Heavenly White Snack Cake

 This Heavenly White Snack Cake is a light, fluffy, and moist cake that’s perfect for any occasion—or no occasion at all! With its simple yet irresistible flavor, it’s a blank canvas for your creativity. Top it with a dusting of powdered sugar, a dollop of whipped cream, or your favorite frosting for an easy and delightful treat. This recipe is quick to whip up and sure to become a go-to favorite.

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Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup whole milk (or buttermilk for extra tenderness), at room temperature

For the Optional Glaze or Topping:

• Powdered sugar (for dusting)
• Whipped cream (homemade or store-bought)
• Fresh berries (such as strawberries, raspberries, or blueberries)
• Lemon glaze (mix 1 cup powdered sugar with 2–3 tablespoons lemon juice until smooth)

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Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.

Step 2: Cream Butter and Sugar

1. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium speed until light and fluffy (about 2–3 minutes).

Step 3: Add Eggs and Vanilla

1. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
2. Mix in the vanilla extract until combined.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Alternate Wet and Dry Ingredients

1. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts (start and end with the dry ingredients). Mix on low speed just until combined after each addition. Be careful not to overmix—the batter should be smooth and creamy.

Step 6: Pour and Bake

1. Spread the batter evenly into the prepared baking pan. Smooth the top with a spatula.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Cool and Decorate

1. Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely if desired.
2. Dust with powdered sugar, drizzle with lemon glaze, or top with whipped cream and fresh berries before serving.

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Tips for Success

• Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth batter and even texture.
• Light and Fluffy Texture: Cream the butter and sugar thoroughly to incorporate air into the batter, which helps create a tender crumb.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
• Customizations: Add zest from a lemon or orange to the batter for a citrusy twist, or fold in ½ cup of sprinkles for a funfetti version.

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Why You’ll Love This Recipe

This Heavenly White Snack Cake is simplicity at its finest—a soft, velvety cake with a delicate crumb that pairs beautifully with almost any topping. Its neutral flavor makes it versatile enough for breakfast, dessert, or a sweet snack. Whether you’re craving something comforting or need a last-minute treat, this recipe delivers big on taste and ease. Whip up this heavenly delight and enjoy the magic of homemade cake!