Lots of requests for this velvety cake – and it’s no wonder, it’s a hit!

This Heavenly White Snack Cake is a light, tender, and delicate cake achieved by using cake flour and whipped egg whites. It’s perfect as a simple snack or topped with a generous layer of white frosting.

Ingredients:

How To Make Heavenly White Snack Cake:

1. Step 1: Prepare Your Pan and Preheat Oven: Preheat your oven to 350∘F(175∘C). Grease an 8×8 square baking pan with butter and dust it with flour or use baking spray.
2. Step 2: Cream the Butter: In a large mixing bowl, use a hand-held mixer to beat the 1/2 cup softened butter on medium speed until creamy, about 3-4 minutes.
3. Step 3: Add Sugar: Gradually incorporate the 1 cup granulated sugar, continuing to beat until the mixture is light and fluffy.
4. Step 4: Combine Milk and Extracts: In a separate container, mix the 1/2 cup whole milk with 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract (if using).
5. Step 5: Sift Flour and Baking Powder: Sift together the 1 1/2 cups cake flour and 2 teaspoons baking powder.
6. Step 6: Mix Dry and Wet Ingredients: Alternately add the flour mixture and milk mixture to the butter mixture, starting and ending with the flour. Beat at low speed just until blended after each addition.
7. Step 7: Whip Egg Whites: In another clean bowl, beat the 4 large egg whites on medium speed until stiff peaks form. Gently fold these into the batter to add volume and lightness to the cake.
8. Step 8: Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-38 minutes or until a toothpick inserted into the center comes out clean.
9. Step 9: Cool and Serve: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, remove from the pan and let it cool completely. Cover the cake with white frosting if desired.