Introduction
This White Snack Cake is the perfect everyday dessert. It’s soft, moist, and lightly sweet with a delicate crumb that pairs beautifully with frosting, fruit, or even a dusting of powdered sugar. Great for lunchboxes, afternoon coffee, or as a base for layered desserts, this cake is a true kitchen staple.
Ingredients (Serves 8–10)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- ½ cup sour cream (or plain Greek yogurt)
- ½ cup whole milk
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or line with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter & sugar: In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg whites and vanilla, mixing until smooth.
- Combine wet and dry: Add half of the dry mixture, then sour cream, followed by the remaining dry mixture. Slowly mix in milk until batter is smooth (do not overmix).
- Bake: Pour batter into prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
- Cool & serve: Let cake cool completely before slicing. Enjoy plain, with frosting, or topped with fresh fruit and whipped cream.
Tips & Variations
- Frost with cream cheese frosting, buttercream, or chocolate ganache.
- Add a layer of jam or lemon curd between slices for extra flavor.
- For a lighter version, swap sour cream for unsweetened applesauce.
- Double the recipe and bake in a 9×13-inch pan for larger gatherings.
Enjoy !!
