Super moist cake

This recipe is just like what my mother used to bake. The corn start makes the cake extra moist and almost “fudge” like consistency in you mouth yet its light and airy. This recipe has great consistency and firmness for layered cakes, also great for carving and its the only recipe I use for my cakes. The recipe calls for only 3 tbs of butter or margarine, don’t add any more because it will weight you cake down. Enjoy!


  • 3 tbs of butter
  • 1 cup of milk
  • 1 cup of corn starch ( I use either Iberia or Maizena brand)
  • 2 cups of sugar
  • 2 cups of flour
  • 3 eggs – Separate egg whites from yolks.
  • 1 table spoon of baking powder ( I use Arco brand)
  • 1 teaspoon of vanilla or whatever flavoring you prefer.


  1. 1) Beat butter with sugar until it becomes smooth and airy, add egg yolks.
    2) Add flour, corn starch, milk, vanilla extract and mix well
    3) In a separate bowl whip egg whites until very airy and firm. ” to test egg’s consistency flip bowl upside down, eggs will not run out of bowl when ready. Gently fold eggs into flour mixture
    4) Finally, fold in baking powder.

Pour batter in a prepared cake pan and bake at 375 degrees for approximately 25 minutes

Comments (13)


I am trying the recipe again. I used the princess flavoring in it and it ruined the cake. It's all I could taste. It was terrible. I blame the flavoring. So, I wouldn't recommend that flavoring in this cake. The texture has a slight sandiness to it which is related to the corn starch.


I was wondering if the flour is cake flour or all purpose. It seems 1 cup cornstarch with cake flour would be too much.


You can use cake flour OR you could simply sift regular bleached all purpose flour. I find that this cake works particularly well when you add fruit fillings, it absorbs better that other cakes.


Any chance you can put the ingredients measurements in gms for us UK bakers. I do not know how much 3 tubs of butter is or the equivalent weight values for a *cup*. Which type of flour are you using, plain or self rasing? Are you using caster sugar or ordinary granulated? Also is your cooking time in degrees *C or *F? Sorry, it 's really frustrating for me as some of the recipes on here look great but without the right information I'm afraid it will turn out wrong so I never take the chance!


1 cup = 255 ml aproximatly

3 tbs of butter = 3 table spoons of butter or margarine 1 cup of milk = 8oz of milk 3 cups of flour = 375 grams of PLAIN BLEACHED flour, sifted then tightly packed in cup 2 cups of sugar= 400 grams of GRANULATED sugar 1 cup of cornstarch = 225 ml 3 eggs 1 tablespoon of baking powder 1 teaspoon of vanilla flavor "or as much as you would like'

375 F = 191C for cooking temperature

Caster sugar is very difficult to find in supermarkets here in the US, I've never cooked with it myself, I just hear a lot about in UK cooking shows...

I hope this helps. Good luck!


This recipe sound good, but I have a few questions.......the recipe doesn't say what sz pan, so how much batter does it make? or what sz pan(s)? Does this recipe double well (like for 2 10" round pans)?? or does it need to be made as a single recipe x2???

Thank you in advance for your answer!


i just made this cake and it tastes AMAZINGLY soft! and moist! i practiced making it tonight as i am going to make my son a mickey mouse cake on 18th may he will be 3!! i want to make a 3d mickey mouse and was planning on using a scewer to hold head and body together as i want to make them out of cake and them cover with marshmallow fondant.does anyone know if this is a good idea? i mean will it work? comments will be MUCH appreciated.wanted to pit a few layers of raspberry jam with crumb coating with buttercream icing better or with rasberry jam?? to help the fondant stick to it too! HELP plz xx