How to Make Snack Cake: Easy Recipes for Busy Weekdays

Snack cakes: the name itself conjures up images of cozy afternoons, warm kitchens, and the irresistible aroma of freshly baked treats. Whether you’re craving a sweet bite with your afternoon tea or need a quick dessert for unexpected guests, a homemade snack cake is always a good idea. But what if you’re short on time?

This article is here to show you that baking delicious snack cakes doesn’t have to be a time-consuming affair. We’ll walk you through simple, foolproof recipes that even the busiest home baker can master. Get ready to impress your family and friends with your newfound baking prowess!

Simple and Delicious Snack Cake Recipes

Ready to embark on your snack cake baking adventure? We’ve got you covered with two classic recipes that are sure to become family favorites.

1. Classic Vanilla Snack Cake

This recipe is a celebration of simplicity and flavor. It’s the perfect blank canvas for your creativity – feel free to add your favorite mix-ins like chocolate chips, nuts, or dried fruits.


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


  • 9×13 inch baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula or wooden spoon


  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
  4. Combine Wet Ingredients: In a small bowl, whisk together the milk and vanilla extract.
  5. Gradually Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, and mix until just combined. Do not overmix.
  6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool and Frost: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, frost with your favorite frosting.


  • Can I use oil instead of butter?
    Yes, you can substitute the butter with an equal amount of vegetable oil.
  • Can I make this cake ahead of time?
    Absolutely! This cake keeps well at room temperature for up to 2 days or in the refrigerator for up to a week.

Article by Family Cuisine

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