Eggless Vanilla Cake Recipe {with Condensed Milk}

This is the only eggless vanilla cake recipe you’ll ever need! It bakes up soft, buttery, and moist, with a fine, delicate crumb. With its outstanding vanilla flavor, this is truly the best eggless vanilla cake I’ve ever had. After one bite, I guarantee you’ll not realize, this cake is made without eggs.

This vanilla cake recipe made with condensed milk. Yes, condensed milk is used as an egg replacer here.

The BEST Eggless Vanilla Cake Recipe

This Eggless vanilla cake recipe is my go-to recipe when it comes to a basic eggless cake without eggs. This cake has a soft, moist and spongy texture.

There is no better way to celebrate a birthday, holiday, or big occasion that with a simple yet deliciously sweet, perfect eggless vanilla cake.

You can decorate it however you like. This recipe makes a single layer 9-inch cake. But you can double the cake recipe and also the frosting recipe and make a layered cake. I am sure it will taste and look the same as the bakery one.

This recipe is my lifesaver when I have to make a birthday cake for a friend or a casual dessert cake for a small get together party. The ingredients required to make this soft vanilla cake are basic pantry staples and I always have it in my pantry.

This eggless cake made with sweetened condensed milk in place of an egg. It also gives richness and sweetness to the cake.

In this eggless 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 a few months back and that time I made buttercream 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 the ganache frosting (that I shared in eggless chocolate cake recipe) or chocolate buttercream frosting (the recipe shared in eggless chocolate cupcakes) or spread any fruit jam glaze. Or drizzle the butterscotch sauce or chocolate sauce on top.

The 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.

How to make eggless vanilla cake?

1) Preheat the oven to 350 degrees F or 180 degrees 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 a wire whisk. Instead, sift the flour mixture to break the lumps.

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 a 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 a prepared cake pan.

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

12) Let it cool in the pan for 5 minutes. Then loose the sides of the pan using a 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 a wire whisk. It takes some time and effort. Or you can use the stand mixer or hand mixer.

15) Whip it till you get nice soft peaks. Do not overbeat it otherwise it will become grainy and it will not taste good at all.

16) Now the cake is cooled completely, put the cake in a serving plate or cake stand. Add a 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 a smooth surface. I am sure you can do a 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.

Few Notes for Eggless Vanilla Cake:

• Many readers ask me if they can substitute the sweetened condensed milk. You cannot replace condensed milk with any other. FYI, it is 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.
• Instead of all purpose flour and cornstarch mixture, you can use 1 ¼ cups of cake flour.
• You don’t have cornstarch or corn flour. Replace it with all purpose flour. Cornstarch gives a light texture to the cake. Hence I have used here.

Check out other eggless cake recipes
- Eggless orange cake
- Eggless carrot cake
- Eggless lemon cake
- Eggless fruit cake
- Eggless tutti frutti cake
- Eggless banana cake