Name: Irresistible Heavenly White Snack Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated sugar; 4 large eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 1/2 tsp baking powder; Pinch of salt; 1 cup white chocolate chips

Heavenly White Snack Cake is a light fluffy white cake drizzled with sugar glaze and topped with white chocolate, just cosmically light and fluffy; in a nutshell, a moodbooster treat. It’s easy to prepare and completely irresistible — perfect for afternoon tea, special occasions or just a nice dessert to have at any time.

Ingredients You’ll Need:

1/2 teaspoon baking powder

Lets the cake rise, so it’s airy and tender.

1 cup granulated sugar

It sweetens the cake, and keeps the batter moist, which is what makes the cake so perfectly tender.

4 large eggs

The filling derives its structure and its rich, fluffy texture from eggs.

1 cup unsalted butter, soft (not melted)

Butter provides richness and moisture to the cake, which makes it soft and tender.

Pinch of salt

The salt both boosts the cake flavors and tempers the sweetness of white chocolate.

1 teaspoon vanilla extract

Vanilla brings sweetness and a flavor all its own that is rich and warm and works beautifully with the buttery richness of the cake.

2 cups all-purpose flour

Flour gives the cake its structure, which in turn contributes to keeping the texture tender and light.

1 cup white chocolate chips

These sweet, creamy chips form little pockets of melted chocolate as they meld into the cake itself, adding an extra dose of glorious excess to it all.

Instructions:

Step 1: Preheat the Oven

To start, preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper (your choice).

Step2: Cream together butter and sugar

In a large mixing bowl in an electric mixer on medium speed, cream the butter and granulated sugar together. Beat for an additional 2 to 3 minutes, or until light and fluffy.

Step 3: Add in the Egg and Vanilla

Add the eggs one by one, beating well after each addition. Then, add in the vanilla extract, and beat it until it’s all well incorporated.

Step 4: Mix the Dry Ingredients

Well in another bowl combine flour, baking powder, salt and mix it up.

Step 5. Combine Wet Ingredients with Dry Ingredients

Mix in the dry ingredients in three additions, at low speed, until just combined. Don’t overmix, however, or it will end up dense cake.

Step 6: Stir In The White Chocolate Chips

Fold white chocolate chips until fully incorporated into batter.

Step 7: Bake the Cake

Working quickly, use a spatula to spread the batter into the prepared baking pan.

Pour into greased loaf pan and bake at 350 for 25-30 mins or until toothpick comes out clean.

Let the cake cool completely in its pan before slicing and serving.

Serving and Storage Tips:

Serving: This cake is delightful on its own, but a coating of powdered sugar or a drizzle of simple glaze works a touch of sweetness.

Storage: Refrigerate leftover cake in an airtight container for up to 3 days. Store in the refrigerator for up to 5 days for longer storage.

Helpful Notes:

White Chocolate Chips: You can use high-quality white chocolate chopped into chunks instead of chips if you want a richer flavor.

Add-ins: For a little more dimension, try folding in chopped nuts (macadamias and almonds work well) with the white chocolate chips.

Tips from Well-Known Chefs:

Chef Ina Garten: “Always cream the butter and sugar for a few minutes to aerate. Doing this will help your cake be light and fluffy.”

Chef Mary Berry: “Weigh your flour accurately — spoon it into your measuring cup, then level it off with a knife. This avoids having too airy, which can cause a heavy cake.”

Frequently Asked Questions:

Q1: Can I use salted butter instead of the unsalted?

A1: Yes, but cut back on the added salt for a dash or double dash or leave it out altogether, since salted butter is already salted.

Q2: Can I use a glaze for this cake?

A2: Absolutely! Use a simple vanilla or cream cheese frosting — something that would complement the light sweetness of this cake beautifully.

Q3: Can I use a different variety of chocolate instead of white chocolate chips?

A3: Yes! You could also use milk, dark or semi-sweet chocolate chips for a different flavor profile.

Q4: Can I make this cake gluten-free?

A4: Yes, swap the all-purpose flour with a 1:1 baking gluten-free flour blend.

Q5: What can I do to keep the cake moist?

A5: Make sure the cake isn’t overbaked. Begin testing for doneness after 25 minutes and pull it from the oven the moment a toothpick comes out clean or with just a few crumbs.

Q6: Can I prepare this cake ahead of time?

A6: Yes! This cake can be made a day in advance and kept in an airtight container. It stays moist and flavorful for days.

Q7: Can I freeze this cake?

A7: Yes, the cake freezes well for up to 3 months. Tightly wrap in plastic wrap and aluminum foil before freezing. Let it thaw at room temperature before serving.

Q8: May I mix fruit into the batter?

A8: Yes, you can gently fold berries such as raspberries or blueberries into the batter for fruit flavor. Just make sure to dust them in flour first, so they don’t sink.

Q9: How do you best melt white chocolate for a drizzle?

A9: (If you would like to drizzle with white chocolate, melt the white chocolate in the microwave, in 20-second increments, stirring each time, or heat over a double boiler.)

Q10: Can I replace the all-purpose flour with cake flour?

A10: Yes, cake flour can be used for a finer texture. Use 2 cups bread flour in place of 2 cups all-purpose flour.

This Heavenly Light & Sweet White Snack Cake is an irresistible tasty, fluffy and creamy treat that will satisfy everyone! This cake is excellent as is, or you can customize it with fruit and/or a glaze or frosting — either way, it’s perfect for a group or simply for the afternoon!