This Heavenly White Snack Cake is the perfect treat for any occasion, offering a delicate, fluffy texture paired with the sweetness of white chocolate. It’s simple to make and utterly irresistible—ideal for afternoon tea, special gatherings, or just a delightful dessert to enjoy anytime.
Ingredients You’ll Need:
- 1/2 teaspoon baking powder
Helps the cake rise, giving it a light and fluffy texture. - 1 cup granulated sugar
Sweetens the cake and adds moisture to the batter, ensuring the cake is perfectly tender. - 4 large eggs
Eggs help bind the ingredients together and create a rich, fluffy texture. - 1 cup unsalted butter, softened
Butter adds richness and moisture to the cake, making it soft and tender. - Pinch of salt
Salt enhances the flavors of the cake and balances the sweetness of the white chocolate. - 1 teaspoon vanilla extract
Vanilla adds a warm, sweet flavor that complements the buttery richness of the cake. - 2 cups all-purpose flour
Flour gives the cake structure while keeping the texture soft and light. - 1 cup white chocolate chips
These sweet, creamy chips add little pockets of melted chocolate throughout the cake, making it extra indulgent. -
Instructions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (2-3 minutes).
Step 3: Add the Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
Step 4: Mix the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and pinch of salt.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6: Fold in the White Chocolate Chips
- Gently fold in the white chocolate chips, making sure they are evenly distributed throughout the batter.
Step 7: Bake the Cake
- Spread the batter evenly into the prepared baking pan.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before slicing and serving.
Serving and Storage Tips:
- Serving: This cake is perfect served as is, or you can dust it with powdered sugar or drizzle with a simple glaze for an extra touch of sweetness.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
Helpful Notes:
- White Chocolate Chips: For a richer flavor, you can use high-quality white chocolate chopped into chunks instead of chips.
- Add-ins: If you want to add a little more texture, consider folding in some chopped nuts (like macadamia or almonds) along with the white chocolate chips.
Tips from Well-Known Chefs:
- Chef Ina Garten: “Always cream the butter and sugar for a few minutes to incorporate air. This will make your cake light and fluffy.”
- Chef Mary Berry: “Measure your flour accurately by spooning it into the measuring cup and leveling it off with a knife. This prevents adding too much, which can make the cake heavy.”
