Vanilla Cake Pan Cake

Step 1: Preheat the oven to 350°F. Lightly grease an 8-inch square or 9-inch round pan that’s at least 2 inches deep.

Step 2: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.

Step 3: In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.

Step 4: Add the wet ingredients to the dry ingredients and stir to combine. A few small lumps can remain.

Step 5: Pour the batter into the prepared pan.

Step 6: Bake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.

Step 7: Remove the cake from the oven. Serve it warm, or let it cool completely in the pan before frosting.

Step 8: Beat together the butter, confectioners’ sugar, and salt until no large pieces of butter remain.

Step 9: Add the vanilla and 1 tablespoon of water, beating to incorporate. Add enough additional water, a teaspoon at a time, to make a spreadable frosting.

Step 10: Leaving the cake in the pan, use a spatula or flat knife to apply the frosting. Finish with sprinkles, if desired.

Step 11: Store the cake well wrapped at room temperature for several days. Freeze it for longer storage.