White Snack Cake

• Light and Fluffy: The egg whites and cake flour give this cake its soft, airy texture, making it melt in your mouth.

• Versatile: You can enjoy it on its own or top it with frosting, whipped cream, or fresh berries for extra flavor.

• Simple to Make: With just a few ingredients and easy-to-follow steps, this recipe is perfect for beginner bakers.

• No Special Equipment Needed: All you need is a hand-held mixer and an 8×8 pan, making it perfect for quick baking.

Ingredients

Cake:

• 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 (120g or 4 ounces) egg whites, room temperature

Optional Frosting:

• White frosting (if desired for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 square pan with butter and flour, or use baking spray to prevent sticking.

2. Cream Butter and Sugar: Using a hand-held mixer, beat the softened butter on medium speed for about 3-4 minutes until it becomes creamy. Gradually add the granulated sugar and continue beating until the mixture becomes light and fluffy.

3. Add Wet Ingredients: In a separate bowl, combine whole milk and vanilla extract. If using almond extract, add it to this mixture. Set aside.

4. Combine Dry Ingredients: Sift together the cake flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Start and end with the flour, beating on low speed just until everything is combined.

5. Fold in Egg Whites: Beat the egg whites at medium speed until stiff peaks form. Gently fold the egg whites into the batter using a spatula, being careful not to deflate the air bubbles.

6. Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 35-38 minutes or until a wooden pick inserted in the center comes out clean.

7. Cool: Allow the cake to cool in the pan on a wire rack for 10 minutes before removing it from the pan.

8. Frost (Optional): If desired, cover the cake with white frosting for extra sweetness.

Servings and Timing

• Servings: 4 servings

• Preparation Time: 20 minutes

• Cooking Time: 35-38 minutes

• Total Time: 55-58 minutes

Variations

• Add Fruit: Top the cake with fresh fruit like strawberries, blueberries, or raspberries for a refreshing twist.

• Coconut: Add some shredded coconut to the batter for a tropical flair.

• Cinnamon Sugar: Sprinkle a bit of cinnamon and sugar on top before baking for an added layer of flavor.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.

• Reheating: Reheat individual slices in the microwave for about 15 seconds to enjoy the cake warm.

Conclusion

This White Snack Cake is perfect for anyone who enjoys light, soft desserts. Its simple flavor pairs well with frosting or fresh fruit, making it a versatile option for any gathering or just a sweet treat at home.

White Snack Cake

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This White Snack Cake is a light, fluffy treat perfect for any occasion. With a delicate crumb and subtle flavor, it’s a fantastic base for toppings like frosting, whipped cream, or fresh fruit. A simple, easy-to-make dessert for all skill levels.

• Author: Julia
• Prep Time: 20 minutes
• Cook Time: 35-38 minutes
• Total Time: 55-58 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Cake:

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

Optional Frosting:

White frosting (if desired for topping)

Instructions

Preheat and Prepare Pan:

Preheat your oven to 350°F (175°C).

Grease an 8×8 square pan with butter and flour or use baking spray to prevent sticking.

Cream Butter and Sugar:

Beat the softened butter on medium speed for about 3-4 minutes until creamy.

Gradually add granulated sugar and continue beating until the mixture is light and fluffy.

Add Wet Ingredients:

In a separate bowl, combine whole milk and vanilla extract. If using almond extract, add it to this mixture and set aside.

Combine Dry Ingredients:

Sift together cake flour and baking powder. Gradually add to the butter mixture, alternating with the milk mixture. Start and end with flour, mixing on low speed until just combined.

Fold in Egg Whites:

Beat egg whites at medium speed until stiff peaks form.

Gently fold the egg whites into the batter using a spatula, being careful not to deflate them.

Bake:

Pour the batter into the prepared pan and spread evenly.

Bake for 35-38 minutes, or until a wooden pick inserted in the center comes out clean.

Cool:

Let the cake cool in the pan for 10 minutes before removing it from the pan.

Frost (Optional):

If desired, top the cake with white frosting for added sweetness.

Notes

Add Fruit: Top with fresh fruit like strawberries, blueberries, or raspberries for a refreshing twist.

Coconut: Add shredded coconut to the batter for a tropical flavor.

Cinnamon Sugar: Sprinkle cinnamon and sugar on top before baking for added flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 26g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg