Vanilla Snack Cake/ School Cake

Lifestyle image of slice of snack cake sitting on baking paper and cooling rack.

Recipe by Molly
at missmollymakes.com

5 from 1 vote

Get ready to dive into a banger of a recipe: the ultimate snack cake. This buttery, vanilla-infused delight is perfect for any time of day. Topped with smooth whipped icing and colourful sprinkles, it's sure to bring smiles all around. Join me in the kitchen for a baking adventure that's both delicious and fun. Let's get started!

Prep Time15

Cook Time40

Total Time55

Servings: Slices

Calories: 350kcal

Ingredients

Cake

225 gm butter softened
230 gm white sugar
3 large eggs
1 large egg yolk
40 gm sour cream
235 gm plain all-purpose flour
2 ½ tsp baking powder
1 tbsp vanilla bean paste

Icing:

350 gm powdered icing sugar
1 tbsp vanilla bean paste
3-4 tbsps milk
Sprinkles

Instructions

Preheat your oven to 180°C (350°F) and line a 23x33cm / 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the sour cream and vanilla bean paste.
In a separate bowl, whisk together the flour and baking powder.
Add the dry ingredients to the wet ingredients, mixing gently until just combined.
Pour the batter into the prepared pan and bake for 40-45 minutes, or until gently pressed in the centre and it springs back. See the section above about the 'toothpick method'.
Let the cake cool in the pan for 3-4 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the icing. In a medium bowl, whisk together the powdered sugar, vanilla bean paste, and enough milk to make a smooth, spreadable icing.
Once the cake is cool, spread the icing over the top and decorate with sprinkles.
Slice and enjoy!

Nutrition