Vanilla Snack Cake Recipe – Spaceships and Laser Beams

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This vanilla snack cake recipe comes out moist and delicious and is then smothered with a tasty frosting. It is just the right size for a light dessert.

Anytime the whim strikes, bake up this delightful vanilla snack cake for a treat. Soft, simple and sweet, it is a perfect little dessert packed with rich vanilla flavor to satisfy a craving. Add a velvety frosting or dust with powdered sugar, and you have a yummy cake with minimal effort.

Try a few of our other cake recipes when you are inspired to bake something. Our jello poke cake and ding dong cake are just two of many options.


MORE CAKE RECIPES:
Better than Sex Cake | Cinnamon Roll Poke Cake


VANILLA SNACK CAKE RECIPE INGREDIENTS

You will need:

For the Cake:

  • 1½ cups cake flour 
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil 
  • ½ cup whole milk
  • ½ cup sour cream
  • 1 egg
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract

For the Frosting (optional):

  • ¾ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 5 tablespoons whole milk

SUBSTITUTIONS AND ADDITIONS

Flour: Instead of using cake flour, you can use all-purpose flour. It will need to be sifted and then whisked.

Sour Cream: Instead of sour cream, you can use ½ cup buttermilk (½ whole milk, ½ buttermilk).

Topping: Vanilla frosting, chocolate frosting, powdered sugar or cinnamon sugar all work on top of this simple vanilla snack cake recipe. And, of course, everything’s better with rainbow sprinkles.

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HOW TO MAKE THIS VANILLA SNACK CAKE RECIPE

For the Cake

STEP ONE: Using a medium-sized mixing bowl whisk together the cake flour, white sugar, baking powder, and salt. Set dry ingredients aside.

PRO TIP: It is very important that you do not over mix or aggressively mix the flour in; otherwise, the cake will be very dense.

STEP TWO: Using a separate bowl whisk together the vegetable oil, milk, sour cream, egg, vanilla, and almond extract.

STEP THREE: Gently fold wet ingredients into the flour mixture, folding just until the flour is incorporated.

STEP FOUR: Pour the cake batter into the prepared 8×8 square baking pan sprayed with cooking spray. Bake in an oven preheated to 350°F for 28 to 30 minutes, or until a toothpick inserted comes out clean.

STEP FIVE: Cool cake completely before frosting.

PRO TIP: Place the cake in the freezer while you prepare the frosting, and it will be ready to ice and eat in no time.

For the Frosting (optional)

PRO TIP: This moist cake can also be eaten without any frosting. It is also perfect with fruit or just by itself, warm and right out of the oven. You can also use canned frosting.

STEP ONE: Using a medium bowl, and an electric mixer on medium-high speed, cream together the butter and vanilla for 1 to 1 ½ minutes.

STEP TWO: Lower the hand mixer speed to low speed and add the powdered sugar and milk. Increase speed to medium speed. Mix for another 1 ½ to 2 minutes, or until the frosting is smooth and fluffy. 

STEP THREE: Use a silicone spatula or an offset spatula to spread the frosting evenly.

HOW TO SERVE

You don’t need a special occasion to make the best snack cake recipe around. Serve after lunch or dinner or for an afternoon snack. If you want to turn it into a larger dessert, add a scoop of our no-churn vanilla ice cream and whipped cream on top. If you want to be extra indulgent, drizzle hot fudge on top.

Serve this simple cake with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash it all down.

STORAGE

ON THE COUNTER: If you do not wish to frost the vanilla cake, you can store any leftovers covered at room temperature for 2 days.

IN THE FRIDGE: Store any frosted leftovers of this quick and easy vanilla snacking cake in the refrigerator for up to 4 days.

IN THE FREEZER: The unfrosted cake can also be frozen. Cover tightly with plastic wrap, then with aluminum foil for 3 months. Allow the cake to come to room temperature before frosting and cutting.

Moist and rich, this one-layer simple homemade vanilla snack cake is the perfect dessert to whip up anytime you want something sweet. Cut into mini squares for just the right serving size. 

FAQ

Can I turn this into a layer cake?

You can double this easy recipe and stack two of the cakes together with a layer of frosting between and on top. Voilà, you have a simple layered cake.

What is a snack cake?

A snack cake is a small, single-layer cake, usually finished with a simple glaze or frosting. They are generally less involved than a layer cake yet are perfect for a small gathering, an easy dessert or just for a snack anytime.

How do you decorate a snack cake?

A snack cake can be decorated any way you like. Top with frosting or a dusting of powdered sugar. Add sprinkles, or if you want to dress it up, you can pipe on more elaborate decorations.

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close up shot of a slice of vanilla snack cake recipe on a plate

Vanilla Snack Cake Recipe

This vanilla snack cake recipe comes out moist and delicious and is then smothered with a tasty frosting. It is just the right size for a light dessert.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 9

Calories: 555kcal

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Ingredients

Cake

  • 1 ½ cups cake flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • ½ cup whole milk
  • ½ cup sour cream
  • 1 egg
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract

Frosting (optional)

  • ¾ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 5 tablespoons whole milk

Instructions

Cake

  • Preheat the oven to 350°F. Spray an 8×8 baking pan with nonstick spray, set it aside.

  • Using a medium-sized mixing bowl whisk together the cake flour, granulated sugar, baking powder, and salt. Set it aside.Pro Tip: It is very important that you do not over mix or aggressively mix the flour in; otherwise, the cake will be very dense.
  • Using a medium-sized mixing bowl whisk together the vegetable oil, milk, sour cream, egg, vanilla, and almond extract.

  • Gently fold in the flour mixture, folding just until the flour is incorporated.

  • Pour the cake batter into the prepared baking pan. Bake for 28 to 30 minutes, or until a toothpick inserted comes out clean.

  • Allow the cake to completely cool before frosting.Pro Tip: Place the cake in the freezer while you prepare the frosting, and it will be ready to ice and eat in no time.

Frosting (optional)

  • Using a medium-sized mixing bowl, and a handheld mixer on medium-high speed, cream together the butter and vanilla for 1 to 1 ½ minutes.

  • Lower the mixer speed to low and add the powdered sugar and milk. Increase the mixer speed to medium. Mix for another 1 ½ to 2 minutes, or until the frosting is smooth and fluffy.

  • Use a silicone spatula or an offset spatula to spread the frosting evenly.

Nutrition

Calories: 555kcal | Carbohydrates: 66g | Protein: 4g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 160mg | Potassium: 172mg | Fiber: 1g | Sugar: 50g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg





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