Egg Cake

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Servings: 8 servings Difficulty: Intermediate
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A tender, moist vanilla cake with a light crumb and rich egg flavor
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This classic Egg Cake is a testament to simple, pantry-staple ingredients creating something truly special. Relying on just eggs, milk, oil, and a touch of vanilla, this batter yields a incredibly tender crumb that is both moist and airy. The use of boiling water helps dissolve the dry ingredients fully, ensuring a smooth batter and a delicate texture that melts in your mouth. It has a subtle, comforting vanilla flavor that pairs beautifully with fresh berries, a dusting of powdered sugar, or a simple glaze. Perfect for a quick afternoon tea, a casual breakfast treat, or when you crave a homemade dessert without the fuss of complex mixing methods. It’s nostalgic, satisfying, and surprisingly elegant for its simplicity.

Egg Cake recipe image
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Egg Cake

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 servings Calories: 349.6

Description

This classic Egg Cake is a testament to simple, pantry-staple ingredients creating something truly special. Relying on just eggs, milk, oil, and a touch of vanilla, this batter yields a incredibly tender crumb that is both moist and airy. The use of boiling water helps dissolve the dry ingredients fully, ensuring a smooth batter and a delicate texture that melts in your mouth. It has a subtle, comforting vanilla flavor that pairs beautifully with fresh berries, a dusting of powdered sugar, or a simple glaze. Perfect for a quick afternoon tea, a casual breakfast treat, or when you crave a homemade dessert without the fuss of complex mixing methods. It&# 226;ÂÂs nostalgic, satisfying, and surprisingly elegant for its simplicity.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC). Grease an 8-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the baking powder, baking soda, and salt until evenly combined.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk vigorously until the mixture is smooth and well-blended.
  4. Carefully pour in the boiling water while whisking constantly. The batter will become thin and liquid; this is normal.
  5. Pour the batter into the prepared cake pan.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 349.6kcal
% Daily Value *
Total Fat 33.4g52%
Saturated Fat 5.7g29%
Cholesterol 94.5mg32%
Sodium 8430.7mg352%
Total Carbohydrate 10.3g4%
Dietary Fiber 0.0g0%
Sugars 3.3g
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg cake, vanilla cake, simple dessert, moist cake, easy baking, pantry staples, vegetarian, quick dessert, tea time, breakfast cake, homemade, classic recipe
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