Light and perfectly fluffy white cake is topped with chocolate buttercream frosting and all natural nonpareil sprinkles. I bake this in a classic 9 x 9-inch pan, making this Birthday Snack Cake a simple homemade cake to make any day!
If you love snack cakes as much as I do, be sure to check out my Sourdough Carrot Snack Cake, Honey Lemon Blueberry Snack Cake, or my Caramel Pecan Pumpkin Spice Snack Cake.
Why You’ll Love This Recipe
This is the only cake you’ll ever need for literally any occasion. I’m calling it the Birthday Snack Cake because it’s a classic white cake with chocolate frosting and rainbow sprinkles – which is a quintessential birthday cake flavor. But, this classic cake is made a 9 x 9-inch baking pan, making it one simple layer of sweet goodness!
So, this cake can really be made for any occasion, as it’s not super fancy, it can be eaten as a snack, and a vanilla and chocolate cake with sprinkles is really something that any celebration could benefit from, amiright?
Tips for Baking Birthday Snack Cake
• I use a 9 x 9-inch baking pan for this cake. I prefer to use USA Pan’s 9 x 9-inch pan as it is truly the best. The little ridges in their pans really help cakes rise and bake evenly, especially if you are at high altitude. Their pans are very inexpensive for how much of a difference they make, so I highly recommend getting one, especially if you are just using a glass dish – their pan will be a major upgrade.
• I use my classic White Cake recipe for this cake, so make sure you are whisking the egg whites until stiff peaks form. Once the egg whites are whisked to stiff peaks I will just transfer them to a separate bowl, swap my whisk attachment for the paddle, and not wash the bowl. There’s no need to wash your mixing bowl in between this step and the butter and sugar step! Save your time and just use the bowl, if there are bits of egg white in there still, it’s no big deal!
• Make sure your butter is soft. This is key for any cake recipe that calls for butter to be softened. Now that it’s getting warm, I love leaving out butter overnight and letting is often naturally at room temperature overnight, as I think it softens best this way. But, if you need to microwave it, then make sure to only to 10 seconds at a time per 1/2 cup, you may need to do 2 intervals of that depending on how cold your butter is.
• You can use any kind of milk for this cake recipe, I actually used coconut milk when I made this one as I just had it in my fridge. So, if you don’t have regular whole milk, then coconut milk, almond milk, oat milk – they would all work just fine and have a slightly different flavor. So that’s totally up to you, to use what kind of milk you prefer.
• Make sure that you mix your final batter and egg whites together until you do not see any pockets of egg whites. This is a delicate thing, as you don’t want to over mix at this stage as you don’t want to break the egg whites. However, you need to make sure you mix enough that there are no pockets of egg whites left as that will create small holes in a portion of you cake and the texture will be unpleasant. So, if you’ve mixed and then still see egg whites then take your spatula and fold them in until they are completely incorporated.
• Make sure you allow your cake to cool completely before removing it from the pan. You can even bake the cake the night before, place your pan in the fridge, and then the following day you can remove it and frost. This way, you know the cake is cooled enough, and if it’s chilled it will come out the pan very easily without any breakage.
• You can use any kind of sprinkles you like. This cake would even be delicious with chocolate sprinkles (I debated using them instead!) as well as the traditional kind of rainbow sprinkles, I’ve linked my favorite all natural kind here.
Ingredients for Birthday Snack Cake
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Florida Crystals Organic Powdered Sugar
NuNaturals Organic Dutch Cocoa Powder
ColorKitchen Foods Nonpareil Confetti Sprinkles
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
One of the best simple cake recipes, this light and fluffy white cake is topped with a chocolate buttercream and rainbow sprinkles. There isn’t a celebration when this cake isn’t welcome!
Ingredients
- Batter
3 organic large egg whites
1/2 cup (113 grams) organic salted butter, softened
226 grams (1 cup) organic cane sugar
1 teaspoon organic vanilla extract
3/4 cup organic milk, room temperature
212 grams (1 1/2 cups) cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
- Frosting
3/4 cup (170 grams) organic salted butter, softened
284 grams (2 cups) organic powdered sugar, sifted
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
2 tablespoons organic milk
- Topping
Directions
- Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Whisk on low, then gradually increase speed as the egg whites start to thicken and continue until you are at full speed. Whisk until stiff peaks form. Transfer to a separate bowl.
- In the bowl of a stand mixer fitted with the paddle attachment (no need to wash the bowl), add the butter, cane sugar, and vanilla extract and mix on low until combined. Then set a timer and mix for 5 minutes, or until light and fluffy. The butter should be light in color.
- Add the milk, cake flour, baking powder, and fine sea salt in that order. Mix on low until combined. Scrape down the sides of the bowl and mix again to combine completely.
- With the mixer on low, add in small bits of the egg whites and mix to combine completely. Continue to do so until all egg whites have been incorporated. Scrape down the sides of the bowl as needed and mix until a smooth batter forms.
- Transfer the batter into the prepared baking pan.
- Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, and milk. Mix on low until combined, then speed mixer up to high for 1 to 2 minutes or until light and fluffy.
- Store in a cake dome or in an airtight container in the fridge for up to 5 days.
Notes
- Gluten Free — Replace the cake flour with 212 grams (1 1/3 cups) organic gluten free flour blend.
- High Altitude — Bake at 350°F for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
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