Keke De Vainilla Peruvian Vanilla Cake
Delight in the comforting flavors of *Keke De Vainilla*, an authentic Peruvian vanilla cake that strikes the perfect balance between simplicity and indulgence. This recipe combines pantry staples like all-purpose flour, creamy butter, and rich vanilla extract to create a wonderfully moist, fluffy cake with a tender crumb. Easy to prepare, this cake features a simple yet precise technique of alternating wet and dry ingredients, ensuring a perfectly smooth batter every time. Baked to a golden perfection in just under an hour, it’s an ideal dessert for family gatherings, celebrations, or as a delightful treat alongside your favorite cup of coffee or tea. Finish it with a dusting of powdered sugar for a touch of elegance, and you’ll have a timeless dessert that embodies the warmth and charm of Peruvian baking tradition.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter
- 4 large Eggs
- 0.75 cup Whole milk
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or round cake pan with butter. Lightly dust it with flour to prevent sticking.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and sugar together using a hand mixer or stand mixer at medium speed until the mixture becomes fluffy and light, about 3-5 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. This helps to incorporate air and creates a smooth batter.
Mix in the vanilla extract until evenly distributed.
Reduce the mixer speed to low and gradually add the dry ingredients (from step 2) in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until the batter is smooth and no lumps remain, being careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.
Optional: Lightly dust the top of the cooled cake with powdered sugar for a simple, elegant finish before serving.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 559.1 g | 203% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 326.2 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 403 mg | 31% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
