Serve with raita, in a burger bun, or even by itself. Not much room for error. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 9×9-inch cake |
Ingredients
- 1 cup white sugar
- ½ cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ½ cups all-purpose flour
- 3 tablespoons cornstarch
- 1 ¾ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×9-inch pan.
- 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.
- If making cupcakes, bake them in the preheated oven for 20 to 25 minutes.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 241 mg |
| Sugars | 18 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
EXCELLENT! Best tasting vanilla cake. I Liked the almond/vanilla mix, as I use almond in my buttercream, so overall great tasting.
Pretty good. Went with a vanilla buttercream frosting on top since that is what the family wanted. Fairly moist. Maybe a very little bit dry, but I did cook it 40ish minutes or so. We don’t have a great oven.
I’ve made a cake and cupcakes and both were delicious. I did of course, make 2 changes. I used vanilla silk almond milk and I dbl the vanilla extract and omitted the almond.
Really good, only thing I would change is no almond extract. but overall, great cake!
I’m not a baker and just wanted something fun to do with my friend. It was very fun to make and the cake turned out great! also, for context on the picture, my friend left before we decorated the cake, so I thought I’d have some fun with the writing
I love this cake!! at first, i made a cake that wasn’t very good. This was my 2nd baking experience with my mom, and i’d say this cake is terrific! 10/10!!
I just tried this recipe for the first time and it turned out beautifully! I didn’t have almond extract so I used only vanilla (1tsp), but otherwise I followed the recipe to the letter and the cake came out perfectly moist, perfectly dense, and has nice, soft texture. The photo shows it still warm from the oven and a third gone. It’s a delicious, easy cake recipe which I will be making again.
Made it just like the recipe stated. Raises very little and actually is probably equivalent to 1/2 of a traditional box cake size. If you double the recipe, be prepared to bake the 9″ cake at least 1 hour, maybe a little more. It gets very golden brown when the inside is done. We used this cake to make cake pops (the ones that you crumble the cake, add some other ingredients and then form into balls and dip in chocolate) and it worked very well. We made several batches and found the the cornstarch mattered very little. We also found the sugar could be decreased about 1/4 cup and the milk increased about 1/4 cup. all in all a great flavor with the almond and vanilla. If you want just a vanilla flavor, by all means just leave out the almond one. It is a denser cake than a box mix and middle of the road for moistness. Texture is not dry or mealy so that is a huge plus.
Very good but not moist enough, so next time I would add more milk. I cut the baking time to 25 minutes once I saw how little batter was made (I used 2 8″ round cake pans) and that was probably about 2-3 minutes too long, which could have played a part in the dryness. I read the reviews and, per most reviews, left out the almond extract and cornstarch. The cake did not rise much at all, but that was okay, it made it a little more dense, and again that was fine with us. If you’re looking for a fluffy, light cake though this isn’t the right recipe.
Omitted the almond extract and cornstarch. Baked in cupcake molds instead of as a cake. By far the best homemade vanilla cupcakes I’ve ever had. Good quality vanilla extract is key for this recipe. Everyone loved them.
Easy easy! Followed others and cut back on the sugar, and left out the almond. Made it for my grandson who requested a vanilla cake!
I love the recipe. Good kid!
This was the best cake ever the whole family had about 3-4 slices each! I have made this twice! Truly the best! tips: if you don’t have cornstarch it wont affect it at all It’s the same! My opinion is to leave out the almond extract!! It Won’t Disappoint!!
It was wonderful although I did add blue dye and didn’t have almond extract or Cornstarch it turned out delicious
I made this but used 1/2 cup sugar instof 1 cup, and omitted the almond extract. Came out lile a moist, perfectly lightly sweetened vanilla cake. I used this as a base for tres leches cake. On its own is perfect too.
I went the double vanilla route and it made a delicious basic cake.
Marvelous cake – loved the size and it was great with cream cheese frosting and coconut on top.
Great classic cake. The consistency is perfect. We topped it with a simple buttercream icing.
I loved it, I didn’t change anything. I’ll make it many more times!
Best vanilla cake recipe I’ve ever made! Used this twice before and they were great both times. I’ve figured out that almond extract is optional, but the vanilla is a must! I will never use a different recipe, this one is perfect!!
Had to substitute vegetable oil for butter and vinegar+milk for one of the eggs and it still turned out great!