This Eggless Vanilla Cake is tender, fluffy, super moist with delicate and soft crumbs, and absolutely delicious. It is one of the best eggless vanilla cakes and is perfect for making on birthdays or any of your favorite celebrations!
Eggless Vanilla Cake is easy to make with simple ingredients and a straightforward recipe. It is flavorful, buttery, rich, light, and decadent with vanilla frosting!
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About Eggless Vanilla Cake
This delicious eggless vanilla cake is perfectly moist with very soft crumbs. The cake layers are perfect for frosting with your favorite icing!
Eggless vanilla cake is one of my blog’s most popular and loved recipes. Recently, I decided to make some changes to make it more delicious and perfectly moist.
I used a combination of butter and oil instead of only oil for the updated recipe. While oil makes this eggless vanilla cake moist and soft, butter adds a buttery flavor and makes the cake rich. Also, instead of adding vinegar to the batter, I added it to the milk for DIY buttermilk.
This eggless cake is easy to make. The batter comes together quickly without an electric mixer; you will need only the simple baking ingredients!
You can enjoy this eggless vanilla cake without frosting and serve it with ice cream or whipped cream. Alternatively, you can frost it with buttercream frosting, whipped cream frosting, or any of your favorite ones.
So, I devised a more foolproof recipe with better texture, taste, and balanced moisture. But if you are still interested in the original recipe, check it out below the recipe card.
Why You Will Love This Cake
- The 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 Eggless Vanilla Cake is perfect for birthdays or any other celebrations.
- It can be frosted with any of your favorite frosting.
Ingredients
- 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 leavening agents are essential for this eggless vanilla 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: Butter makes the cake rich and provides a delicious flavor. We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave the butter at a high temperature for 30 to 35 seconds. Or heat the butter in the pan over the stovetop.
- Oil: Oil makes the cake moist and soft. I have used sunflower oil, but you can use any neutral-flavored oil, such as canola or vegetable oil.
- Granulated Sugar: In the original recipe, I used 300g of sugar, but in the updated recipe, I reduced it to 250g. Because I slightly reduced fat and yogurt in the updated recipe, I used less sugar to make the cake perfectly sweet. But for extra sweet cake, you can add 275 to 300g of sugar.
- Yogurt or Sour Cream: The yogurt or sour cream makes the eggless vanilla cake tender and moist. Whatever you use, use a full-fat variety for a rich and tender texture. However, I like to use sour cream and suggest the same if you have sour cream in the fridge. Or else, you can use plain yogurt.
- Vanilla: Use pure vanilla extract for the best flavors.
- Milk: To make the cake moist and rich in texture, use whole or full-fat milk. You can also use 2% milk; however, do not use fat-free dairy for this recipe.
- White Vinegar: You can also use apple cider vinegar instead of white vinegar.
Preparing Baking Pans For Eggless Vanilla Cake
- The best practice is to grease the pan and line it with parchment paper. Then, also, grease the parchment paper.
- If you don’t want to use parchment paper, generously spray the pan with non-stick oil. You can also grease the pan with butter and lightly flour it, tapping the pan to remove any excess flour.
- This cake batter can be used to make two 8-inch or 9-inch cake layers. Or use three 6-inch or 7-inch pans to make three layers of cake.
- To make a vanilla sheet cake, use a 9×13-inch pan.
- If you use pans with different sizes, the baking time will be different.
How To Make Eggless Vanilla Cake
- Preheat the oven to 350°F (180°C).
- Grease two 9-inch or 8-inch round cake pans and line them with parchment paper. Set aside.
- Add vinegar to the milk, stir well, and set it aside.
- Sift flour, baking powder, baking soda, and salt in a medium bowl and whisk until well combined.
- In a large mixing bowl, whisk melted butter, oil, sugar, yogurt (or sour cream), and vanilla extract until everything is well combined and the mixture is smooth.
- Add dry ingredients and milk+vinegar mixture in two parts alternatively to wet ingredients and mix until well combined, but do not over-mix.
- Pour the batter evenly into two pans.
- We can weigh the batter and pour the exact amount into each pan for even distribution.
- Bake the eggless vanilla cake layers for 24-28 minutes or until the cake tester inserted into the center comes out clean.
- Remove the pans from the oven and transfer them onto a cooling rack.
- Allow them to cool completely in the pan before removing.
Assembling and Frosting The Cake
- Using a large serrated knife, slice a thin layer off the tops of eggless vanilla cake layers to make a flat surface. Place one cake layer on the cake stand, rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire.
- In the pictures in this post, I decorated the cake with whipped cream frosting. However, You can ice the cake with your choice of frosting.
Storing and Freezing Instructions
- Allow the cake layers to cool completely, cover them tightly with plastic wrap, and store them at room temperature for two days.
- If you want to keep them longer, refrigerate them for 3-4 days.
- These eggless vanilla cake layers can be frozen for up to a month.
- When ready to use them, thaw the cake in the fridge overnight and bring it to room temperature before frosting.
- However, please note that the cake layers will lose some of their moisture and fluffiness after freezing.
Baking Tips For Eggless Vanilla Cake
Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
Yogurt or Sour Cream: Yogurt and sour cream make the cake moist and rich. You can use either one for this cake, but make sure to use the full-fat dairy for the best results.
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 22 minutes of baking. Overbaking will make the cake dry and dense.
Frosting: This cake tastes amazing with buttercream or whipped cream frosting. You can also ice the cake with chocolate or cream cheese frosting. I have frosted the cake with whipped cream frosting in the pictures in this post.
Frequently Asked Questions
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.
Yes! For this eggless vanilla cake, use the same amount of buttermilk instead of the milk and vinegar mixture.
To make a cake flour substitute at home, you will need all-purpose flour and cornstarch. So, for one cup of cake flour, you measure one cup of all-purpose flour, 120g (16 tbsp). Then remove two tablespoon flour (15g) from this, and there will now be 14 tablespoon of flour (105g). Next, add 2 tablespoon (15g) 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 need to remove 6 tablespoon (45g) of all-purpose flour from 3 cups and replace it with 6 tablespoon (45g) cornstarch. Again, sifting is critical to incorporate the air to make the flour light and fluffy.
My original recipe calls for oil only, and I updated it using butter to make the cake rich and flavorful. But if you want to use only oil, check out the original recipe below the recipe card. Or, with this recipe, you can skip the butter and use ¾ cup of oil.
You can make the cake layers two days in advance. Once they cool completely, tightly wrap them with plastic wrap and store them at room temperature.
More Eggless Cakes
Note
I have updated the recipe with some changes to make this cake with balanced moisture, better texture, and better flavors. I hope you will like a better version of this cake! But if you still want to go with the original recipe, you will find it below the recipe card.
Recipe Card
Eggless Vanilla Cake (Soft and Moist)
Ingredients
- 3 cups (360g) cake flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (114g) unsalted butter melted
- ¼ cup (60ml) sunflower oil (or any neutral-flavored oil)
- 1¼ cups (250g) granulated sugar
- ¾ cup (180g) yogurt or sour cream
- 1 tablespoon pure vanilla
- 1½ cups (360ml) milk
- 2 teaspoon white vinegar
Instructions
- Preheat the oven to 350°F (180°C). Grease two 9-inch or 8-inch round cake pans and line them with parchment paper. Set aside.
- Add vinegar to the milk, stir well, and set it aside.
- Sift flour, baking powder, baking soda, and salt in a medium bowl and whisk until well combined.
- In a large mixing bowl, whisk melted butter, oil, sugar, yogurt (or sour cream), and vanilla extract until everything is well combined and the mixture is smooth.
- Add dry ingredients and milk+vinegar mixture alternatively in two parts into wet ingredients and mix until well combined but do not over-mix.
- Pour the batter evenly into two pans. We can weigh the batter and pour the exact amount into each pan for even distribution.
- Bake the cake layers for 24-28 minutes or until the cake tester inserted into the center comes out clean.
- Remove the pans from the oven and transfer them onto a cooling rack. Allow them to cool completely in the pan before removing.
Assembling and Frosting The Cake
- Using a large serrated knife, slice a thin layer off the tops of both cake layers to make a flat surface. Place one cake layer on the cake stand, rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire.
- In the pictures in this post, I decorated the cake with whipped cream frosting. However, You can ice the cake with your choice of frosting.
Storing and Freezing Instructions
- Allow the cake layers to cool completely, cover them tightly with plastic wrap, and store them at room temperature for two days.
- If you want to keep them longer, refrigerate them for 3-4 days.
- Cake layers can be frozen, tightly covered, for up to a month.
- When ready to use them, thaw the cake in the fridge overnight and bring it to room temperature before frosting. However, please note that the cake layers will lose some of their moisture and fluffiness after freezing.
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.
- Yogurt or Sour Cream: Yogurt and sour cream make the cake moist and rich. You can use either one for this cake, but make sure to use the full-fat dairy for the best results.
- 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 22 minutes of baking. Overbaking will make the cake dry and dense.
Nutrition (Approximate Values)
Original Recipe
Ingredients
- 3 cups (360g) cake flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup (180ml) oil (canola, vegetable, or sunflower)
- 1½ cups (300g) granulated sugar
- 1 cup (240g) yogurt (plain or Greek)
- 1 tablespoon pure vanilla extract
- 1½ cups (360ml) milk
- 2 teaspoon white vinegar
Aditi Dave says
HiWanted to know difference between cake flour n Apf.How can we replace cake flour with Apf?
Jigna says
Hi Aditi, cake flour has less protein (which becomes gluten) than AP flour, and it is finer than AP flour. So using cake flour makes cake delicate with fine and soft crumb. You can use instead AP flour with the same amount. There will not be much difference.
Anonymous says
Is cake flour self raising flour
Jigna says
Hi, Cake flour is different than self rising flour. Self rising flour is mixed of flour, baking powder and salt. And cake flour is just flour with low protein content. Hope this will help.
Asmita Gharpure says
Hi! How much does ur cup measure 240/250 ml ? And this Chocolate cake will yield how many kgs cake ?
Thanks
Amie says
Think i can sub the vinegar.. with lemon juice?
Jigna says
Hi Amie, I would not suggest using lemon juice, as I haven’t tried yet with lemon juice. But you can sub with apple cider vinegar.
Swati says
Hi jigna. I made your cake and it turned out soo well. I wish I could show you the cake pic. I have a question. With this batter can I make three different flavours?? I want to make vanilla, chocolate and strawberry cake for my daughter bday. If I can then please help me how can I mix other ingredients.
Thank you
Swati
Jigna says
Hi Swati, thank you so much. I am delighted that you like the cake. For the chocolate cake, you can follow this recipe, https://vegehomecooking.com/the-best-moist-chocolate-cake-eggless OR https://vegehomecooking.com/eggless-chocolate-bundt-cake
rather than changing the ingredients from the vanilla cake.
I have not tried a strawberry cake yet, so, unfortunately, I will not be able to suggest any change in the original recipe. But if you are trying a strawberry cake, please update. And a very happy birthday to your daughter.?
Sowmya says
Can u pls tell me , if it is important to add heavy cream in frosting? Csn I use milk instead of heavy cream?
Jigna says
Hi Sowmya, heavy cream is used to make the frosting thicker and creamier. You can use the milk instead of cream, but do not add too much. Add milk one tbsp at a time until you achieve the perfect consistency of buttercream frosting.
I hope this will help.
Ndip says
Hi Jigna
I tried your cake recipes and they turn out excellent. I have one question regarding this vanilla cake recipe. Can I make two 10 inch cakes with 9 cups of flour? I mean can triple your recipe for two 10 inch cakes? Thank you appreciate it your great work.
Jigna says
Hi! For the two cake layers (each of 10-inch), you will have to increase the recipe by 50% of the measurements. So, for example, you will need to take 4 & 1/2 cups (540g) of flour instead of 3 cups. And you will have to increase the rest of the ingredients accordingly.
To make it easier, first, divide this recipe in half. Then add these half measurements to the original recipe. And that will be your final measurement for the 10-inch cake layers.
I hope this will help, and if you have further questions, please feel free to ask.
Safiyya says
Hi, can I substitute mayo for yogurt In this recipe?
Jigna says
Hi Safiyya, you cna use either yogurt or sour cream for this recipe. But mayo will not work.
Poornima says
I want to reduce cake flour into half( for one 8″ cake tin). Can you please help me how to reduce other ingredients in this recipe.
Jigna says
Hi Poornima, to make one layer, you will need:
1 & 1/2 cups cake flour,
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup oil
3/4 cup sugar
1/2 cup yogurt
1 & 1/2 tsp vanilla extract
3/4 cup milk
1 tsp white vinegar
I hope this will help.
Anonymous says
Now you can make flat layered cakes without having to cut the dome. Just cover the sides of the baking tin with damp cloth strips. This will ensure even baking, no cruising and no dome.
Shilpi lakhera says
Hi, which cake flour you used here in eggless vanilla cake
Jigna says
Hi Shilpi, I have used store bought cake flour. It is King Arthur’s unbleached cake flour.
Sharrveswara Nedunchelian says
Hi can you please help to divide the recipe into half
Jigna says
Hi Sharrveswara, to make one layer, you will need:
1 & 1/2 cups cake flour,
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup oil
3/4 cup sugar
1/2 cup yogurt
1 & 1/2 tsp vanilla extract
3/4 cup milk
1 tsp white vinegar
I hope this will help.
Reshma says
Hi..
At what temp do we need to vake this cake
Shaznin says
Hi. To make coffee sponge cake, for 6inch pan size. Please can you tell the recipe
Shaznin says
Sorry eggless coffee sponge cake recipe, is the one I want
Jigna says
Hi Shaznin, you can check out my recipe for eggless coffee cake,
https://vegehomecooking.com/almond-and-coffee-cake-eggless
The cake is soft, moist and you can also frost this cake. And for layered cake, double the recipe and decorate with your favorite frosting.
I hope this will help, and please stay tuned for the more coffee-flavored eggless cakes.😊
Shaznin says
Can I skip the Almonds?
Will the recipe change if so n instead do I have to add anything else
Tammy says
Have u made cupcakes from this recipe ?
Jigna says
Hi Tammy, I have vanilla cupcake recipe made with butter, so little different than this cake recipe. You can check here: https://vegehomecooking.com/vanilla-cupcakes-eggless/
Nita Hirani says
Hello
Also can I use this recipe for cupcakes or do you have another?
Thanks
Jigna says
Hi Nita, I have another recipe for vanilla cupcake. You can check here, https://vegehomecooking.com/vanilla-cupcakes-eggless
Reshma says
Hi…
At what temp this cake has to be baked…its not mentioned
Jigna says
Hi Reshma, this cake is to be baked at 350° F. It is mentioned in the first step of the instructions.
Judith says
Hi Jigna can I use peanut oil in this vanilla cake and can I make cake flour by adding corn starch to all purpose flour? Please let mi know
Thank you
Jigna says
Hi Judith, yes you can add corn starch to all purpose flour, to make it cake flour. For 1 cup cake flour, take 1 cup (16btbsp) all purpose flour and then remove 2 tbsp flour from this. So it is now 14 tbsp flour. Now add 2 tbsp corn starch to 14 tbsp of all purpose flour. Sift well together. This will be our 1 cup cake flour.
I have cooked with peanut oil but never tried in baking, so I am not sure. But peanut oil has slight nutty flavour, which if you do not mind, I think you can try using it in the recipe. Let me know how it comes out if you give it a try.
Anonymous says
Hi, i have a 7 inch pan and i want to try this cake please give me th measurements for 1 cake.
Thanks
Anonymous says
Hi jigna i tried to make cake flour at home as you said your 1 cup is 240g. And 1 cup of cake flour is 14tbsp of plain flour ans 2 tbsp of corn starch it dosnt add up to 240g.should it add about 240g or not. I think mine was about 125g(14tbs pluse 2 tbsp corn starch)
Anonymous says
Also plse give me measurements in grams as my cups 250ml. Thanks
Jigna says
Hi, I have updated the recipe with the metric measurements.
Jigna says
Hi, it seems like there is a bit of confusion here. 1 cup all-purpose flour (16tbsp) is equal to 120gm. So once you measure your flour, take out 15gm or 2tbsp of flour. Then add 15gm or 2tbsp of cornstarch, mix well and use it as cake flour. If yours is 125g, that is fine too.
In all my recipe cards, I have mentioned that 1 cup = 240ml, which is a general reference for the cup size I am using. It has nothing to do with the metric measurements.
I hope this will help, but if there is anything, please let me know. I will update the recipe with metric measurements, too, so that will be easier.
Anonymous says
Thank you
Shilpa says
Hi ma’am
I want to know the actual measurement of 1 cup
I have measuring cups which is 1 cup =240 ml
Is it correct measurement of 1 cup that you follow.
Jigna says
Hi Shilpa, yes the measurement of 1 cup is 240 ML in this recipe and all of my recipes. Hope that will help and thanks for visiting my blog.
Nita Hirani says
Hello
Is cake flour Plain flour?
Thank you
Jigna says
Hi Nita, cake flour is different than plain flour. Cake flour has low protein content and is more delicate than plain flour. But you can make this cake with plain flour too.
Akilah James says
Hi, will like to know why the inside of my cake came out with a wet line? Would you know the reason?
Jigna says
Hi Akilah, generally this thing happenes when we overbeat butter and sugar. But in this recipe we use oil so only reason I can say is either underbaking of the cake or temperature of oven is not even. Also all the ingredients should be at room temperature. I am sorry that cake did not come out for you as it should.
Deepti Sharma says
hi, your vanilla cake recipe is an absolute hit for me… since the quantity of batter was good enough. 1 cake i made by adding pistachios mixer to it. Another marble cake by adding choco powder and coffee powder and some cupcakes. This vanilla cake recipe goes with every flavor. Thanks a lot.
Jigna says
Thanks Deepti and love your idea of making it pistachio and marble cake.?
Asmita Gharpure says
Hi! How much does ur cup measure 240/250 ml ? And this Chocolate cake will yield how many kgs cake ?
Thanks
RP says
Hi
So i halved the ingrients. Was really ecited to see the inside as it rose so well ,took 33 mins at 170°c with light gplden colour. Cpcktail stick came put clean too but
The inside of my cake came out looking oily and had an oily line at the base. Why is this.
onesha says
hi if i want to use butter instead of oil what is the quantity
Thank you
Jigna says
Hi Onesha, use butter as the same quantity of oil. Butter should be at room temperature. Make sure to cream the butter and sugar well before proceeding to the next step. Hope this will help.
Rose says
Hello! I tried your cake today. I cut the ingredients in half to make a small cake and turned out so good! Its moist and smells so good. I love it! Thanks for the recipe! ❤️
Jigna says
Hi Rose, I am glad that you like the cake recipe. Thank you so much for your feedback and lovely comments.?
Nita Hirani says
Hello
I just tried your recipe and came out really nice and soft. The only thing I found that it was sticking to my mouth whilst eating. Why would that be?
I have found this when I have tried a few eggless recipe.
Thanks
Jigna says
Hi Nita, thanks for trying the recipe. This cake is moist but should not be sticky. Sometimes under baking can create this problem. So maybe you can bake little more next time. Also let the cake cool completely before covering it, otherwise it will create more moisture and will make cake sticky. Hope this will help.?
Lola says
Thanks for the recipes.
Would this cake work with fondant or is it too light? Can it be frozen? Can I use as a tiered cake?
Thank you
Jigna says
Hi Lola, I have used fondant with this cake. Just make sure to let the cake cool completely before start working with fondant. Yes you can make layer cake with this recipe. I have never frozen this cake but I think there should not be a problem to freeze. Hope this will help and thanks for stopping by to my blog.
Sana says
The cake is too dense. Even while adding all the ingredients I kept thinking there’s too much moisture in the cake. It was too too dense and rubbery.
RP says
Hi
So i halved the ingrients. Was really ecited to see the inside as it rose so well ,took 33 mins at 170°c with light gplden colour. Cpcktail stick came put clean too but
The inside of my cake came out looking oily and had an oily line at the base. Why is this.
Jigna says
Hi, the first reason I can mention is the over mixing. When we over mix dry ingredients with wet ingredients, cake rises well but it stays dense with wet line from inside. The other reasons could be uneven temperaute of the oven, inappropriate size of baking pan or under baking. Hope this will help you for your future baking. I have experienced wet line in the cake with butter but to be honest, with this recipe (with oil) I have never came across with this problem.
lasika says
Hi. Thanks so much for your recipes. I have been looking for eggless recipes with KA cake flour. Even King Arthur Company does not have recipes with their cake flour and also without eggs. thanks so much! is there a reason you prefer white vinegar to apple cider?
Jigna says
Hi Lasika, thank you so much. I am more used to with white vinegar in my baking for long time with success. And that is why I did not give much try to apple cider. KA cake flour is one of my favorites but unfortunately its not available in Canada. I always buy in bulk when I go across the border.??
Heywood says
Hi Jigna,
The cake looks amazing! I was wondering if it’s possible to veganize this recipe? Substitutes for the milk and yogurt?
Many thanks
lasika says
Hi Jigna. Thank you for your response. Do you mind saying in grams how much flour, sugar etc? Thank you. Also have you noticed that different cake flours perform differently? Do you use different amounts depending if it is bleached or unbleached? I used the KA unbleached cake flour, but the batter came our very runny and the end result of the cake was too moist and sunk a bit. Perhaps I measured some ingredient incorrectly…but I’ve had this problem with KA cake flour before, where it seems to produce a very liquid batter and the cake structure is compromised. So I have to add more flour or reduce liquid to make it work. Just wondering if there is anything different I should do with the KA cake flour. thanks so much! the taste was so delicious though.
Jigna says
Hi Lasika, I always use unbleached flour for all of my baking. So I really can’t tell the difference between bleached and unbleached flour. I have used unbleached KA cake flour for this recipe and I did not have any problem as you have mentioned. There are various factors which make sunken cake. It could be under baking, oven temperature, over mixing, incorrect measurement of ingredients, etc. Also make sure to let the cake cool completely before covering, otherwise it will create more moisture. Hope you will get it right next time and if there is anything, please leave the comment. And sorry for the late reply.?
Laura says
Hi! This will be the first comment I ever leave on a Pinterest recipe but i just thought this cake was too good not to share! My almost 1 year old has an egg allergy and i practiced making her smash cake with this recipe and it was delicious…who needs eggs!? Lol so moist and the taste is spot on! Thank you!!
Jigna says
Hi Laura, thank you so much. I am glad that your little one enjoyed it. ❤?
kabita says
Hi i am tryiNg this recipe at the moment and i used all sorts of things..hoping it comes out edible.so i wanted to make it gluten free and had 1 cup of almond flour so halfed all the ingredients with 1 1/2 cups of mixed flour, lets see how it turns out.
Jigna says
Hi Kabita, hope this worked well with almond flour.
Judith says
Thank you Jigna I will let you know if I make it
Sorry l deleted my comment by mistake
Saila sundari Oruganty says
Hai I doubled ingredients and tried to bake in 8 inch tin.result was mushy Center and burnt to sides.can you help me in this.
Saila Oruganty says
Sry it’s only 1 1/2 times not double
Jigna says
Hi Saila, so as I understood, you increase the amount of ingredients by 1&1/2 times. But you mentioned that you baked in 8 inch tin. My recipe suggests to use two 8 inch pans, so for you after increasing the amount, you should be using three 8 inch pans. Did you use three pans? Please let me know, so I can answer clearly that why it happened to your cake.
Saila sundari Oruganty says
No .l used only one tin.As I wanted to have only as one unit..one more question do we have to remove the crumb of the cake if we want to make whipping cream frosting and with sugar syrup in between the layers .
Jigna says
Hi Saila, my recipe calls for two 8inch pans, but if you want only one layer, use bigger pan. You do not need to remove crumbs before frosting, just do first layer lightly and then keep it in the refrigerator for few hours. After first layer is set, do another layer. Also you do not need to add sugar syrup.
Crystal says
Can you substitute yogurt with sour cream?
Jigna says
Hi Crystal, yes you can use sour cream in place of yogurt. Use the same quantity.
Bhuvanesh says
my cake turned out to be soggy and brittle too.
Other issues i faced:
1. Salt flavoring is high
2. Cake is completely moist and soggy
Fee questions i have on the recipe instructions:
1. At what step to mix the wet mix to the dry mix and when to add milk. Your recipe doesnt mention what to do with wet mix, but i added milk to wet mix and then added this to dry mix
2. At what temperature to bake and for how long
3. Cake batter to be divided into half and poured into 2 pans or whole mix in one pan? Since nothing is mentioned, I poured in 1 pan of 8 inches.
4. What is the recommendation on heigh filling of the pan, if the pan is 2 inches deep, till what point should the batter fill?
Jigna says
Hi Bhuvanesh, I went through all of your questions. And I would highly recommend to go through recipe instructions first before starting any recipe. I have clearly mentioned the temperature and to prepare two 8 inch baking pans in the very first step of instructions. Step 4 mentions how and when to use milk. Step 6 mentions to pour batter evenly into cake pans.
This cake is very moist but definitely not soggy. And because you have used only one pan instead of two pans, you will not get the same result. Hope I have given answers to all your questions.
Bhuvanesh says
you havent mentioned when to put the wet mix?
Suga says
Hi Jigna, thank you for the recipe, I have never been successful with any eggless cake recipes, always comes out dense or wet. I am hoping this recipe will turn out good for me so I will try your recipe. I live in the UK and we are not used to cup measurements and I believe UK cup size differ from US cup size (guess Canadian cup size to be the same).
Since you mentioned 1C = 240ml, that seems UK cup size too. so I will use the cup measurements. But if you have measurements in gms can you let me know. We have few eggless cake shops around here and their cakes are so soft and tasty, I never manage to make one like that. Your cake piece photo looks very similar to that texture so I am hoping it will turn out good. Also can I half the measurements for 1 pan cake? Thank you.
Jigna says
Hi Suga, yes you can half the recipe and make just one cake layer. I will soon update my recipe with the measurements in gms. Hope you will like the recipe.?
lauren says
hi! how much is one cup of ka cake flour in grams? also it ok if I add the vinegar to my milk and let it sit for a few mins to form a buttermilk like consistency or must I add it at the end separately as your recipe indicates? if so, what is the reason? thanks. just wondering bc when I do eggless recipe I usually combine the vinegar and milk together and allow to sit a few mins.
Jigna says
Hi Lauren, 1 cup cake flour is 115gms. I have also tried this recipe with buttermilk but I found that adding vinegar at last makes this cake more fluffy and for some reasons moist. So I would recommend to add it at the end. However you can definitely try with mixing vinegar in milk and then use in the recipe. There should not be a big difference.
l says
Hi, Jigna. I tried this recipe with the creaming method with butter, it did not work. With oil the recipe worked well…(however I live in a humid area and I had to reduce liquid by 40% to make work). Is there any reason why the creaming method is not working for me? I cream in my kitchenaid room temp butter…(not too oily and soft and not too hard.) with sugar (fine raw cane sugar..florida crystals brand….it’s larger crystals than regular granulated sugar…does that matter?) until white and fluffy..about 4-5 mins on m-h. do you know why I only have success with the original recipe with oil but not but creaming the butter? thank you
Jigna says
Hi, creaming of butter is tricky sometimes. And when you use bigger crystal sugar, it does not melt in butter completely and may affect the end result. You did not mention that exactly what happened to the cake. Was it dense or dry or anything else? Cake with oil will be more moist than with butter. But if you let me know what happened, I can be more clear on the issue.
L says
Thank you. It just sunk and pulled away from the sides after coming out if the oven. It doesn’t when I don’t use creaming method and just use oil.
L says
? can I make this into a lemon cake? Can I replace some of the milk with lemon juice or will I need to use a different recipe? Thanks
Sowmya says
Also when I try to halving the measurements, do I need to reduce the quantity of baking powder soda oil also?
Jigna says
Hi Sowmya, when you half the recipe, you will have to half every ingredient. I would suggest writing the half measurement of each element into a piece of paper before starting the recipe. That way, it will be easier to prepare the ingredients. I hope this will help.
mm says
hi ? I just love the cake recipe
Anonymous says
Hello Jigna I have not yet made the and I was wondering if I can skip the yougurt
Jigna says
Hi, you will need to use yogurt for this recipe as we need enough moisture and liquid ingredients for this recipe. Are you planning to substitute yogurt with something else?
Jigna says
Thank you so much.?
Niharika says
Hi, for this recipe we have to use 2 cake pans of same size but i have only 1 round and 1 heart shaped cake pan so can i put half batter in heart and half in the other?? And if i have to make just 1 cake so can i half the ingredients?? And if i do will it make any difference? If yes then what??
I want to make 2 cakes of round shape only so how will i do that as i have only 1 cake pan, and we definitely cannot keep half the batter aside while the other half is baking so WHAT SHOULD I DO ??
PLS HELP ME!!! I HAVE TO MAKE THIS CAKE IN 2 DAYS !!!
Jigna says
Hi Niharika, you can surely make two layers of this cake with one cake pan. The only thing is that you will have to make this cake twice.
So first of all, half the recipe. Divide each ingredient into exactly half, and please write down that measurement on the paper. Writing down will be very easier than to mind calculate.
Then follow the exact recipe instructions to make each layer one by one. After completing the first layer, make sure to let it cool down completely before removing it from the pan. Do not rush. Then you can make the second layer the same way as the first one.
By dividing the recipe into half, the method of mixing, oven temperature, and baking time will still be the same.
I hope this will work for you. If there is any other question, please let me know.
Happy baking!?
Josie says
Hi Jigna , this is my third cake recipe I made from your site. Each and every time they came out so perfect, I never used cake and pastry flour ever, so I decided to buy it for this recipe. What a difference caked flour from all purpose flour makes. My son has egg allergies and I really appreciate you’re recipes.
I read all of the comments above. A few things I did different is,
I divided the batter to make a 3 layered, , 9 inch , round pan cake . I tier rose to be 1 inch thick
I used Robin Hood cake and pastry flour
Sour cream instead of yogurt- only because I forgot to buy the yogurt, I figure it was the same consistency and I have used sour cream in cakes before, but next time I won’t forget the yogurt
My cup measurements are 1 cup =250ml
The cake came out super moist and delicious, my husband and son loved it , I also brought it to my family gathering and they also gave it a 2 thumbs up.
I’m going to try your dinner rolls next
Thanks for posting eggless recipes that really taste great and are true to your words, as you posted
Josie
Jigna says
Thank you so much, Josie, for your kind words of appreciation. It means a lot to me and very encouraging. My goal is to create as many eggless baking recipes as possible.
I am thrilled that you are enjoying these eggless recipes. And thanks for updating me on the three-layer cake. I will definitely give it a try. It will be helpful to other readers as well.
Thanks again, Josie, with much love.?
Ruchi says
Hi jigna..I was looking for a light airy sponge for pineapple cake/ fresh fruit cake and the texture of your cake meet my expectations. It looks so fresh and airy. Please let me know that what should be the consistency of the batter? Should it be ribbon type or thicker than that? Thanks in advance
Jigna says
Hi Ruchi, thanks for visiting my blog.
The batter will almost be like a ribbon stage (because this is eggless, we will not achieve the exact ribbon stage), but it will not be a thick batter.
To make the cake light and fluffy, do not overmix the batter.
I hope this will help. Happy baking.!?
Ruchi says
Thanks a lot for responding so promptly ?
Ashley says
Hello! How long does the cake keep for once baked?
Jigna says
Hi Ashley, after baking, the cake will stay at room temperature for up to two days, tightly covered. After the frosting, refrigerate the cake until the time of serving. The frosted cake will stay for up to a week in the fridge.
I hope this will help.
Basheera says
Hi, I am trying an eggless cake for the 1st time. Can I put fondant on this cake, will it hold.. is it the same/similar texture as a “normal” cake recipe?
Jigna says
Hi Basheera, I have decorated this cake with fondant twice, and I didn’t have any problem. But do not put heavy fondant and before starting decorating, place the cake layers into the fridge for at least 30 minutes.
I hope this will help; happy baking!😊
Basheera Khan says
Thank you so much for the reply, I will keep that in mind.
Best Regards
D says
Hi there.
Using three 6in pans. Does the cooking time change?
Thanks!
– D
Jigna says
Hi there, yes, the baking time will be different. It will be around 25 minutes, but I will suggest keeping an eye after 20 minutes.
Also, I want to mention that if you are using 6×2 inches pans, do not fill it more than halfway. And so with this recipe, you might have more batter than you need.
Or you can adjust the recipe; for example, if you half the recipe, you will be able to bake the cake in two 6×2 inches pans.
I hope this will help.
Ramz says
Tried this cake and it came out moist and perfect😍
Although I have a doubt. Can I make rasmalai cake with this recipe? Would soaking milk affect the stability of the cake?
Jigna says
Hi Ramz, thank you so much! I am thrilled that you like the cake and really appreciate your feedback.
For Rasmalai cake, absolutely NO to soaking cake layers with Rasmalai milk. I have done that and the layers go soggy and dense, ruining all the fluffiness.
Instead, add the Rasmalai flavors in the cake batter by 1. add 1tsp vanilla and 1tsp Rose essence or extract, 2. add 1/2tsp to 1tsp cardamom powder (depending on your preference) with the dry ingredients, 3 add few saffron strands while mixing wet ingredients. This way you will get the same texture of the cake with Rasmalai flavors.
Then decorate the cake with Rasmalai pieces and whipped cream flavored with rose and saffron.
I hope this will help!😊
Ramz says
Thanks Jigna! Ok I will give it a try.
Sammy says
Hello!
Would you be able to substitute the yogurt with non-dairy yogurt? Please let me know. I also am working with a dairy allergy!
Jigna says
Hi Sammy, I am sorry, but I haven’t used non-dairy yogurt yet in my baking recipes. So I am not sure if you can use non-dairy yogurt in this recipe or not.
However, I can say that you can use plant-based milk instead of milk for this cake, but again not sure about yogurt.
Mereen Cherian says
An excellent eggless cake. The cake didn’t last long ! My grandchildren gobbled it up in no time !
Jigna says
Hi Mereen, I am very happy that you like the cake, especially the kids! Thank you so much for your feedback, I really appreciate it.😊
Amie says
Hi there! I have made this multiple times with Great success. Have you ever used 9 inch pans or always 8?
Jigna says
Hi Amie, thank you so much for your feedback.😊
Yes, I have used two 9-inch pans as well. And it works perfectly fine.
Jennifer says
I was excited to find this recipe for my son’s birthday cake since he has an egg allergy. I’m nervous since I’m a novice baker at best! I hope it turns out well.
Does this cake need to be refrigerated? If I bake it one morning and frost & decorate it in the evening or the next morning, how do I store it? What about after the frosting & decorating and after it’s cut in to? Thanks!
Jigna says
Hi Jennifer, you can make the cake layers in the morning or a day before frosting. Let the cake cool completely, then cover it tightly. You can keep the cake at room temperature for 24hours, and then frost the cake. Or keep in the fridge for 2-3 days before frosting.
After frosting and decorating the cake, you can keep it in a cold place. But if you don’t find a cold place and your kitchen is warm, place the frosted cake in the fridge.
Cover the decorated cake with a cake keeper or an overturned bowl or container bigger than the cake. Take the cake out of the fridge 15-20 minutes before serving.
I hope this will help. Happy Baking!😊
Alicia says
Hi I forgot to add milk
Will my cake not be moist
Jigna says
Hi Alicia, yes, without milk, the cake will not be moist. But I hope it still came out good enough to enjoy!
Anonymous says
Hi i have a 7 inches pan please gve me measurements for 1 cake thanks
Jigna says
Hi, for the 7×3 – inch pan, you need to simply half the recipe. Divide all the ingredients in half and bake the cake as per the instructions. However, baking may differ, so keep an eye on your oven. Also, do not fill the baking pan for more than three quarters.
I hope this will help.
box of cake says
I really appreciate, you written well and helpful blog for those regarding cakes. I will follow and share these cake related blogs.In this blog cakes’ pictures are looking very awesome.
Jigna says
Thank you so much! I really appreciate your kind words.🤗
Robin says
So I started making this cake and then realized that I had no granulated sugar. Since I already started mixing the ingredients I decided to experiment by replacing the sugar with 1/2 can sweetened condensed milk and then cutting the oil in half to compensate for the extra liquid and fat from the sweetened condensed milk. I added a few minutes on to the bake time and the cakes came out absolutely delicious! Thank you for this delicious eggless cake!!!
Jigna says
Hi Robin, thank you so much for your feedback and for sharing your experience. I love the idea of using condensed milk, and it will also help other readers.
I am happy that you like the recipe and you modified it your way, thanks again!
Eggfree Cake Shop says
The recipe for Eggless Vanilla Cake is stunning. Tried this recipe as it seemed nice and easy. Actually it was the first time I had ever tried to make a cake so it was a big occasion for me, and It turned out great, thanks so much!
Jigna says
Hi, I am glad that you liked the cake. Thank you so much for your feedback!😊
Meredith says
Good morning! I’d love to make this cake tomorrow for my son’s first birthday but have a couple of questions 🙂 Firstly, would it be ok to use olive oil or coconut oil? Secondly, do you think this would pair well with a whipped cream and mascarpone frosting? Thank you so much!
Jigna says
Hi Meredith, do not use coconut oil for this cake. You can use olive oil, but you will taste it in the cake because of its unique flavor. However, it is perfect to use light-tasting olive oil, which has a neutral flavor. So basically, use the oil which has neutral or no taste.
This cake will taste amazing with a frosting of whipped cream and mascarpone. So you can go for it.
I hope this will help, and happy birthday to your son!
Tee says
Hello Jigna
I need to make an eggless 3-tiered wedding cake. Will this recipe be good for this?
Also: can I use sour cream instead of yogurt.
Thank you
Jigna says
Hi Tee, the recipe should work for a 3-tiered cake. But I will highly recommend refrigerating the layers before you start frosting.
Also, you can definitely use the same amount of sour cream instead of yogurt.
Harjyot Dhanjal says
Hi. I think this is a great recipe!! I did freeze the layers after wrapping them in wrap. But the cake seemed to be hard when it thawed. Can I not freeze the layers for this recipe? I freeze all my cakes and they turn out perfect. I would love to know what you think happened
Jigna says
Hi Harjyot, If you did not make any changes to the recipe and if cake layers came out moist after baking, this should have not happened. But if the problem was during the baking, it could be overmixing or incorrect measurement of the flour. Overbaking can also make the cake dense.
Laura says
Hi! I havent made this cake in 4 years and my husband still find this to be the best cake and he’s not even allergic to eggs! So I am going to make it for his Birthday this weekend. Instead of making layers, can I just make a one sheet like 8×8 cake or 9×13? Im willing to do whatever size. Just dont feel like doing round pans and making layers.
Thank you!
Jigna says
Hi Laura, with this recipe, you can bake a 9×13-inch sheet cake. An 8×8-inch square pan will be smaller.
However, please note that I have updated the recipe recently, so if you are looking for the old version, check the ingredients of the old recipe below the recipe card. If you have any question regarding old recipe, let me know.