It sounds like you’re looking for a recipe for a “Heavenly White Snack Cake” with some details, along with a FAQ section. I’ll put together a simple recipe for you and provide some frequently asked questions!
Heavenly White Snack Cake Recip
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 tsp vanilla extract
- ¼ cup sour cream (optional for added moistness)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add eggs: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
- Alternate dry ingredients and milk: Gradually add the flour mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Optional sour cream: For a richer, more moist cake, fold in the sour cream at this point.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Frost with your favorite frosting (cream cheese frosting or buttercream works beautifully) or enjoy as is!
FAQ: Heavenly White Snack Cake
1. Can I use a different type of flour?
- You can substitute cake flour for a lighter, fluffier texture. All-purpose flour works well for a more substantial cake.
2. Can I make this cake ahead of time?
- Yes! You can make the cake a day ahead. Just store it covered at room temperature or in the fridge if you’re using frosting.
3. How do I store the cake?
- Store the cake in an airtight container at room temperature for up to 3 days. If you’ve frosted it, keep it in the fridge, and it will last 4-5 days.
4. Can I make this into cupcakes?
- Absolutely! This recipe makes about 12 cupcakes. Bake for 18-20 minutes, or until a toothpick comes out clean.
5. What kind of frosting is best for this cake?
- This cake pairs wonderfully with light and fluffy frostings, like buttercream or cream cheese frosting. You could also dust it with powdered sugar for a simple finish.
6. How do I make it gluten-free?
- You can use a 1:1 gluten-free flour blend in place of the all-purpose flour. Be sure to also check that your baking powder is gluten-free.
7. Can I freeze this cake?
- Yes, you can freeze the cake (unfrosted) for up to 2 months. Wrap it tightly in plastic wrap and then foil before freezing.
Feel free to tweak the recipe to your liking—more vanilla, extra butter, or even a little almond extract would all work wonderfully. Enjoy!