IRRESISTIBLE HEAVENLY WHITE SNACK CAKE
The Irresistible Heavenly White Snack Cake is a light and fluffy treat infused with the sweet creaminess of white chocolate. This cake is perfect for any occasion, whether it's a midweek indulgence or a special celebration. With its simple preparation and versatile ingredients, this cake is bound to become a favorite in your dessert repertoire.
Ingredients
- 2 cups All-Purpose Flour sifted, to ensure a light texture
- 1 cup Granulated Sugar
- 1 cup Unsalted Butter softened, for easy creaming
- 4 Large Eggs
- 1 cup White Chocolate Chips
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Baking Powder
- Pinch of Salt to balance the sweetness
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Incorporate Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition, then stir in vanilla extract.
- Combine Dry Ingredients: Sift together all-purpose flour, baking powder, and salt in a separate bowl to aerate the flour and remove lumps.
- Mix Wet and Dry Ingredients: Gradually add sifted dry ingredients to the wet ingredients, mixing until just combined without overmixing.
- Fold in White Chocolate Chips: Gently fold in white chocolate chips until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared baking pan, spread evenly, and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
Notes
For a gluten-free or dairy-free option, see the variations section. You can also customize the cake with different add-ins like nuts, citrus zest, or fresh berries.
Nutrition
Calories: 250kcal
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