8×8 Cake Recipes

8×8 Cake Recipes – This simple homemade vanilla cake is perfect for a small family! Makes one 8×8 sheet cake OR a small 2-layer 6-inch cake.

Do you wake up craving cake? A big slice of cake with your morning coffee? No? Just me? Please tell me I’m not the only one! 🙈

8×8 Cake Recipes

8x8 Cake Recipes

Maybe this is the current situation. Or maybe it’s just me with a crazy cake addiction. Any way you slice it (sorry! Magazines and kid jokes are eating me up right now!); This homemade vanilla cake is the perfect snack when a cake craving hits.

Inch Chocolate Cake With Swiss Meringue Buttercream

To be honest, I don’t think there is a true definition. I really enjoyed reading this Food & Wine article. It is the difference between a

. For me, a snack cake is a smaller, basic, and easier to make cake. One that is prepared in a square baking dish and does not eat a small army.

This simple homemade cake uses basic ingredients from your pantry and refrigerator. All purpose flour, starch, baking powder, salt, granulated sugar and pure vanilla extract from your pantry. You will need butter, buttermilk, one large egg and one egg white from your fridge.

Start by preheating the oven and preparing an 8×8 baking pan. I like to grease my pan, line it with parchment paper, and then grease the paper. Parchment paper is not necessary. I like to use it to lift the cake out of the pan so I can cut it and serve it. If you are not using parchment paper, make sure to grease the pan well.

The Easiest Moist Pumpkin Sheet Cake (8x8inch)

Next, you mix all the dry ingredients together. I added cornstarch to this recipe to give the cake some fluffiness. Sifting the ingredients helps the cornmeal to be well distributed in the dry ingredients.

Then you cream the butter and sugar together, add the eggs, egg whites and vanilla and beat until light and fluffy.

Next you add the dry ingredients and buttermilk; they replace the mixture of flour and buttermilk. Start with ⅓ of the flour mixture, then add ½ of the butter, followed by ⅓ of the next flour mixture. Once it starts to incorporate, stop and shake the mixer bowl up and down. Then add the second ½ of the buttermilk followed by the final ⅓ of the flour mixture. Mix until the flour is mostly incorporated and only a streak or two of flour remains. You can cover the last strips of flour with a spatula.

8x8 Cake Recipes

Pour the batter into the prepared pan and bake for about 30 minutes, or until a cake tester comes out with just a few moist, clean crumbs. The edges will brown slightly and start to pull away from the edges of the pan.

Super Easy One Bowl Chocolate Cake

The makeup is my favorite part! If you want an easy and simple design, just use an offset spatula and smooth the buttercream over the top of the cake. Add some sprinkles if desired!

If you want to make this moist, homemade vanilla cake a little more interesting, pick up some piping tips and make it. I used a Wilton 1M for rosettes, a Wilton 104 for squiggles, a Wilton 4B, Wilton 32 and Wilton 21. I also added a few sprinkles of Sweetapolita. This is a design that I love because there are no rules and it’s good piping practice!

Personally, Swiss cheese cream is my favorite for cakes. It is light and not overly sweet, but it takes longer to prepare and is more technique sensitive. You can find my recipe for Swiss Vanilla Creme Creme here.

I’ve been looking to make a less sweet American buttercream and I’m sharing that recipe with this cake. Please let me know how you like it!

Easy Coffee Cake Recipe

This basic vanilla snack cake can also be baked into a simple layer cake. Use two 6-inch baking pans. Prepare them the same way, except the parchment paper is optional. Grease the pans, put a round of parchment and go again. Divide the dough between two pans and bake for about 25 minutes. This mini layer cake is just over 3 inches tall and makes about 8 servings.

I styled this with a half-naked look and a spiral on top. Use a passive spatula and swirl to create a spiral (this is an updated version of my updated version). Apply light pressure on the tip of the spatula and rotate the rotation while you drag the spatula slightly in a circular motion to the outer edge. This is one of my favorite types of cake! It is also a great technique for beginners.

To post this recipe, you can use the recipe card button or the share buttons on the side or bottom of the page. Remember to take a photo and tag me on Instagram if you make this Homemade Vanilla Snack Cake! It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

8x8 Cake Recipes

*I prefer to use store-bought buttermilk, but if you find yourself without it, you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add ⅔ cup of milk, stir and let stand at room temperature (about an hour). The milk looks curdled.

How To Adapt Cake Pan Sizes For Different Baking Recipes

Per Serving: Calories: 363 Total Fat: 23g Saturated Fat: 14g Trans Fat: 0g Saturated Fat: 8g Cholesterol: 100mg Sodium: 296mg Carbohydrates: 35g Fiber: 0g Sugar: 19g Protein: 14g

Please make my day and pin me to Pinterest and share a photo on Instagram ~ make sure to @ tag THANKS!! Looking for a quick and easy baking project to serve after school, enjoy after dinner, or just for fun? Snack cakes are the answer! With just a few ingredients, no mixer needed, and baked in an 8-inch square or round pan, these pies are perfect for any day of the week.

Snack cakes are the name of the game for busy home cooks who love a quick baking project (*raises hand*). These are the best types of cakes that require little effort to whip up after school or in the oven while eating dinner. Want to cook one today? We’ve got you covered with chocolate, vanilla, apple, pumpkin and peanut butter options!

Snack cakes are the simplest of cakes, baked in an 8-inch or round cake pan. They’re mixed in a bowl or two, don’t require a mixer, use pantry staples, and require a bit more powdered sugar to finish (although icing is always nice). They are not too sweet, which makes them perfect with a cup of coffee or tea, as an afternoon snack or an easy dessert.

Irresistable Vegan Cake Recipes

I created my first snack cake recipe in 2013 (which has since been updated) and rarely make any type of cake. This category of baking has really had a moment, and Yossi Arefi even published a cookbook on the subject. It’s a cookbook too!

This simple chocolate cake is a one cup cake. It’s dairy-free, and the result is rich, moist, and even better a day or two after baking. I like to mix small chocolate chips into the batter – they melt right away and give it a big chocolate flavor.

This light vanilla cake makes it possible to celebrate any day of the week with a little effort! This is a not too sweet cake that comes out soft and fluffy. We often mix sprinkles into the dough for a Funfetti version.

8x8 Cake Recipes

It feels like falling! Apples and a small amount of butter make this a soft and moist cake. Applesauce Cake on its own or with a light dusting of powdered sugar makes a great addition to breakfast or lunch. Addvanilla frosting, and it’s a dessert that’s easy enough for a weeknight.

Old Fashioned Carrot Cake Recipe With Pineapple

This super soft pumpkin pie snack has a hint of chocolate chip pumpkin pie spice in every bite. The chocolate chips make it sweet enough for dessert, but it’s light enough to enjoy with a cup of afternoon tea.

Yogurt semolina cake is made with semolina flour and yogurt and is a one cup cake. A simple syrup drizzled over the top will keep the cake moist for days after baking.

Okay, okay, so this isn’t technically a cake, but if you’re looking for another treat to bake in an 8×8 pan, it’s worth a mention. My six year olds saw this picture and asked if I could make them again this week. These bars are soft, rich and perfectly filled with peanut butter cups.

Looking for something more than your powdered sugar dusting? Check out these easy frosting recipes that are just the right size for an 8-inch cake:

Four Ingredient White Cake

Hello! I’m Jess. I’m the recipe creator and photographer behind the more than 900 recipes you’ll find on Inquiring Chef. As a mother of three young children and a professional chef, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, delicious, family-approved recipes, you’ve got it

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