This white snack cake is light, tender, and irresistibly simple. Made with basic pantry ingredients and no fancy techniques, it’s the perfect go-to treat when I want something sweet without a lot of effort. Whether I serve it plain, with frosting, or topped with fruit, it always hits the spot.

Why I’ll Love This Recipe

I love how easy and quick this cake is to whip up. It uses just a few common ingredients and comes together in a single layer, so there's no stacking or decorating stress. The flavor is subtly sweet with just a hint of almond (optional), and it bakes up fluffy and moist every time. I appreciate that it’s just the right size for a family dessert or a small gathering.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup butter, softened
1 cup granulated sugar
½ cup whole milk, room temperature
1 teaspoon vanilla extract
¼ teaspoon almond extract, optional
1½ cups cake flour
2 teaspoons baking powder
4 large egg whites, room temperature

Directions

I preheat the oven to 350°F and prepare an 8×8-inch square baking pan by greasing and flouring it, or spraying it with baking spray.
I beat the butter on medium speed until it’s creamy and smooth, about 3–4 minutes.
I gradually add the sugar and continue beating until the mixture is light and fluffy.
In a small bowl, I mix together the milk, vanilla, and almond extract if I’m using it.
I sift together the cake flour and baking powder. I add this to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. I beat just until combined.
In a separate bowl, I beat the egg whites until stiff peaks form, then gently fold them into the batter until no white streaks remain.
I pour the batter into the prepared pan and bake for 35–38 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan on a wire rack for 10 minutes before serving or frosting.

Servings and Timing

Servings: 9
Prep time: 15 minutes
Cook time: 35–38 minutes
Total time: About 50–55 minutes

Variations

I sometimes skip the almond extract and go for a full vanilla flavor.
I like to frost it with whipped buttercream or simply dust it with powdered sugar.
For a citrus twist, I add a bit of lemon or orange zest to the batter.
It’s also lovely served with a dollop of whipped cream and fresh berries.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, I refrigerate it and bring it to room temperature before serving to keep the texture soft.
To reheat, I warm individual slices in the microwave for 10–15 seconds or place them in a 300°F oven for about 5 minutes.

FAQs

How do I get stiff peaks when beating egg whites?

I make sure the bowl and beaters are clean and dry, and I use room-temperature egg whites. I beat until the peaks stand straight when I lift the beaters.

Can I use all-purpose flour instead of cake flour?

Yes, I can use all-purpose flour, but the texture may be a little denser. For a closer match, I sometimes make my own cake flour by replacing 2 tablespoons of flour with cornstarch per cup.

Do I have to use almond extract?

Not at all. I often leave it out if I’m going for a pure vanilla flavor, and the cake still turns out delicious.

Can I double this recipe?

Yes, I double the ingredients and bake it in a 9×13-inch pan. I keep an eye on the bake time, adding a few extra minutes as needed.

Can I freeze the cake?

Absolutely. I wrap slices tightly in plastic wrap and foil, then freeze them for up to 2 months. I thaw at room temperature before serving.

Conclusion

This white snack cake has become one of my favorite simple desserts. It’s soft, fluffy, and lightly sweet, making it perfect for any occasion or no occasion at all. I love that it’s quick to make, easy to customize, and always a hit whenever I serve it.

White Snack Cake

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Author: Sue
Prep Time: 15 minutes
Cook Time: 35–38 minutes
Total Time: 53 minutes
Yield: 9–10 squares
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A light and tender white snack cake that's easy to make and perfect for casual treats, with a hint of almond or pure vanilla flavor.

Ingredients

½ cup (113 g) butter, softened
1 cup (200 g) granulated sugar
½ cup (123 g) whole milk, room temperature
1 teaspoon vanilla extract
¼ teaspoon pure almond extract, optional
1½ cups (180 g) cake flour
2 teaspoons baking powder
4 large egg whites (approx. 120 g), room temperature

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Instructions

Preheat oven to 350 °F (177 °C). Grease and flour an 8×8″ square pan or spray with baking spray.
In a bowl, beat butter on medium speed until creamy (about 3–4 minutes).
Gradually add sugar and continue beating until light and fluffy.
Mix together milk and vanilla (plus almond extract if using).
Sift together cake flour and baking powder. Add to butter mixture alternately with milk mixture, starting and ending with the flour. Beat on low until just combined.
In a separate bowl, beat egg whites on medium speed until stiff peaks form. Gently fold into batter until no streaks remain.
Pour batter into prepared pan and bake 35–38 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 10 minutes; serve warm or cool completely and frost with whipped buttercream if desired.

Notes

Leave out almond extract for a pure vanilla flavor.
Frost with whipped buttercream, dust with powdered sugar, or top with fruit compote.
Store in an airtight container at room temperature for up to 2–3 days.
Warm individual slices in microwave for 10 seconds or in oven at 300 °F for 5–7 minutes.