Yellow Snack Cake with Creamy Buttercream Frosting

Spread the love

Yellow Snack Cake with Creamy Buttercream Frosting

A soft and tasty yellow snack cake topped with yummy homemade buttercream frosting

My mom was talking about a Sander’s Colonial Cake that she said was really delicious, She suggested I make my own version of this. However, although she praised this specific cake with enthusiasm, she could not recall details. And I had never heard of it or tried it before, so none of this was helpful to me.
So the research began…. The internet was not very helpful either. I kept coming up yellow cake (which was basically the only detail my mom could give me as well). I even wrote to the Sander’s company and asked them for a description of this cake. 
     I was growing impatient, so I decided to make my own without any clear answers. I decided to make it in an 8×8 inch pan. It was going to be a yellow cake with buttercream frosting. I also wanted to sprinkle it with walnuts, as I had internet pictures implying that this cake was possibly adorned with walnuts. How come this cake is so mysterious?? It kind of drives me crazy. Anyway, back to my own creation….
     I knew that I wanted to add a little bit of lemon juice, because that sounded like it would brighten up the flavors. I decided I would add a pinch of nutmeg to the flour for good measure. It just sounded right, I don’t know. And the sour cream would contribute a little more moisture, because who likes a dry cake?
     With the frosting, I envisioned it being kind of like a hybrid between a homemade buttercream and a store-bought cake frosting. So I basically made a standard buttercream frosting and folded in some whipped topping to add a subtle twist and lightness to it. 
     When all was said and done, and my 8 inch square yellow cake was finished, I received a response from the Sanders company. They told me the Colonial Cake was a yellow layer cake with buttercream frosting and walnuts pressed into the sides. So…. I didn’t make a layer cake, but maybe this would be a mini version…??? I guess once my mom tries it, I will be able to assess this better.
     When I brought it to my mom, she dug right into it. I asked her what she thought, and she said it was delicious! I asked her if it tasted like the Colonial Cake. She said “I don’t know, but it’s really good!”. Well…. it may not be a successful replica, but apparently, it was successful in being a moist, delicious yellow cake with rich, creamy buttercream frosting. This is another recipe I will be making again!


Please show support by using our affiliate links to fill your pantry.  You get charged NOTHING extra and we are rewarded with a tiny commission. A truly rare WIN-WIN.

THANK YOU for your consideration and support! -Happy Cookie Belly

  • 1 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • pinch of nutmeg
  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 egg yolk
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 TBS sour cream
  • 3/4 sour milk or buttermilk
  1. Preheat the oven to 350 degrees.
  2. Coat an 8×8 inch square cake pan with nonstick baking spray with flour.
  3. Whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
  4. Beat together white sugar and 1/2 cup softened butter until fluffy.
  5. Add egg, egg yolk, lemon juice and vanilla extract, beating until combined.
  6. Stir in sour cream.
  7. Now stir in one-third of flour mixture, followed by half of the sour milk, then one-third flour mixture, then remaining sour milk, and finally remaining flour mixture.
  8. Pour the batter into the prepared pan.
  9. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow to cool completely before frosting.
  1. Beat the butter with vanilla until creamy.
  2. Carefully stir in powdered sugar and half & half, then beat until light and fluffy.
  3. Fold in the whipped topping.
  4. Frost the cooled cake.
  5. Sprinkle with toasted diced walnuts, if using.


  • If you don’t have the whipped topping, it’s fine to leave it out for the frosting. It’s addition is very subtle, so it would turn out just fine without it!
  • To make sour milk, add a couple teaspoons of lemon juice to the milk and let it sit for 5-10 minutes
  • I used this pan for the recipe

Want Our TOP 7 SECRET Ingredients???

Spread the love

Leave a Comment

Your email address will not be published. Required fields are marked *