The Best Vanilla White Snack Cake and Whipped Vanilla Buttercream
I have loved white cake for as long as I can remember. I'll choose that over chocolate cake-- hands down. I love to bake layer cakes, but now once in a while I get a craving and I don't want too much cake tempting us in our home! This cake satisfies that craving. It's tender and makes about nine slices (try dividing that in two!) The frosting is the best buttercream I've ever made. It's whipped to be fluffy with the perfect balance of butter, vanilla and almond. (If you don't like almond, omit that.) This cake was gone in two days and it wasn't just me!
Servings 9
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 8x8 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
Recipe source: I am Baker
In making the frosting, you can use as little as 16 ounces if you want to decrease sugar
Hints for better success:
- 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!