Soft Vanilla Snack Cake From Scratch

Name: Soft Vanilla Snack Cake From Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tablespoon baking powder; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 cup powdered sugar; 2-3 tablespoons milk; 1/2 teaspoon vanilla extract

Highlighted under: Sweet Collection

I love making this Soft Vanilla Snack Cake from scratch because it always brings back fond memories of baking with my grandmother. The aroma of vanilla wafting through the kitchen is simply irresistible. This cake is incredibly soft and moist, perfect for an afternoon snack or a quick dessert with a cup of tea. I enjoy adding a light glaze on top to enhance the vanilla flavor, making it even more delightful. Trust me, once you taste this cake, you'll never want to go back to store-bought options.

Created by

Elodie March

Last updated on 2026-02-15T04:21:35.600Z

When I first baked this Soft Vanilla Snack Cake, I was amazed at how simple yet delicious it turned out. The blend of quality vanilla extract and fresh ingredients creates a cake that is both flavorful and fluffy. I realized that using room temperature ingredients really makes a difference in achieving that perfect texture, which I can't recommend enough.

One particular day, I decided to experiment with different toppings, and a dollop of whipped cream and some fresh berries elevated the entire experience. This cake is versatile and pairs well with just about anything; it's become my go-to dessert whenever I need something sweet yet easy to prepare.

Why You'll Love This Cake
Light and fluffy texture that melts in your mouth
Delicate vanilla flavor perfect for any occasion
Easy to make, even for novice bakers

Understanding the Ingredients

Each ingredient in this Soft Vanilla Snack Cake plays a crucial role in achieving its delightful texture and flavor. The all-purpose flour not only provides structure but also helps create that tender crumb we all love. By using unsalted butter, you can better control the saltiness of the cake, allowing the natural vanilla notes to shine through. The ratio of sugar to flour in this recipe results in the cake's light sweetness without overwhelming your palate.

The eggs are essential for binding and leavening. When beaten, they incorporate air, which helps the cake rise and gives it an airy, soft texture. The baking powder is another critical component; it activates with moisture and heat, giving the cake that delightful lift. Finally, the milk not only hydrates the batter but also contributes to a moist, tender crumb that keeps this snack cake irresistible even a day or two later.

Techniques for Perfecting Your Cake

To ensure your cake turns out perfectly, pay close attention during the creaming process. Cream the butter and sugar until the mixture is light and fluffy—this can take about 3 to 5 minutes. Beating in the eggs one at a time helps maintain the emulsion and prevents premature curdling. It's a good idea to scrape down the sides of the bowl to incorporate all ingredients evenly. This ensures every bite is just as delightful as the last.

When combining the dry ingredients, it’s important to whisk them well before incorporating them into the wet mixture. This ensures that the baking powder is evenly distributed, reducing the chances of uneven rising. Stir the batter gently until just combined—overmixing can lead to a dense cake. Look for a batter that is smooth but still has a few small lumps; this signifies that you haven’t overworked it, allowing for that desired fluffiness.

Serving and Storing Your Cake

This Soft Vanilla Snack Cake is versatile and perfect for any time of day. Serve it plain for an afternoon snack, or dress it up with fresh fruit and whipped cream for dessert. Pairing it with a cup of tea or coffee enhances the vanilla flavor while providing a comforting experience. You can also cut it into squares for an easy grab-and-go treat, making it ideal for lunchboxes or picnics.

If you want to make this cake ahead of time, it stores wonderfully. Keep it in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze it for up to a month. If you glaze the cake, I recommend waiting until just before serving to prevent it from becoming soggy. When you're ready to enjoy it, let the frozen cake thaw in the fridge overnight for tasty and delectable results.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tablespoon baking powder
2 teaspoons vanilla extract
1/4 teaspoon salt

For the Glaze (optional)

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If desired, prepare the glaze by mixing powdered sugar, milk, and vanilla extract until smooth, then drizzle it over the cooled cake.

Pro Tips

For the best flavor, use high-quality vanilla extract and make sure your butter is softened to room temperature before mixing.

Variations to Try

While the classic vanilla flavor is delightful, feel free to experiment with different extracts. Almond extract, for example, can add a unique nutty flavor that complements the vanilla beautifully. For a citrusy twist, you can incorporate the zest of a lemon or orange to the batter. Just make sure to adjust the sugar slightly if you’re adding zest, as it can alter the sweetness profile.

Another fun variation is to add chocolate chips or dried fruit into the batter before baking. About one cup of chocolate chips works well without affecting the cake's texture. Just fold them in gently after you've combined the wet and dry ingredients to ensure even distribution without overmixing.

Troubleshooting Common Issues

If your cake comes out dense, it could be due to overmixing the batter or an incorrect measurement of ingredients. Always use a dry measuring cup for flour and level it off with a knife for best accuracy. Also, ensure that your baking powder is fresh; old leavening agents can cause the cake not to rise properly.

Should your cake domes excessively or has a cracked top, it may have baked at too high a temperature. Always use an oven thermometer to check that your oven is at the right temperature before baking. If you notice cracks, you can always glaze the cake to hide imperfections while adding delicious flavor!

Questions About Recipes

→ Can I substitute margarine for butter?

Yes, you can use margarine, but the flavor and texture may be slightly different.

→ How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean, the cake is done.

→ Can I add chocolate chips to the recipe?

Absolutely! Fold in about 1/2 cup of chocolate chips for added flavor.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.