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Delicious, Easy, and Quick!

Snack Cake

This Snack Cake with Salted Caramel Frosting is perfect for cravings or when you want to whip up a quick and delicious treat just for you and your loved ones to share.

Course Dessert
Cuisine American
Keyword Snack Cake
Prep Time 15 minutes
Cook Time 38 minutes
cooling 10 minutes
Total Time 53 minutes
Servings 8 servings
Calories 541 kcal
Author Amanda Rettke--iambaker.net



  • 1/2 cup (1 stick or 113g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1 1/2 cups (187.5g) all-purpose flour
  • 2 teaspoons corn starch
  • 2 teaspoons baking powder
  • 1/2 cup (122.5g) whole milk, room temperature
  • 3 large eggs, room temperature

Salted Caramel Buttercream

  • 1/2 cup (1 stick or 113g) unsalted butter, room temperature
  • 2 cups (250g) confectioners' sugar, sifted
  • 1/2 teaspoon salt
  • 1/4 cup (82g) caramel topping
  • 1 1/2 teaspoons whole milk, as needed



  1. Preheat the oven to 350°F. Prepare an 8-inch square pan with butter and flour or baking spray.

  2. Beat the butter at medium speed with a handheld mixer until creamy, roughly 3-4 minutes.

  3. Gradually add the sugar, beating until light and fluffy.

  4. Sift together the flour, corn starch, and baking powder.

  5. Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat at a low speed just until blended after each addition.

  6. In a separate bowl, beat the eggs with a fork and then gently fold the beaten eggs into batter. Pour batter into prepared pan.

  7. Bake for 35-38 minutes, or until a toothpick inserted in the center of the cake comes out clean.

  8. Let the cake cool before adding the frosting.

Salted Caramel Buttercream

  1. Combine the butter, sugar, salt, and caramel topping in the bowl of a stand mixer fitted with a paddle attachment.

  2. Start mixing on low speed until the sugar is incorporated with the butter.

  3. Increase the mixing speed to high and beat until smooth and fluffy (about 2 minutes).

  4. Adjust the consistency with milk, as needed.

  5. Frost the cake with the buttercream after the cake has cooled completely.