Eggless Vanilla Cake is moist, tender, buttery, and irresistible. It is a delicate cake with soft and tender crumbs and tastes delicious even without any frosting. This basic eggless vanilla cake works perfectly as a sponge cake. We can use it to make a trifle, and we can also make a layer cake using this recipe. We need very few ingredients for this beautiful cake.

About The Eggless Vanilla Cake

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

I have already posted my The Best Vanilla Cake Eggless / Eggless Vanilla Cake, and since then, it has been one of my most popular and trending posts.

Readers often ask me if they can make the cake with butter instead of oil. And so I was planning for a long time to make a vanilla cake with butter and make a separate post. And that’s the reason I am here with another vanilla cake recipe.

After many trials, flops, and improvements, my experiments ended up with this delicate, delicious, and buttery vanilla cake.

Ingredients

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 of the creaming of butter and sugar. There is one more essential ingredient for a successful cake recipe. And that is full-fat cream or a combination of milk and cream.

Cake Flour: Cake flour is essential for delicate cakes. Because of its lower protein content, it makes the cake soft and tender. So I will highly recommend using cake flour if possible. But if you can’t get it, use all-purpose flour instead. Or make homemade cake flour substitute. Keep reading below to check how to make cake flour at home.
Butter: Use unsalted butter for this recipe. 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.

Milk: The most critical ingredient for this recipe. You will have to use full-fat dairy for this cake. If you don’t use full-fat milk, combine the 2% milk with cream. Use 1 cup milk (minimum of 2% fat) and ¼ cup heavy cream. But please do not try this recipe with low-fat only or skimmed milk.

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 the most important step in the recipe. It involves the beating of fat with sugar to create a light, fluffy, and pale mixture. It increases in volume as well. Also, it 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.

Step-by-Step Directions

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.
But do not use only low-fat milk or skimmed milk.

The butter should be at 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.

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

In a stand mixer, using a paddle attachment or with a hand-held electric mixer, beat the butter for a minute.

Add sugar and, on medium to high speed, beat the butter and sugar until it is creamy, 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. But 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.

The cake must be completely cool before slicing and frosting.

Serving Suggestions

If you don’t want to frost the cake, there are other ways to enjoy this Eggless Vanilla cake / Eggless Vanilla Sponge Cake.

A scoop of ice cream on the slice of a cake tastes delicious.
Serve the cake slice with a dollop of whipped cream or cool whip and fresh berries.

Or ice the cake with whipped cream and decorate it with fresh berries or fresh fruits of your choice.
One of the most favorite ways is to use this delicious, tender, soft sponge cake to make a trifle. So yum!

Frequently Asked Questions

Can I Make This Cake Using Oil?

I have made this eggless vanilla cake with butter to give it a nice buttery flavor. And it is perfect for enjoying as it is without any frosting. Or simply with ice cream or whipped cream. However, we can also frost the cake with our choice of frosting.

So if you are looking for a vanilla cake with oil, please check my other recipe, The Best Vanilla Cake Eggless / Eggless Vanilla Cake. I have used oil in this recipe, which is very moist, fluffy, and delicious.

Can I Make a Layer Cake With This Recipe?

Absolutely! With this eggless vanilla cake recipe, you 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 evenly in each pan. The baking time will be the same.

And You can frost the layers with your favorite icing.

How To Make Cake Flour Substitute?

I highly recommend using cake flour for this eggless vanilla sponge cake. But in case if you don’t get it, you can also make a cake flour substitute 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 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.

For this recipe, you will need to remove 3 tablespoon of all-purpose flour from 1 & ½ cups and replace it with 3 tablespoon of cornstarch. Sifting is very important to incorporate the air to make the flour light and fluffy.

So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.

More Eggless Cakes

Eggless Red Velvet Cake / Red Velvet Cake with Cream Cheese Frosting

Recipe