This is the only eggless vanilla cake recipe you’ll ever need! It is soft, buttery, and moist, with a spongy texture. With its outstanding vanilla flavor, this is truly the best eggless cake I’ve ever had. After one bite, I guarantee you’ll not realize, this cake is made without eggs.
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❤️About This Recipe
- Moist, fluffy crumb: Yes, you can achieve this in eggless cakes. This recipe won’t disappoint you. No more dense cake!
- Buttery with perfect vanilla flavor
- My go-to recipe: Whether making a cake for a birthday, special occasion or just a general get-to-gather.
- Requires simple, basic pantry staple ingredients
- A keeper recipe: It never fails to impress. Flavor up or decorate however you like (see the options below in the Tips section).
🧾Ingredient Notes
To make this basic eggless vanilla cake, you’ll need 9 ingredients only (two of them are salt and water)
-- Cake flour: It is essential to this recipe. It has low protein content than all purpose flour. Lower protein equals less gluten development which results in more tender and soft crumbs.
-- Unsalted butter: It is best to use unsalted butter and add salt to the recipe. This way I can control the salt intake because different brands of salted butter vary in salt content. Melt the butter in a microwave or on the stovetop and then let it cool down to room temperature. Do not use hot melted butter in the recipe.
-- Vanilla: Try to use high-quality pure vanilla extract. Stay away from the imitation essence or artificial vanilla. After all, this is eggless vanilla cake and vanilla is the main flavor, quality matters.
-- Condensed milk: It adds sweetness and richness to the cake. Plus, it is used as an egg replacer here.
-- Water: It is room temperature water.
-- Vinegar: I have used white distilled vinegar. Apple cider vinegar works too.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Grease two 9-inch round cake pans with butter or nonstick oil spray.
1) Take dry ingredients (cake flour, baking soda, baking powder, salt) in a bowl.
2) Mix them well using a wire whisk. Instead, sift the flour mixture to break the lumps.
3) In another bowl take wet ingredients (melted butter, condensed milk, vanilla, vinegar and water).
4) Whisk it until everything is well combined.
5) Add dry to wet ingredients mixture.
6) Whisk until everything is combined. Do not overmix.
7) Divide the batter into two cake pans. Shake the pan slightly to spread the batter evenly.
8) 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.
Let it cool in the pan for 5 minutes. Then lose the sides of the pan using a butter knife. then remove it (upside down) on the wire rack. It is important to let it cool completely before you apply the frosting to it.
🎂Frosting Options:
You can cover the entire cake with frosting to make it a birthday cake or party special cake. Or just spread the frosting on top and leave the sides naked for more of a casual cake.
- Buttercream frosting: It is the classic way to frost your eggless vanilla cake.
- Chocolate fudge frosting: follow the frosting recipe from my eggless chocolate cupcakes. It is made from butter, sugar and melted chocolate. It gives super-rich chocolatey flavor.
- Chocolate whipped cream: (1 cup heavy cream + 2 tablespoons sugar + 1 tablespoons of cocoa powder) Beat this mixture until you get soft peaks. This gives subtle chocolate flavor.
- Plain whipped cream: As you can see in the main pic. Garnished with sprinkles.
- Chocolate ganache: Follow the ganache recipe from my eggless chocolate cake. This works for single-layer cake only as it is drizzled over the cake.
- Cream with berries: Swirl of whipped cream with fresh berries.
- Skip the frosting: Simply dust with powdered sugar. Yes, this eggless vanilla cake tastes super good without any frosting or glaze. Do not underestimate the power of its simplicity.
- Jam: Warm up your favorite jam to spreading consistency and spread on top (good for a single layer)
There are many more ideas and variations are endless, use your imagination.
💭Expert Tips
No substitute for condensed milk: Many readers ask me in the comments what they can use instead of condensed milk. Sorry to say, there is no replacement for it in this eggless vanilla cake.
Prefer a more sweet cake? Without any additional sugar, this cake has perfect sweetness for us. If you like more sweet then you can add 2-3 tablespoons of sugar while adding condensed milk to the batter.
Make your cake flour: For this recipe 2 ½ cup cake flour = (2 cups all purpose flour + 6 tablespoons corn starch, packed)
If using salted butter then skip the salt in the recipe.
The recipe can be halved for a single-layer cake. If so bake in one pan, baking time and temperature will be the same.
Make Funfetti Cake: Mix ½ cup rainbow sprinkles into the batter. It’s perfect as a birthday cake.
🍰 Storage Instructions
- Store the cake in an airtight container (e.g. cake carrier).
- At room temperature, it stays good for a couple of days depending on the weather climate where you live.
- In the refrigerator, it stays good for 4-5 days. Once chilled, it gets hard. Because butter in the cake will solidify and becomes hard. So bring it to room temperature before serving to enjoy the soft, fluffy texture.
Check Out Other Eggless Cakes
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Eggless Vanilla Cake
Ingredients
- 2 ½ cups Cake flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 stick or ½ cup Unsalted butter melted and cooled
- 1 (14 oz) can Sweetened condensed milk
- 1 cup Water at room temperature
- 2 tablespoons White distilled vinegar
- 1 tablespoon Pure vanilla extract
Instructions
- Take dry ingredients (cake flour, baking soda, baking powder, salt) in a bowl. Mix them well using a wire whisk. Instead, sift the flour mixture to break the lumps.
- In another bowl take wet ingredients (melted butter, condensed milk, vanilla, vinegar and water). Whisk it until everything is well combined.
- Add dry to wet ingredients mixture. Whisk until everything is combined. Do not overmix.
- Divide the batter into two cake pans. Shake the pan slightly to spread the batter evenly.
- 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.
- Let it cool in the pan for 5 minutes. Then lose 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 apply the frosting to it.
Notes
- No substitute for condensed milk: Many readers ask me in the comments what they can use instead of condensed milk. Sorry to say, there is no replacement for it in this eggless vanilla cake.
- Prefer a more sweet cake? Without any additional sugar, this cake has perfect sweetness for us. If you like more sweet then you can add 2-3 tablespoons of sugar while adding condensed milk to the batter.
- Make your own cake flour: For this recipe 2 ½ cup cake flour = (2 cups all purpose flour + 6 tablespoons corn starch, packed) If using salted butter then skip the salt in the recipe.
- The recipe can be halved for a single-layer cake. If so bake in one pan, baking time and temperature will be the same.
- Storage: it stays good for a couple of days at room temperature in an airtight container (like cake carrier) and 4-5 days in the refrigerator. The chilled cake will harden as butter will solidify. So bring it to room temperature before serving to enjoy the soft texture.
- Nutrition information is estimate of only cake (without frosting)
Hi Kanan,
I'm excited to try this recipe - you are so good at these eggless bakes!
Just a question about the instructions for making the cake. In bullet point 4 you say 'Whisk them well using a wire whisk. Instead, sift the flour mixture.' which has me a bit confused. Can you please clarify if I should only sift to combine? Or whisk? Or does it not matter?
Thanks again!
You can whisk with wire whisk if the flour has less or no lumps.
If you flour has more lumps then sift using strainer of sifter to to break the lumps.
In short choose any one method to mix the dry ingredients.
That's what I thought but just wanted to make sure. Thanks for the quick reply!