Keke De Vainilla Peruvian Vanilla Cake Recipe

Indulge in this incredibly moist and delicious Keke De Vainilla, a classic Peruvian vanilla cake! Simple to make yet bursting with flavor, this recipe is perfect for any occasion. Traditionally enjoyed with manjarblanco (Peruvian milk caramel) or dulce de leche, this cake is guaranteed to become a family favorite. Get ready to experience a taste of Peru!

Prep Time 20 mins
Cook Time 35 mins
Calories 351.7 kcal
Protein 14g
Rating 3.0 (1 Reviews)
Keke De Vainilla Peruvian Vanilla Cake 24

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Keke De Vainilla Peruvian Vanilla Cake

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How to Make Keke De Vainilla Peruvian Vanilla Cake

  1. Preheat your oven to 250°C (482°F). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. Once cooled, dust with powdered sugar and serve with manjarblanco or dulce de leche for the ultimate treat!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

108g

Fat

25g

Carbs

19g