This snack cake is perfect to scratch my itch for a white cake. It’s tender and flavorful. I second that the best frosting does not come out of a can. Homemade Buttercream frosting is so easy to make! This whipped buttercream frosting is incredibly good! My husband and I had a really hard time resisting eating seconds within minutes of our first serving! When I get a craving for cake, I know that this is the recipe I’m going to bake.
Ah, cake. I can’t resist a freshly baked cake. White cake is always my first choice of flavor. White cake and a vanilla frosting (with a touch of almond flavor) is a treat that I savor with each bite.
I’ve been known to buy a slice of white cake at the bakery section of my grocery store. Unfortunately, they are quite huge slices and I have to control myself by not eating the entire slice in once sitting.
I’ve made a few white cake recipes, and while they were good– they weren’t “white” (comes from using whole eggs) and just mediocre. This cake recipe is a game changer for me. While my husband prefers chocolate cake, he found himself unable to resist eating more than one slice at a time. So there you go! Let’s make this cake!
I do keep a box, or two, of unbleached cake flour in my pantry. King Arthur Flour brand is my favorite– especially since they don’t bleach their flour. I had recently made some hollandaise sauce, and so I had egg whites in a jar that I kept in my refrigerator for a few days. (Did you know that egg whites freeze beautifully?)
A key to successful cake baking is that you want your “wet” ingredients to be at room temperature. The dough is pretty straightforward to make. Flour, butter, sugar. I used a combination of pure vanilla and almond extract– a little heavier on the almond. The egg whites are beaten, separately, and then folded into the cake batter. I used an 8×8 pan, that I had prepared with Baker’s Joy Baking Spray (I swear by this product). Another key to moist cake is to check the cake about 5 minutes less than the recommended time. Why? Who wants a dry cake? I don’t! Well, all ovens are not created equal. Mine tends to run a little higher than the setting. I checked the cake at 30 minutes, instead of the recommended 35-38 minutes. The toothpick came out clean! I let the cake cool and made the whipped frosting.
This is a traditional buttercream frosting– butter, confectioner’s sugar, a pinch of salt, vanilla and/or almond extract and a little bit of milk. The difference is that you whip it! I mean really WHIP IT! Once again, I upped the almond flavor. OhMyGosh! I’ve made a lot of frostings, in my lifetime. This one is incredibly good! It’s buttery, sweet– but not cloyingly sweet– (IMHO) and the consistency is heavenly.
I was really pleased with the color of the cake. The crumb was super tender. I was so ready to dig in…
Swoon! This is the White Cake to bake!
I cut the cake into nine slices. I gave away a slice to a friend. The remaining slices were gone by Day #2 and my husband was a willing partner. It took a lot of will power to not bake this again, because when the last slice was gone– I was tempted to lick the pan for every remaining morsel of frosting.
TASTING NOTES: What more can I say? I loved this cake. It’s buttery, with just the perfect balance of vanilla and almond flavor.
Can you double this recipe? I don’t see why not. Can you turn this into a layer cake? I would think so, though I haven’t tried doubling the ingredients. I would bake the cake in two 8″ pans, if I was going to try. Can you bake these as cupcakes? I don’t see why not. I’m not sure how long to bake them, though. 12-15 minutes? Honestly, I’m leaving this recipe alone. It’s perfect. For the two of us, this is the perfect sized cake.
I always give credit to the source of the author of any recipes I make. I want to give a huge shout out to “I Am Baker“. I’ve followed her blog for years, as well as her Instagram feed. I love her personality, her recipes and she’s super friendly. Thanks, Amanda!!
The Best Vanilla White Snack Cake and Whipped Vanilla Buttercream
Ingredients
For the cake:
- 1/2 cup butter 113g, softened
- 1 cup granulated sugar 200g
- 1/2 cup whole milk 123g, room temperature
- 1 tsp. vanilla extract
- 1/4 tsp. pure almond extract optional. I double this, because I love almond
- 1 1/2 cups cake flour 80g (Can you use AP flour? Yes, but it won't be as tender)
- 2 tsp. baking powder
- 4 egg whites 120g or 4 ounces, room temperature NOTE: Sometimes I buy a carton of egg whites and that works fine
For the whipped buttercream frosting (NOTE: I use half of the ingredients listed to frost the snack cake)
- 1 cup butter, softened 2 sticks or 226g
- 2 teaspoons Pure Vanilla Extract I used half the amount to bring out the almond flavor
- 1 teaspoon Pure Almond Extract I doubled the amount since I love almond
- 32 oz confectioners sugar sifted; very important!
- 2 tablespoons whole milk add more, in small amounts, to increase to a creamy consistency
- 1 pinch salt
Instructions
- Preheat oven to 350°F. Prepare 8×8 square pan with butter and flour or baking spray. (I like Baker's Joy spray.)
- Beat butter at medium speed with a mixer until creamy, roughly 3-4 minutes.
- Gradually add sugar, beating until light and fluffy.
- Stir together milk and vanilla. (If you are adding almond extract, add it here)
- Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- In a separate bowl, beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
- Bake at 350° for 35-38 minutes or until a wooden pick inserted in center comes out clean.NOTE: My cake was ready in 30 minutes, so check a few minutes earlier than you think it needs.
- Cool in pan on wire rack for 10 minutes.
For the frosting:
- Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
- Add vanilla and almond extract. Taste and adjust for more extract, depending on what you like (I like more almond.)
- With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.
- Once incorporated, whip frosting for at least 3 minutes on medium high to high– up to 7 minutes)
- If frosting is too thick to spread, gradually beat in additional milk.
- Store in refrigerator up to 2 weeks. Rewhip before using.
Notes
- Bring all of the ingredients to room temperature
- Check that the cake 5 minute less than the recommended baking time, as all ovens are different. As soon as I start to smell the cake, I check it right away. I can always bake a little longer, but if it’s too long = dry cake
- Adjust the vanilla to almond ratio to your personal liking. I adore almond, so I went with a higher ratio of that
- My favorite way to prepare my cakes is with Baker’s Joy spray. Cakes slide right out!
[…] Snack cakes are a single layer cake that can be ready in no time at all. This recipe didn’t even require that I set up my stand mixer. […]