Vanilla Sponge Cake (Eggless) / Eggless Butter Cake

This Vanilla Sponge Cake is eggless, buttery, moist, tender, and irresistible. It is a delicate cake with soft and tender crumbs and tastes delicious even without any frosting!

This Eggless Butter Cake recipe is easy and requires only a few ingredients. It can be enjoyed as it is with a cup of tea or coffee, with frosting, or used to make a trifle!

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Moist and Tender Vanilla Sponge Cake
Why You Will Love This Cake
Ingredients and Notes
Creaming of Butter and Sugar
How To Make Vanilla Sponge Cake
Serving Suggestions
How To Store Vanilla Sponge Cake
Baking Tips
Frequently Asked Questions
More Eggless Cakes
Recipe Card

Moist and Tender Vanilla Sponge Cake

While my family loves chocolate cake, we are also huge fans of vanilla cake. From kids to the elderly, everyone likes the vanilla flavor, so I often bake this cake at home.

I already posted my Eggless Vanilla Cake (Soft and Moist); since then, it has been one of my most popular and trending posts.

While I used melted butter for the eggless vanilla cake, I used a creaming method for this recipe. The butter ratio is also higher in this recipe, making the cake buttery, rich, and flavorful.

This eggless butter cake can be enjoyed as is with a cup of tea or coffee, as a sweet snack, or with ice cream. The sponge is perfect for making your favorite trifle or can be topped with your favorite frosting.

This recipe is suitable for preparing a single-layer cake without much fuss. However, you can double the recipe to make two layers and frost them to create a special cake for a special occasion!

Why You Will Love This Cake

It is buttery, rich, and flavorful.
The cake is moist and tender with soft crumbs.
It requires only eight ingredients to make this delicious eggless butter cake.
You can enjoy the cake as it is or with your favorite toppings.
It is perfect for any celebration; however, you can also make it just to satisfy a sweet craving.
Vanilla sponge cake is eggless and vegetarian.

Ingredients and Notes

Surprisingly (even to my surprise), we don’t need to use yogurt, sour cream, buttermilk, or even white vinegar for this recipe. We need pantry staple ingredients for this cake.

The cake is rich, creamy, and tender because the butter and sugar are creamed together. However, one more essential ingredient for a successful cake recipe is full-fat cream or a combination of milk and cream.

Flour: I have made this cake several times using cake and all-purpose flour. My favorite is cake flour, which makes the cake crumbs more delicate and soft than all-purpose flour. You can also use the flour available in your pantry. It is essential to measure the flour correctly. Use the kitchen scale for the best results.
Baking Powder and Baking Soda: These are leavening agents necessary for the cake to rise. Do not interchange with each other. Also, make sure that they are active and not expired.
Salt: It adds a contrast to the sweetness of the cake.
Butter: For this recipe, use unsalted butter. Also, make sure to soften the butter at room temperature. Butter should be at the right temperature, not too cold or not too soft. To check the right temperature, you can do a finger check. Poke the finger into the butter; if it leaves a dent without your finger passing through it, it is at room temperature.
Granulated Sugar: It provides structure and sweetness to the cake.
Milk: Milk is the most critical ingredient for this recipe! So you need to use full-fat dairy for this cake. If you don’t use full-fat milk, combine 2% milk with cream. So, use 1 cup of milk (minimum of 2% fat) and ¼ cup of heavy cream. But please do not try this recipe with low-fat or skimmed milk.
Vanilla: Use pure vanilla extract for the best flavor.

Creaming of Butter and Sugar

The proper creaming of butter and sugar is the key to the success of fluffy and light Eggless Vanilla Cake. Creaming is the initial and most crucial step in the recipe. It involves beating fat with sugar to create a light, fluffy, and pale mixture. It also increases in volume and creates air, which is much needed for the leavening of the cake.

So, for the creaming method, it is essential to have butter at room temperature. Beat the butter and sugar on medium to high speed until you get a light and fluffy mixture. The creaming should not be underdone or overdone.

The well-creamed mix will be moist and light, and the sugar will almost dissolve. Rubbing the mixture between your fingers will barely feel any grit.

How To Make Vanilla Sponge Cake

Preparations

Bring the unsalted butter to room temperature.
To check if it is at room temperature, poke your finger into the butter.
If it leaves a dent without passing through the butter, that means it is ready to use.

Preheat the oven to 350° F.
Grease an 8-inch or 9-inch round cake pan and line it with parchment paper.
Grease the parchment paper as well. Set aside.
Measure the milk and bring it to room temperature.
Use full-fat milk only, but if you have only lower-fat milk (minimum of 2% fat), combine 1 cup of milk with ¼ cup of heavy cream.
However, do not use only low-fat milk or skimmed milk.

Baking The Vanilla Sponge Cake

Sift cake flour, baking powder, baking soda, and salt together.
Whisk well and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
It will take approximately 3-4 minutes.
Scrape the sides and bottom of the bowl in between or as needed with a rubber spatula.
This step is significant because it may result in a dense cake if not done properly.

Add vanilla extract and beat until well combined.
Scrape the sides and bottom of the bowl.

Add dry ingredients and milk and mix at low speed until just combined.
Scrape the sides and bottom of the bowl with a rubber spatula to mix it evenly.
Do not overmix.

Pour the batter into the prepared pan.
Bake it for 30-35 minutes or until the wooden skewer inserted into the center of the cake comes out clean.

Allow the cake to cool completely in the pan on a wire rack.
Once it is completely cool, invert the cake carefully and remove the parchment paper.
Slice and enjoy the cake as it is or top it with one of your favorite frostings or toppings.

Serving Suggestions

This Eggless Butter Cake can be enjoyed as is or with a cup of tea or coffee.

However, a scoop of ice cream on a slice of cake also tastes delicious.

Serve the cake slice with a dollop of whipped cream or cool whip and fresh berries.

You can also ice the cake with lightly sweetened whipped cream and decorate it with fresh berries or fruits of your choice.

One of my favorite ways to make a trifle is to use this delicious, tender, soft sponge cake. It’s so yummy!

How To Store Vanilla Sponge Cake

Allow the cake to cool completely, cover it tightly with plastic wrap, and then store it at room temperature for two days.

If you want to keep them longer, refrigerate the cake for 3-4 days.

This cake can be frozen, tightly covered, for up to a month.

Whether you refrigerate or freeze the cake, let it come to room temperature before serving.

Baking Tips

Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.

Flour: I highly recommend using cake flour for this delicate cake. But if you don’t have it on hand, you can use all-purpose flour or make a homemade cake flour substitute.

Milk: Do not use low-fat or skimmed milk for this recipe. Use only full-fat milk; if you don’t have it, use 1 cup of milk (minimum of 2% fat) and combine it with ¼ cup of heavy cream.

Mixing the Batter: Do not overmix the cake batter; overmixing will make the cake denser.

Baking: Every oven is different, so keep an eye on the cake after 26 minutes of baking. Overbaking will make the cake dry and dense.

Frequently Asked Questions

Can I Make a Layer Cake With This Recipe?

Absolutely! This eggless vanilla cake recipe can make a layer cake using three 6-inch pans. Evenly distribute the batter in each pan. The baking time may vary, so keep an eye on it after 20 minutes of baking. With 6-inch pans, you can make the small size of a three-layer cake. But if you want to make a bigger cake, you must double the recipe. Use two 8-inch or 9-inch pans to make a two-layer cake. Prepare the batter by doubling the recipe and distributing it evenly in each pan. The baking time will be the same. You can frost the layers with your favorite icing.
However, I highly recommend checking out the Eggless Vanilla Cake (Soft and Moist) recipe for the layered cake or birthday cake.

Can I Make Vanilla Sponge Cake Using All-Purpose Flour?

Absolutely yes! I made this 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.

How To Make Cake Flour Substitute?

I highly recommend using cake flour for this eggless vanilla sponge cake. But if you don’t have cake flour, you can also substitute it at home. All we will need are all-purpose flour and cornstarch.
So, for one cup of cake flour, you measure one cup of all-purpose flour (16 tbsp). Then, remove two tablespoon of flour from this, and there will now be 14 tablespoon of flour. Add 2 tablespoon of cornstarch to 14 tablespoon of all-purpose flour. Sift the mixture of all-purpose flour and cornstarch twice, and your cake flour is ready.
So, for this recipe, you will need to remove 3 tablespoon (23g) of all-purpose flour from 1½ cups (180g) and replace it with 3 tablespoon (23g) of cornstarch. Sifting is critical to incorporate the air and make the flour light and fluffy.

More Eggless Cakes

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