Can I make this cake without eggs?

Yes. You can substitute eggs with unsweetened applesauce, yogurt, or mashed bananas .

Why did my vanilla cake turn out dense?

Overmixing the batter or using cold ingredients can make the cake dense. Always mix gently and use room-temperature ingredients.

Can I store this vanilla cake for later?

Yes. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days . You can also freeze it for up to 3 months .

Can I use this recipe for cupcakes?

Absolutely. Reduce the baking time to 18-22 minutes for perfectly moist vanilla cupcakes.

Vanilla Cake Recipe – Best Fluffy & Moist Cake

Name: Vanilla Cake Recipe – Fluffy and Absolutely Delicious
Prep time: PT-484368H7M55S
Cook time: PT-484368H7M55S
Total time: PT-484368H7M55S
Cuisine: American
Ingredients: 2 1/2 cups (310g) cake flour (or all-purpose flour substitute)2 1/2 teaspoons baking powder1/2 teaspoon salt1 cup (226g) unsalted butter, softened2 cups (400g) granulated sugar4 large eggs, room temperature1 tablespoon pure vanilla extract1 cup (240ml) whole milk, room temperature

Description

This Vanilla Cake is soft, fluffy, and packed with rich vanilla flavor. Perfect for birthdays, celebrations, or any occasion, this foolproof recipe will be your go-to dessert.

Ingredients

Scale

2 1/2 cups (310g) cake flour (or all-purpose flour substitute)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (240ml) whole milk, room temperature

Instructions

Preheat & Prep:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) baking pan.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt.
Prepare Wet Ingredients:
In a separate bowl, beat sugar and eggs until light and fluffy. Gradually mix in milk and vanilla extract.
Combine:
Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
Bake:
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Poke:
Let the cake cool for 10 minutes, then poke holes all over the surface using a fork or toothpick.
Make Milk Mixture:
In a bowl, whisk together evaporated milk, condensed milk, and heavy cream.
Soak:
Slowly pour the milk mixture over the cooled cake, ensuring even absorption.
Chill:
Cover and refrigerate for at least 4 hours, preferably overnight.
Frost & Serve (Optional):
Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the cake before serving.

Enjoy your Tres Leches Cake!

Notes

For extra flavor, use vanilla bean paste instead of extract.
Ensure all ingredients are at room temperature for a smooth batter.
To keep the cake moist, brush layers with simple syrup before frosting.

Prep Time: PT15M
Cook Time: PT25M-30M
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: (per serving, without frosting)
Calories: 320 kcal
Sugar: 30 g
Sodium: 180 mg
Fat: 14 g
Saturated Fat: 8 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 60 mg

Keywords: tres leches cake, moist sponge cake, Latin American dessert, three milk cake, easy dessert recipe

Preheat & Prep:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) baking pan.

Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt.

Prepare Wet Ingredients:
In a separate bowl, beat sugar and eggs until light and fluffy. Gradually mix in milk and vanilla extract.

Combine:
Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.

Bake:
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Poke:
Let the cake cool for 10 minutes, then poke holes all over the surface using a fork or toothpick.

Make Milk Mixture:
In a bowl, whisk together evaporated milk, condensed milk, and heavy cream.

Soak:
Slowly pour the milk mixture over the cooled cake, ensuring even absorption.

Chill:
Cover and refrigerate for at least 4 hours, preferably overnight.

Frost & Serve (Optional):
Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the cake before serving.

Description

Ingredients

Instructions

Preheat & Prep:Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) baking pan.

Mix Dry Ingredients:In a bowl, whisk together flour, baking powder, and salt.

Prepare Wet Ingredients:In a separate bowl, beat sugar and eggs until light and fluffy. Gradually mix in milk and vanilla extract.

Combine:Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.

Bake:Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Poke:Let the cake cool for 10 minutes, then poke holes all over the surface using a fork or toothpick.

Make Milk Mixture:In a bowl, whisk together evaporated milk, condensed milk, and heavy cream.

Soak:Slowly pour the milk mixture over the cooled cake, ensuring even absorption.

Chill:Cover and refrigerate for at least 4 hours, preferably overnight.

Frost & Serve (Optional):Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the cake before serving.