Heavenly White Snack Cake
Cloud-soft and delicately flavored, this white
snack cake bakes up with a fine, tender crumb thanks to cake flour and gently folded whipped egg whites. It’s the kind of unfussy, polished bake we adore at tinsuf.
Healthy snack recipes
Yield: 8–9 pieces (8×8 pan)
Prep: 20 minutes
Bake: 35–38 minutes
Total: ~55–60 minutes
Table of Contents
Ingredients
Instructions
Troubleshooting & Tips
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Ingredients
1/2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1/2 cup (123 g) whole milk, room temperature
1 tsp vanilla extract
1/4 tsp almond extract (optional)
1 1/2 cups (180 g) cake flour
2 tsp baking powder
4 large egg whites (120 g), room temperature
Cake recipes
Instructions
Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch pan or line with parchment.
Beat butter until creamy (3–4 minutes). Gradually beat in sugar until light and fluffy.
Stir milk with vanilla and optional almond extract. Sift cake flour with baking powder.
On low speed, add one third of the flour, then half the milk; repeat, finishing with flour. Mix only until incorporated.
In a clean bowl, whip egg whites to stiff peaks. Gently fold into batter just until no streaks remain.
Spread into pan; smooth top. Bake 35–38 minutes, or until a toothpick comes out clean.
Cool 10 minutes in pan, then fully on a rack. Frost with your favorite white frosting, if desired.
Troubleshooting & Tips
Soft crumb: Use cake flour for lower protein and a finer texture. All-purpose will make it slightly denser.
Height: Fold egg whites gently so you don’t deflate the batter; overmixing reduces lift.
Even baking: Rotate the pan in the last 10 minutes if your oven has hot spots.
Flavor twists: Swap almond for lemon extract with a touch of zest; or add a thin layer of raspberry jam under the frosting.
Storage: Cover and keep at room temp up to 2 days, or refrigerate up to 5 days. Freeze (unfrosted) up to 2 months; thaw, then frost.
Recipe by tinsuf. For more light, bakery-style cakes, browse our white and vanilla bakes collection.
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