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A light, tender, and subtly sweet White Snack Cake perfect for everyday snacking or dressing up with frosting, fruit, or powdered sugar.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup whole milk, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1 1/2 cups cake flour
  • 2 tsp baking powder
  • 4 large egg whites, room temperature

Equipment

  • 8x8 inch baking pan
  • hand mixer
  • mixing bowls
  • Spatula

Method
 

  1. Preheat oven to 350°F. Grease and flour an 8×8-inch pan or coat with baking spray.
  2. Cream softened butter for 3–4 minutes until pale. Add sugar gradually and beat until fluffy.
  3. Whisk milk, vanilla, and almond extract in a small bowl.
  4. Sift cake flour and baking powder. Add to butter mixture in three parts, alternating with milk mixture. Mix lightly after each addition.
  5. Beat egg whites to stiff peaks and fold gently into batter in three additions.
  6. Pour into prepared pan and bake 35–38 minutes until a toothpick comes out clean.
  7. Cool 10 minutes in pan, then remove and cool completely before frosting or serving.

Nutrition

Calories: 220kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 160mgFiber: 1gSugar: 20g

Notes

Use room-temperature ingredients for the fluffiest crumb. Fold egg whites gently to maintain lift.

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