Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
For the Frosting:
- 1/2 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the Butter and Sugar: In a large bowl, beat the butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
- Add the Egg Whites and Vanilla: Beat in the egg whites, one at a time, making sure each one is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine the Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Prepare the Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream, vanilla extract, and salt, and beat until the frosting is light and fluffy.
- Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top. Cut into squares and serve.
Enjoy your Heavenly White Snack Cake!