White Snack Cake

This white snack cake is a soft, buttery, and tender little treat that’s perfect for when I want a quick and simple dessert. It’s made with just a handful of pantry staples and delivers the nostalgic flavor of classic white cake, but in a smaller, snackable form. Great for weekday baking, lunchbox treats, or casual get-togethers, this cake is sweet, fluffy, and totally satisfying without needing any fancy frosting or filling.

Why You’ll Love This Recipe

I love this white snack cake because it’s easy to make, not overly sweet, and just the right size for a quick dessert or mid-day pick-me-up. The texture is light and moist, and the buttery vanilla flavor is comforting and familiar. It’s a great base for toppings like powdered sugar, a dollop of whipped cream, or a simple glaze, but it’s just as good on its own. I also appreciate that it uses basic ingredients I usually have on hand, and it bakes up in under 30 minutes.

Ingredients

• ½ cup (113g) butter, softened

• ¾ cup (150g) granulated sugar

• 2 large egg whites

• 1 teaspoon vanilla extract

• 1 ½ cups (180g) all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup (120ml) milk

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

Directions

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

2. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

3. Add the Egg Whites and Vanilla: Beat in the egg whites one at a time until fully incorporated, then stir in the vanilla extract.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

5. Mix the Batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Stir just until combined—don’t overmix.

6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Serve plain or top with powdered sugar, glaze, or fresh berries.

Servings and Timing

This recipe makes 9 generous squares and takes about 40 minutes total, including baking and cooling. It’s perfect for small gatherings or everyday snacking.

Variations

Sometimes I add a touch of almond extract for a different flavor profile or top the cooled cake with a simple vanilla glaze. For a fruity twist, I’ve folded in fresh raspberries or blueberries before baking. I’ve also sprinkled cinnamon sugar on top before baking for a subtle crunchy crust.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to 5 days or freeze individual squares wrapped in plastic and foil for up to 2 months. It’s easy to reheat in the microwave for 10-15 seconds if I want a warm snack.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can substitute 1 whole egg for every 2 egg whites, but it may slightly alter the texture and color of the cake.

Can I double this recipe?

Absolutely! Double the ingredients and bake in a 9×13-inch pan. Add 5–10 minutes to the baking time and keep an eye on doneness.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking. The texture may vary slightly but will still taste great.

Can I frost this cake?

Definitely! This cake goes well with vanilla buttercream, cream cheese frosting, or even a simple powdered sugar glaze.

Can I bake this in cupcake form?

Yes! This batter makes about 10-12 cupcakes. Bake at 350°F for 15-18 minutes, or until a toothpick comes out clean.

Conclusion

White snack cake is a classic, no-fuss dessert that’s perfect for any day of the week. It’s tender, buttery, and just sweet enough to satisfy a craving without overdoing it. Whether served plain, dressed up with toppings, or paired with a cup of tea or coffee, this cake is a delightful treat that’s always welcome at the table.