Make-It-Often Vanilla Snack Cake
- Prep: Heat oven to 350°F (175°C). Grease and line an 8- or 9-inch round (or 8×8-inch) pan with parchment.
- Dry mix: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Wet mix: In another bowl, whisk sugar and eggs 2–3 minutes until slightly pale. Whisk in milk, oil/butter, and vanilla.
- Combine: Add wet to dry and whisk just until no flour streaks remain. Fold in optional mix-ins.
- Bake: Pour into pan, smooth top, and bake 30–35 minutes (20–25 for cupcakes) until a toothpick comes out clean.
- Cool: Rest 10 minutes in pan, then turn out to a rack to cool completely.
- Frost (optional): Beat butter fluffy, add powdered sugar gradually, then milk and vanilla; beat until smooth. Frost cooled cake.
Tips
- Use room-temperature eggs and milk for better rise.
- Once the flour goes in, do not overmix or the crumb will toughen.
- For a taller cake, use an 8-inch pan; for a thinner layer, use 9-inch.
- Flavor swaps: add 1–2 tsp lemon zest, 1/2 tsp almond extract, or swirl in 1/3 cup jam.
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