When you’re craving a classic, no-fuss dessert, this White Snack Cake is the perfect choice. With its tender crumb and light, fluffy texture, this cake is easy to whip up and versatile enough to dress up with your favorite frosting or enjoy as is. Perfect for casual gatherings or as a weekday treat, it’s bound to become a go-to recipe.
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples.
- Light and Fluffy Texture: Thanks to beaten egg whites, the cake has a delicate crumb.
- Customizable: Add your favorite frosting or enjoy plain.
- Small-Batch: Perfect for serving 9 people—no leftovers to worry about!
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 (120g or 4 ounces) egg whites, room temperature
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare an 8×8-inch square pan by greasing it with butter and flour or using baking spray.
Step 2: Cream Butter and Sugar
In a mixing bowl, use a hand-held mixer to beat the softened butter at medium speed until creamy, about 3–4 minutes. Gradually add the granulated sugar, beating until the mixture is light and fluffy.
Step 3: Prepare the Liquid Ingredients
In a small bowl, stir together the whole milk and vanilla extract. Add almond extract if desired for a subtle nutty flavor.
Step 4: Combine Dry and Wet Ingredients
- In another bowl, sift together the cake flour and baking powder.
- Add the dry ingredients to the butter mixture alternately with the milk mixture, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition.
Step 5: Beat and Fold in Egg Whites
- In a clean bowl, beat the egg whites at medium speed until stiff peaks form.
- Gently fold the beaten egg whites into the batter, taking care not to deflate the mixture.
Step 6: Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 35–38 minutes, or until a wooden pick inserted in the center comes out clean.
Step 7: Cool and Serve
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Optionally, cover the cake with white frosting before serving, or enjoy plain for a lighter treat.
Kitchen Equipment Needed
- Hand-held mixer
- Mixing bowls
- Sifter
- 8×8-inch square pan
- Wire rack
Serving and Storage Tips
Serving Suggestions
- Pair with a dollop of whipped cream and fresh berries for a refreshing dessert.
- Add a layer of frosting or glaze for extra sweetness.
- Serve with a hot cup of tea or coffee for an afternoon snack.
Storage
- Room Temperature: Store covered in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature.
Variations
- Lemon Snack Cake: Add 1 tablespoon of lemon zest and replace the almond extract with lemon extract.
- Chocolate Swirl: Add a swirl of melted chocolate into the batter before baking.
- Funfetti Cake: Fold in ½ cup of sprinkles for a fun, colorful twist.
- Nutty Delight: Mix in ½ cup of chopped nuts for added crunch.
Helpful Notes
- Soft Butter Is Key: Softened butter ensures the batter blends smoothly and creates a fluffy texture.
- Don’t Overmix: Once you combine the dry and wet ingredients, mix just until incorporated to avoid a dense cake.
- Egg Whites: Be sure the bowl and beaters are clean and grease-free when whipping the egg whites.
Tips from Well-Known Chefs
- Chef Ina Garten: “Room-temperature ingredients blend more easily and result in a smoother batter.”
- Chef Alton Brown: “For even baking, rotate your cake halfway through the baking time.”
- Chef Mary Berry: “Sift your flour to aerate it and remove any lumps, ensuring a lighter cake.”
Frequently Asked Questions
1. Can I use all-purpose flour instead of cake flour?
Yes, but substitute 1 cup of all-purpose flour minus 2 tablespoons, plus 2 tablespoons of cornstarch for every cup of cake flour.
2. What can I use instead of almond extract?
You can omit it entirely or replace it with additional vanilla extract.
3. Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time as needed.
4. How do I know when the egg whites are at stiff peaks?
The egg whites should hold their shape when you lift the beater, with tips that stand straight up.
5. Can I make this recipe dairy-free?
Substitute whole milk with almond milk and use a dairy-free butter alternative.
This White Snack Cake is a simple yet elegant treat that’s perfect for any occasion. With its light and fluffy texture and classic flavor, it’s sure to become a favorite in your home. Enjoy baking and sharing this delightful cake!