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Eggless vanilla cake recipe | Eggless cake recipe with condensed milk
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4.48 from 23 votes

Eggless Vanilla Cake Recipe {with Condensed Milk}

This vanilla cake is made without eggs and still, it is soft, moist, spongy and too good. As an egg replacement, sweetened condensed milk is used here.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings (one 9 inch round cake)
Calories 265kcal
Author Kanan

Ingredients

For eggless vanilla cake recipe:

  • 1 cup All purpose flour (Maida) *notes
  • 3 tablespoons Corn flour (corn starch) packed, *notes
  • 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:

  • Preheat 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 a 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 the prepared cake pan.
  • 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 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.

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 a wire whisk. It takes some time and effort. Or you can use a stand mixer or hand mixer.
  • 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.

Frosting the cake:

  • 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.
  • Don't forget to cover the sides as well.
  • Slice and serve.

Notes

  • Instead of all purpose flour and cornstarch mixture, you can use 1 ¼ cups of cake flour.
  • If using salted butter then skip the salt in the recipe.
  • If you prefer more sweet cake then add 2-3 tablespoons of sugar along with condensed milk.

Nutrition

Calories: 265kcal | Carbohydrates: 31.4g | Protein: 4.2g | Fat: 13.7g | Saturated Fat: 8.5g | Cholesterol: 44mg | Sodium: 193mg | Potassium: 205mg | Fiber: 0.9g | Sugar: 16.3g
*Nutrition information is a rough estimate for 1 serving
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