Moist Layer Cake
A moist, fluffy layer cake with rich vanilla flavor, perfect for celebrations or special occasions, offering a tender crumb and classic sweetness.
Ingredients
Instructions
- Beat the egg whites until stiff; set aside.
- Cream butter and sugar together until light and fluffy.
- Add 2 of the egg yolks, one at a time, beating well after each addition.
- Add flour and milk alternately, beginning and ending with flour, until all is incorporated.
- Add vanilla and dissolved soda water to the batter.
- Gently fold in the beaten egg whites.
- Pour the batter into three greased and floured 9-inch cake pans.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, ensure the butter is at room temperature before creaming, which helps incorporate more air. If you don't have plain flour, you can substitute with cake flour for a finer texture. Consider adding a pinch of salt to enhance flavors, or use almond extract instead of vanilla for a different twist.
Serving Suggestions
This moist layer cake is perfect for celebrations and pairs beautifully with Vanilla-Caramel Custard(Flan). Serve with fresh fruit or a dollop of whipped cream for added richness. For a festive touch, consider decorating with edible flowers or a light dusting of powdered sugar.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for a week. To reheat, place slices in the microwave for about 10-15 seconds or until warm. This keeps the cake moist and delicious without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Moist Layer Cake contains roughly 1499 calories, with 14g protein, 174g carbohydrates, and 72g fat. It is an excellent source of calcium (34% of the Daily Value), protein (28% of the Daily Value), and potassium (26% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 522mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute plain flour with cake flour for a lighter texture or whole wheat flour for a healthier option. If using whole wheat, consider adding an extra tablespoon of water to maintain moisture.
How can I prevent the cake from sticking to the pans?
To prevent sticking, ensure your cake pans are well-greased and floured before pouring in the batter. You can also use parchment paper at the bottom of the pans for added insurance against sticking.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or not properly aerating the butter. Make sure to beat the butter and sugar until fluffy, and fold in the egg whites gently to keep the mixture light.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).