White Snack Cake is a simple yet delicious treat that’s perfect for any occasion. This moist, fluffy cake is light in texture and subtly sweet, making it a perfect dessert for after dinner or as a snack with coffee or tea. Topped with a light glaze or frosting, this cake is easy to make and incredibly satisfying. Whether you’re serving it at a party, enjoying a quiet afternoon snack, or looking for a quick dessert, White Snack Cake is sure to please everyone with its delicate flavor and soft crumb.
Thank you for reading this post, don't forget to subscribe!Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the glaze (optional):
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions:
For the cake:
- Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze (optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake, allowing it to gently drip down the sides.
Notes:
- Flavor Variations: You can add lemon zest, almond extract, or even a handful of fresh berries to the batter for extra flavor.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you’re using a glaze, it’s best to store the cake in the fridge to keep the glaze intact.
- Make-Ahead Tip: You can bake the cake ahead of time and freeze it for up to 2 months. Just be sure to let it cool completely before wrapping it tightly in plastic wrap and foil.
Conclusion:
White Snack Cake is a versatile and easy-to-make dessert that brings comfort and sweetness to any occasion. With its light texture, subtle vanilla flavor, and sweet glaze, this cake is a crowd-pleaser whether you’re enjoying it for a casual snack or serving it at a special gathering. Simple, delicious, and incredibly satisfying, White Snack Cake is sure to become a go-to recipe in your collection.
White Snack Cake: A Delicious Treat
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 1 cup milk at room temperature
- 0.5 cup unsalted butter softened
- 3 teaspoons baking powder
- 1 teaspoon vanilla extract pure
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add in the eggs one at a time, then mix in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture alternately with the milk.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before serving.
