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Very moist and dense homemade vanilla cake. 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.
I like to add the flour into the vanilla cake batter in 2-3 additions, so that I can make sure each addition is well incorporated into the batter and most importantly, there are no lumps. While I like to use a whisk or spatula to fold in the flour, you can use a hand-mixer or stand-mixer (for double batches) on the LOWEST speed.
It’s also not too eggy, or too buttery which means the flavor of vanilla is very prominent in this cake. Unlike my white cake, this cake uses whole eggs, which give the cake a yellow tinge, and a richer taste. This cake is also NOT a sponge cake, which involves whisking eggs to a foam.
This vanilla cake is covered with a classic, easy vanilla buttercream frosting. Here’s how to make it: Cream: Beat the butter and shortening together until smooth. Add sugar: Slowly add half of the powdered sugar and mix until smooth. Add vanilla: Add the vanilla extract and 4-5 tablespoons of water or milk and mix until smooth.
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