Vanilla Snack Cake Recipe
This vanilla snack cake recipe has a soft, tender crumb and a delicate sweetness that makes it enjoyable at any time of day. Butter gives the cake a rich, creamy taste, while buttermilk keeps the center moist and adds a mild tang.
Equipment
- 8-inch square baking pan
- Mixing bowls
- Electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cooling rack
- Small offset spatula
- Parchment paper
Ingredients
For the Cake
- 1 large egg white
- ½ cup unsalted butter softened
- 1 large egg
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons cornstarch
- ½ teaspoon kosher salt
- ⅔ cup buttermilk room temperature
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
For the Vanilla Frosting
- ½ cup unsalted butter softened
- 2½ cups confectioners’ sugar
- 2 tablespoons heavy cream or milk
- 1 tablespoon vanilla powder
- 1 teaspoon pure vanilla extract
- 2 tablespoons sprinkles optional
Instructions
Step 1
- Heat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line the bottom with parchment paper, leaving a little overhang for easier removal.
Step 2
- Add the flour, cornstarch, baking powder, and kosher salt to a bowl. Whisk for several seconds so the leavening agent and salt are distributed evenly.
Step 3
- Place the softened butter and granulated sugar in a separate bowl. Beat for about 2–3 minutes until the mixture looks pale and creamy.
Step 4
- Beat in the whole egg, then add the egg white and vanilla extract. Mix only until the mixture looks smooth.
Step 5
- Add the dry mixture in two additions, alternating each portion of buttermilk. Begin and finish using the dry ingredients. Mix on low speed just until no visible streaks of flour remain. Avoid excessive beating.
Step 6
- Transfer the batter to the prepared pan and smooth the surface. Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean.
Step 7
- Let the cake rest in the pan for about 10 minutes, then move it to a cooling rack and allow it to cool completely. For the frosting, beat softened butter until creamy. Gradually add confectioners’ sugar, vanilla powder, vanilla extract, and heavy cream or milk. Beat until smooth and spreadable.
Step 8
- Spread the vanilla frosting over the cooled cake using an offset spatula. Add sprinkles if desired. Cut into 8 portions and serve at room temperature.