Very moist and dense homemade vanilla cake.

Ann McGavin Stout
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.

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  • Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.

  • Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.

  • Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.

Cook's Note:

For cupcakes, bake 20 to 25 minutes.

Nutrition Facts

219 calories; 9 g total fat; 53 mg cholesterol; 241 mg sodium. 31.4 g carbohydrates; 3.3 g protein; Full Nutrition

Reviews

Rating: 4 stars
01/26/2020
I think next time I will leave out the almond extract. Personal preference and to make it a true vanilla cake. Took 40 minutes to bake. It was a dense and flavorful cake. Thanks for sharing your recipe. Read More
(2)
Rating: 4 stars
02/06/2020
I didn’t have almond extract on hand but it turned out great. I baked it in a 9x13, for 25 minutes. I probably would bring it back to 22 minutes. Read More
(1)
Rating: 4 stars
02/29/2020
Very tasty! I just made it like right now. Right now. Read More
(1)
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Rating: 4 stars
02/17/2020
careful with the baking powder... it rises quick. Read More
Rating: 5 stars
01/30/2020
I made this homemade Vanilla cake. It is delicious. I did not have cornstarch so I replaced it with cornmeal. I also did not have almond extract and instead I used organic coconut oil. It still came out good. It tastes like a muffin and a cake. I love both. So it is a win win for me.:) Read More
Rating: 5 stars
01/28/2020
it was great. spooned some fruit over it Read More
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Rating: 5 stars
02/17/2020
So good! I recommend adding sprinkles! Read More