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Vanilla Snack Cake
Moist and delicious, vanilla snack cake is an easy single-layer cake. Baked in an 8x8 pan this small cake is just the right size for a quick dessert.
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Tender and soft, easy vanilla snack cake is just the right size for a quick dessert. Baked in an 8x8 pan you can make this easy cake any day of the week.
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Vanilla Snack Cake
Moist, delicious, this small single-layer cake is the perfect thing to make when a cake craving hits. No need to wait for a special occasion, easy to make, homemade vanilla snack cake is meant to be enjoyed for no particular reason other than wanting a slice of cake.
Enjoy your cake plain, or smother the top with a fluffy, tasty frosting. Serve your cake after dinner for a traditional dessert or sink your fork into a slice in the middle of the afternoon.
You can be extra indulgent and pair your cake with a scoop of ice cream or enjoy it with a mug of hot chocolate. In addition to the vanilla frosting, you could also top your vanilla cake with powdered sugar, chocolate frosting, or even slices of fresh fruit.
Vanilla Snack Cake Ingredients
- Flour - cake flour
- Sugar - granulated sugar
- Baking powder
- Salt
- Oil - vegetable oil
- Milk - whole milk
- Sour cream
- Egg
- Vanilla extract - pure vanilla extract
- Almond extract
- Butter - unsalted butter
- Sugar - powdered sugar
This simple one-layer cake can be turned into a layer cake. You can use the recipe to make a small 2-layer 6-inch cake, or double the recipe to create a standard-sized 2-layer cake.
If you don’t have cake flour you can use all-purpose flour, but it will need to be sifted then whisked. When mixing the cake together it’s very important that you do not over mix, or aggressively mix the flour in, otherwise, the cake will be very dense.
The cake can be enjoyed without any frosting, but it can also be topped with vanilla frosting, chocolate frosting, powdered sugar, or cinnamon sugar, and, of course, everything’s better with sprinkles. Another option is to enjoy your cake with fresh fruit.
How to Make Vanilla Snack Cake
Cake
FIRST STEP: Preheat the oven to 350°F. Spray an 8x8 baking pan with nonstick spray, set it aside.
SECOND STEP: Using a medium-sized mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt. Set it aside.
THIRD STEP: Using a medium-sized mixing bowl, whisk together the vegetable oil, milk, sour cream, egg, vanilla, and almond extract.
FOURTH STEP: Gently fold in the flour mixture, folding just until the flour is incorporated.
FIFTH STEP: Pour the cake batter into the prepared baking pan. Bake for 28 - 30 minutes, or until a toothpick inserted comes out clean.
SIXTH STEP: Allow the cake to completely cool before frosting.
Frosting (optional)
SEVENTH STEP: Using a medium-sized mixing bowl, and a handheld mixer on medium-high speed, cream together the butter and vanilla for 1 - 1 ½ minutes.
EIGHTH STEP: Lower the mixer speed to low and add the powdered sugar and milk. Increase the mixer speed to medium. Mix for another 1 ½ - 2 minutes, or until the frosting is smooth and fluffy.
NINTH STEP: Use a silicone spatula or an offset spatula to spread the frosting evenly.
What is a snack cake?
Snack cakes are small, easy-to-make, single-layer cakes. They are usually topped with a simple frosting or glaze.
How can I decorate my snack cake?
Top your cake with vanilla frosting, chocolate frosting, powdered sugar, or cinnamon sugar. You can also add sprinkles, fresh fruit, or pipe more elaborate decorations.
Can I freeze a snack cake?
The unfrosted cake can be frozen for up to 3 months. Cover the cake tightly with plastic wrap, then with aluminum foil before placing it in the freezer.
How to Store Vanilla Snack Cake
ON THE COUNTER: Unfrosted cake can be covered and then kept at room temperature for 2 days.
IN THE FRIDGE: Leftover snack cake can be stored in an airtight container in the refrigerator for up to 4 days.
IN THE FREEZER: Unfrosted cake can be covered tightly with plastic wrap and aluminum foil and then stored in the freezer for up to 3 months. Allow the cake to come to room temperature before frosting and cutting.
Vanilla Snack Cake
Moist and delicious, vanilla snack cake is an easy single-layer cake. Baked in an 8x8 pan this small cake is just the right size for a quick dessert.
Love this recipe? Give it a 5 Star Rating
Ingredients
Cake
- cake flour 1½ cups
- granulated sugar 1 cup
- baking powder 2 teaspoons
- salt ½ teaspoon
- vegetable oil ½ cup
- whole milk ½ cup
- sour cream ½ cup
- egg 1 egg
- pure vanilla extract 1½ teaspoon
- almond extract ½ teaspoon
Frosting
- unsalted butter (softened) ¾ cup
- vanilla extract 1 teaspoon
- powdered sugar 2 cups
- whole milk 5 tablespoons
DIRECTIONS
Cake
- Preheat the oven to 350°F. Spray an 8x8 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.
- 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 - 30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to completely cool before frosting.
Frosting (optional)
- Using a medium-sized mixing bowl, and a handheld mixer on medium-high speed, cream together the butter and vanilla for 1 - 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 - 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: 4200kcal | Carbohydrates: 610g | Protein: 64g | Fat: 171g | Saturated Fat: 99g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 47g | Trans Fat: 6g | Cholesterol: 1300mg | Sodium: 1792mg | Potassium: 1807mg | Fiber: 5g | Sugar: 448g | Vitamin A: 6183IU | Calcium: 924mg | Iron: 7mg
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Comments
Amanda says
Wow! You guys! I gave this recipe a try because I needed a quick, no-fuss recipe for an after dinner treat. I bake a lot of cakes from scratch, but often times the recipes require a mixer and/or many more steps. So I did not expect this recipe's result to be so delicious and with such a moist, velvety texture! I made 9 jumbo cupcakes and they turned out beautifully! I did gently whisk in the dry ingredients (not patient enough for folding), but that was the only modification. I'll be using this recipe in the future!
Cheryl Newton says
Love that you didn't skimp on the frosting! Nice, thick layer. However: frosting optional? What kind of craziness is that?
Andrea says
Excellent texture and taste in the perfect size cake for empty nesters. I like the 8" size and it's just a nice simple snacking cake.
I have had a problem with some cakes being too firm or tough, probably because I used a mixer, even on low. But this recipe just uses a whisk or a spatula to mix so the cake comes out very tender.
Highly recommended.