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Easy Moravian Cake

Moist and delicious Moravian Cake recipe with a hint of vanilla, perfect for any occasion! Try this easy recipe and indulge in a sweet treat today!

This moist and flavorful Moravian Cake is a classic dessert that’s surprisingly easy to make. With a delicate balance of sweetness and tanginess, this cake is perfect for special occasions or everyday indulgences.

Ready Time

1 hrs 15 mins


10 servings


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1 cup chopped pecans (optional)


Preheat your oven to 350°F (180°C).

Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.

Beat in eggs one at a time, then stir in vanilla extract.

Gradually add the flour mixture to the wet ingredients, alternating with sour cream, beginning and ending with the flour mixture.

Beat just until combined.

If using pecans, fold them into the batter with a rubber spatula.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.


Make sure to use room temperature ingredients for a better mixing process.

If using pecans, be gentle when folding them into the batter to avoid breaking them.

Don’t overmix the batter, as it can result in a dense cake.

When greasing the pans, use a light touch to prevent excess butter from pooling at the bottom.

If you don’t have parchment paper, you can use aluminum foil or a silicone mat instead.

For an extra-moist cake, make sure to not overbake – check the cakes at 30 minutes and then every minute thereafter.

To ensure the cakes release easily from the pans, make sure they’re completely cool before flipping them onto a wire rack.

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 12g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 46g
  • Dietary Fiber: 1g
  • Sugars: 28g
  • Protein: 4g
Easy Moravian Cake
Easy Moravian Cake

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