Very moist and dense homemade vanilla cake.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
12
Yield:
1 9x9-inch cake
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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; protein 3.3g; carbohydrates 31.4g; fat 9g; cholesterol 52.6mg; sodium 240.9mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

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
(3)

Most helpful critical review

Rating: 3 stars
04/01/2020
I doubled the recipe and it only made one cake. Read More
33 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
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
(3)
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
(2)
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: 3 stars
08/03/2020
Tried frosting it and fell apart into pieces. Tastes great, just don't frost it. Read More
Rating: 5 stars
07/04/2020
IT WAS so good! Read More
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Rating: 5 stars
04/02/2020
I loved this cake even though I improvised! Thanks for sharing it! Read More
Rating: 5 stars
04/05/2020
This was a great recipe! Read More
Rating: 5 stars
05/02/2020
Loved this. It turned out so light and fluffy. I didn't have an almond extract, so I ground up pecans into a very fine powder and sifted it into the batter. Will definitely be using this as my default cake batter from now on. Read More
Rating: 3 stars
04/01/2020
I doubled the recipe and it only made one cake. Read More
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