This Heavenly White Snack Cake is a dream come true for lovers of soft, fluffy, and tender cakes. Its pristine white crumb and subtle vanilla flavor make it a delightful treat for any occasion.

Perfect for a quick dessert or a small celebration, this cake is easy to make yet elegant enough to impress. Whether served plain, topped with a dusting of powdered sugar, or slathered with your favorite frosting, it’s a crowd-pleaser every time.

Kitchen Equipment Needed:

8×8-inch baking pan or similar
Mixing bowls
Electric hand mixer or stand mixer
Whisk
Spatula
Measuring cups and spoons

Ingredients:

For the cake:

1 1/2 cups cake flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg white
1/2 cup sour cream or plain yogurt
1 teaspoon vanilla extract
1/2 cup whole milk, room temperature

Optional toppings:

Powdered sugar for dusting
Whipped cream or vanilla buttercream frosting
Fresh berries or sprinkles

Directions:

1. Preheat the oven:

Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy removal.

2. Mix the dry ingredients:

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar:

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.

4. Add wet ingredients:

Beat in the egg white, sour cream, and vanilla extract until smooth. Scrape down the sides of the bowl as needed.

5. Combine the batter:

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.

6. Bake:

Pour the batter into the prepared pan, spreading it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and serve:

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or topped with your favorite frosting and garnishes.

Prep Time:

15 minutes

Cook Time:

25–30 minutes

Total Time:

40–45 minutes

Nutrition (per serving):

Calories: 210
Protein: 3g
Fat: 10g
Carbohydrates: 28g
Fiber: 1g
Sugar: 16g

Expert Tips:

Room temperature ingredients: Ensure all wet ingredients are at room temperature for a smooth batter and even baking.
Use cake flour: This keeps the cake tender and soft. Substitute with all-purpose flour if needed by replacing 2 tablespoons per cup with cornstarch.
Don’t overmix: Overmixing can result in a dense cake, so mix just until combined.

FAQs:

Can I double this recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time to 35–40 minutes.

Can I make this cake gluten-free?
Yes, substitute the cake flour with a gluten-free baking blend.

What frosting pairs well with this cake?
Vanilla buttercream, cream cheese frosting, or whipped cream are excellent options.

Storing & Reheating:

Storing: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Substitutions & Variations:

Dairy-free: Replace butter with dairy-free margarine and use almond or oat milk.
Lemon flavor: Add 1 teaspoon of lemon zest to the batter for a zesty twist.
Chocolate swirl: Mix 2 tablespoons of cocoa powder with a small portion of the batter, swirl it into the pan before baking.

Irresistible Heavenly White Snack Cake