Welcome to the ultimate guide for baking the perfect White Snack Cake! This delightful treat, known for its moist, fluffy texture and exquisite flavor, is a favorite for all occasions. Whether you’re a seasoned baker or new to the kitchen, this recipe will guide you step-by-step in creating a cake that’s sure to impress.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 35-38 minutes
- Total Time: About 1 hour
- Servings: 9-12 slices
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
Instructions
- Prepare Your Pan and Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease an 8×8 square baking pan with butter and dust it with flour or use baking spray to prevent sticking.
- Cream the Butter: In a large mixing bowl, use a hand-held mixer to beat the butter on medium speed until creamy, about 3-4 minutes.
- Add Sugar: Gradually incorporate the granulated sugar, continuing to beat until the mixture is light and fluffy.
- Combine Milk and Extracts: In a separate container, mix the whole milk with vanilla extract, and almond extract if using. This blend adds a rich aroma and depth to the cake’s flavor.
- Sift Flour and Baking Powder: Sift together the cake flour and baking powder. This step ensures a fine, lump-free texture in your cake.
- Mix Dry and Wet Ingredients: Alternately add the flour mixture and milk mixture to the butter mixture, starting and ending with the flour. Beat at low speed just until blended after each addition to maintain the cake’s airy structure.
- Whip Egg Whites: In another bowl, beat the egg whites on medium speed until stiff peaks form. Gently fold these into the batter to add volume and lightness to the cake.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-38 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, remove from the pan and let it cool completely. For an added touch of sweetness, cover the cake with white frosting.
Serving and Storage
Cut the cake into squares and serve as is, or with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream for an extra special treat. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Heavenly White Snack Cake
- Total Time: About 1 hour
- Yield: 9-12 slices 1x
Description
Indulge in nostalgia with our White Snack Cake recipe! Perfect for family gatherings, this easy-to-make cake brings sweet memories to every bite. Try now!
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
Instructions
- Prepare Your Pan and Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease an 8×8 square baking pan with butter and dust it with flour or use baking spray to prevent sticking.
- Cream the Butter: In a large mixing bowl, use a hand-held mixer to beat the butter on medium speed until creamy, about 3-4 minutes.
- Add Sugar: Gradually incorporate the granulated sugar, continuing to beat until the mixture is light and fluffy.
- Combine Milk and Extracts: In a separate container, mix the whole milk with vanilla extract, and almond extract if using. This blend adds a rich aroma and depth to the cake’s flavor.
- Sift Flour and Baking Powder: Sift together the cake flour and baking powder. This step ensures a fine, lump-free texture in your cake.
- Mix Dry and Wet Ingredients: Alternately add the flour mixture and milk mixture to the butter mixture, starting and ending with the flour. Beat at low speed just until blended after each addition to maintain the cake’s airy structure.
- Whip Egg Whites: In another bowl, beat the egg whites on medium speed until stiff peaks form. Gently fold these into the batter to add volume and lightness to the cake.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-38 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, remove from the pan and let it cool completely. For an added touch of sweetness, cover the cake with white frosting.
Notes
Serving and Storage
Cut the cake into squares and serve as is, or with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream for an extra special treat. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35-38 minutes
- Category: Dessert, Cake
Conclusion
This White Snack Cake recipe offers a simple yet delicious way to enjoy a timeless dessert. Perfect for any gathering, it’s sure to become a favorite in your baking repertoire. Happy baking, and enjoy the delightful experience of making and savoring your very own White Snack Cake!
