Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
For the Frosting:
- 1/2 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream the Butter and Sugar: In a large bowl, beat the butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the Egg Whites and Vanilla: Beat in the egg whites, one at a time, making sure each one is fully incorporated before adding the next. Mix in the vanilla extract.
5. Combine the Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
7. Prepare the Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream, vanilla extract, and salt, and beat until the frosting is light and fluffy.
8. Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top. Cut into squares and serve.
Enjoy your Heavenly White Snack Cake!
Tips and Variations
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter and better texture.
- Alternate Flavors: Add a teaspoon of almond extract or lemon zest for a different flavor profile.
- Layered Cake: Double the recipe to make a layered cake. Bake in two 9-inch round pans and frost between the layers.
- Decorations: Top the frosting with sprinkles, coconut flakes, or fresh berries for added decoration.
How to Store
- At Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- In the Refrigerator: If you need to keep the cake longer, refrigerate it in an airtight container for up to a week.
- Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQs
1. Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture or gluten-free flour for a gluten-free version. However, the texture may vary slightly.
2. Can I use whole eggs instead of egg whites?
Using whole eggs will change the color and texture of the cake. For a whiter and lighter cake, it’s best to use only egg whites.
3. Can I use a different type of milk?
Yes, you can use any milk you prefer, including almond milk, soy milk, or oat milk. The texture may vary slightly depending on the milk used.
4. What if I don’t have heavy cream for the frosting?
You can substitute heavy cream with whole milk or half-and-half, but the frosting may be slightly less rich and creamy.
5. Can I add fruit to the cake batter?
Yes, you can fold in fresh or dried fruit, such as berries or chopped apples, into the batter before baking for added flavor and texture.
Enjoy baking and indulging in your Heavenly White Snack Cake!