Twinkling Good Vanilla Snack Cakes
Remember these snack cakes when you were a kid?
Vanilla Snack Cakes
- 2 cups King Arthur Unbleached Cake Flour Blend
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup cold water
- 7 unbeaten egg yolks
- 1 teaspoon Princess Cake and Cookie Flavoring for true snack cake taste OR 1 teaspoon vanilla extract
- 7 egg whites, beaten very stiff
Snack Cake Filling
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 4 tablespoons salted butter
- 4 tablespoons shortening
- 1/2 cup granulated sugar
- Dash of salt (optional)
- Heat the oven to 350 degrees F. Spritz a filled cake pan (aka cream canoe
pan) with a light layer of cooking spray. Set aside.
- Vanilla Snack Cakes: Place all ingredients except beaten egg whites into a large mixing bowl. Beat
- Working in thirds, fold the beaten egg whites into the batter. Take care to keep
the batter light; fold, don't beat.
- Fill each section of the snack cake pan 2/3 full. The cakes will puff quite a
bit during baking, but will shrink back during cooling. Bake the cakes in a preheated
oven for 8-12 minutes, until golden brown.
- Remove the pan from the oven and let cool for 5 minutes. Using a flexible spatula,
gentle remove each cake and cool flat side down on a rack until completely cool.
In the meantime, prepare the Snack Cake Filling.
- Snack Cake Filling: In a small saucepan cook flour and milk over medium heat until a paste forms.
Stir constantly and do not allow mixture to brown. Remove from heat and let cool
1 minute. Add vanilla extract and stir until smooth. Press a piece of plastic wrap down
on the surface of the paste to avoid forming a skin and set aside to cool completely.
- In the bowl of your mixer beat butter, shortening, and sugar until fluffy, scraping
bowl to fully incorporate ingredients. Add cooled flour/milk mixture and continue
to beat 5 minutes on medium-high speed until smooth and creamy. Use to fill snack
cakes or cupcakes. Filling will remain creamy; store at room temperature 3-4 days.
- To fill snack cakes: Place about 1 cup of filling into a clean pastry bag fitted
with a round pastry tube, or use filling tool included with snack cake (cream canoe)
pan. Gently insert the tube into the underside of the cake, about halfway through
the cake. Using gentle pressure, squeeze a small amount of filling into the cake.
You'll feel the cake expand under your fingers. Do not overfill, or the cake will
burst. Repeat for a total of 3 times per cake.
- Store cakes well covered at room temperature for up to 4 days.
Hands-on time: 20 to 25 min | Baking time: 10 to 13 min
Yield: 12-15 filled cakes or 15-18 filled cupcakes
To make snack cakes as cupcakes, prepare cupcake pans with cooking spray. Baking
time will increase to 15-18 minutes. Cool and fill as directed.
Banana Split Snack Cakes: Replace the Princess Cake Flavoring with 3/4 to
1 teaspoon banana flavoring to taste. Prepare the batter and bake as directed. Fill
one section of the cake with chocolate icing, one section with strawberry jam, and
one section with vanilla filling, or pineapple dessert topping. True banana split
taste in a handy portable snack cake. Grab one and split!
Recipe and photo credit (used with permission):
King Arthur Flour
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