Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your dessert game! This White Chocolate Macadamia Nut Cake is not just a recipe; it's a decadent experience that transforms ordinary baking into an extraordinary celebration of flavor. Imagine a moist, rich cake studded with creamy white chocolate chips and crunchy macadamia nuts, promising to turn any ordinary day into a gourmet moment of pure bliss.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the batter.
- Fold in white chocolate chips, chopped macadamia nuts, and vanilla extract using a spatula, distributing ingredients evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into squares and serve. Optional: dust with powdered sugar or drizzle with white chocolate glaze for additional decoration.
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Nut Preparation: Lightly toast the macadamia nuts before chopping to enhance their rich, buttery flavor.
- Even Baking: Use a light-colored metal pan for more even heat distribution and to prevent over-browning.
- Cooling Technique: Allow the cake to cool completely before cutting to maintain its structure and prevent crumbling.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Serving Suggestion: For an extra touch of elegance, serve slightly warm with a scoop of vanilla ice cream or a drizzle of white chocolate sauce.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 52g
Protein: 8g
Fat: 40g
Saturated Fat: 22g
Cholesterol: 135mg
