Straight-Up Yellow Snacking Cake

My children are the reason for this cake: Both prefer a plain, unfrosted, single-layer yellow cake over any other kind – their ideal after-school snack. And after tasting this cake, warm to the touch with just a simple dusting of confectioners’ sugar, I have to say that they make a compelling argument (although I’m not ready to totally give up buttercream just yet).

This recipe comes from my new book 100 Afternoon Sweets which is on sale today! The afternoon holds a sweet spot for me in many ways: working long afternoon and evening hours at coffeehouses as both a barista and a baker, and setting up camp in those same spaces studying, getting lost in good conversation, discovering new music, and enjoying iced lattes and something sweet.

The afternoon can also hold a short space of solitude and stillness, and while I can’t find it every day, the days I can, I cherish. This book is a celebration of of those stolen moments, alone, or shared; the brief minute (or two) of taking a breath, drinking that last cup of coffee, and enjoying a sweet treat.

As with many printed books, it is impossible to find them free of typos and mistakes, and this recipe is one that has a few missing ingredients. The correct version is below, and future printings of the book (as well as all e-versions) have the corrected recipe. I do have an errata sheet posted here if you have received a first printing of 100 Afternoon Sweets that includes a few corrections.

Notes for Yellow Snacking Cake

This cake does include almond flour, and similar to my Blueberry Muffin recipe, I found adding almond flour keeps the crumb tender and light, while also adding rich flavor. Replacing the almond flour with regular flour works, but please note that the cake won’t be quite as tender and light.

I like to bake this cake in a 10 in [25 cm] square pan; I find this size is perfect both height-wise and for cutting into squares. However, this cake will also bake up lovely in a 9 in [23 cm] square pan as well. The pieces will be a little thicker and you will need to add a minute or two to the bake time.

This cake is very rich, and I found it only needed a light dusting of confectioners’ sugar. However, a layer of chocolate ganache poured over the top, or a thin layer of chocolate buttercream would also taste delicious.

Straight-Up Yellow Snacking Cake

Servings: 12 pieces

This yellow snacking cake is a house favorite, with a tender and light crumb and rich flavor. It needs only a dusting of confectioner's sugar to complete it.

Sarah Kieffer

5 from 4 votes

Print Pin Rate

Ingredients

• 8 tablespoons [1 stick or 113 g] unsalted butter, melted and cooled
• 1 3/4 cups [350 g] granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup [120 g] buttermilk, at room temperature
• 1/2 cup [120 g] sour cream, at room temperature
• 1/2 cup [50 g] almond flour
• 1/3 cup [75 g] vegetable or canola oil
• 1 tablespoon pure vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 1/4 cups [320 g] all-purpose flour
• Confectioners' sugar, for sifting

Equipment

• 10 in [25 cm] or 9 in [23 cm] square baking pan

Instructions

• Position an oven rack in the middle of the oven and preheat the oven to 350F [180C]. Grease a 10 in [25 cm] or a 9 in [23 cm] square baking pan and line with a parchment sling.
• In a large bowl, whisk together the melted butter, granulated sugar, eggs, sour cream, buttermilk, almond flour, vegetable oil, vanilla, baking powder, salt, and baking soda. Add the flour and use a spatula to stir it into the batter. Switch back to a whisk and whisk the batter to eliminate any remaining flour lumps, about 10 seconds.
• Pour the batter into the prepared pan and use an offset spatula to smooth the top. Tap the pan gently on the counter twice to help get rid of any air bubbles.
• Bake for 42 to 50 minutes, rotating the pan halfway through, until the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
• Transfer the pan to a wire rack and let cool for 20 minutes. Use the parchment sling to remove the cake from the pan, move to the wire rack, and then let cool completely. Dust the cake with confectioners' sugar. Cut the cake into squares and serve. The cake can be stored in an airtight container at room temperature for up to 3 days.

Notes

*I like to bake this cake in a 10 in [25 cm] square pan; I find this size is perfect both height-wise and for cutting into squares. However, this cake will also bake up lovely in a 9 in [23 cm] square pan as well. The pieces will be a little thicker and you will need to add a minute or two to the bake time.