10 Egg Cake Recipe: Fluffy Layers With Vanilla-Infused Moisture

This 10-egg cake recipe delivers fluffy, vanilla-infused layers that stay moist for days—no dry crumbs in sight. The secret lies in the precise ratio of eggs to sugar, creating a tender crumb while maintaining structure.

I’ve perfected this technique over years of baking, ensuring every slice is light yet substantial, with a delicate vanilla essence that lingers with each bite.

The recipe balances simplicity with professional results: just 10 large eggs (room temperature), 2 cups sugar, and a touch of vanilla extract yield a cake so versatile it works for birthdays, showers, or even a cozy dessert night.

The batter comes together in minutes, and the 350°F oven ensures even baking without overmixing. No special tools required—just patience and a steady hand.

What sets this apart is the vanilla-infused moisture—the eggs create a fine, airy texture while the vanilla enhances natural sweetness without overpowering. The result? A cake that’s light enough to eat by the fork but sturdy enough to hold layers of frosting or fresh berries.

Perfect for those who crave restaurant-quality desserts at home.

Serve plain with whipped cream, layer with citrus glaze, or stack with fresh fruit for a showstopper. The recipe scales easily, too—halve the eggs for a single-serving treat or double for a crowd. Let’s bake this masterpiece.

Ingredients for 10 egg cake

Twelve ingredients crafting restaurant-quality vanilla cake with signature moisture and structure.

The eggs are non-negotiable—room temperature is critical for proper volume. Kirkland Signature or Organic Valley brands from grocery stores deliver consistent quality. For sugar, Domino Superfine dissolves effortlessly, though regular granulated works if sifted. The vanilla extract should be 100% pure—none of that imitation stuff. Unsalted butter matters here; Plugrá or Land O'Lakes are reliable choices. Pre-sift your dry ingredients to eliminate lumps, and use a kitchen scale for precision if your measuring cups are questionable.

No vanilla extract? Seeds from a vanilla bean steeped in warm water work beautifully, though the flavor profile differs. Short on milk? Evaporated milk or heavy cream at half the quantity adds richness. Substituting cake flour? Add 1 tbsp cornstarch per cup all-purpose flour for similar texture. The lemon zest can be omitted if you dislike citrus notes, but it enhances the vanilla's brightness. For a lighter texture, whip the egg whites separately and fold them in at the end—though the recipe's egg-to-sugar ratio already creates impressive lift. Always use aluminum-free baking powder to prevent metallic aftertaste.

Store baked layers wrapped tightly in plastic at room temperature for up to 3 days or refrigerated for 1 week. For longer storage, freeze fully cooled layers in airtight containers for 3 months. Thaw overnight in the fridge before assembling. The cake reheats beautifully—30 seconds at 350°F restores moisture if it's been refrigerated. For professional results, bake in two 9-inch pans rather than one large sheet pan, as this maintains even heat distribution throughout the batter.

Step-by-step instructions for vanilla-infused 10 egg cake

This method delivers perfectly moist layers with an ideal balance of structure and tenderness.

In a stand mixer fitted with the whisk attachment, combine the 10 whole Large Eggs and 2 cups Granulated Sugar. Beat on medium-high speed for 5-7 minutes until the mixture triples in volume, becomes pale, and forms soft peaks when the whisk is lifted. This process incorporates air, which creates the signature fluffy texture.

I use a digital thermometer here—when the mixture reaches 110°F, it's ready. The eggs should be at room temperature before starting to ensure even incorporation. If the mixture feels too thick, add 1 tablespoon of the Whole Milk gradually to loosen it slightly while maintaining volume.

Reduce the mixer speed to low and add the 1 cup Unsalted Butter (softened), 0.25 cup Vegetable Oil, 2 tbsp Pure Vanilla Extract, and 1 tbsp Lemon Zest. Mix for 2-3 minutes until the butter is completely melted and fully incorporated, creating a smooth, glossy batter.

This is where the cake's signature vanilla depth comes from—the bourbon-infused extract adds complexity that regular vanilla can't match. The lemon zest brightens the flavor profile while preventing the cake from tasting overly sweet. If you notice any unmelted butter, warm the bowl slightly over a double boiler for 10 seconds before mixing again.

In a separate bowl, sift together the 2.5 cups All-Purpose Flour, 0.5 cup Cake Flour, 1 tbsp Baking Powder, and 0.5 tsp Salt. This sifting step prevents dense pockets in the final cake. Gently fold one-third of the dry ingredients into the wet mixture using a spatula, then add the remaining dry ingredients in two more batches, folding just until combined.

Overmixing at this stage develops gluten, which makes the cake tough. Stop mixing as soon as you see no more flour streaks remaining. The batter should be thick but pourable—if it's too stiff, add the remaining 0.5 cup Whole Milk to achieve the right consistency. Real talk: the batter will look like too much, but trust me, it's perfect for these proportions.

Preheat your oven to 350°F and grease three 9-inch round cake pans with nonstick spray. Divide the batter evenly among the pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the tops spring back when pressed gently.

I recommend baking two layers at a time to maintain even oven temperature. Rotate the pans halfway through baking for even browning. The cake should have a golden dome with slightly cracked edges—this indicates proper moisture retention. If the tops brown too quickly, tent loosely with foil after 20 minutes to prevent over-browning.

Remove the cakes from the oven and let them cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. This gradual cooling prevents sinking. Once fully cooled, level the tops if needed using a serrated knife and dust each layer with powdered sugar if desired.

The cake's moisture comes from the high egg content and careful baking technique. Assemble the layers with a simple vanilla buttercream or fresh berry filling for the ultimate presentation. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days—the texture remains perfectly moist either way.

Serving suggestions for leftovers

Classic Frosting Options

Start with a vanilla buttercream—whip 1 cup softened butter, 4 cups powdered sugar, and 2 tbsp vanilla extract until fluffy. For extra richness, replace ¼ cup milk with heavy cream.