Eggless Vanilla Cake is easy to make with simple ingredients and a straightforward recipe. It is flavorful, buttery, rich, light, and decadent with vanilla frosting!
About Eggless Vanilla Cake
This delicious eggless vanilla cake is perfectly moist with very soft crumbs. The cake layers are perfect for frosting with your favorite icing! Eggless vanilla cake is one of my blog’s most popular and loved recipes. Recently, I decided to make some changes to make it more delicious and perfectly moist. I used a combination of butter and oil instead of only oil for the updated recipe. While oil makes this eggless vanilla cake moist and soft, butter adds a buttery flavor and makes the cake rich. Also, instead of adding vinegar to the batter, I added it to the milk for DIY buttermilk. This eggless cake is easy to make. The batter comes together quickly without an electric mixer; you will need only the simple baking ingredients! You can enjoy this eggless vanilla cake without frosting and serve it with ice cream or whipped cream. Alternatively, you can frost it with buttercream frosting, whipped cream frosting, or any of your favorite ones. So, I devised a more foolproof recipe with better texture, taste, and balanced moisture. But if you are still interested in the original recipe, check it out below the recipe card.
Preparing Baking Pans For Eggless Vanilla Cake
The best practice is to grease the pan and line it with parchment paper. Then, also, grease the parchment paper. If you don’t want to use parchment paper, generously spray the pan with non-stick oil. You can also grease the pan with butter and lightly flour it, tapping the pan to remove any excess flour. This cake batter can be used to make two 8-inch or 9-inch cake layers. Or use three 6-inch or 7-inch pans to make three layers of cake. To make a vanilla sheet cake, use a 9×13-inch pan. If you use pans with different sizes, the baking time will be different.
How To Make Eggless Vanilla Cake
Preheat the oven to 350°F (180°C). Grease two 9-inch or 8-inch round cake pans and line them with parchment paper. Set aside. Add vinegar to the milk, stir well, and set it aside. Sift flour, baking powder, baking soda, and salt in a medium bowl and whisk until well combined.
In a large mixing bowl, whisk melted butter, oil, sugar, yogurt (or sour cream), and vanilla extract until everything is well combined and the mixture is smooth.
Add dry ingredients and milk+vinegar mixture in two parts alternatively to wet ingredients and mix until well combined, but do not over-mix.
Pour the batter evenly into two pans. We can weigh the batter and pour the exact amount into each pan for even distribution.
Bake the eggless vanilla cake layers for 24-28 minutes or until the cake tester inserted into the center comes out clean. Remove the pans from the oven and transfer them onto a cooling rack. Allow them to cool completely in the pan before removing.
Assembling and Frosting The Cake
Using a large serrated knife, slice a thin layer off the tops of eggless vanilla cake layers to make a flat surface. Place one cake layer on the cake stand, rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire. In the pictures in this post, I decorated the cake with whipped cream frosting. However, You can ice the cake with your choice of frosting.
More Eggless Cakes
Note
I have updated the recipe with some changes to make this cake with balanced moisture, better texture, and better flavors. I hope you will like a better version of this cake! But if you still want to go with the original recipe, you will find it below the recipe card. Yogurt or Sour Cream: Yogurt and sour cream make the cake moist and rich. You can use either one for this cake, but make sure to use the full-fat dairy for the best results. Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser. Baking: Every oven is different, so keep an eye on the cake after 22 minutes of baking. Overbaking will make the cake dry and dense. Frosting: This cake tastes amazing with buttercream or whipped cream frosting. You can also ice the cake with chocolate or cream cheese frosting. I have frosted the cake with whipped cream frosting in the pictures in this post.
Recipe Card
Original Recipe
Ingredients
3 cups (360g) cake flour 2 teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda ¾ cup (180ml) oil (canola, vegetable, or sunflower) 1½ cups (300g) granulated sugar 1 cup (240g) yogurt (plain or Greek) 1 tablespoon pure vanilla extract 1½ cups (360ml) milk 2 teaspoon white vinegar
