Eggless vanilla cake recipe | Eggless cake recipe with condensed milk

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Eggless vanilla cake recipe is soft, spongy and moist basic cake recipe. It is made using condensed milk.

Eggless vanilla cake recipe | Eggless cake recipe 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 cake 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 in place of egg. It gives richness and sweetness to the cake.

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

Eggless vanilla cake recipe | Eggless cake recipe with condensed milk

For the variation, you can make this ganache frosting or chocolate buttercream frosting or spread any fruit jam glaze. Vanilla flavor goes very well with any other flavor. Choices are endless. you can frost or top or decorate it however you can imagine. Please share your idea with me, so I can adapt it for next time.

Are you making this during the Christmas ? I would say add some tutti frutti to the cake batter. it will be colorful and more festive.

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


How to make eggless vanilla cake (Step by step recipe with photos):


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 with butter or nonstick oil spray.

3) Take dry ingredients (all purpose flour, corn flour, baking soda, baking powder, salt) in a bowl.

4) Mix them well using wire whisk. Instead sift the flour mixture.
Eggless vanilla cake recipe | Eggless cake recipe with condensed milk

5) In another bowl take melted butter. Skip the salt above if using salted butter. add condensed milk.

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

7) Add water, vanilla extract and vinegar. again whisk it well. Please use good quality pure vanilla extract to get nice vanilla flavor. Stay away from artificial essence.

8) Add wet ingredients to dry mixture.
Eggless vanilla cake recipe | Eggless cake recipe with condensed milk

9) Mix well and make sure there are no lumps.

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

11) Bake in to pre-heated oven for 18-20 minutes. Check the cake by inserting a toothpick in the center. If toothpick comes out clean then cake is ready.

12) Let it cool in the pan for 5 minutes. Then loose the sides of the pan using knife. then remove it (upside down) on the wire rack. It is important to let it cool completely before you put the frosting on it.
Eggless vanilla cake recipe | Eggless cake recipe 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.

14) Start whipping the cream. Do it by hand using wire whisk. It takes some time and effort. Or you can use stand mixer or hand mixer.
Eggless vanilla cake recipe | Eggless cake recipe 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.

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 cake recipe 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.

18) Slice and serve.
Eggless vanilla cake recipe | Eggless cake recipe with condensed milk

Come closer and see how spongy, moist and soft it is from inside.

Eggless vanilla cake recipe | Eggless cake recipe with condensed milk


Notes, Tips:


Many readers ask me if they can substitute the sweetened condensed milk. You cannot replace condensed milk with any other. FYI, it also known as mithai mate in India.

Most important point. Let the cake cool completely. Then frost the cake. If the cake is slightly warm then frosting will start melting.

Without any additional sugar this cake has perfect sweetness for us. If you like more sweet than you can add 2-3 tablespoons of sugar while adding condensed milk to the batter.

You don’t have cornstarch or corn flour. Replace it with all purpose flour. Cornstarch gives light texture to the cake. Hence I have used here.


Here is the eggless vanilla cake recipe:


4.7 from 9 reviews
Eggless Vanilla Cake Recipe with condensed milk
 
Prep time
Cook time
Total time
 
eggless vanilla cake recipe - soft and moist cake recipe with condensed milk
Author:
Category: Dessert
Cuisine: world
Yield: one 9 inch round cake
Ingredients
For cake -
  • All purpose flour (Maida) - 1 cup
  • Corn flour or cornstarch - 3 tablespoons, packed
  • Baking soda - ½ teaspoon
  • Baking powder - 1 teaspoon
  • Salt - ⅛ teaspoon
  • Unsalted Butter - ¼ cup (½ stick), melted and cooled
  • Sweeten condensed milk - ½ cup + 2 tablespoons (½ 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 with butter or nonstick oil spray.
  3. Take dry ingredients (all purpose flour, corn flour, baking soda, baking powder, salt) in a bowl.
  4. Mix them well using wire whisk. Instead sift the flour mixture.
  5. In another bowl take melted butter. Skip the salt above if using salted butter. add condensed milk. Whisk it well.
  6. Add water, vanilla extract and vinegar. again whisk it well. Please use good quality pure vanilla extract to get nice vanilla flavor. Stay away from artificial essence.
  7. Add wet ingredients to dry mixture.
  8. Mix well and make sure there are no lumps.
  9. Pour the batter into prepared cake pan.
  10. Bake in to pre-heated oven for *18-20 minutes*. Check the cake by inserting a toothpick in the center. If toothpick comes out clean then cake is ready.
  11. Let it cool in the pan for 5 minutes. Then loose the sides of the pan using knife. then remove it (upside down) on the wire rack. It is important to let it cool completely before you put the frosting on it.
  12. 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.
  13. Start whipping the cream. Do it by hand using wire whisk. It takes some time and effort. Or you can use stand mixer or hand mixer.
  14. 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.
  15. 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.
  16. 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.
  17. Slice and serve.
Additional Info
Taste – moist, spongy and soft with creamy chocolate frosting

Shelf life – it can be kept covered for 2-3 days in fridge. bring it to room temperature before serving.

Serving suggestions – Make double layered cake as a Birthday or Anniversary Cake. Make single layer cake for casual dinner party.

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Comments

  1. Tejaswini says

    heyy kanan!
    i am jus a 15 year old from chennai!
    i wanted to know if we can use the same recipe to make vanillaa cupcakess!
    aaand.. yur website is soo freakingg awesomeee by the wayy!

    signed,
    tejaswini!!

  2. Yogita says

    Hmm, Nice recipe. I always Order cakes online from Monginis online cake shop, because I don’t know cooking. But looking at this cake I think I should make this one because I just loved the cake.

    • says

      Yes this simple and easy recipe for beginners. If you follow the measurements and recipe exactly, you will get good results. Good luck in the kitchen.

    • says

      you can frost and decorate the cake with whipped cream and then keep in fridge for 1 or 2 days. Before serving bring it to a room temperature.
      Or keep the cake and frosting ready in fridge separately and on the day of occasion, you can frost and decorate. If you have time then second option is the best.

  3. Vidya says

    Awesome eggless recipe. I want to bake a 9×13 double layer sheet cake for my kids’s bday. Could you provide the measures for the same recipe for this size cake? Thank you!

    • says

      to make this cake in 9×13, you need to triple the ingredients. and for double layer, six times the ingredients.
      Baking temperature will be same and baking time will be little more.

  4. Roshni Panchal says

    Hi kanan,

    I have just made this recipe and the taste was good, and it was quite moist, however we found the cake to be a little stodgy, what improvements could I make to improve this. Could I mix this with an electric whisk to add more air ?

    Thanks
    Roshni

    • says

      This cake is spongy, rich and buttery. If the cake made with oil will be softer, but the flavors will not be rich and buttery.
      As it is eggless cake, you cannot expect the texture same as made with eggs.

  5. Roshni says

    Hi could I
    Substitute the butter for oil for a softer lighter sponge? And if so hom much oil should I use to replace the butter? Also if I wanted a slightly sweeter cake could I add some sugar? If so how much and would I need to alter any of the ingredients?

    Thank you

    • says

      I have never tried this cake with oil. But you can try with same amount of oil, I cannot guarantee you.
      If you want more sweet then of course you can add extra sugar along with condensed milk, it will be fine. No need to alter the recipe for extra sugar.

  6. Dhwani says

    Hey kanan,
    The recipe was a hit. I added 1 3/4 cup coarsely chopped strawberries to the vanilla batter. Instead of the chocolate icing I did the lemon icing you have used in the lemon cake. The cake was loved by my family. Thank you :)

    • says

      Did you let the cake cool completely before doing the frosting? It looks like that your cake is not cooled completely and you frost the cake. Thus from the heat of the cake, frosting get melted.

  7. Sulekha says

    Just made these for valentine’s day with a twist adding a puree of fresh berries in the batter and put a dot of puree on top before baking. They were perfect. Thanks for sharing this.

  8. Komalsabnani says

    Hi, love your site, love your blog, made the chocalate chip cookies and they were a huge hit. I made the veg cake for my friends and followed to the T and everything the flavor the texture came out just perfect the only thing I noticed that whilst cutting the cake was crumbling of course it was fine with them, but for me, I wanted to know what I might have done, please do let me know.thank you.
    Komal

    • says

      Glad to hear that you like cookies and cake both. You are right it is little crumbling as this is eggless cake. After all we can’t expect the same result as the cake made using eggs. But we can make 80% close to it but not 100%.

  9. Mariam says

    Dear Kanan,
    your vanilla cake recipe is absolutely fantastic. My daughter has a severe egg allergy (including others), so baked goods were essentially off limits for her . . . until I food your website. I am not a great cook, but I found this recipe simple enough for me to use.

    So thank you from our entire family.

  10. Mit W says

    Kanan I made this cake for New Years! I topped it with a chocolate buttercream and added birthday numbered candles of 2, 0, 1, 5. It turned out to be amazing! All my guests loved it. Thank you so much!

  11. Mira says

    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.

    • says

      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.

  12. Jaya says

    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.

  13. Sheetal says

    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

    • says

      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.

          • Sheetal says

            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…

            • says

              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.

  14. No says

    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?

    • says

      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.

      • Np says

        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?

        • says

          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.

  15. chittra says

    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

  16. Anjana says

    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)

    • says

      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?

      • Anjana says

        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.

        • says

          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.

          • Anjana says

            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. :)

            • says

              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.

  17. Kriti chawla says

    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

  18. Sivaranjini says

    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

    • says

      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.

  19. Marie Lall says

    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

  20. MARIE LALL says

    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

    • says

      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.

  21. Mridu says

    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?

    • says

      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.

  22. akhila suparna says

    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

    • Kanan says

      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.

    • suma says

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

      can u post vannila custard powder cake?

        • suma says

          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 ?

          • says

            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.