This apricot white chocolate chip cake is moist and delicious with the added bonus of an apricot and confectioner’s sugar glaze on top.
When I was in high school, I took a seasonal job at a bakery in my town. I took a job in the mail room, which wasn’t the ideal. I wanted the bake shop job, but they weren’t hiring in that department, so I took what I could get.
During my break, I’d walk over to the bake shop and get myself a croissant chicken sandwich and two of my all time favorite cookies…the angel cookie.
These cookies were much like a sugar cookie, but with apricot and white chocolate chips mixed in. I’m not sure why they called them angel cookies, but if I took a guess, I’d say it was because these cookies tasted like they were sent from heaven. (Sounds like a joke some cheesy guy might say to you in a club, right?)
They were so delicious that I still think about them from time to time. When they popped into my mind recently, I decided that it was time I created a cake version of these, so the Apricot White Chocolate Chip Cake was born.
I can’t really call it Angel Cake…there’s already something called that, pretty much, and this cake isn’t an angel food cake at all. I also didn’t want it to be mistaken for one. This cake has more of a pound cake texture, but is really moist.
I really had to restrain myself from eating WAY too much, especially after my Lucky Charms episode. You can read about that here.
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But, onto the cake. I used easy to find apricot preserves I picked up at my local grocery store…it was Blackburn’s brand…super sweet, but oh so good.
You’ll also need to get a small bag of white chocolate chips. You don’t have to add these if you don’t like them, but it kicks up the flavor if you do.
A trick for adding the chips to your batter is to coat them with flour before you dump them into your batter. That will help keep them from sinking too much. You’re still going to have some sinkage (is that even a word?). I’m okay with the chips sinking a bit in the pan. It gives the cake a little added sweetness toward the top of the cake, like an icing that’s just under the surface.
For this cake, I also created an apricot glaze from the preserves. All that takes is heating it with a small amount of butter and adding it to the top of the cake while it’s still warm. After that, you’ll pour a confectioner’s sugar glaze over it. Is your mouth watering yet?
One quick thing to note, you’ll want to make sure that you grease AND flour your bundt pan very well. This cake is very moist and will stick to the pan if you don’t prepare it properly.
Now, before I go off to grab myself another piece, here’s the full recipe:
Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Recipe
Apricot White Chocolate Chip Cake
Ingredients
For the cake:
- 3 cups all purpose flour
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoon oil
- 2 teaspoon vanilla bean paste or vanilla extract
- 1 ¼ cup whole milk
- 1 cup butter at room temp
- 2 cups sugar
- 4 large eggs
- 1 cup apricot preserves
- 1 ½ cup white chocolate chips
For the apricot glaze:
- ½ cup apricot preserves
- 1 tablespoon butter
For the confectioner’s glaze:
- 2 ½ cups confectioner’s sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees.
- Grease and flour a bundt cake pan.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- In another bowl, whisk together the oil, vanilla and milk. Set aside.
- In the mixer bowl, whip the butter until smooth. Add the sugar and beat on medium until fully mixed.
- Add in the eggs, one at a time, mixing after each addition until just combined.
- Add in a ⅓ of the flour mixture and beat on medium just until combined.
- Add in ½ of the liquid mixture and beat on medium just until combined.
- Add in the next ⅓ of the flour mixture, beat, then add the last of the liquid mixture and beat until just combined. End with the last ⅓ of the flour mixture and beat until combined. Be careful not to over beat.
- Add in 1 cup of the apricot preserves and mix until combined.
- In a bowl, add your white chocolate chips. Add some flour and stir to coat the chips. This will help them not to settle in the pan as much.
- Add the chocolate chips to the cake batter and fold in with a rubber spatula or spoon.
- Pour into a bundt cake pan and bake at 325 degrees for 60 – 70 minutes. Use a wooden skewer to test doneness.
- Once baked, set on a wire rack to cool for about 20 minutes, then turn out onto rack to cool completely.
For the apricot glaze;
- While the cake is cooling. Melt ½ cup of the apricot preserves in a saucepan with a tablespoon of butter. Once it’s melted and warm, remove from heat.
For the confectioner’s glaze:
- In a bowl, whisk together 2 ½ cups of confectioner’s sugar, 1 tablespoon of vanilla and ¼ cup of milk.
Putting the cake together:
- Set your cake on a cake plate. Spread the slightly warm apricot glaze onto the top of the cake, then drizzle the top with the confectioner’s glaze.
Video
Notes
Nutrition
How to Share
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I hope you love this cake as much as I do. It reminds me of the good ‘ol days at the bakery. One day I’ll go back there. Maybe they’re still open and if they are, I’ll buy them out of ALL those angel cookies.
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Tools & Items I Used:
- KitchenAid Mixer (You don’t have to have this. You can use a handmixer as well.)
- Flat Beater Mixer Attachment (If you’re using a stand mixer)
- Bundt Pan
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TomH
Can this cake be made into layers or would it be too moist to hold together? I’d love to make it as three 6″ or three 8″ layers, whichever would work best, if possible.
Kara Jane
Yes, I think it would be just fine. I haven’t tried it out as a layer cake, but I can’t think of a reason why it wouldn’t work. You’ll probably want to bake it for less time though since it’ll be in shallower pans. Maybe start checking around 35-40 minutes or so. You might have to bake a bit longer than that. When it’s done, a toothpick inserted into the center should come out with a few moist crumbs on it.
Cas
So yummy! I didn’t even bother with the glazes, it was a perfect cake without these, lovley and moist. The chocolate chips sank to the bottom – which became the top and went chewy /crunchy bits of awesomeness. Yes, you really do need to butter and flour the pan very well to prevent it sticking.
Kara Jane
So glad you liked this one!