The White Snack Cake is a timeless treat that brings together a fluffy, tender crumb with just the right amount of rich vanilla flavor. Whether you’re celebrating a little win, cozying up with family, or just craving something sweet and classic, this cake delivers. With a soft texture and a hint of nostalgia, this White Snack Cake is the delicious answer to those “I need cake RIGHT NOW” moments, and it’s easy enough for a weeknight yet special enough for guests.
Ingredients You’ll Need
This recipe keeps it simple, using familiar baking staples that each play a key role in turning out a perfect White Snack Cake. Every ingredient matters, building flavor, moisture, and that classic white crumb we all adore.
- Butter (½ cup, softened): Brings rich flavor and helps create a moist, tender cake base; be sure it’s softened to cream properly.
- Granulated Sugar (1 cup): Sweetens every bite and gives the cake structure while keeping it light.
- Whole Milk (½ cup, room temperature): Helps blend the batter smoothly and adds richness to the cake.
- Vanilla Extract (1 teaspoon): Delivers that signature bakery-style aroma and flavor.
- Pure Almond Extract (¼ teaspoon, optional): Optional, but a splash gives the White Snack Cake an irresistible, subtle sweetness.
- Cake Flour (1½ cups): Creates the delicate, fine crumb that sets this cake apart from denser versions.
- Baking Powder (2 teaspoons): Ensures the cake rises evenly and achieves that perfect fluff.
- Egg Whites (4 large, room temperature): Whipped and folded in, egg whites make the crumb airy and give the cake its signature snowy color.
How to Make White Snack Cake
Step 1: Prep the Pan and Oven
Begin by preheating your oven to 350°F. Prepare an 8×8-inch square pan by greasing it with butter and dusting lightly with flour, or use a baking spray for fuss-free release. This ensures your White Snack Cake comes out with clean edges and doesn’t stick.
Step 2: Cream the Butter
Using a hand mixer, beat the softened butter on medium speed until it becomes creamy and smooth, about 3 to 4 minutes. This step aerates the butter, setting the stage for a light and tender cake. Don’t rush it — creamy butter is the secret to perfect texture.
Step 3: Add Sugar Gradually
Slowly add the granulated sugar to the creamed butter, beating constantly until the mixture is light and fluffy. This process helps capture air in the batter, making a better rise and giving the White Snack Cake its signature soft bite.
Step 4: Incorporate Wet Ingredients
In a small bowl, stir together the milk, vanilla extract, and if you’re using it, almond extract. Combining these now ensures their flavors are evenly distributed throughout the cake.
Step 5: Mix Dry Ingredients
Sift together the cake flour and baking powder in a separate bowl. This step removes lumps and ensures even leavening, which is essential for a beautiful crumb in your White Snack Cake.
Step 6: Alternate Wet and Dry Additions
Add the flour mixture to the butter mixture in three parts, alternating with the milk mixture, starting and ending with the flour. Mix at low speed just until combined after each addition; overmixing can toughen the cake. This gentle method locks in tenderness.
Step 7: Whip and Fold in Egg Whites
Beat the egg whites on medium speed until stiff peaks form. This should take a few minutes; you’ll know they’re ready when you lift the beaters and the egg whites stand up tall. Gently fold the egg whites into the batter — take your time to keep the air in, as this step gives the White Snack Cake its light, airy texture and classic pale color.
Step 8: Bake the Cake
Pour the finished batter into your prepared pan and smooth the top. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean. Every oven is a little different, so check at the early mark to avoid overbaking.
Step 9: Cool and Frost
Let the cake cool in the pan on a wire rack for about 10 minutes. If you like, top with your favorite white frosting (whipped buttercream is a classic choice). Allow the frosted cake to set before slicing and serving.
How to Serve White Snack Cake
Garnishes
This cake truly shines when garnished with a simple dusting of powdered sugar, fresh berries, or a swirl of fluffy whipped cream. If you made the whipped buttercream, a little sprinkle of rainbow or chocolate sprinkles on top is always a hit. Citrus zest or a drizzle of white chocolate also makes this White Snack Cake feel extra special.
Side Dishes
Pair your White Snack Cake with something light and refreshing to balance its sweetness. Fresh sliced strawberries, a bowl of blueberries, or a scoop of vanilla bean ice cream are always favorites. For a more grown-up vibe, serve it with espresso or a mug of tea.
Creative Ways to Present
Have fun with how you serve your White Snack Cake! Cut it into cubes and skewer with fruit for party-ready kabobs, or layer cubes with whipped cream and fruit in mason jars for adorable mini trifles. A simple drizzle of chocolate or berry sauce can quickly elevate each piece for an elegant dessert plate.
Make Ahead and Storage
Storing Leftovers
Store any leftover White Snack Cake in an airtight container at room temperature for up to 2 days, or refrigerate if you’ve frosted it. Keeping it tightly covered prevents it from drying out and preserves its tender crumb.
Freezing
You can freeze White Snack Cake easily! Wrap unfrosted pieces individually in plastic wrap then place in a freezer bag. They’ll keep beautifully for up to three months. When ready to eat, thaw at room temperature and ice just before serving for the freshest texture.
Reheating
To revive that just-baked warmth, pop individual slices of White Snack Cake in the microwave for about 10 seconds. If you want the cake to be crisp on the outside, a quick toast in a toaster oven works wonders too. Enjoy the aroma as it warms up!
FAQs
Can I make White Snack Cake without almond extract?
Absolutely! Almond extract is an optional flavor booster, so you can leave it out if you prefer a pure vanilla taste in your White Snack Cake. The cake will still be rich and delicious.
What can I use if I don’t have cake flour?
If you don’t have cake flour, you can make a substitute by measuring 1½ cups of all-purpose flour, removing three tablespoons, and replacing them with three tablespoons of cornstarch. Sift well for the best texture.
Do I have to whip the egg whites separately?
Whipping the egg whites separately and folding them in is what gives the White Snack Cake its signature lightness. Skipping this step will result in a denser cake, so for best results, don’t skip it!
Can I double the recipe for a bigger crowd?
Yes! Simply double all the ingredients and bake the batter in a 9×13-inch pan. Check for doneness a few minutes before time is up, as baking time can vary with a larger pan.
What frosting works best with White Snack Cake?
This cake pairs beautifully with a light whipped buttercream, cream cheese frosting, or even a simple glaze. Try experimenting with different flavors — coconut or citrus frostings are fantastic, too.
Final Thoughts
If you’re hunting for a comforting, celebratory, or “just because” bake, the White Snack Cake really is a winner. All you need are pantry staples and a little bit of love, and you’ll be rewarded with something soft, sweet, and utterly satisfying. Give this recipe a try — you might just find your new favorite cake!
PrintWhite Snack Cake Recipe
A delightful White Snack Cake recipe that satisfies your cake cravings with its fluffy texture and delicious flavor. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Total Time: 53 minutes
- Yield: 9 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake:
- 1/2 cup (113g) butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (123g) whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon pure almond extract (optional)
- 1 1/2 cups (180g) cake flour
- 2 teaspoons baking powder
- 4 large (120g or 4 ounces) egg whites, room temperature
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Prepare an 8×8 square pan by greasing with butter and flour or using baking spray.
- Cream butter and sugar: Beat softened butter with a hand-held mixer until creamy, about 3-4 minutes. Gradually add sugar and beat until light and fluffy.
- Mix milk and extracts: Stir together milk and vanilla. If using almond extract, add it to the milk mixture.
- Combine dry and wet ingredients: Sift together flour and baking powder. Add the flour mixture to the butter mixture alternately with the milk mixture, starting and ending with the flour. Beat at low speed until just blended after each addition.
- Prepare egg whites: Beat egg whites until stiff peaks form. Gently fold them into the batter. Pour the batter into the prepared pan.
- Bake: Bake at 350°F for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and frost: Cool the cake in the pan on a wire rack for 10 minutes. Optionally, cover with white frosting before serving.
Notes
- I used Whipped Buttercream Frosting on this cake, halving the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg
