This simple homemade vanilla snack cake is perfect for a small family! Makes a moist 8x8 sheet cake OR a small 2-layer 6-inch cake.
Do you wake up craving cake? A big, fluffy slice of cake with your morning coffee? No? Just me? Please tell me I'm not the only one! 🙈
Maybe it's the state of the current times {hello week four of our "stay home, stay healthy" initiative in Washington}. Or maybe it's just me with a crazy addiction to cake. Any way you slice it (sorry! the kids puns and jokes are consuming me right now!); this homemade vanilla snack cake is perfect for when a cake craving hits.
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what exactly is a simple homemade vanilla snack cake?
To be honest, I don't think there is a true definition. I was highly entertained reading this article by Food & Wine. It discusses the difference between a snacking cake and a snack cake. To me, a snack cake is a smaller, basic and easy to make cake. One that's prepared in a square baking pan and doesn't feed a small army.
ingredients for a homemade vanilla cake
This simple homemade cake uses basic ingredients from your pantry and refrigerator. All-purpose flour, cornstarch, baking powder, salt, granulated sugar and pure vanilla extract from your pantry. You will need butter, buttermilk, one large egg and one large egg white from your refrigerator.
let's bake this cake!
Start by preheating the oven and preparing an 8x8 baking pan. I like to butter my pan, line it with parchment paper, and then butter the paper. The parchment paper isn't a necessity. I like to use it so I can easily pull the cake out of the pan to slice and serve it. If you are not using parchment paper be sure to butter your pan well.
Next, you will sift all the dry ingredients together. I added cornstarch to this recipe to add some softness to the cake. Sifting the ingredients helps to make sure the cornstarch is well distributed in the dry ingredients.
Then you will cream the butter and sugar together, add the egg, egg white and vanilla and beat until light and fluffy.
Next you will add the dry ingredients and buttermilk; alternating the flour mixture and buttermilk. Start with ⅓ of the flour mixture, then add ½ of the buttermilk followed by the next ⅓ of the flour mixture. Once this has started to incorporate, stop and scrape up and down the mixer bowl. Then add the second ½ of the buttermilk followed by the final ⅓ of the flour mixture. Mix until the flour is mostly incorporated and only a streak or two of flour remain. You can fold the last couple streaks of flour in with a spatula.
Pour the batter into the prepared pan and bake for about 30 minutes or until a cake tester comes out with just a few moist crumbs attached. The edges will be lightly browned and be starting to pull away from the edges of the pan.
how do you decorate a snack cake?
The decorating is my favorite part! If you want an easy, simple design, just use an offset spatula and smooth the buttercream over the cake. Add some sprinkles if you wish!
If you want to make this moist, homemade vanilla cake a little fancier, grab some piping tips and create away. I used a Wilton 1M for the rosettes, a Wilton 104 for the squiggles, a Wilton 4B, Wilton 32 and Wilton 21. I also added a few Sweetapolita sprinkles. This is a design that I love because there are no rules and it's great piping practice!
Here's a little video to show you how this style came together.
Personally, Swiss meringue buttercream is my favorite for cakes. It's light and not overly sweet, but it does take longer to prepare and is more technique sensitive. You can find my recipe for vanilla Swiss meringue buttercream here.
I've been on a quest to create a less sweet American buttercream and am providing that recipe with this cake. Please let me know how you like it!
How to make this recipe into a small two layer cake
This basic vanilla snack cake can also be baked into a simple layer cake. Use two 6-inch baking pans. Prep them the same way, except the parchment paper isn't optional. Butter the pans, line with a parchment round and butter again. Divide the batter between the two pans and bake for about 25 minutes. This small layer cake is just shy of 3 inches tall and has about 8 servings.
I decorated this one with a semi-naked look and spiral on the top. To create the spiral use an off-set spatula and a turntable (this is the updated version of the one I use). Use light pressure on the tip of the spatula and turn the turntable while you lightly drag the spatula in a circular pattern moving all the way to the outside edge. This is one of my all time favorite looks for a cake! It's also a great technique for beginners.
Stay safe and healthy my friends! xoxo
more cake recipes to enjoy!
To pin this recipe, you can use the button on the recipe card or the share buttons on the side or bottom of the page. Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this homemade vanilla snack cake! It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
Homemade Vanilla Snack Cake
This basic vanilla snack cake is perfect for a small family!
Ingredients
- 1 ¼ cups all-purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 large egg white
- 2 teaspoons pure vanilla extract
- â…” cup buttermilk*, room temperature
Vanilla Buttercream
- ½ cup unsalted butter, room temperature
- 1 cup plus 2 tablespoons powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F and prepare an 8x8 baking pan OR 2-6" cake pans. Butter the pan(s), line with parchment paper and butter again. Set aside.
- Sift the flour, cornstarch, baking powder and salt together in a medium bowl and set aside.
- In a stand mixer with the paddle attachment (or using a hand-held mixer), cream the butter and sugar on medium-high (6 on a KitchenAid) until light. Scrape up and down the bowl and add the whole egg, mixing on medium-high for about a minute. Scrape the bowl again and add the egg white and vanilla and mix for another 2 minutes.
- With the mixer on low, alternate adding the flour mixture and the buttermilk. (⅓ flour mixture, ½ buttermilk, ⅓ flour mixture, ½ buttermilk, stop and scrape up and down bowl, final ⅓ of flour mixture). Mix until just combined or stop with just a streak or two of flour remaining and give it a stir or two with a spatula.
- Pour/spread batter into a prepared 8x8 baking pan or equally split between two prepared six-inch cake pans. Bake for about 30 minutes or until a cake tester comes out with just a few moist crumbs (if making a two layer cake - start checking around 20 minutes). Allow to cool with the pans on a wire cooling rack.
- Decorate as desired once cool.
- Vanilla buttercream: Beat the butter in a stand mixer with the paddle attachment (or using a hand-held mixer) on high for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the powdered sugar and mix on low until the sugar is incorporated. Add the heavy cream and beat on high for another five minutes. Scrape up and down the bowl, add the vanilla and a pinch of salt and beat 2 minutes more.
Notes
*I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal â…” cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
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USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
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Fat Daddio's PRD-62 Round Cake Pan, 6 x 2 Inch, Silver
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 363Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 100mgSodium: 296mgCarbohydrates: 35gFiber: 0gSugar: 19gProtein: 4g
The nutrition information is an estimate and may not be entirely accurate.
Katerina
I totally wake up wanting to eat cake for breakfast - so no, you're definitely not the only one, Tasia! And I am in love with that piping - absolutely stunning! PS: We're on week three of lockdown and I am going a little loopy too - sending virtual hugs!
Tasia
Thank you so much Katerina! Sending a big hug back! Also happy to know I'm not alone!!
LetsCurry
Tasia
I'm such a sport for vanilla cakes and this recipe of yours as a snacking cake sounds a treat.
Hope you had a lovely Easter. Thanks for an amazing recipe. See me around.
Tasia
Thank you! I hope your Easter was wonderful too Haseena!
Christie
Did you say snack cake?! Ok i am there! That looks so good. I would love to try making this. 45 minutes isn't that long either!
Tasia
Thank you Christie! I love a quick cake!
Leanne
I've definitely had my share of cake with my morning coffee these days. You're not alone. I've been calling it recipe testing and tasting, so it's my job, right?! 😉 I'd love to have a square of this for breakfast tomorrow. And I wish I had your cake decorating skills. Great video Tasia!
Tasia
Yes, it's all in the name of work!! Thank you Leanne! I know you could create something just like this, you've got more skills than you realize! xoxo
Kris Marie
Hi, could I double this recipe to make a bigger sheet cake? or do you have a recipe for a sheet pan cake? Thank you.
Tasia
Hi Kris Marie, I have not made this into a 9x13 sheet cake, but don't know why it wouldn't work. You could also use my pink velvet cake and just omit the cocoa powder and food coloring.
Katherine | Love In My Oven
Gorgeous photos, Tasia. Well done! It's so pretty. The best thing about snack cake is that you can legitimately "snack" on it, haha. Right!? Hope you had a great Easter weekend with your little family!
Tasia
Yes! The name definitely implies that it's for snacking!! Thank you for the sweet comment Katherine! xoxo
Anna
This vanilla snack cake would go down so nicely with a cup of tea! Lovely recipe, thank you for sharing
Tasia
Thank you Anna! I hope you enjoy the recipe!
Heidi | The Frugal Girls
I love how this doesn't require too much flour and your frosting recipe is dynamite. So delicious!
Tasia
Thank you Heidi! I love how this American buttercream isn't as sweet as traditional!
Randy The DadMan
Tried the snack cake recipe you had. Didn't feel like making a large cake. Had a pint of strawberries and my daughters were complaining about not having cake to eat with them. Internet search lead me to your recipe.
Bottom line, all my girls ( wife included) loved the cake and the taste. Will be using this recipe again!!
Tasia
Thank you for the review Randy! I am so glad to hear your girls loved it!💗
Stephie Scat
I am a baker and have made many vanilla cake recipes. This cake is excellent. My family who is partial to chocolate, really liked this cake. Both the cake and frosting were very good. It was easy to make and it made a smaller size, which I also like. I did use cake flour (1 1/2 cups), instead of the combination all purpose with cornstarch (which makes cake flour). I will be using this recipe again and again. Thank you.
Tasia
Hi Stephie! Thank you for coming back to leave your review. I'm so happy to hear that you and your family enjoyed this recipe!💗
Sharon
This was delicious day 1 but dry on day 2. Should I not have refrigerated it?
Tasia
Hi Sharon, thank you for making this snack cake, I'm happy to hear you enjoyed it! The refrigerator can be a tough place for baked goods as it does tend to dry them out. This snack cake should be fine in an airtight container or wrapped at room temperature for a couple of days. When I do have to store cake in the refrigerator, I usually put parchment paper directly against any cut sides of the cake, which can help a little to keep it more moist.