This delicious White Cake Recipe hits the spot when you have a craving for cake! If you love Cake Recipes, I’ve got the 50 best for ya!

White Cake

White Cake

I love a good white cake. But sometimes I just want it for a snack and not make a layer cake. In those moments this is my go-to recipe! There are only 8 ingredients and it can be in front of you in just under an hour!

To make this cake you will need:

White snack cake recipe (below)

Vanilla buttercream recipe

8×8 pan

White Cake with White Buttercream

For the frosting, I used this Whipped Buttercream recipe and halved it.

White Cake Recipe

Tips for Success:

You’ll notice that I listed almond extract as optional. I am a HUGE fan of almond extract in white cake and absolutely love the freshness that it adds to this delicate cake. If you would prefer to not use it, simply omit from recipe. 🙂

Be sure your milk and eggs are at room temperature. (More info on that in my Best Yellow Cupcakes blog post) To quickly warm milk you can pop it in the microwave for 10 seconds. To warm eggs, just let them sit in a cup of warm water for about 5 minutes. Easy peasy!

Make sure you prepare your dish well! I love using GOOP (Homemade Pan Release) in this recipe.

If you plan on serving your cake right in the pan as I did, try my tips for baking a level cake.

Check out my High Altitude Baking Tips if you are baking this as a higher altitude.

White Cake Recipe

Just look at the crumb!!

One thing I love about this cake is how easily adaptable it is. You can serve it with fresh fruit, with chocolate frosting, or even by itself! You can add raspberry extract, peppermint extract, orange extract, or add some lemon zest and lemon juice. The possibilities are endless!

WhiteSnackCake3
4.82 from 32 votes

White Snack Cake

Prep Time 15 mins
Cook Time 38 mins
Total Time 53 mins
This delicious White Cake Recipe hits the spot when you have a craving for cake!

Ingredients

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

Instructions

  • Preheat oven to 350°F. Prepare 8x8 square pan with butter and flour or baking spray.
  • Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes.
  • Gradually add sugar, beating until light and fluffy.
  • Stir together milk and vanilla. (If you are adding almond extract, add it here)
  • Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  • Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  • Bake at 350° for 35-38 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on wire rack for 10 minutes.
  • Optional: Cover with white frosting.

Video

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*****

If you like this cake, you will love my Chocolate Craving Cake!

The BEST cake for your chocolate cravings!

 

 

 

 

 

 

 

 

Or maybe you love Yellow Cake? This is the BEST recipe!

Tested and true... this is the best yellow cake!

 

 

 

 

 

 

 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I Am Baker, dang nabit you’ve done it again! This is a great tasting cake! I doubled the recipe to make it 9×13. Added 1 to vanilla and 1 teaspoon almond. Amazing flavor, like a creamy almond cloud. I plan on taking what is left from using it as a base for strawberries and frosting it with some of that sweetened condensed milk frosting and topping it with slivered almondsfor effect. It’s a very easy cake to make! Thanks for sharing it with us!

  2. Great Light, Tender Cake! I used all vanilla extract. Unlike the other recipes, the ingredients made sense. My issue was with the frosting. It was too stiff when I tried to frost. I tried a new organic powdered sugar, which may have been the culprit.

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