Let me show you how to make this fluffy and easy vanilla cake recipe with my simple secret ingredient that makes it stay soft and moist. It is the kind of cake that feels light but still rich, with a soft crumb and delicious vanilla flavor.
Want to see this easy vanilla cake come to life? Watch the full recipe video below, and if you like easy cakes like this, hit the like button and subscribe for more!
Why This Easy Vanilla Cake Works
This cake gets its moisture and smooth texture from the sweetened condensed milk. You do not need additional sugar or milk, because the condensed milk takes care of both. It helps the crumb stay soft and moist without making the cake too heavy. The result is a rich but light cake with a natural vanilla flavor.
I first tried this when I was short on ingredients but had a can of condensed milk in the pantry. It turned out better than I expected, and I have made it many times since.
Ingredients for This Vanilla Cake
This cake uses simple pantry ingredients. Here is everything you will need.
Main Ingredients
- 3 large eggs
- 1 pinch of salt
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 7 tablespoons unsalted butter (1 stick), softened
- 2 cups all-purpose flour, sifted
- ½ teaspoon vanilla extract (or 1 teaspoon vanilla sugar)
- 1½ teaspoons baking powder
Optional Add-ins
- 1 to 2 tablespoons milk (only if the batter feels too thick)
- Chopped nuts (like almonds or pecans) for topping
Top Tip: If you use salted butter, skip the pinch of salt in the recipe. The flavor balance will stay the same.
Tools and Equipment You Will Need
You do not need anything fancy for this recipe. These are the basic tools I use.
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Fine mesh sieve
- Spatula or spoon
- Bundt pan or 9×5 loaf pan
- Pastry brush for greasing the pan
Note: You can make this cake without a mixer, but it helps to beat the eggs more evenly and blend the butter better.
How to Make this Easy Vanilla Cake Step by Step
This cake comes together quickly. If your ingredients are at room temperature, the process will go even faster.
Step 1: Preheat your oven to 350°F. Grease your pan with butter and dust it lightly with flour. Tap out any extra flour.
Step 2: Crack the eggs into a large bowl. Add a pinch of salt. Beat the eggs with an electric mixer for about one minute until they are smooth.
Step 3: Add the sweetened condensed milk to the eggs. Scrape the can well so you do not leave any behind. Mix until smooth.
Step 4: Add the softened butter. Mix again just until the butter is well blended into the batter.
Step 5: Sift the flour directly into the bowl. This keeps the batter light and smooth. Use a whisk or spoon to gently stir it in.
Step 6: Add the vanilla extract and baking powder. Stir just until everything is combined. Do not overmix.
Step 7: Check the batter’s texture. It should be thick but pourable. If it feels too heavy, add 1 tablespoon of milk and stir it in. Add one more if needed.
Step 8: Pour the batter into your prepared pan. Spread it out evenly with a spatula.
Step 9: If you want, sprinkle chopped nuts over the top before baking. They add a bit of crunch and look nice too.
Step 10: Bake for 40 to 45 minutes. Check with a toothpick in the center. If it comes out clean or with a few crumbs, the cake is ready.
Step 11: Let the cake cool in the pan for 10 to 15 minutes. Then turn it out onto a plate or wire rack to cool fully.
Top Tip: Do not open the oven door in the first 30 minutes of baking. That can cause the cake to sink in the middle.
What This Cake Tastes Like
This cake is soft, tender, and slightly rich without feeling dense. The condensed milk gives it a smooth, moist crumb. It has a light sweetness and a clean vanilla flavor that does not taste artificial.
The top bakes into a golden, slightly crisp crust, especially if you add nuts. The inside stays fluffy and even, without any gummy texture. It is the kind of cake that works just as well for a casual snack as it does for a simple celebration.
Related Recipe: If you liked this vanilla cake with condensed milk, you should check out my other condensed milk cake here too.
Moist and Easy Vanilla Cake Recipe
10
servings20
minutes45
minutes305
kcal1
hour5
minutesYou don’t need a cake mix for this. You throw a few things in a bowl, including that can of condensed milk that’s been sitting in your pantry, and it bakes into a soft, rich vanilla cake that actually tastes like you made it from scratch.
Keep the screen of your device on
Ingredients
3 large eggs
1 pinch salt
1 can (14 oz) (397 g) sweetened condensed milk
7 tablespoons (100 g) unsalted butter, softened
2 cups (250 g) all-purpose flour, sifted
1/2 teaspoon (4 g) vanilla sugar or vanilla extract
1½ teaspoons (6 g) baking powder
1-2 tablespoons (15–30 ml) milk (if batter is too thick)
30 g chopped nuts (optional, for topping)
Directions
- Preheat the oven to 180°C (350°F). Grease a Bundt pan or loaf pan with butter and lightly flour it.
- Crack 3 large eggs into a mixing bowl, being careful not to get any shell pieces in there.
- Add a pinch of salt to the eggs, then beat with an electric mixer for about a minute until smooth.
- Add one can of sweetened condensed milk. Use an electric mixer to blend until combined and smooth.
- Add 100 grams of room-temperature unsalted butter, mixing just until blended and the batter looks even.
- Sift 250 grams (2 cups) of all-purpose flour into the bowl and mix with a whisk until fully combined.
- Add 1 teaspoon of vanilla sugar or 1/2 teaspoon of vanilla extract and 1.5 teaspoons of baking powder.
- Mix the batter until the baking powder is fully blended and the batter’s consistency is smooth.
- If necessary, add a tablespoon or two of milk to adjust consistency, then pour batter into the prepared pan.
- Sprinkle chopped nuts on top if desired. Bake for 40-45 minutes until golden and springy to the touch.
- Let the cake cool in the pan for about 10-15 minutes before turning it out onto a plate or rack to cool.
Recipe Video
Notes
- If the Cake Sinks in the Middle: This usually means the oven door was opened too early or the baking powder was not fresh. Always check your baking powder’s expiration and avoid opening the oven in the first 30 minutes.
- How to Store Leftovers: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze slices individually for up to 2 months.
- Simple Serving Upgrade: For a quick finishing touch, sift powdered sugar over the cooled cake or serve slices with fresh berries and whipped cream. This works well for casual gatherings or simple desserts.
- No Bundt Pan? No Problem: If you do not have a Bundt pan, a standard 9×5-inch loaf pan works well. Just keep an eye on the bake time; it may take 5 to 10 minutes longer depending on your oven.
Nutrition Facts
- Total number of serves: 10
- Calories: 305kcal
- Fat: 15g
- Carbohydrates: 35g
- Sugar: 22g
- Protein: 5g
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Variations You Can Try
Once you get comfortable with the base recipe, it is easy to make small changes depending on what you like or have on hand.
- Use lemon or orange zest for a citrus twist
- Add a handful of mini chocolate chips
- Stir in a splash of almond extract
- Swap the vanilla extract for maple or coconut extract
Did You Know: Sweetened condensed milk was first used in cakes in the 1800s when refrigeration was rare. It was a shelf-stable way to add sweetness and richness.
Vanilla Cake Serving Ideas
You can serve this cake plain, but it also works well with toppings or sides.
- Light dusting of powdered sugar
- Drizzle with melted chocolate
- Dollop of whipped cream or a scoop of vanilla ice cream
- Simple glaze made with powdered sugar and a little milk
- Fresh berries on the side
How to Store This Cake
This cake stays moist for several days, thanks to the condensed milk. You can store it at room temperature or in the fridge.
- Keep it in an airtight container at room temperature for up to 3 days
- Store in the refrigerator for up to 5 days
- You can freeze individual slices for up to 2 months. Wrap each slice in plastic and store in a freezer-safe bag
Top Tip: Let refrigerated or frozen slices come to room temperature before serving. The texture improves once the cake is no longer cold.
Love Baking with Condensed Milk?
If you enjoyed this easy vanilla cake recipe with condensed milk, there is plenty more where that came from. I have a bunch of easy, no-fuss condensed milk baking recipes waiting for you on my YouTube channel. They are simple, satisfying, and always turn out great. Go check them out, and while you are there, make sure to subscribe so you never miss a new one!
You might also like:
- Moist Sweetened Condensed Milk Cake Recipe – A rich, tender cake made with sweetened condensed milk for extra moisture and flavor in every bite. Perfect for when you want a simple yet impressive dessert.
- The Easiest Condensed Milk Doughnut Holes Recipe – Quick, fluffy doughnut holes made with condensed milk that fry up in minutes and disappear even faster. Ideal for snacking, parties, or a fun weekend treat.
- The Creamiest No-Bake Lemon Pie – A silky, tangy-sweet lemon filling made with condensed milk on a buttery crust, all without turning on the oven. Fresh, bright, and perfect for warm days or easy entertaining.
Whether you’re craving something cozy, fun, or refreshingly tangy, these condensed milk treats have you covered—happy baking!