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Eggless Vanilla Cake Recipe with condensed milk

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eggless vanilla cake recipe | eggless sponge cake with condensed milk

This Eggless vanilla cake recipe is my go to recipe when it comes to basic eggless cake. This cake has soft, moist and spongy texture. It is perfect cake for birthday party; you can decorate it however you like. You can double the recipe and also frosting recipe and make layered cake. I am sure it will taste and look same as like bakery one.

This recipe is my life saver when I have to make birthday cake for friend or casual dessert cake for small get together party. The ingredients require to make this vanilla sponge cake are very simple and you might have it in your pantry. I have adapted this recipe from my eggless chocolate cake. This cake uses sweetened condensed milk (mithai mate) just like the chocolate cake in place of egg which gives richness as well as sweetness to the cake.

This time I have made chocolate whipped cream as a frosting. It is creamy, light and fluffy with mild chocolate flavor which complements well to vanilla flavor. I have made the same cake few months back and that time I made butter cream frosting to decorate. Below left is the vanilla cake with butter cream frosting and below right is with chocolate whipped cream frosting.

eggless vanilla cake recipe | eggless sponge cake with condensed milk

For the variation, you can make ganache frosting or chocolate butter cream frosting or spread any fruit jam glaze as vanilla flavor goes very well with any other flavor. Choice is endless, you can frost or top or decorate it however you can imagine. Please share your ideas with me, so I can adapt it for next time.

If you are making during the Christmas than I would say add some tutti fruity to the cake batter to make it colorful and more festive. Without any additional sugar this cake has perfect sweetness for us, but if you like more sweet than you can add 2-3 tablespoons of sugar while adding condensed milk to the batter.

Once you make this Basic eggless vanilla cake, I am sure you will fall in love with this cake just like me.

Step by step recipe for Eggless Vanilla Sponge Cake:

1) Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.

2) Grease a 9 inch round cake pan well with butter or nonstick oil spray.

3) Take dry ingredients in a bowl.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

4) Mix them well till they get incorporated.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

5) In another bowl take melted butter. (Skip the salt if using salted butter) add condensed milk.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

6) Whisk it well.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

7) Add water, vanilla extract and vinegar. Whisk it well. Please use good quality pure vanilla extract to get nice vanilla flavor.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

8) Add wet to dry.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

9) Whisk well and make sure there are no lumps.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

10) Pour the batter into prepared cake pan.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

11) Bake into pre-heated oven for 18-20 minutes. Check the cake by inserting a toothpick in the center 2-3 minutes before mentioned time. If toothpick comes out clean then cake is ready.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

12) Let it cool in the pan for 5 minutes. Then loose the sides of the pan using knife and then remove it (upside down) on the wire rack. And let it cool completely before you put the frosting on it.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

13) To make chocolate whipped cream frosting, take heavy whipping cream, sugar and cocoa powder in a bowl. Make sure that your bowl, wire whisk and cream is chilled so it gets whipped nicely. I usually add cream in a bowl then keep the bowl and whisk in the freezer for 10 minutes.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

14) Start whipping the cream.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

15) Whip it till you get nice soft peaks. Do not over beat it otherwise it will become grainy and it will not taste good at all.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

16) Now cake is cooled completely, put the cake in a serving plate or cake stand. Add dollop of whipped cream on top. And using the butter knife or back of the spoon, start spreading the frosting evenly.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

17) Don’t forget to cover the sides as well. I am not good at decorating or making smooth surface. I am sure you can do better job than me when it comes to decorating. Slice and serve.
eggless vanilla cake recipe | eggless sponge cake with condensed milk

Come closer and see how spongy, moist and soft it is from inside.   Check out more eggless cake recipe Eggless Chocolate Cake | Eggless Lemon Cake | Eggless Orange Cake 

eggless vanilla cake recipe | eggless sponge cake with condensed milk

Here is Eggless Vanilla Cake Recipe:

4.5 from 6 reviews
Eggless Vanilla Cake Recipe | Eggless Sponge Cake
 
Prep time
Cook time
Total time
 
Eggless vanilla cake - easy to make basic vanilla sponge cake and made using condensed milk
Author:
Category: dessert, eggless baking
Cuisine: World
Yield: one 9 inch round cake
Ingredients
  • All purpose flour (Maida) - 1 cup
  • Corn flour or corn starch - 3 tablespoons, packed
  • Baking soda - ½ teaspoon
  • Baking powder - 1 teaspoon
  • Salt - ⅛ teaspoon
  • Unsalted Butter - ¼ cup (1/2 stick), melted and cooled
  • Sweeten condensed milk - ½ cup + 2 tablespoons (1/2 of 14 oz can)
  • Water - ½ cup
  • White vinegar - 1 tablespoon
  • Pure Vanilla extract - 1 tablespoon
For chocolate whipped cream -
  • Heavy whipping cream - 1 cup
  • Granulated sugar - 2 tablespoons
  • Unsweetened cocoa powder - 1 tablespoon
Instructions
  1. Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.
  2. Grease a 9 inch round cake pan well with butter or nonstick oil spray.
  3. Take dry ingredients (all purpose flour, corn flour, baking soda, baking powder, salt) in a bowl. Mix them well till they get incorporated.
  4. In another bowl take melted butter. (Skip the salt if using salted butter) add condensed milk. Whisk it well.
  5. Add water, vanilla extract and vinegar. Whisk it well. Please use good quality pure vanilla extract to get nice vanilla flavor.
  6. Add wet to dry.
  7. Whisk well and make sure there are no lumps.
  8. Pour the batter into prepared cake pan.
  9. Bake into pre-heated oven for 18-20 minutes. Check the cake by inserting a toothpick in the center 2-3 minutes before mentioned time. If toothpick comes out clean then cake is ready.
  10. Let it cool in the pan for 5 minutes. Then loose the sides of the pan using knife and then remove it (upside down) on the wire rack. And let it cool completely before you put the frosting on it.
  11. To make chocolate whipped cream frosting, take heavy whipping cream, sugar and cocoa powder in a bowl. Make sure that your bowl, wire whisk and cream is chilled so it gets whipped nicely. I usually add cream in a bowl then keep the bowl and whisk in the freezer for 10 minutes.
  12. Start whipping the cream.
  13. Whip it till you get nice soft peaks. Do not over beat it otherwise it will become grainy and it will not taste good at all.
  14. Now cake is cooled completely, put the cake in a serving plate or cake stand. Add dollop of whipped cream on top. And using the butter knife or back of the spoon, start spreading the frosting evenly.
  15. Don't forget to cover the sides as well. I am not good at decorating or making smooth surface. I am sure you can do better job than me when it comes to decorating. Slice and serve.
Additional Info
Taste – moist, spongy and soft with creamy lightly flavored chocolate frosting
Shelf life – it can be kept covered for 2-3 days at room temperature. Or it stays fresh for 5 days in refrigerator.
Serving suggestions – Make double layered cake as a Birthday or Anniversary Cake. Make single layer cake for casual dinner party.
Tips –
- Always preheat the oven for 15 minutes before baking at mentioned temperature.
- Do not over mix the batter.
- Check the cake using toothpick before two-three minutes of mentioned time. And bake accordingly because everybody oven temperature may vary a little bit.
- Let cake cool completely before frosting.

Categorized under Baked Recipes, Cakes, Christmas Recipes, ThanksGiving Recipes

{ 57 comments… add one }

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  • Mira December 11, 2014, 10:46 pm

    Hi! I just tried your double chocolate cookies. It came out to be best. And this recipe looks awesome. I am going to make it next week. Just wanted to ask do you have recipe for eggless tiramisu? And one more thing to ask you that will the cake be hard if I put in refrigerator? Because if I make on Friday and I have to take it at my cousin’s place on Saturday, Should I keep in refrigerator or just leave it out.

    Reply
    • Kanan December 12, 2014, 8:09 am

      Nice to hear that cookies came out good, I have added your request in my list.
      You can keep the cake in refrigerator and yes it will become harder because of butter in it. But you should remove the cake 3-4 hours before serving, so cake will come to room temperature and will become soft again.

      Reply
  • Nikki December 5, 2014, 1:50 pm

    Hi, I was wondering if there is a substitute to the vinegar or if to skip it all together?

    Reply
    • Kanan December 5, 2014, 2:25 pm

      Use same amount of freshly squeezed lemon juice instead of vinegar. But you cannot skip it

      Reply
  • Jaya November 24, 2014, 8:34 pm

    Hi. Thanks for the recipe .few days back I tried this and honestly it turned out so good and delicious. Just one thing due to butter when I put it in the fridge it got little hard. I would like to ask can I use oil instead of butter in the same recipe. if yes, than what would be the quantity? Please reply soon as I’ll have to bake another eggless vanilla cake by tomorrow and I want to use the same recipe.

    Reply
    • Kanan November 25, 2014, 12:32 pm

      I am not sure, I have never tried with oil. Though you can try replacing same amount of oil.

      Reply
  • Sheetal November 11, 2014, 9:42 am

    Hi Kanan – Lovely website! I just love to go through your eggless recipes. I am baking eggless sponge cake from your recipe for a birthday. Had a question – how do we make a double layered cake & how do we frost it? Sorry if its a little bit silly for me to ask this…:-) Please do let me know at the earliest as I have to do this tomorrow. Thanks,
    Sheetal

    Reply
    • Kanan November 11, 2014, 5:41 pm

      No question is Silly. :) To make layered cake – I would double the ingredients and make two 9 inch round cakes. If you have two cake pans then you can make and bake both at the same time. But if you do not have two cake pans, then I would make batter for only one cake, bake it and then again make batter for second cake and bake. It is not advisable to let the cake batter sit for longer time.
      Also make double quantity of frosting.
      Once you have two cakes ready, place first layer on the plate, spread the frosting only on top, gently put the second cake on it. now spread the frosting on top and also on sides as well.
      You can decorate the cake with nuts or colorful sprinkles or if you like you can pipe the frosting and decorate it.

      Reply
      • Sheetal November 12, 2014, 10:47 am

        Can I make this Cake today & leave it overnight in the Fridge?

        Reply
        • Kanan November 12, 2014, 12:29 pm

          yes you can keep it in the fridge for 1-2 days. But I would recommend to bring the cake to room temperature before serving.

          Reply
          • Sheetal November 13, 2014, 11:56 am

            Hi kanan, thank you for your replies…made the cake today – but had problem with the Chocolate whipped cream icing – I used Amul Whipping Cream & whipped it really hard but still it did not come togather as nicely as shown in your picture….the consistency remained little liquidy….Can you help…

            Reply
            • Kanan November 13, 2014, 1:20 pm

              Any time Sheetal. That is true Amul cream will not whipped like mine. Cream should have more than 35% fat which amul does not have. Next time instead you can use malai from top of the milk which will give you very stiff consistency. Here in USA I do get heavy whipping cream which has more than 35% fat content. So different products, different results.

              Reply
  • No November 10, 2014, 10:14 pm

    hi, I’ve just made the cake and was about to do the icing when I realised I have no cocoa powder left. Can I substitute with melting cooking chocolate instead?

    Reply
    • Kanan November 10, 2014, 10:34 pm

      Yes you can use melted chocolate. For 1 cup of heavy whipping cream you need about 4 oz (113 grams or 2/3 cups of chocolate chips) of semi sweet cooking chocolate. Melt in microwave or with double boiler method. Please make sure that your melted chocolate is cooled down completely before adding it to whipped cream. Otherwise fluffy cream will deflate.

      Reply
      • Np November 10, 2014, 10:59 pm

        Thank you so much. Also I used your recipe for the chocolate cake but the middle rose quite a bit and when I cut off the excess the top centre of the cake was still uncooked (when I added the tooth pick it was still wet but I didn’t want the rest of the cake to overlook/burn so the cake was I’m the oven for just under 30mins) do you have any idea why this happened?

        Reply
        • Kanan November 11, 2014, 7:08 pm

          inserted toothpick came out wet means cake is not done, and you removed it. If you feel that other part will get burn then you can loosely cover it with aluminium foil for last 5 minutes of baking. But the toothpick inserted in the center should come out clean for fully cooked cake.

          Reply
  • chittra September 25, 2014, 11:56 am

    Hi, it would be useful if you can provide exact measurments e.g. 100 grams instead of 1 cup? 1 cup could be a level cup, a heaped cup or a compacted cup and therefore thew results would be different to what you have achieved.
    Thnks

    Reply
    • Kanan September 26, 2014, 11:50 am

      I have used this method for flour and sugar measurements: scooped and leveled. I will add the gram measurements in the recipe as time permits.

      Reply
  • shiksha September 16, 2014, 12:47 pm

    Hey. I wanted to ask that if we want to use salted butter then how much should we take??

    Reply
    • Kanan September 16, 2014, 3:04 pm

      Use the same amount of salted butter in the recipe and skip the salt.

      Reply
  • Nisha September 5, 2014, 10:23 pm

    What is the substitute for corn flour or corn starch?
    Please reply ASAP.

    TIA

    Reply
    • Kanan September 6, 2014, 11:27 am

      Use all purpose flour

      Reply
  • Anjaly September 3, 2014, 2:59 pm

    Hello, I tried this recipe and it worked very very well, spongy and very tasty. Thank u so much.

    Reply
    • Kanan September 3, 2014, 3:13 pm

      Glad to hear that cake came out good.

      Reply
  • mallika August 30, 2014, 5:20 am

    I just tried out this cake, condensed milk does wonders.thanks a lot.

    Reply
    • Kanan August 30, 2014, 2:50 pm

      That’s true. happy to hear that you enjoyed.

      Reply
  • Ram August 20, 2014, 3:45 pm

    I just LOVE all your eggless recipes. Could you please up load a tres leches cake recipe!!!!

    Reply
    • Kanan August 21, 2014, 8:18 pm

      sure, I will add this in my to do list

      Reply
  • Anjana August 12, 2014, 9:21 am

    Hi, I tried the vanilla cake twice, but both times the cake didn’t rise well and was not very soft – especially the top; it was very rubbery.

    Any tips on how to improve? I used the standard measuring instruments and the ingredients were fresh to my knowledge (in fact I double checked when baking it the second time)

    Reply
    • Kanan August 12, 2014, 4:56 pm

      As you said, you measured the ingredients correctly and also followed the steps. So not sure what went wrong because this procedure gives me good cake. Could you please let me know more details like batter consistency was right? Over temperature is correct?
      Oh one more thing, you are saying that cake didn’t rise.. means leaving agents (baking powder and baking soda) are expired or not?

      Reply
      • Anjana August 13, 2014, 8:16 am

        Hi, I did check the leavening agents using the vinegar and water respectively & it checked out OK. The batter was thick – not as thick as roti, but not as flowing as the chocolate cake batter from your recipe. It barely covered the 9″ inch pan for me. Regarding temperature, first time I tried with 170 degree C and second time 180.

        Reply
        • Kanan August 13, 2014, 9:26 pm

          everything looks correct. Looks like your oven is not behaving at right temperature (I also read your comment in mango cake so I am guessing here). Try checking the oven temperature by using thermometer and see it shows correct as you set. Other than this I don’t think of any thing else as you did everything correct.

          Reply
          • Anjana August 20, 2014, 3:44 am

            Hi I will look into the temperature issue. Meanwhile I have a general question. I have read in your recipes that if the toothpick comes out clean after inserting then the cake is cooked. Do you mean clean to see or to touch? Also if the cake is under-cooked what is the remedy? Is it ok to bake it once again? Apologies if the queries are silly, as I am very new to baking. :)

            Reply
            • Kanan August 21, 2014, 8:28 pm

              don’t worry. no question is silly. Toothpick comes out clean means by touch you don’t feel the sticky or raw batter. few crumbs of cake might stick to the toothpick, that is fine. Always do toothpick check 2-3 minutes earlier than mentioned time (as everybody’s oven is different).
              When you check by inserting toothpick, if cake is raw then bake few more minutes accordingly. But you have removed the cake and cooled, after that you cannot bake it again.

              Reply
              • Anjana August 22, 2014, 3:30 am

                Thanks Kanan.

                Reply
  • VIBHUTI June 25, 2014, 7:59 pm

    hello
    can i substitute corn flour with maida? if not, what are the other possible substitutes?

    Reply
    • Kanan June 25, 2014, 8:56 pm

      Yes you can substitute corn flour with all purpose flour.

      Reply
  • sumal June 12, 2014, 1:24 am

    hello there, could you help me to quantify 1/4 cups of butter in gram. This is my first time trying

    Reply
    • Kanan June 12, 2014, 1:36 am

      1/4 cup of butter = 57 grams.

      Reply
  • Kriti chawla May 11, 2014, 5:39 pm

    Very nice page. Recipe made amazingly easy. Me and my twin (16yr olds) made it for mom as today is Mother’s Day here. Thank you so much. The cake turned out to be so delicious that mom thought it was a ready made mix! Kudos to you, Kanan

    Reply
    • Kanan May 11, 2014, 10:35 pm

      Very glad to know that cake came out good. Happy mother’s day.

      Reply
  • Sivaranjini May 10, 2014, 7:28 am

    I made this cake as a two tier cake…It was super awesome.I made mascarpone cheese with strawberry filling and whipped cream frosting.I would love to share my cake pic with you.
    Ranjini

    Reply
    • Kanan May 10, 2014, 2:52 pm

      happy to know that you cake came out good. I love the idea of adding strawberries. You can send me the pic on my email spiceupthecurry(at)gmail(dot)com or message me on my facebook. I would be happy to see.

      Reply
  • Marie Lall April 9, 2014, 3:35 am

    I made this cake earlier tonight. It looks good. After the cake was cooled, I left it in the pan, cover with foil and a kitchen over the foil. I left it on the counter top and will frost it tomorrow afternoon. I didn’t put it In the fridge. Do you think it will be fine? If you are able to reply to me now, please do so. I really appreciate it.
    Thanks a million
    Marie

    Reply
    • Kanan April 9, 2014, 3:48 am

      Yes it will be fine. You can keep it outside if weather is not too hot

      Reply
  • MARIE LALL March 26, 2014, 2:40 pm

    This recipe looks great. I want to make it for my sister’s birthday but I have a few questions.
    Can I make the cake the night before, wrap it with plastic and frost it the next afternoon?
    Instead of water, can I use milk/yogurt so that it will be moist and spongy the next day after baking?
    I would need more than a 9″ cake for the amount of people there, if I double the recipe, can I use a 10″ x 3″ and a 9″ x 3″ to make a tier birthday cake.
    Please reply soon because my sister’s birthday is coming up within a week and I choose your recipe for an eggless vanilla cake over others.

    Thank you

    Reply
    • Kanan March 26, 2014, 6:46 pm

      1) yes you can make the cake night before, wrap it, keep it refrigerated. bring it to room temperature and frost the next day.
      2) no need to substitute the water, It will stay fresh, moist and spongy even the next day. condensed milk will give nice sponginess. If you like extra moist then increase the butter to 1/3 cup instead 1/4 cup.
      3) my cake pan was 9″ round with 1 1/2″ high sides which is 6 cups capacity. so measure your pan’s capacity by filling the water using cups. Then accordingly one and half or double or triple the cake recipe.
      Hope this helps.

      Reply
  • Mridu March 14, 2014, 5:47 pm

    hi there, itried your egg less chocolate cup cake today and it came out very well. all loved it. thanks a lot. iwanted to what do you mean by melted butter and how do you make it?

    Reply
    • Kanan March 14, 2014, 6:54 pm

      Melted butter means solid butter (in stick form) is melted in microwave or stove stop till it is liquid, do not boil. I usually take butter in a bowl and melt in microwave for few seconds. But you can melt in a small sauce pan on stove top on low-medium heat.

      Reply
  • akhila suparna December 30, 2013, 4:53 am

    Hi Kanan

    I follow your posts regularly. Like them a lot. Keep up the good work and thus encourage us as well.

    A quick question. .. can I skip using vinegar in this recipe or is it a must. What does it do exactly here?

    A very happy new year in advance to you and family.

    Br
    Akhila

    Reply
    • Kanan December 30, 2013, 5:20 am

      Happy new year to you as well. This is an eggless cake, so vinegar and baking soda combination will give cake a rise while baking. Thus cake will be soft and spongy. But instead of vinegar you can use equal amount of freshly squeezed lemon juice.

      Reply
  • Nithya December 26, 2013, 9:42 pm

    Love the eggless version.. Soft moist and yummy cake..

    Reply
    • Kanan December 27, 2013, 1:54 am

      Thanks Nithya.

      Reply
    • suma April 3, 2014, 10:54 am

      kannan
      instead of vinegar can i use apple cider vinegar in this cake receipe.

      can u post vannila custard powder cake?

      Reply
      • Kanan April 3, 2014, 12:16 pm

        Yes Suma, you can use apple cider vinegar instead. Sure I will add vanilla custard powder cake in my to do list. :)

        Reply
        • suma April 9, 2014, 10:02 am

          thanks for ur reply kannan.
          I am waiting for ur custurd powderd cake.

          I tried the cake is soft but at the top the cake is not smooth .top broken not pieces. same quantity I don’t know what happen .

          cake is soft so it finished quikly.

          another cake also i want Eggless ragi flour cake with milkmaid can u post ?

          Reply
          • Kanan April 9, 2014, 12:30 pm

            I will try both cakes and will share here.

            now about the cake has crack, there might any or more of below reasons:
            1) if oven door is opened too many times to check the cake is done or not at the end. thus oven temp will drop. Always check the only 1-2 minutes before the mentioned time and judge accordingly.
            2) oven has fan on top, which makes thing dry out fast. and because of low moisture cake crakes on top. to solve it, put a bowl with water at the bottom to keep moisture inside.
            3) cake pan is not buttered or sprayed properly from the sides. so batter stuck at the side, and it has little hard time rise from sides, will rise from center first and crack on top center. so always butter or spray bottom of the pan as well as sides.

            Reply