Eggless Vanilla Cake (Soft and Moist)
This Eggless Vanilla Cake is soft, fluffy, buttery, and perfectly moist with a tender crumb. Made without eggs using simple pantry ingredients, it’s ideal for birthdays, celebrations, and everyday baking.
Servings: 12 Servings
Ingredients
- 1½ cups (360ml) milk
- 2 teaspoon white vinegar
- 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
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 together melted butter, oil, sugar, yogurt (or sour cream), and vanilla extract until everything is well combined and smooth.
- Add the dry ingredients and the milk+vinegar mixture in two parts, alternately into the wet ingredients, and mix until well combined, but do not overmix.
- 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 to 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, then place the 2nd layer on top. 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
- Let the cake cool completely before storing. Wrap each cake layer tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for 3-4 days.
- For longer storage, wrap the cooled cake layers well and freeze them for up to 1 month. Thaw overnight in the refrigerator, then bring them to room temperature before frosting and serving.
Notes
- Measure the Ingredients Accurately: For the most consistent results, use a kitchen scale. If measuring by cups, spoon the flour into the measuring cup and level it off instead of scooping directly from the bag.
- Use Room Temperature Ingredients: Butter, sour cream or yogurt, and milk blend together more easily, creating a smooth batter and an even cake texture.
- Don’t Overmix the Batter: Mix just until the dry ingredients are incorporated. Overmixing develops gluten, which can make the cake dense instead of light and fluffy.
- Don’t Overbake: Every oven bakes differently, so begin checking the cake after 24 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cake Completely Before Frosting: Warm cake layers can cause the frosting to melt and slide off. Allow the cakes to cool completely for the neatest finish.
- Choose Your Favorite Frosting: This vanilla cake pairs beautifully with buttercream, whipped cream, cream cheese frosting, or chocolate frosting. I used whipped cream frosting for the cake shown in these photos.
Nutrition (Approximate Values)
Calories : 325kcalCarbohydrates : 45gProtein : 5gFat : 14gSaturated Fat : 6gPolyunsaturated Fat : 1gMonounsaturated Fat : 6gTrans Fat : 0.3gCholesterol : 25mgSodium : 236mgPotassium : 100mgFiber : 1gSugar : 23gVitamin A : 283IUVitamin C : 0.1mgCalcium : 100mgIron : 0.4mg
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