Eggless vanilla cake recipe is soft, spongy and moist basic cake recipe. It is made using condensed milk and without eggs.
This Eggless vanilla cake recipe is my go to recipe when it comes to basic eggless cake without eggs. 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.
This cake uses sweetened condensed milk in place of egg. It gives richness and sweetness to the cake.
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. Or I have already shared eggless tutti frutti cake recipe.
Once you make this eggless vanilla cake, I am sure you will fall in love with this cake just like me.
In this vanilla cake 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.
For the variation, you can make this ganache frosting or chocolate buttercream frosting or spread any fruit jam glaze. Or drizzle the butterscotch sauce or chocolate sauce on top.
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.
Check out other eggless cake recipes
Chocolate cake // Orange cake // Carrot cake // Lemon cake
How to make eggless vanilla cake recipe (Step by step 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.
5) In another bowl take melted butter. Skip the salt above if using salted butter. add condensed milk.
6) Whisk it well.
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.
9) Mix well and make sure there are no lumps.
10) Pour the batter into prepared cake pan.
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.
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.
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.
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.
Come closer and see how spongy, moist and soft this eggless vanilla cake is from inside.
Serving suggestion: Enjoy this eggless vanilla cake as a dessert.
Notes:
- 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.
Eggless vanilla cake recipe with condensed milk
Ingredients (1 cup = 240 ml)
For eggless vanilla cake recipe:
- 1 cup All purpose flour (Maida)
- 3 tablespoons Corn flour (corn starch) packed
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ⅛ teaspoon Salt
- ½ stick or ¼ cup Unsalted Butter melted and cooled,
- ½ cup + 2 tablespoons Sweetened condensed milk ½ of 14 oz can
- ½ cup Water
- 1 tablespoon White distilled vinegar
- 1 tablespoon Pure Vanilla extract
For chocolate whipped cream frosting:
- 1 cup Heavy whipping cream
- 2 tablespoons White granulated sugar
- 1 tablespoon Unsweetened cocoa powder
Instructions
Making eggless vanilla cake recipe:
- Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Grease a 9 inch round cake pan with butter or spray with nonstick oil spray.
- Take dry ingredients (all purpose flour, corn flour, baking soda, baking powder, salt) in a bowl.
- Whisk them well using wire whisk. Instead sift the flour mixture.
- In another bowl take melted butter.
- add condensed milk. beat it well.
- Add water, vanilla extract and vinegar. again whisk it well.
- Add wet ingredients to dry mixture.
- Mix well and make sure there are no lumps.
- Pour the batter into prepared cake pan.
- 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.
- 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.
Making 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.)
- Start beating the cream. Do it by hand using wire whisk. It takes some time and effort. Or you can use stand mixer or hand mixer.
- 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.
Frosting the cake:
- 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.
- Don't forget to cover the sides as well.
- Slice and serve.
As u mentioned above that cornstarch brings light texture to the cake . So can it be used in any other kind of egg less cake like the banana and dates cake ?
yes you can use in any cake recipe
HI! i have two questions?
1. what is the difference between corn flour and corn flour? which brand of corn flour did you use?
2. Could i use milk instead of water? i usually use milk in my recipes.
i meant difference between corn flour and corn starch
1) corn flour and corn starch are same. Different region, different name. I use Bob’s red mill organic flour
2) Yes you can use milk
Hi kanan.I have tried eggless chocolate cake and eggless vanilla cake both separately and both came out well but when I tried them out together in layers- chocolate then vanilla then chocolate then vanilla, it has cracked in ihe middle and the cake was a bit tense…any reasons why??
tried together meaning, You poured both batters in layers in one pan?
if yes, then It won’r work like that, both are different recipes. can’t be combined like that
Hello, great recipe! If I make cupcakes can they be frozen (so I can make them ahead of time for an event)? Thanks!
Yes you can make ahead of time and freeze them
Fantastic 🙂
Do you have a recipe for eggless vanilla cake with milk and sugar instead of condensed milk…sweetened condensed milk is quite expensive here..
Yes, I have. I will share soon
Hiiiii Kanan I made this cake 20 minutes ago and more than half of it is gone already.My hubby didn’t even let it cool properly 😄Thanks for the wonderful recipe.
Happy to know that cake came out good
Hello!Can we use whole wheat flour instead of all purpose flour? If yes then how much and if no then do you have any other whole wheat flour cake recipes?
Yes, you can use the same amount of wheat flour.
Hi,
I wanted to use this recipe for 1/2 sheet cake and wanted to know how much white vinegar can be used.
I was thinking for one 1/2 sheet cake we will need batter equaling four 9 inch cakes. so is it safe to use 4 tbs of white vinegar?
I don’t know the size of your sheet cake.
I am not sure multiplying by four will work or not. I have tried doubling. But 4 times, never tried
Hi kannan. Can I bake this recipe without adding vinegar?
Add same amount of lemon juice in place of vinegar
hey! tried you’re chocolate cake recipe. came out well! to make a 10 inch diameter cake how do i alter the ingredients ?
I usually make cakes in 9 inch pan.
So with the same amount of batter you can make 10 inch cake too.
Only difference you will get slightly thin layer of cake.
baking temperature will be same, but baking time will little less. So adjust accordingly
Hey I tried to make the frosting using Amul cream. But its not getting any soft peaks. Please help.
With amul cream, you won’t get exact same consistency like mine. Because amul cream has less fat (It should have 35% or more fat content).
Few tips – make sure that cream, bowl and whisk are chilled very well. Keep them in freezer for 15 minutes. Then start whipping. This helps to get nice soft peaks.
Also if you live in hot climate, you can take ice cubes in a large bowl, keep the bowl (filled with cream) on ice bed and then whip.
Keeping the cream chilled while whipping is the key.
Hi, any substitute for white vinegar?
Replace same amount of lemon juice
Hello.. Can i use milk instead of water?
I have never tried with milk. But I think you can use.
Hi….
Recently i tried this vanilla cake n it was very very good….addition of lemon juice worked like magic giving cake a very spongy texture….:-)…so i wanted to try chocolate cake using same recipe of vanilla cake…i know u have posted a separate chocolate cake recipe using same ingredients….but i wanted to follow vanilla cake recipe coz of addition of lemon juice n …so can i make chocolate cake using same measurements of vanilla cake with just addition of cocoa powder???….so…it will be….1 cup All purpose flour (Maida)
Corn flour or cornstarch – 3 tablespoons….and 3 tablespoons of cocoa powder….n of coarse keeping all other ingredients same…..if any changes…then pls suggest…..
Thanks
NImisha
Good to know that vanilla cake came out good.
I always use my chocolate cake and cupcake recipes that I have posted here.
Not sure adding cocoa powder in this recipe will work or not. You have to give it a try.
FYI, as per my knowledge in baking, dutch processed cocoa powder is neutral. It does not react with baking soda unless there is citrus ingredient in the batter. It is usually paired with more amount of baking powder. So As you are asking to add cocoa powder in this batter, you need to adjust the baking soda and baking powder. Without trying and experimenting, I cannot say how much quantity and what changes needed.
Thanks for the recipe. Instead of water can I add homemade strawberry pulp, and can I substitute lime juice with vinegar.
Not sure, strawberry puree works or not. You can try and see.
Lemon juice can be substituted for vinegar.
A very imp ques. It is said that u get the most fluffy and a soft cake/cupcake when all the ingredients u use are at room temperature. Bt as maida is usually kept in the refrigerator to save it from the insects. So should i keep maida out of the refrigerator for sometime and bring it down to room temperature? Or is it ok to use chilled maida and rest of the material which are at room temperature? One more question. Can’t we use the same recipe for cake as well as the cupcakes?
yes maida should be at room temperature too. Measure out the required amount and keep it on counter top for half an hour.
Same recipe can be used for cupcakes. Baking temperature will be same. Baking time will be little less the size is smaller
It came out very well for me, thank you so much for the detailed procedure. My first bake is delicious.
Congratulations for first baking success.
Glad to know that it came out good.
Hi
I tried this recipe and it turned out to be the perfect one in the first attempt. Thanks for sharing this receipe. My son just loved it. Could you share the receipe for the marble cake as well. Thanks
Glad to hear that cake came out good.
I have added marble cake in my to do list
Hi…… Can i make cupcake from this batter?
yes you can make cupcakes.
Baking temperature will be same. Baking time will be less (can’t say exact because I have never tried it.)
Hi,
Can I replace the sweetened condensed milk with some thing else? Like regular milk?
No you cannot. I have already mentioned in Notes section
Hi….if I use cake flour would it he 1 cup plus 3 tbsp?
use 1 1/4 cup of cake flour.
Since i have measured 3 tablespoon of corn flour, packed. This is not the case if you use cake flour. So use 1 1/4 cups
Hi,
I tried this recepie n it turned out to very well .It was moist n fluffy n didn’t have a sticky feel which I got when made with other recipes.Thanks !! But my cake sank a bit in the middle after taking out from oven . Is it because of using baking powder n vinegar together ?? Just a Guess 😉
no it is not because of baking powder and vinegar together.
there might be two reasons: 1) baking powder is old 2) leavening agents means baking powder and baking soda are little extra (it is possible if one eyeball it)
Hey,
I’ve tried many recipes from which I just made two tonight including chocolate chip cookies and brownies. I wanted to make the cake as my mum just got me new cooking equipment and I was so exited but since I didn’t have condensed milk I was unable to make the cake. Is there a replacement or a substitute for it? I can’t make the cake unless I know I can use something else. Please if you may suggest something. And your recipies are truely loved by my family.
Good to hear that recipes are helpful to you.
Sorry, You cannot replace condensed milk.
It provides richness, sweetness and works as an egg in this cake.
That’s really good to know! I would like to appreciate your responses to all of your follower’s questions so quickly and efficiently. This is my favorite website and thankyou for so many amazing recipies.
Thank you for your kind words.
Hii…
Can you please give the measurements in grams…
Thanks
sorry do not have exact gram measurements. I always use US cup measurements.
You can google it like 1 US cup of all purpose flour in grams and so on
I absolutely love this recipe for eggless cakes. This has now become a regular dish which i cook atleast twice in a month: The cake is so soft and bouncy. Everyone at my family loves to eat this basic vanilla cake. Thank you for sharing this wonderful recipe!! ??
Just wanted to know if their is any way i could make it diabetic friendly?
Thank you for the positive review.
Nice to know that everyone liked this cake
Hey Kanan!
How do I use eggs in this cake? Can I use eggs or do you have cake recipe with eggs?
do not know. I have never baked this cake recipe using eggs. There are many recipes out there for vanilla cake with eggs. Please do the google search
I bought a milkmaid out of whim and did not know what to do with it. And thus ended up on your page. Thanks for sharing the recipes @Kanan.
I did not have baking soda when I started mixing the ingredients and used Eno instead. The lemon flavor of Eno gave a nice lemony flavor to the cake. Everyone loved it.
Have a question: there was a nice glaze on the top layer of the cake, which ingredient would it for?
Nice to know that cake came out good even with use of eno.
What do you mean by glaze on top?
1) You mean you have the glaze naturally on top of the cake after cooling? If yes then it shows that cake is super moist and it has enough fat in it to make it soft. The ingredients are butter and condensed milk.
2) Or Do you mean something else? Sorry but it was confusing.
I meant the 1st point – the glaze naturally on top of the cake after cooling. And thanks for the reply. I have baked cake earlier but never seen the glaze. This was the 1st time. I am guessing it has to do with the condensed milk.
Thank you again for the amazing yet simple recipe
ok great. Yes you are right condensed milk or butter.
hello..how much eno did you use..? I must try it next time, did you put the powder form or liquid? thanks a lot for this tip
Used your recipe for the vanilla and chocolate cake, double them for 9×13 rectangle pan, added a snack cup of applesauce to the vanilla and two snack cups to the chocolate… Turned out amazing! Everyone came back for seconds and all approved. Daughter had a great birthday !
That is great. Good to hear that cake came out and everyone enjoyed.
I tried this and everyone who tasted it totally loved it. No topping though because I am not big on icing.
Thanks Shivani for the review. Nice to know that everyone liked it
Hi! I want to try this recipe but want a smaller cake. If i half the ingredients then will there be any alterations in the ingredients? And what size of baking tin will be used for smaller cake? And what will the cooking time and temperature for smaller version?
You can try it in 6 inch round pan or use the muffin pan to make cupcakes. No need to alter the ingredients, just half all the ingredients.
Baking temperature will be same but baking time will be less. can;t say the exact time. But start with 17 minutes and check. Bake for longer as needed.
Hi Kanan! Love your recipes. This is my go to site for baking 🙂 have tried your eggless choco chip cookies with my toddler a zillion times with a zillion variation and flavours and they are always a hot!! This vanilla cake recipe is my favourite, keep using this with variations for different occasions.. My daughter wanted a frozen themed party, so did a Victoria sponge by layering two of these cakes with strawberry conserve in the middle and decorated with vanilla buttercream coloured blue.. Added fondant snowflakes and sprinkles and a fondant Olaf and it was a hit!! Thanks a lot for your recipes!
Also, for reducing the crumbly texture of eggless cakes, I find that a light spray or sprinkling of sugary water generally helps.
Thank you for sharing your positive feedback. Nice to know that you liked baking recipes. Yes this vanilla cake is basic cake that can be used in making many different variations.
Thanks for sharing your tip to prevent crumbling. Very helpful to me and other readers.
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!!
Yes you can bake them in cupcake form. Baking time will be less as it is smaller in size. Thank you for your kind words.
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.
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.
And if I use whipped cream frosting how should I preserve the cake until the birthday?
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.
Thank you so much for your response. I am definitely going to try this recipe!
You’re welcome.
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!
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.
Sorry my comments have aired twice as I didn’t think it got posted the first time,
The comment was posted, but I am little late to respond them. Sorry for late reply.
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
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.
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
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.
nice one 🙂
thank you 🙂
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 🙂
Awesome. I like the idea of adding strawberries. Happy to know that everyone loved the cake.
Is there any substitute for sweetened condensed milk or a recipe to make it ?
No you can substitute condensed milk as it is used here for sweetness and as an egg re-placer
Hey, is mithai mate or Nestlé milkmaid the substitute for sweetened condensed milk?
Yes Nestle mithai mate is same as sweetened condensed milk.
Cake turned out perfect.
But my frosting liquid.Can you explain why?
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.
No,the cake was completely cooled but the frosting itself cake out in liquid form.. How is this?
hmm. I don’t see any other reason.
Or heavy cream is not whipped till soft peak, so frosting itself is runny.
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.
Nice to hear that cake came out good. Excellent idea of adding puree of berries.
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
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%.
Hi!!! Can I add tutti fruity and chopped nuts?
Of course, you can add tutti frutti or your choice of nuts or raisins or chocolate chips
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.
Thank you Mariam. I am very happy to hear that recipe is helpful to you.
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!
That’s great. Happy to hear that everyone enjoyed.
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.
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.
Hi, I was wondering if there is a substitute to the vinegar or if to skip it all together?
Use same amount of freshly squeezed lemon juice instead of vinegar. But you cannot skip it
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.
I am not sure, I have never tried with oil. Though you can try replacing same amount of oil.
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
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.
Can I make this Cake today & leave it overnight in the Fridge?
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.
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…
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.
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?
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.
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?
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.
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
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.
Hey. I wanted to ask that if we want to use salted butter then how much should we take??
Use the same amount of salted butter in the recipe and skip the salt.
What is the substitute for corn flour or corn starch?
Please reply ASAP.
TIA
Use all purpose flour
Hello, I tried this recipe and it worked very very well, spongy and very tasty. Thank u so much.
Glad to hear that cake came out good.
I just tried out this cake, condensed milk does wonders.thanks a lot.
That’s true. happy to hear that you enjoyed.
I just LOVE all your eggless recipes. Could you please up load a tres leches cake recipe!!!!
sure, I will add this in my to do list
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)
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?
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.
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.
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. 🙂
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.
Thanks Kanan.
hello
can i substitute corn flour with maida? if not, what are the other possible substitutes?
Yes you can substitute corn flour with all purpose flour.
hello there, could you help me to quantify 1/4 cups of butter in gram. This is my first time trying
1/4 cup of butter = 57 grams.
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
Very glad to know that cake came out good. Happy mother’s day.
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
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.
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
Yes it will be fine. You can keep it outside if weather is not too hot
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
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.
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?
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.
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
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.
Love the eggless version.. Soft moist and yummy cake..
Thanks Nithya.
kannan
instead of vinegar can i use apple cider vinegar in this cake receipe.
can u post vannila custard powder cake?
Yes Suma, you can use apple cider vinegar instead. Sure I will add vanilla custard powder cake in my to do list. 🙂
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 ?
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.