Homemade Vanilla Cake

Rating: 4.45 stars
33 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Very moist and dense homemade vanilla cake.

By Ann McGavin Stout

Gallery
2 more images

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
12
Yield:
1 9x9-inch cake
Nutrition Info
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Ingredients

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

Directions

  • 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

Per Serving:
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

Yoly
Allstar
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
Helpful
(3)

Most helpful critical review

Cookiemonster28
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
Reviews:
Most Helpful Most Positive Least Positive Newest
Yoly
Allstar
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
Helpful
(3)
Meghanface
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
Helpful
(2)
Dirty chef
Rating: 4 stars
02/29/2020
Very tasty! I just made it like right now. Right now. Read More
Helpful
(1)
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paula
Rating: 4 stars
02/17/2020
careful with the baking powder... it rises quick. Read More
cakemakerbaker
Rating: 3 stars
08/03/2020
Tried frosting it and fell apart into pieces. Tastes great, just don't frost it. Read More
LovesCandy
Rating: 5 stars
07/04/2020
IT WAS so good! Read More
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Winnie Solfrian
Rating: 5 stars
04/02/2020
I loved this cake even though I improvised! Thanks for sharing it! Read More
Lizzie
Rating: 5 stars
04/05/2020
This was a great recipe! Read More
Julia Maria
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
Cookiemonster28
Rating: 3 stars
04/01/2020
I doubled the recipe and it only made one cake. Read More
More Reviews
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