Instructions:
Step 1: Preheat the Oven
Now, preheat the oven to 350°F (175°C) and butter (or line with parchment) a 9×13-inch baking pan.
Step 2: Cream the Butter and Sugar
In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until fluffy (2-3 minutes).
Step 3: Add the Eggs and the Vanilla
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until all is combined.
Step 4: Combine the Dry Ingredients
In another bowl, mix the all-purpose flour with the baking powder and the pinch of salt.
Step 5: Mix Wet Ingredients and Dry Ingredients
Slowly sprinkle in the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, which will result in a dense cake.
Step 6: Add The White Chocolate Chips
Fold in white chocolate chips until evenly distributed throughout the batter.
Step 7: Bake the Cake
Pour the batter into the prepared baking pan and spread evenly.
Pour in to a greased loaf pan and bake at 350 for 25-30 mins or until a toothpick comes out clean.
Let the cake cool fully 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!
