Cornstarch Cake
Delightfully soft and irresistibly tender, Cornstarch Cake is the perfect treat for any occasion, offering a melt-in-your-mouth texture that will have everyone asking for seconds. This simple yet elegant dessert blends the creaminess of unsalted butter with the delicate lightness of cornstarch, creating a truly unique crumb structure. With a harmonious mix of vanilla, fluffy eggs, and a splash of whole milk, every bite is infused with subtle sweetness and a buttery richness. The recipe requires minimal prep time and features easy-to-follow steps, making it ideal for both novice and seasoned bakers. Serve it plain with a dusting of powdered sugar or pair it with fresh berries and cream for a show-stopping dessert centerpiece. Perfect as an afternoon snack, tea-time indulgence, or celebratory cake, this Cornstarch Cake is a versatile masterpiece that’s bound to be a family favorite.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 90 grams All-purpose flour
- 120 grams Cornstarch
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 120 milliliters Whole milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan with butter or non-stick spray. Line the bottom with parchment paper for easy release.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top lightly with powdered sugar or frost as desired. Slice and serve!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 19.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
