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slice of apricot white chocolate cake on a white plate

Apricot White Chocolate Chip Cake

Course: Dessert
Cuisine: American
Keyword: apricot white chocolate chip card
Prep Time: 1 hour 20 minutes
Cook Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 14
Calories: 578kcal
Author: Kara @I Scream for Buttercream
A delicious cake with a pound cake like texture, but still super moist. The addition of apricot and white chocolate chips in the batter, plus an apricot and confectioner's sugar glaze for the top, make this such a different, yet delicious treat.
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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:

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

Keep leftovers in the fridge. Bring to room temperature before eating. Can also be heated in the microwave for a few seconds to warm up a slice.
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Nutrition

Calories: 578kcal | Carbohydrates: 85g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 338mg | Potassium: 229mg | Sugar: 63g | Vitamin A: 545IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 1.6mg