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In a bowl, combine the first six ingredients. Add egg and butter; mix well. Pour into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool. Dust with confectioners’ sugar.
To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract. Add the wet ingredients to the dry and stir to combine. It’s OK for a few small lumps to remain.
Its moist, fork-tender texture and rich vanilla flavor are sure to make this a favorite for any occasion. Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep. To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder.
Well today I got you covered with my 8×8 Classic Vanilla Sheet Cake Recipe. Small enough for one to two people to enjoy for a few days but big enough for 4-6 people to enjoy a generous slice (or two). And buttercream, I got you covered. Let’s dive in! All ingredients should be room temp. This recipe using the creaming method.
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