This Eggless Butter Cake recipe is easy and requires only a few ingredients. It can be enjoyed as it is with a cup of tea or coffee, with frosting, or used to make a trifle!
About The Vanilla Sponge Cake
While my family loves chocolate cake, we are also huge fans of vanilla cake. From kids to the elderly, everyone likes the vanilla flavor, so I often bake this cake at home. I already posted my Eggless Vanilla Cake (Soft and Moist); since then, it has been one of my most popular and trending posts. While I used melted butter for the eggless vanilla cake, I used a creaming method for this recipe. The butter ratio is also higher in this recipe, making the cake buttery, rich, and flavorful. This eggless butter cake can be enjoyed as is with a cup of tea or coffee. It can also be served as a sweet snack or with ice cream. The sponge is perfect for making your favorite trifle or can be topped with your favorite frosting. This recipe is suitable for preparing a single-layer cake without much fuss. However, you can double the recipe to make two layers and frost them to create a special cake for a special occasion!
How To Make Vanilla Sponge Cake
Preparations
Bring the unsalted butter to room temperature. To check if it is at room temperature, poke your finger into the butter. If it leaves a dent without passing through the butter, that means it is ready to use.
Preheat the oven to 350° F. Grease an 8-inch or 9-inch round cake pan and line it with parchment paper. Grease the parchment paper as well. Set aside. Measure the milk and bring it to room temperature. Use full-fat milk only, but if you have only lower-fat milk (minimum of 2% fat), combine 1 cup of milk with ¼ cup of heavy cream. However, do not use only low-fat milk or skimmed milk.
Baking The Vanilla Sponge Cake
Sift cake flour, baking powder, baking soda, and salt together. Whisk well and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. It will take approximately 3-4 minutes. Scrape the sides and bottom of the bowl in between or as needed with a rubber spatula. This step is significant because it may result in a dense cake if not done properly.
Add vanilla extract and beat until well combined. Scrape the sides and bottom of the bowl.
Add dry ingredients and milk, and mix on low speed until just combined. Scrape the sides and bottom of the bowl with a rubber spatula to mix evenly. Do not overmix.
Pour the batter into the prepared pan. Bake it for 30-35 minutes or until the wooden skewer inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack. Once it is completely cool, invert the cake carefully and remove the parchment paper. Slice and enjoy the cake as it or top it with one of your favorite frostings or toppings.
More Eggless Cakes
Recipe Card
The cake is rich, creamy, and tender because the butter and sugar are creamed together. However, one more essential ingredient for a successful cake recipe is full-fat cream or a combination of milk and cream.
Flour: I have made this cake several times using cake and all-purpose flour. But my favorite is cake flour, which makes the cake crumbs more delicate and soft than all-purpose flour. But you can use the flour available in your pantry. It is essential to measure the flour correctly. Use the kitchen scale for the best results. Baking Powder and Baking Soda: These are leavening agents necessary for the cake to rise. Do not interchange with each other. Also, make sure that they are active and not expired. Salt: It adds a contrast to the sweetness of the cake. Butter: For this recipe, use unsalted butter. Also, make sure to soften the butter at room temperature. Butter should be at the right temperature, not too cold or not too soft. To check the right temperature, you can do a finger check. Poke the finger into the butter; if it leaves a dent without your finger passing through it, it is at room temperature. Granulated Sugar: It provides structure and sweetness to the cake. Milk: Milk is the most critical ingredient for this recipe! So, you need to use full-fat dairy for this cake. If you don’t use full-fat milk, combine 2% milk with cream. So, use 1 cup of milk (minimum of 2% fat) and ¼ cup of heavy cream. But please do not try this recipe with low-fat or skimmed milk. Vanilla: Use pure vanilla extract for the best flavors.
So, for the creaming method, it is essential to have butter at room temperature. Beat the butter and sugar on medium to high speed until you get a light and fluffy mixture. The creaming should not be underdone or overdone. The well-creamed mix will be moist and light, and the sugar will almost dissolve. Rubbing the mixture between your fingers will barely feel any grit. Flour: I highly recommend using cake flour for this delicate cake. But if you don’t have it on hand, you can use all-purpose flour or make a homemade cake flour substitute. Milk: Do not use low-fat or skimmed milk for this recipe. Use only full-fat milk; if you don’t have it, use 1 cup of milk (minimum of 2% fat) and combine it with ¼ cup of heavy cream. 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 26 minutes of baking. Overbaking will make the cake dry and dense.
