Lots of requests for this velvety cake – and it’s no wonder, it’s a hit!
Instructions:
Prepare Your Pan and Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease an 8×8 square baking pan with butter and dust it with flour or use baking spray to prevent sticking.
Cream the Butter: In a large mixing bowl, use a hand-held mixer to beat the butter on medium speed until creamy, about 3-4 minutes.
Add Sugar: Gradually incorporate the granulated sugar, continuing to beat until the mixture is light and fluffy.
Combine Milk and Extracts: In a separate container, mix the whole milk with vanilla extract, and almond extract if using. This blend adds a rich aroma and depth to the cake’s flavor.
Sift Flour and Baking Powder: Sift together the cake flour and baking powder. This step ensures a fine, lump-free texture in your cake.
Mix Dry and Wet Ingredients: Alternately add the flour mixture and milk mixture to the butter mixture, starting and ending with the flour. Beat at low speed just until blended after each addition to maintain the cake’s airy structure.
Whip Egg Whites: In another bowl, beat the egg whites on medium speed until stiff peaks form. Gently fold these into the batter to add volume and lightness to the cake.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-38 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, remove from the pan and let it cool completely. For an added touch of sweetness, cover the cake with white frosting.
