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!
About The 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. It can also be served 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 very common and basic 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. But my favorite is cake flour, which makes the cake crumbs more delicate and soft than all-purpose flour. But you can 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 flavors.
Creaming of Butter and Sugar
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 important 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 on low speed until just combined.
- Scrape the sides and bottom of the bowl with a rubber spatula to mix 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 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 the slice of a 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 the most favorite ways to make a trifle is to use this delicious, tender, soft sponge cake. So yum!
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
Absolutely! This eggless vanilla cake recipe can make a layer cake using three 6-inch pans. Distribute the batter evenly in each pan. The baking time may vary, so keep an eye 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.
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. And 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. And the other way is to make homemade cake flour substitutes.
I highly recommend using cake flour for this eggless vanilla sponge cake. But if you don’t have cake flour, you can also substitute cake flour at home. All we will need is 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 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 very important to incorporate the air and make the flour light and fluffy.
More Eggless Cakes
Recipe Card
Vanilla Sponge Cake (Eggless) / Eggless Butter Cake
Ingredients
- 1½ cups (180g) cake flour or all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- 1¼ cup (300ml) full-fat milk (or 1 cup milk + ¼ cup heavy cream)
- 1½ teaspoon pure vanilla extract
Instructions
- 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.
- 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.
- Add vanilla extract and beat until well combined. Scrape the sides and bottom of the bowl.
- Add dry ingredients and milk, and mix on low speed until just combined. Scrape the sides and bottom of the bowl with a rubber spatula to mix evenly. Do not overmix.
- Pour the batter into the prepared pan. Bake it for 28-34 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. The cake must be completely cool before slicing and frosting.
Storing Suggestions
- Allow the cake to cool completely, cover it tightly with plastic wrap, and 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.
Notes
- Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
- Flour: I will 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.
Nutrition (Approximate Values)
Shubhi Manish says
But butter cakes harden in refrigerator, any solution to that ?
Jigna says
Hi Shubhi, that’s right. The only solution is to keep the cake or cake slice at room temperature from the fridge for at least 20-30 minutes before serving.
Or do not fridge the cake and keep it at room temperature until the time of serving, as far as you don’t frost it with whipped cream. The cake will stay at room temperature for up to 3 days.
I hope this will help.
Magda says
Hi! Is it possible to reduce the amount of sugar or better skip it? I would like to make sugar free and eggless cake for my sons birthday.
Jigna says
Hi Magda, sugar provides construction and moisture to the cake. So it is not possible to make this cake without sugar. However, you can reduce the amount of sugar by 1/4 cup only to make it less sweetened.
B R Aadarsh says
I want to know where can we buy the cake flour? Which brand cake flour is best flour is used for baking cake ? Please advise me and let me know as early as possible please.
Jigna says
Hi, you can find cake flour in the baking aisle of grocery stores. Also, the brands will be different depending on where you are living.
I use Robinhood cake and pastry flour for my baking recipes. And whenever I cross the border, I love to stock up the King Arthur cake flour.
There are many brands available, and which is best for you, you can figure out only after some use.
B R Aadarsh says
I want to know where can we buy the cake flour? Which brand cake flour is best flour is used for baking cake ? Please advise me and let me know as early as possible please.
Jodi says
Can I make this into cupcakes?
Jigna says
Hi Jodi, yes, you can use this cake batter for the cupcakes. Bake the cupcakes at 350F for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Irene says
Hi Jigna,
Thank you for this recipe.. I successfully make this eggless cake. Everyone in the house enjoy it. I spread the Whipped cream on the cake, middle input peaches, toppings I top it with roasted fresh coconut and white chocolate flakey.
Jigna says
Hi Irene, I am glad that you enjoyed the cake. Thank you so much for your feedback!