Eggless Vanilla Bundt Cake is rich, moist, and buttery with a soft and tender texture! It is one of the best vanilla bundt cakes without eggs, perfect for tea time, celebrations, get-togethers, or dessert.
Making a bundt cake is easy, and the cake looks beautiful even without frosting. This Vanilla Bundt Cake is delicious and irresistible, with a creamy and decadent taste.
This bundt cake was inspired by my Eggless Vanilla Cake (Soft and Moist) and Blueberry Bundt Cake on this site!
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Moist and Delicious Eggless Vanilla Bundt Cake
When making cakes for parties, quick desserts, or get-togethers, vanilla cake is my go-to recipe, as almost everyone loves the vanilla flavor.
Also, bundt cakes are my favorite; they are easy to make, and their large size is enough to please a large group of people. After the popularity of the layered vanilla cake on the blog, I decided to share this simple yet super delicious Eggless Vanilla Bundt Cake recipe with my readers.
This cake has a soft and delicate crumb due to the use of cake flour. Thanks to the butter and sour cream, it is rich, buttery, flavorful, and very moist. And I will also point out that this cake tastes amazingly creamy. Yes, you heard it right; the cake has a creamy texture.
But do not be disappointed if you do not have cake flour or sour cream. Instead of cake flour, you can use all-purpose flour or a cake flour substitute. Keep reading to learn how to make cake flour substitutes. And instead of sour cream, you can use full-fat or whole-milk yogurt.
You don’t need an electric mixer to make the cake batter. All you need is a mixing bowl, a whisk, and a spatula.
I sprinkled some icing sugar on top before serving the cake. However, it is optional, or you can top the bundt cake with a vanilla sugar glaze if you prefer.
Why You Will Love This Cake
- This Eggless Vanilla Bundt Cake is buttery, super moist, and fluffy.
- It is flavorful, delicate, tender with soft crumbs, and irresistible.
- The recipe is beyond easy and quick.
- This bundt cake can be served as is or with the sugar glaze.
- Making this cake requires only pantry staple baking ingredients.
Ingredients and Notes
- Flour: I have used cake flour for this Eggless Vanilla Bundt Cake and recommend it. Be sure to measure the flour correctly; if you have a kitchen scale, use it to weigh it. If you don’t have cake flour, you can substitute it with all-purpose flour. Or you can use a cake flour substitute. Please keep reading the post to learn how to make cake flour substitutes.
- Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
- Salt: It gives a nice contrast to the sweetness of the cake.
- Butter: Use unsalted and melted butter. Butter makes the cake flavorful and so delicious. I have not tried the recipe using oil.
- Granulated Sugar: This bundt cake is perfectly sweetened with 325g of sugar. However, you can slightly increase or decrease the sugar to suit your sweetness preference.
- Sour Cream: Sour cream provides moisture to the cake, and I recommend using full-fat sour cream for the rich and extra-moist texture. However, you can use full-fat or whole-milk yogurt if you do not have sour cream.
- Vanilla: Use pure vanilla extract for the best flavor.
- Milk: If possible, use whole milk or 2% milk at room temperature. Do not use fat-free dairy for this cake.
How To Make Vanilla Bundt Cake Without Eggs
- Preheat the oven to 350°F (180°C).
- Generously grease a 9½-inch bundt pan (10-12 cup bundt pan) with oil spray or butter.
- Set aside.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk for at least 30 seconds until everything is well combined.
- Add melted butter, sugar, sour cream, and vanilla to a large bowl.
- Whisk until everything is well combined and the mixture is smooth.
- Add the dry ingredients and milk in three parts, alternately to the wet, and mix until just combined.
- Do not overmix.
- Pour the batter evenly into the prepared bundt pan.
- Bake the cake for 40-50 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 40 minutes of baking.
- Remove the pan from the oven and place it on a cooling rack.
- Once the cake is thoroughly cooled, invert the bundt cake onto a cake stand or serving dish.
- You can sprinkle icing sugar on the top before slicing and serving.
Serving Suggestions
Eggless Vanilla Bundt Cake is delicious on its own, and you can serve it without frosting.
Sprinkle icing sugar on the top before slicing and serving.
Drizzle vanilla sugar glaze, lemon glaze, or orange glaze on top. Let the glaze set for 10 minutes before slicing and serving.
Serve the bundt cake slice with vanilla, chocolate, or strawberry ice cream.
Serve the cake with a dollop of whipped cream and berries.
Storage and Freezing Suggestions
Store the cake at room temperature, tightly covered, for three days. It will also stay in the refrigerator for 5-6 days.
If you want to freeze the Eggless Vanilla Bundt cake, let it cool completely. Wrap the cake tightly with double layers of freezer-safe plastic wrap. Store the cake in the freezer for up to a month. Thaw the cake completely before slicing and serving.
Baking Tips For Eggless Vanilla Bundt Cake
Measurements: For optimal results, use a kitchen scale to measure the ingredients accurately.
Cake Flour: I highly recommend using cake flour. Otherwise, you can use all-purpose flour or read the FAQ about substituting cake flour.
Sour Cream: Sour cream makes the cake extra tender and moist, and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
Mixing the Batter: Do not overmix the batter to get a soft and tender cake.
Baking: Every oven is different, so keep an eye on the cake after 40 minutes of baking. Overbaking will cause the cake to become dry and dense.
Cool the Cake: Allow the cake to cool completely before slicing.
FAQ
Absolutely yes! I made this Eggless Vanilla Bundt Cake using both flours. I prefer cake flour because it makes the cake delicate and gives it tenderer crumbs. Cake flour has slightly less protein content than all-purpose flour. Less protein content means less gluten will be formed while making the batter. Less gluten means the cake will be soft, fluffy, and delicate. But don't be disappointed if you don't have cake flour. You can use all-purpose flour, too, for this exact delicious cake. The other way is to make homemade cake flour substitutes.
To make a cake flour substitute at home, you will need all-purpose flour and cornstarch. For one cup of cake flour, measure one cup of all-purpose flour, equivalent to 120g (16 tablespoons). Then, remove two tablespoon flour (15g) from this, and there will now be 14 tablespoon of flour (105g). Next, add 2 tablespoon (15g) of cornstarch to 14 tablespoon of all-purpose flour. Sift the mixture of all-purpose flour and cornstarch twice to ensure a smooth consistency. And your cake flour is ready. So, for this recipe, you need to remove 6 tablespoon (45g) of all-purpose flour from 3 cups and replace it with 6 tablespoon (45g) of cornstarch. Again, sifting is critical to incorporate air to make the flour light and fluffy.
I recommend using half butter and half oil instead of only oil. Butter makes the cake rich and provides flavor and deliciousness. If you use only oil, the cake will lack flavor and be slightly greasy.
More Vanilla Flavored Desserts
You May Like More Eggless Cakes
Eggless Vanilla Bundt Cake
Ingredients
- 3 cups (360g) cake flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140g) unsalted butter, melted
- 1½ cups + 2 tablespoon (325g) granulated sugar
- 1 cup (240g) sour cream
- 1 tablespoon vanilla extract
- 1½ cups (360ml) milk
Instructions
- Preheat the oven to 350°F (180°C). Generously grease a 9½-inch bundt pan (10-12 cup bundt pan) with oil spray or butter. Set aside.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl. Whisk for at least 30 seconds until everything is well combined.
- Add melted butter, sugar, sour cream, and vanilla to a large bowl. Whisk until everything is well combined and the mixture is smooth.
- Add the dry ingredients and milk in three parts, alternately to the wet, and mix until just combined. Do not overmix.
- Pour the batter evenly into the prepared bundt pan. Bake the cake for 40-50 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 40 minutes of baking.
- Remove the pan from the oven and place it on a cooling rack. Once the cake is thoroughly cooled, invert the bundt cake onto a cake stand or serving dish.
- You can sprinkle icing sugar or pour the vanilla sugar glaze on the top before slicing and serving.
Storage and Freezing Suggestions
- Store the cake at room temperature, tightly covered, for three days. It will also stay in the refrigerator for 5-6 days.
- If you want to freeze the Eggless Vanilla Bundt cake, let it cool completely. Wrap the cake tightly with double layers of freezer-safe plastic wrap. Freeze the cake for up to a month. Thaw the cake completely before slicing and serving.
Notes
- Measurements: Use a kitchen scale to measure the ingredients for the best results.
- Cake Flour: I highly recommend using cake flour. Otherwise, you can use all-purpose flour or read the FAQ about substituting cake flour.
- Sour Cream: Sour cream makes the cake extra tender and moist and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
- Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
- Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
- Mixing the Batter: Do not overmix the batter to get a soft and tender cake.
- Baking: Every oven is different, so keep an eye on the cake after 40 minutes of baking. Overbaking will make the cake dry and dense.
- Cool The Cake: Allow the cake to cool completely before slicing.
Thanks for coming! Let me know what you think.