White Snack Cake

This White Snack Cake is a delightful, light, and fluffy treat that’s perfect for any occasion—or no occasion at all! With its tender crumb and subtle sweetness, this cake is versatile enough to enjoy plain or topped with your favorite frosting. Whether you’re craving a simple snack or a base for creative decorating, this recipe delivers delicious results every time.

Ingredients

• ½ cup (113g) butter, softened
• 1 cup (200g) granulated sugar
• ½ cup (123g) whole milk, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon pure almond extract (optional)
• 1½ cups (180g) cake flour
• 2 teaspoons baking powder
• 4 large egg whites (120g or 4 ounces), room temperature

Directions

Step 1: Preheat and Prepare the Pan

1. Preheat your oven to 350°F (175°C) .
2. Grease an 8×8-inch square pan with butter and lightly dust it with flour, or use baking spray for easy release. Set aside.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl, beat the softened butter with a hand-held mixer at medium speed for 3–4 minutes , until it becomes creamy and pale in color.
2. Gradually add the granulated sugar , continuing to beat until the mixture is light and fluffy, about 2–3 minutes .

Step 3: Combine Wet Ingredients

1. In a small bowl, whisk together the whole milk , vanilla extract , and almond extract (if using) . Set aside.

Step 4: Incorporate Dry Ingredients

1. Sift the cake flour and baking powder together into a separate bowl to ensure there are no lumps.
2. Add the dry ingredients to the butter mixture in three parts , alternating with the milk mixture. Begin and end with the flour mixture. Beat at low speed just until everything is blended after each addition. Be careful not to overmix, as this can make the cake dense.

Step 5: Whip and Fold the Egg Whites

1. In a clean, grease-free bowl, beat the egg whites at medium speed until stiff peaks form. This should take about 3–4 minutes .
2. Gently fold the whipped egg whites into the batter in three additions , using a spatula. Be careful to maintain as much air as possible to keep the cake light and fluffy.

Step 6: Bake the Cake

1. Pour the batter into the prepared pan, spreading it evenly with a spatula.
2. Bake in the preheated oven at 350°F (175°C) for 35–38 minutes , or until a wooden pick inserted into the center comes out clean.

Step 7: Cool the Cake

1. Let the cake cool in the pan on a wire rack for 10 minutes .
2. Carefully remove the cake from the pan and let it cool completely on the rack before frosting or serving.

Step 8: Optional Frosting

1. If desired, cover the cooled cake with your favorite white frosting, such as buttercream, cream cheese frosting, or a simple glaze.

Why You’ll Love This Cake

This White Snack Cake is light, tender, and perfectly sweet without being overly rich. Its simplicity makes it a blank canvas for creativity—whether you frost it, dust it with powdered sugar, or serve it plain with a cup of tea or coffee. It’s a crowd-pleaser that’s easy to whip up and always satisfying!

Tips for Success

• Room temperature ingredients : Ensure the butter, milk, and egg whites are at room temperature for the best texture and blending.
• Don’t skip sifting : Sifting the flour and baking powder ensures a light and airy cake.
• Fold gently : When incorporating the egg whites, be gentle to avoid deflating the batter.
• Storage : Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Serving Suggestions

• Dust with powdered sugar for a quick and elegant finish.
• Top with fresh berries or a drizzle of fruit compote for added flavor.
• Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.

Enjoy this White Snack Cake —a simple, delicious, and versatile dessert that’s perfect for any day of the week!