The Only Old-Fashioned Vanilla Snack Cake Recipe You’ll Ever Need

Introduction: The Perfect, No-Fuss Vanilla Snack Cake

There’s something deeply comforting about a simple vanilla snack cake. Maybe it’s the way it fills the kitchen with that warm, buttery scent or how a square of it makes any ordinary afternoon feel a little more special. No layers, no fancy tools, no long list of ingredients—just an easy, homemade cake that hits the spot every single time.

This recipe checks every box. It’s soft and moist with a tender crumb that stays that way for days. It’s made with familiar pantry ingredients and comes together in one bowl, so cleanup is quick. The flavor is rich and nostalgic, thanks to real vanilla and a touch of sour cream. If you’ve been hunting for a go-to vanilla cake that never lets you down, this is the one.

Let’s break down what makes this cake so good—and why it’s the only vanilla snack cake recipe you’ll ever need.

Craving more one‑pan crowd‑pleasers? Head over to our Ultimate Guide to Sheet & Snack Cakes for the full collection and all the pro tips in one place.

What Exactly Is a Snack Cake?

You’ve probably heard the term “snack cake” before, but what does it actually mean?

A snack cake is a simple, single-layer cake that’s baked in a basic pan—usually an 8×8 or 9×9 square, or sometimes even a loaf pan. It doesn’t need to be fancy, and it’s not meant for birthdays or big celebrations. This is the kind of cake you make when you’re craving something sweet but don’t want a project. No layers, no frosting drama, just a soft, satisfying piece of cake you can cut into squares and enjoy whenever.

What sets it apart from a regular cake? Mostly the vibe. A traditional cake is often layered, decorated, and saved for special occasions. A snack cake, on the other hand, is casual. You can eat it straight from the pan, often without a fork, and it’s just right for weekday treats, lunchbox surprises, or a quick dessert after dinner. Simple, comforting, and always welcome.

Why This Old-Fashioned Recipe Works (And Will Be Your Favorite)

Before you even get to the ingredients, here’s why this cake deserves a permanent spot in your recipe box:

• Soft and Moist Every Time: Thanks to sour cream and oil, the texture is spot-on—moist without being heavy, and soft without falling apart.
• Classic Flavor That Actually Tastes Like Vanilla: This cake doesn’t hide behind sweetness. It leans into the real, pure flavor of vanilla with a depth that feels nostalgic.
• One Bowl, Zero Fuss: You don’t need a mixer or any special equipment. Everything comes together in a single bowl with just a whisk and a spatula.
• Made for the Pans You Actually Own: It’s built for an 8×8 square pan, but we’ve got notes below if you want to use a 9×9, round, or even a loaf pan.
• No Room for Error: This recipe is built to be dependable. As long as you follow a few simple tips, it delivers every time.

This isn’t a fancy bakery-style cake, and that’s exactly the point. It’s the kind of recipe you’ll come back to again and again.

Baker’s Secrets: The Science Behind the Perfect Crumb

Want to know why this cake turns out just right every time? It’s not just luck—it’s about understanding what each ingredient does and how a few smart choices can make a big difference.

The Role of Fat: Butter vs. Oil

Oil gives this cake its incredibly moist texture. It blends easily into the batter, and because it stays liquid at room temperature, the finished cake stays soft for days. Butter, while flavorful, tends to firm up once cooled, which can make the cake feel drier. This recipe sticks with oil for reliable moisture, but if you prefer a richer, buttery taste, you can swap in melted butter. Just know the texture will be a little more dense and crumbly.

The Importance of Acidic Dairy

We use sour cream here, not just for the moisture, but for what it does to the structure of the cake. The acidity softens the flour’s gluten, which means a finer, more tender crumb. If you’ve ever had a cake that felt light but still satisfying, chances are it had sour cream or buttermilk in it. It’s one of those quiet ingredients that does a lot behind the scenes.

The “Don’t Overmix” Rule Explained

It’s tempting to keep stirring until everything looks perfectly smooth, but that’s where many cakes go wrong. Once you add the flour, you want to mix just until it’s combined—no more. Overmixing activates the gluten in the flour, and too much gluten leads to a dense, chewy texture that’s all wrong for a cake like this. Stop mixing as soon as the streaks of flour disappear. A few lumps? Totally fine.

How to Make Our Easy Vanilla Snack Cake (Step-by-Step)

This recipe is built for simplicity. No creaming, no special tools—just straightforward steps and reliable results.

Step 1: Preheat and Prep

Start by heating your oven to 350°F (177°C). Grease an 8×8 inch square baking pan. For easy removal later, line it with parchment paper, letting a bit hang over two sides like handles, and then grease the paper too. This makes lifting the cake out for clean slices much easier.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• 1 ¼ cups (157g) all-purpose flour
• 3 tablespoons (24g) cornstarch
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

Give everything a good whisk for about 30 seconds. This evenly distributes the leaveners and salt, while also adding a bit of air into the flour—no sifting needed.

Step 3: Mix the Wet Ingredients

In a separate bowl or large measuring cup, whisk together:

• 2 large eggs (at room temperature)
• ¾ cup neutral oil (like canola or vegetable)
• ½ cup whole milk (room temp)
• ½ cup sour cream (room temp)
• 1 tablespoon pure vanilla extract
• ¼ teaspoon almond extract (optional)

Whisk until the mixture is smooth and everything is fully blended.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ones. Stir with a rubber spatula or whisk just until the flour disappears. The batter should be smooth with maybe a few small lumps. Don’t overmix—it’s okay if it doesn’t look totally perfect.

Step 5: Bake

Scrape the batter into your prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges will be lightly golden and starting to pull away from the pan.

Step 6: Cool Completely

Let the cake cool in the pan for about 20 minutes. Then lift it out using the parchment paper and set it on a wire rack to cool completely. Don’t frost until it’s fully cool—warm cake and frosting don’t mix well.

The Ultimate Recipe Card: One-Bowl Vanilla Snack Cake

Old-Fashioned Vanilla Snack Cake (Easy 8x8 Recipe with Oil)

Yield: 9 squares

Prep Time: 10 minutes

Cook Time: 30 minutes

Cooling Time: 20 minutes

Total Time: 1 hour

Moist, tender vanilla snack cake made in one bowl with oil and sour cream. Classic old-fashioned flavor in a simple 8x8 pan. Includes tips, variations, and frosting ideas.

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Ingredients

• 1 ¼ cups (157g) all-purpose flour
• 3 tablespoons (24g) cornstarch
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 large eggs, room temperature
• 2 large eggs, room temperature
• ¾ cup neutral oil (canola, vegetable, or grapeseed)
• ¾ cup neutral oil (canola, vegetable, or grapeseed)
• ½ cup whole milk, room temperature
• ½ cup whole milk, room temperature
• ½ cup sour cream, room temperature
• ½ cup sour cream, room temperature
• 1 tablespoon pure vanilla extract
• 1 tablespoon pure vanilla extract
• ¼ teaspoon almond extract (optional)
• ¼ teaspoon almond extract (optional)

Instructions

1. Preheat the oven to 350°F (177°C). Grease an 8x8 pan, line with parchment, and grease again.
2. In a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, oil, milk, sour cream, vanilla, and almond extract (if using).
4. Pour the wet ingredients into the dry. Stir just until no flour remains—don’t overmix.
5. Pour batter into the pan and spread evenly. Bake 30–35 minutes until a toothpick comes out clean.
6. Cool in the pan for 20 minutes, then lift out and cool completely before slicing or frosting.

Notes

Bring eggs, milk, and sour cream to room temperature before mixing.

Don’t overmix the batter—just until flour disappears.

For easier slicing, chill the cake slightly before cutting.

Nutrition Information:

Yield: 9 Serving Size: 1 Square
Amount Per Serving: Calories: 290Total Fat: 15gSaturated Fat: 2gUnsaturated Fat: 13gCholesterol: 40mgSodium: 190mgCarbohydrates: 35gNet Carbohydrates: 35gFiber: 0gSugar: 20gProtein: 3g

Nutrition information is an estimate based on standard ingredient calculations. Actual values may vary depending on specific ingredients used and portion sizes. Always consult a registered dietitian or nutritionist if you have dietary concerns or restrictions.

Frosting, Variations, and Pan Size Adjustments

This section is where you can make the cake your own. Whether you want to change up the frosting or need to use a different pan, we’ve got you covered.

3 Easy Frosting Options

1. Powdered Sugar Glaze
Whisk together 1 cup powdered sugar with 1–2 tablespoons milk or cream and a splash of vanilla. Drizzle it over the cooled cake for a sweet, glossy finish.

2. Quick Chocolate Buttercream
Beat ½ cup unsalted butter (softened) with 1 ¾ cups powdered sugar, ¼ cup unsweetened cocoa powder, a pinch of salt, 1 teaspoon vanilla, and 2–3 tablespoons milk until smooth and fluffy. Rich and classic.

3. Cream Cheese Frosting
Beat 4 oz cream cheese with ¼ cup butter, 1 cup powdered sugar, and ½ teaspoon vanilla until creamy. This adds a little tang and richness.

Pan Size Conversions (Tested & Timed)

This recipe is perfectly scaled for a classic 8×8 snack cake pan, but here’s how to adapt it.

9×9 Square Pan
The cake will be slightly thinner. Start checking for doneness around 28–30 minutes.

9-inch Round Pan
Baking time is similar to the 8×8. Begin checking at 30 minutes.

Loaf Pan
This version will be thicker and denser. Bake for 40–45 minutes, but keep an eye on it. Tent with foil if the top starts browning too quickly.

These adjustments let you bake the same great cake in whatever pan you have on hand. Just tweak the time and you’re good to go.

Troubleshooting & FAQ: Your Questions Answered

Even a simple cake can raise a few questions. Here’s a straightforward guide to help you get it right and fix common problems.

This section is here to help you bake with confidence. If anything doesn’t turn out the way you hoped, chances are the fix is simple.

Conclusion

There’s something special about a cake that’s this easy, yet this good. It doesn’t need layers or decorations to stand out—it just needs a warm oven, a simple pan, and a few minutes of your time. This vanilla snack cake delivers every time: soft, flavorful, and ready whenever you are.

If you try this recipe, let us know how it turned out. Leave a comment and a 5-star rating below—it helps others find the recipe, and we’d really love to hear what you think.

Love This Recipe? Discover More Sheet & Snack Cake Favorites

If this Vanilla Snack Cake hit the spot, don’t miss The Ultimate Guide to Sheet & Snack Cakes. Inside you’ll find crowd‑pleasing classics, creative twists, and foolproof frosting tips—from Strawberry Cheesecake Dump Cake to Lemon Blueberry. There’s a one‑pan wonder for every occasion, and this guide will help you pick the next one.