Heavenly White Snack Cake

This Heavenly White Snack Cake is a simple, tender, and moist white cake perfect for any occasion. It gets its light, airy structure from whipped egg whites and cake flour, while a hint of almond extract adds a classic, elegant flavor. It’s ideal for serving plain or topped with your favorite white frosting.

Heavenly White Snack Cake

Ingredients:

How To Make Heavenly White Snack Cake:

1. Step 1: Prepare Your Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 square baking pan with butter and dust it with flour or use baking spray to prevent sticking.
2. Step 2: Cream the Butter and Sugar: In a large mixing bowl, use a hand-held mixer to beat the butter on medium speed until creamy, about 3-4 minutes. Gradually incorporate the granulated sugar, continuing to beat until the mixture is light and fluffy.
3. Step 3: Combine Liquids and Sift Dry Ingredients: In a separate container, mix the whole milk with vanilla extract and almond extract (if using). In another bowl, sift together the cake flour and baking powder.
4. Step 4: Mix Dry and Wet Ingredients: Alternately add the flour mixture and milk mixture to the butter mixture, starting and ending with the flour. Beat at low speed just until blended after each addition to maintain the cake’s airy structure.
5. Step 5: Whip Egg Whites: In a clean, separate bowl, beat the egg whites on medium speed until stiff peaks form. Gently fold these into the batter to add volume and lightness to the cake.
6. Step 6: Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-38 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Cool and Serve: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, remove from the pan and let it cool completely. For an added touch of sweetness, cover the cake with white frosting.