Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.

In a large bowl, beat softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Gently fold in the white chocolate chips.

Spread the batter evenly into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan before slicing and serving.

Serve with a hot espresso or cardamom chai.

For fancier plating, drizzle melted white chocolate over the cooled cake.