Moist cake can have several benefits, including:

  1. Enhanced flavor and texture: Moist cakes are typically more flavorful and have a better mouthfeel than dry cakes. This is because the moisture in the cake helps to amplify the flavors of the ingredients, and gives the cake a tender and fluffy texture.
  2. Increased shelf life: Because moist cakes retain their moisture for longer, they can often last longer than dry cakes before going stale or becoming dry.
  3. Improved health benefits: Certain types of moist cakes, such as those made with fruit or vegetables, can be more nutritious and lower in calories than dry cakes. The added moisture can also help to aid digestion and promote fullness.
  4. Better presentation: Moist cakes are often more visually appealing than dry cakes because they tend to have a smoother, shinier surface and are less likely to crack or crumble.

Overall, moist cakes can offer a superior taste and texture experience compared to dry cakes, as well as some potential health benefits.

Moist Cake: Tips for a Soft & Fluffy Treat

Prep Time 50 minutes
Calories 3725 kcal


  • Mixing bowls (at least 2)
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Whisk or fork
  • 9x13 inch baking dish
  • Piping bags and tips
  • Toothpick or cake tester
  • Wire rack
  • Offset spatula - Optional equipment for frosting or decorating
  • Piping bags and tips - Optional equipment for frosting or decorating
  • Cake stand or platter - Optional equipment for frosting or decorating


  • 2 cup all-purpose flour
  • 2 tbsp baking powder
  • 1/2 tbsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 tbsp vanilla extract
  • 1 cup whole milk


  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or oil.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
  6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Once the cake is completely cooled, you can frost it or decorate it as desired. Enjoy!

This recipe is for a 9x13 inch cake, which can typically serve 12-16 people, depending on the size of the slices. If you need to serve more people, you could double the recipe and bake it in two separate 9x13 inch pans or use larger pans.

The cost of making this moist vanilla cake recipe will depend on the cost of ingredients in your area. However, here's an estimate of the cost of the ingredients based on current US prices:
  • 2 cups all-purpose flour: $0.50
  • 2 teaspoons baking powder: $0.10
  • 1/2 teaspoon salt: $0.01
  • 3/4 cup unsalted butter: $1.50
  • 1 1/2 cups granulated sugar: $0.75
  • 3 large eggs: $0.75
  • 2 teaspoons vanilla extract: $0.50
  • 1 cup whole milk: $0.25
Total cost: $4.36
Please note that these are estimates and the actual cost may vary depending on the brand and store where you purchase the ingredients.

The total preparation time for this moist vanilla cake recipe is approximately 45-50 minutes, plus additional time for cooling and frosting. Here's a breakdown of the estimated times:
  • Preparation time (mixing ingredients): 10-15 minutes
  • Baking time: 30-35 minutes
  • Cooling time (in pan): 10 minutes
  • Cooling time (out of pan): 30 minutes to 1 hour (depending on room temperature)
  • Frosting time (if desired): 10-15 minutes
Please note that these times are estimates and may vary based on your oven and other factors.

The total calories in this moist vanilla cake recipe will depend on the specific brands and amounts of ingredients used, as well as the size of the slices. However, here's an estimate of the total calories for one serving (assuming 12 servings per cake), not including frosting:
  • Calories in 2 cups all-purpose flour: 800
  • Calories in 3/4 cup unsalted butter: 1350
  • Calories in 1 1/2 cups granulated sugar: 1200
  • Calories in 3 large eggs: 225
  • Calories in 1 cup whole milk: 150
Total calories: 3725
This means that each slice of the cake (assuming 12 slices per cake) would have approximately 310 calories, not including frosting. However, please note that these are estimates only and may vary based on the specific ingredients and amounts used.