All Recipes
Heavenly White Snack Cake

✨ Heavenly White Snack Cake ✨
A soft, fluffy white cake topped with a cloud of vanilla whipped frosting—simple, elegant, and irresistibly good.
Ingredients
For the Cake
- 2¼ cups (270 g) all-purpose flour
- 1½ cups (300 g) granulated sugar
- 1 Tbsp baking powder
- ½ tsp fine salt
- ½ cup (115 g) unsalted butter, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 1½ tsp vanilla extract
- 4 large egg whites, room temperature
For the Whipped Frosting
- 1½ cups (360 ml) heavy whipping cream, chilled
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and line a 9×9-inch (23×23 cm) pan with parchment.
- Mix the batter: In a large bowl whisk flour, sugar, baking powder, and salt. Add butter, milk, and vanilla; beat on medium for 2 minutes until smooth. Beat in egg whites on medium-high until the batter is pale and fluffy, about 1 minute.
- Bake: Pour into the pan and smooth the top. Bake 30–35 minutes or until a toothpick comes out clean. Cool completely in the pan.
- Frosting: Whip cream to soft peaks. Add powdered sugar and vanilla; whip to medium-firm peaks.
- Finish: Spread frosting over the cooled cake. Slice into squares and serve.
Tips & Variations
- For extra stability in warm weather, whisk 2 Tbsp instant vanilla pudding mix into the cream before whipping.
- Fold ½ cup shredded coconut or white chocolate shavings into the frosting for texture.
- Store covered in the refrigerator up to 3 days. Best served slightly chilled.
- Makes 9 large or 12 small pieces.