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Heavenly White Snack Cake is a light, buttery 9×13 cake filled with white chocolate chips. It takes 10 minutes to prepare, bakes for 25–30 minutes, and makes 12 slices.
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. Try our White Chocolate Lemon Truffles next.
4 large eggs
Eggs give the cake structure and help create its soft texture.
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. If you like this, you'll love our CHOCOLATE TOFFEE THUMBPRINT.
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.
Bake in the prepared 9×13-inch pan at 350°F for 25–30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. For another easy option, see our Chocolate Peanut Butter Rice Krispie Cups.
Let the cake cool completely in its pan before slicing and serving.
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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.
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.
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. You might also like our No Bake Coconut Cream Balls.
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. Use 2¼ cups cake flour in place of the 2 cups all-purpose flour for a softer, more delicate crumb. Try our Pecan Pie Brownie Bombs next.
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! If you like this, you'll love our NO BAKE PAYDAY NUT SQUARES.
Irresistible Heavenly White Snack Cake
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
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
- In a large bowl, beat softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently fold in the white chocolate chips.
- Spread the batter evenly into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before slicing and serving.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
