Did you notice the “Y” is missing in Happy?

You might have to ask my second child where it is Lol!

This Happy Birthday banner was sent to me by my dear friend Daisy over at Graceful Becoming

Thank you Daisy!

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Sour Cream Pound Cake With White Chocolate Filling

2 Cups Sugar

8-10 oz Sour Cream

3 Sticks Butter

3 Cups Flour

6 Eggs

1 Teaspoon Salt

11/2 Teaspoons Vanilla


Cream Sugar, Butter, + Sour Cream together. Add salt, flour alternating with eggs- beat well after each egg.

Bake in sheet cake 13/18inch

Bake at 325 for 11 minutes, pull out and rotate and bake for another 11 minutes.

Check with tooth pick come out clean. Let cool, then place pan upside down on parchment paper. Cake should come right out. Cut cake into 3 3rds to make rectangle shape. Next pour the white chocolate on the first layer. Place 2nd cake layer on top and then pour white chocolate on top of 2nd layer. Place 3rd layer on top and start to frost cake with Whipped Cream. Pour warm blackberry compote over cake top of cake. Garnish with Blackberries and Mint leaves.

White Chocolate Cream Filling

3.5 oz White Chocolate

1 Cup Whipping Cream

Chop up your white chocolate into small bits

Pour whipping cream into a small sauce pan and heat on medium heat, bring to a boil, move off of burner and pour into a bowl with crushed chocolate. Let sit for a few minutes and then stir until chocolate is completely combined.

Whipped Cream Frosting

2 Cups Whipping Cream

4 Tablespoons Sugar.

1 Teaspoon Vanilla

Place 2 cups whipping cream in a stand mixer and beat until cream comes together, don’t over beat, * I over mixed my cream and it become too thick, clotted looking.

Add sugar slowly, beating while you add your sugar then add your vanilla.

Spread over cake.

Blackberry Mint Compote

8 oz Blackberries separated

2 Tablespoons Sugar

4 leaves of fresh picked mint leaves

On medium -low heat, place Blackberries, sugar and mint leaves in a sauce pan and bring to a boil. Stirring occasionally let Blackberries cooke down for about 5 minutes.  Until they are really soft and smooth. When soft enough, start to press the blackberries with a large spoon until they are juice. Place a sieve over a bowl and strain.

Pour over Whip Cream Cream and garnish with 3 blackberries and mint leaves in center.

Enjoy 🙂


  1. Elizabeth September 21, 2013 at 8:29 am - Reply

    I cannot believe how delicious this cake looks and sounds Marie!!! Its so lovely as well! I loved seeing the pictures of the boys and Dad….. Maybe I should make this cake for Benjamin 😉

  2. Femme Fraiche August 11, 2014 at 11:09 pm - Reply

    This cake is absolutely gorgeous and is on the list of contenders for my 33rd in two weeks! Beautiful!

    • baking chic August 20, 2014 at 10:29 pm - Reply

      Thanks so much for the kind word! And happy 33 Birthday to you:)

  3. Vicky September 13, 2014 at 12:39 pm - Reply

    This cake looks wonderful! Can it be made the night before? I’m trying to figure out how well the frosting will hold up, thanks!

    • baking chic September 24, 2014 at 10:15 am - Reply

      Hi Vicky,
      I am sorry I was so late getting back to you. I am sure it would be fine, just make sure you keep it in the refrigerator. I would recommend frosting the cake the last minute if you can. If not it should be hold up.

  4. marie September 30, 2014 at 11:38 pm - Reply

    Lovelycake! So delicious. Thanks for sharing.

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