You know those days when you just need a simple, sweet treat nothing fancy, just something cozy and satisfying? This White Snack Cake is exactly that. It’s light, fluffy, and perfect with a cup of coffee, a drizzle of glaze, or a dollop of whipped cream. Whether you’re baking for a quiet evening or need a base for fancier toppings, this cake delivers every time.

Why You’ll Love This Cake

Let’s talk about why this cake is going to be your go-to:

Quick & Easy: Minimal ingredients, no complicated steps just mix and bake!
Soft & Tender: The texture is moist and fluffy, thanks to the combination of butter and buttermilk.
Perfectly Sweet: Not too sugary, making it ideal for snacking or dressing up.
Great Base Cake: You can eat it as is or frost it however you like vanilla, chocolate, cream cheese—you name it!

Ingredients in White Snack Cake

All you need are a few pantry staples to whip up this charming little cake.

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
2 large egg whites
1 teaspoon vanilla extract
¾ cup buttermilk (or substitute with ¾ cup milk + 2 teaspoons vinegar or lemon juice)

Instructions

This cake couldn’t be easier to make. Just follow these simple steps:

1. Prep the Oven and Pan

• Preheat your oven to 350°F (175°C).
• Grease and flour an 8×8-inch baking dish or line it with parchment paper.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together:
• Flour
• Baking powder
• Baking soda
• Salt

3. Cream the Butter and Sugar

• In a large bowl, beat together:
• Butter and sugar until light and fluffy (about 2–3 minutes).
• Add in the egg whites, one at a time, beating well after each.
• Stir in the vanilla extract.

4. Combine Wet and Dry

• Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients.
• Mix until just combined don’t overmix!

5. Bake

• Pour the batter into the prepared pan and spread evenly.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan before slicing or frosting.

Nutrition Facts

Yield: 9 servings
Calories per slice (without frosting): ~180–200
Add more if you add glaze or frosting!

Prep & Cook Time

Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: ~40 minutes

Serving Ideas for White Snack Cake

Here’s how you can enjoy it:

• Plain, with a hot drink for the coziest snack ever.
• Drizzled with a simple powdered sugar glaze or lemon glaze.
• Frosted with whipped cream or buttercream and topped with berries.
• Cut into small squares and served at tea time or brunch.
• Topped with jam or preserves for a fruity twist.

Additional Tips

• Room temperature ingredients mix better set your eggs and butter out beforehand.
• Don’t overbake! The key to a moist cake is removing it just when the center is set.
• To make it dairy-free, use a plant-based butter and non-dairy milk with lemon juice as a buttermilk sub.
• Want it richer? Add a couple of tablespoons of sour cream or plain Greek yogurt to the batter.

FAQ’s

1. Can I use whole eggs instead of egg whites?
You can, but the texture and color will be slightly different—more yellow and a little denser.

2. Can I double the recipe?
Yes! Just bake it in a 9×13-inch pan and increase the baking time by 5–10 minutes.

3. What’s the best frosting for this cake?
Classic vanilla buttercream, cream cheese frosting, or a simple glaze all work beautifully.

4. Can I use self-rising flour?
If you do, skip the baking powder and salt in the recipe.

5. How should I store it?
Store it in an airtight container at room temperature for up to 3 days—or refrigerate for up to 5 days.

6. Can I freeze it?
Yes! Wrap the cooled cake tightly in plastic wrap and foil and freeze for up to 2 months.

7. Can I make cupcakes with this recipe?
Absolutely this recipe yields about 9–10 cupcakes. Bake at 350°F for 15–18 minutes.

8. Why is my cake dry?
Overbaking or too much flour can dry it out use a light hand and check your oven early.

9. Can I add flavorings or extracts?
Sure! Almond extract, lemon zest, or coconut extract are all delicious.

10. Is this cake good for layering?
Yes, it’s soft but sturdy enough for stacking if you double the recipe.

Conclusion

This White Snack Cake is the kind of recipe you’ll find yourself turning to again and again. It’s reliable, cozy, and adaptable just right for when you want a little something sweet without the fuss. Keep it plain or dress it up either way, it’s bound to hit the spot!

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