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
I love a good white cake (some folks call this “plain cake” or “vanilla 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! Make note that this is made in an 8×8 pan.
What is the Frosting?
For the frosting, I used this Whipped Buttercream recipe and halved it. (cut the recipe in half)
Do I Have to Use Almond Extract?
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 it from the recipe.
Do My Ingredients Need to Be Room Temperature?
Yup! It really does make a difference. (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.
Check out my High Altitude Baking Tips if you are baking this at a higher altitude.
How to Serve White Cake
One thing I love about this cake is how easily adaptable it is. You can serve it with fresh fruit, a dusting a confectioners sugar, chocolate frosting, or even no frosting! You can add raspberry extract, peppermint extract, orange extract, or add some lemon zest and lemon juice. The possibilities are endless!
White Snack Cake
Ingredients
- ยฝ cup (113g) butter, softened
- 1 cup (200g) granulated sugar
- ยฝ cup (123g) whole milk, room temperature
- 1 teaspoon vanilla extract
- ยผ teaspoon pure almond extract, optional
- 1ยฝ cups (180g) cake flour
- 2 teaspoons baking powder
- 4 large (120g or 4 ounces) egg whites, room temperature
Instructions
- Preheat oven to 350ยฐF. Prepare 8×8 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 350ยฐ 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
Notes
Did you make this recipe?
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*****
If you like this cake, you will love my Chocolate Craving Cake!
Or maybe you love Yellow Cake? This is the BEST recipe!
This cake is average at best. It tastes like it needs salt, not super moist, just okay. It’ll do in a pinch, but I will continue looking for something else for a white cake.
You never need flour changes for high altitude. You need fat changes, the higher the altitude the more fat.
I left a 3-star rating for this recipe BUT after a couple of days, it was more delicious. I am craving it right now, seriously!
Is the butter unsalted or salted in the white snack cake? Thanks
I have been baking and decorating cakes for years. I was just looking for a quick snack cake to make with my kids. I chose this one mainly because I wanted to teach my 8 year old daughter how to beat and fold in egg whites. The cake baked up beautifully light and fluffy, and had the best texture I have ever gotten from a butter cake.
Can I use all purpose flour? Or can I make my own cake flour by 2 tbsp corn flour by 2 tbsp of flour for each cup? Thank you
How do you convert to 13×9 sized pan
Can regular flour be used instead of cake flour ?
ou can make your own cake flour: https://iambaker.net/homemade-cake-flour/
Most good bakers don’t use extracts because they make the cakes taste artificial. They use zest or other natural flavoring. Except for vanilla of course but then there is the vanilla bean and paste.
I don’t agree that “most good bakers don’t use extract”. If that is your preference that is fine. ๐
Please email me your recipes and nees
It looks so delicious, I’m definitely going to try this recipe.. ๐