One-Bowl Vanilla Snack Cake

Prep 10 min · Bake 32 min · Makes 9 squares

This is the cake I make when I want something sweet tonight and I don't want to wash three bowls afterward. It bakes up tender and vanilla-forward in an 8-inch square pan, which is about all the space I'm willing to give up in my tiny Long Island kitchen.

Ingredients

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1½ tsp baking powder
• ¼ tsp fine salt
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• ¾ cup whole milk, room temperature
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ tsp almond extract (optional, for a bakery depth)
• 1 tbsp sanding sugar for the top

Method

1. Heat the oven to 350°F and grease an 8-inch square baking pan, then line the bottom with parchment for easy lifting.
2. Add the flour, sugar, baking powder, and salt to a large mixing bowl and whisk until everything looks evenly combined.
3. Make a well in the center and pour in the melted butter, milk, eggs, vanilla, and almond extract.
4. Stir with a spatula or wooden spoon just until the dry spots disappear — a few small lumps are fine and keep the crumb tender.
5. Scrape the batter into the prepared pan, smooth the top, and shower it with the sanding sugar.
6. Bake 28 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool in the pan on a rack for at least 20 minutes before slicing, so the crumb sets up cleanly.
8. Cut into 9 squares and store loosely covered at room temperature for up to 2 days.

This recipe is part of the new recipes section, added to replace the original blog pages that were not preserved in the archive.