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Super Soft Vanilla Ring Cake

Updated on 2 min read

Quick Description

This classic vanilla cake is soft, fluffy, and lightly sweet with a golden crust and tender crumb. Made with simple ingredients like eggs, oil, sugar, and flour, it rises beautifully and stays moist for days. Perfect plain, dusted with sugar, or served with coffee.

Simple ingredients, big results.

Servings & Timing

  • Servings: 8–10 slices
  • Prep Time: 15 minutes
  • Bake Time: 35–40 minutes
  • Total Time: About 55 minutes

Ingredients

  • 3 eggs
  • 1½ cups all-purpose flour (180 g)
  • ½ cup vegetable oil (120 ml)
  • ½ cup water (120 ml)
  • 1½ cups sugar (300 g)
  • 1 tablespoon baking powder (12 g)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat oven to 350°F (175°C).
Grease and lightly flour a ring (bundt-style) pan.

Step 2: Beat Eggs & Sugar

In a large bowl, beat eggs and sugar until light and slightly fluffy (about 2–3 minutes).

This step helps create a soft texture.

Step 3: Add Liquids

Add:

  • Vegetable oil
  • Water
  • Vanilla extract

Mix until smooth.

Step 4: Add Dry Ingredients

Sift together:

  • Flour
  • Baking powder
  • Salt

Gradually add to wet mixture.

Mix gently until smooth and lump-free. Do not overmix.

Step 5: Bake

Pour batter into prepared pan.

Bake for 35–40 minutes, or until a toothpick inserted comes out clean.

Top should be golden and slightly springy.

Step 6: Cool

Let cool in pan for 10 minutes, then remove and cool completely on rack.

Texture Tips

  • Do not overbake to keep it moist.
  • Room temperature eggs work best.
  • If cake browns too fast, loosely cover with foil.

Optional Additions

  • Add lemon zest
  • Add chocolate chips
  • Add 2 tablespoons cocoa powder for chocolate version
  • Drizzle simple glaze on top

Nutrition (Approx. Per Slice)

  • Calories: 330–380
  • Protein: 4–6 g
  • Carbs: 50 g
  • Fat: 14 g

Storage

  • Room temperature up to 3 days
  • Refrigerate up to 5 days
  • Freeze up to 2 months

FAQs

Why is my cake dense?
Overmixing or expired baking powder.

Can I replace water with milk?
Yes, it will make it slightly richer.

Can I reduce sugar?
Yes, reduce by ¼ cup if desired.

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