White Chocolate Chips: Adds delightful bursts of creamy sweetness and creates exciting textural contrast.
Equipment to Make the White Snack Cake
Electric mixer: Essential for creaming butter and sugar to light, fluffy perfection.
Large mixing bowls: One for wet ingredients, another for dry ingredients to keep things organized.
9×13-inch baking dish: Perfect rectangular pan for even baking and easy serving.
Measuring cups and spoons: Precise measurements ensure cake success.
Toothpick: Helps check cake doneness by testing the center.
Spatula: Great for folding in chocolate chips and scraping batter smoothly.
Parchment paper or cooking spray: Ensures cake doesn't stick to the pan.
How to Bake a Heavenly White Snack Cake
Oven Preparation Setting the stage for a delightful baking adventure, warm up your kitchen companion to a cozy 350°F, transforming the space into a sweet haven.
Butter and Sugar Symphony Whip softened butter and sugar into a cloud-like mixture, creating a fluffy base that promises pure deliciousness.
Egg and Vanilla Magic Gently introduce eggs one by one, dancing them into the mixture with a splash of vanilla that whispers sweet promises.
Flour Magic Creating the perfect foundation, softly blend flour with baking essentials, carefully folding into the creamy mixture until just combined.
Chocolate Chip Enchantment Sprinkle white chocolate chips throughout the batter, ensuring each bite will be a delightful surprise of creamy goodness.
Baking Transformation Transfer the silky batter into a welcoming pan, letting it bake until golden and perfect, with a toothpick emerging clean and triumphant.
Cooling Celebration Allow the cake to rest and cool, transforming from a steaming wonder to a slice of pure comfort ready to be enjoyed.
Tips for Light and Fluffy Snack Cake Layers
Replace white chocolate chips with butterscotch, caramel, or milk chocolate chips for exciting flavor transformations that keep the cake's delightful texture intact.
Add one extra tablespoon of sour cream or Greek yogurt to enhance the cake's tenderness and create an incredibly silky, melt-in-your-mouth experience.
This cake stays wonderfully fresh when wrapped tightly in plastic wrap and stored at room temperature for up to three days, making party planning super convenient.
Substitute all-purpose flour with a high-quality gluten-free flour blend to accommodate dietary needs without compromising the cake's incredible softness and rich flavor profile.
Create a simple white chocolate glaze by melting additional white chocolate chips with a splash of heavy cream, then drizzling the smooth mixture over cooled cake slices for an extra decadent touch.
Serving Ideas for White Snack Cake
Cozy Brunch Companion: Serve this white chocolate cake alongside fresh berries and a steaming cup of coffee for a delightful morning treat that feels both indulgent and comforting.
Sweet Tea Party Centerpiece: Slice the cake into elegant squares and arrange on a decorative platter with delicate doilies, perfect for afternoon gatherings with friends or family celebrations.
Dessert Transformation Magic: Elevate each slice by drizzling warm caramel sauce, sprinkling toasted coconut flakes, or adding a dollop of whipped cream to create an extra special dessert experience that wows guests.
Midnight Snack Delight: Wrap individual slices in wax paper for a grab-and-go treat that satisfies late-night sweet cravings, making it an ideal companion for cozy movie nights or unexpected hunger moments.
Storing Irresistible White Snack Cake
Tasty Cake Chill & Store Guide
Counter Storage: Keep cake covered with a clean cloth or plastic wrap for 2-3 days at room temperature, maintaining soft texture and delightful flavor.
Refrigerator Magic: Wrap cake tightly in aluminum foil or plastic wrap, storing in refrigerator for up to 5 days. Cold storage helps extend cake's deliciousness while keeping white chocolate chips intact.
Freezer Friendly: Slice cake into individual portions, wrap each section in plastic wrap, then place inside freezer-safe container. Frozen cake stays fresh for 2-3 months, perfect for quick dessert cravings or unexpected guests.
Reheating Secrets: Thaw frozen cake slices at room temperature for 30-45 minutes. Warm briefly in microwave for 10-15 seconds to restore soft, moist texture and enhance white chocolate chip meltiness.
White snack cake delights dessert enthusiasts with its simple elegance and nostalgic charm. Pillowy layers combine classic ingredients, promising sweet comfort that connects generations of home bakers.
Ingredients
Scale
1 cup unsalted butter (softened)
4 large eggs
1 cup granulated sugar
2 cups all-purpose flour
1 cup white chocolate chips
½ tsp (0.5 teaspoon) baking powder
Pinch of salt
1 tbsp (1 tablespoon) vanilla extract
Instructions
Pan Preparation: Warm oven to 350°F and line a 9×13-inch baking pan with parchment paper or butter to prevent adhesion.
Butter Mixture: Whip softened unsalted butter and granulated sugar using an electric mixer until light and airy, creating a creamy foundation for the cake.
Wet Ingredient Fusion: Introduce eggs individually, thoroughly integrating each one, then infuse vanilla extract to elevate the flavor complexity.
Dry Ingredient Blending: Sift all-purpose flour, baking powder, and salt together, ensuring uniform distribution and preventing potential lumps.
Batter Assembly: Delicately incorporate dry ingredients into the butter mixture, stirring minimally to maintain the cake’s tender crumb structure.
Chocolate Enhancement: Gently fold white chocolate chips throughout the batter, dispersing them evenly without compromising their integrity.
Baking Process: Spread batter smoothly in the prepared pan and bake for 25-30 minutes, monitoring until a toothpick emerges clean with minimal residue.
Cooling and Serving: Allow cake to cool completely in the pan for 30-45 minutes, then slice and present this delectable white snack cake.
Notes
Prevent Overmixing: Stir batter gently to maintain a tender, light crumb without developing tough gluten strands.
White Chocolate Chip Distribution: Fold chips carefully to prevent sinking and ensure even flavor throughout the cake.
Room Temperature Ingredients: Use softened butter and eggs at room temperature for smoother mixing and better cake texture.
Accurate Baking Time: Check cake doneness with a toothpick test, watching for minimal crumbs to avoid overbaking and dryness.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.