I was in search of a moist and flavorful vanilla cake recipe. I have my go to cupcake recipe but I wanted something more dense for my cakes that can hold up to fondant or stacking. I have tried a few recipes and they were good but either lacked flavor or were not moist enough. I made this in two 6" pans and trust me there was more than enough batter to make 2 6" cakes, nice thick layers. I used half the batter following the recipe exactly and to the remaining batter I wanted to add a couple of tbsps. of vanilla pudding powder as I have been told that adds additional flavor and moisture. I have had three different co workers try the cake, in particular the different layers, both were moist and delicious (ok yes I did try a little piece of the top I cut off last night and it was yummers but I know the real test is when it cools) they felt that both layers were moist but the addition of the vanilla pudding powder had a bit more moisture and flavor. This recipe was simple and I do feel the added vanilla and the almond extract really gave the flavor. I am glad I finally found my go to vanilla cake recipe because I had go to recipes for all my other cakes but vanilla. This was perfect (even without the vanilla pudding additon), moist and flavor but most important super easy. Will use this from now on! Thanks for this recipe, you saved my culinary life ha ha ha.

• Reply