Eggless Vanilla Cake (Soft and Moist) (2024)

This Eggless Vanilla Cake is tender, fluffy, super moist with delicate and soft crumbs, and absolutely delicious. It is one of the best eggless vanilla cakes and is perfect for making on birthdays or any of your favorite celebrations!

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.

For the updated recipe, I used a combination of butter and oil instead of only oil. 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, and 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.

Ingredients

1. 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.
2. Baking Powder and Baking Soda: These leavening agents are essential for this eggless vanilla cake to rise. Do not interchange with each other. Also, make sure that they are active and not expired.
3. Salt: It adds a contrast to the sweetness of the cake.
4. Butter: Butter makes the cake rich and provides a delicious flavor. We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave the butter at a high temperature for 30 to 35 seconds. Or heat the butter in the pan over the stovetop.
5. Oil: Oil makes the cake moist and soft. I have used sunflower oil, but you can use any neutral-flavored oil, such as canola or vegetable oil.
6. Granulated Sugar: In the original recipe, I used 300g of sugar, but in the updated recipe, I reduced it to 250g. Because I slightly reduced fat and yogurt in the updated recipe, I used less sugar to make the cake perfectly sweet. But for extra sweet cake, you can add 275 to 300g of sugar.
7. Yogurt or Sour Cream: The yogurt or sour cream makes the eggless vanilla cake tender and moist. Whatever you use, use a full-fat variety for a rich and tender texture. However, I like to use sour cream and suggest the same if you have sour cream in the fridge. Or else, you can use plain yogurt.
8. Vanilla: Use pure vanilla extract for the best flavors.
9. Milk: To make the cake moist and rich in texture, use whole or full-fat milk. You can also use 2% milk; however, do not use fat-free dairy for this recipe.
10. White Vinegar: You can also use apple cider vinegar instead of white vinegar.

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 Step-by-Step

• 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 alternatively in two parts into 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.

Storing and Freezing Instructions

• Allow the cake layers to cool completely, cover them tightly with plastic wrap, and store them at room temperature for two days.
• If you want to keep them longer, refrigerate them for 3-4 days.
• These eggless vanilla cake layers can be frozen for up to a month.
• When ready to use them, thaw the cake in the fridge overnight and bring it to room temperature before frosting.
• However, please note that the cake layers will lose some of their moisture and fluffiness after freezing.

Frequently Asked Questions

Can I Make This Using All-Purpose Flour?

Absolutely yes! I made this cake using both flours. I prefer cake flour because it makes the cake delicate and gives more tender crumbs.Cake flour has slightly less protein content than all-purpose flour. And less protein content means less gluten will be formed while making the batter. Less gluten means the cake will be soft, fluffy, and delicate.But don’t be disappointed if you don’t have cake flour. You can use all-purpose flour, too, for this exact delicious cake. And the other way is to make homemade cake flour substitutes.

Can I Use Store-Bought Buttermilk?

Yes! For this eggless vanilla cake, use the same amount of buttermilk instead of the milk and vinegar mixture.

How To Make Cake Flour Substitute?

To make a cake flour substitute at home, you will need all-purpose flour and cornstarch. So, for one cup of cake flour, you measure one cup of all-purpose flour, 120g (16 tbsp). Then remove two tablespoon flour (15g) from this, and there will now be 14 tablespoon of flour (105g). Next, add 2 tablespoon (15g) cornstarch to 14 tablespoon of all-purpose flour. Sift the mixture of all-purpose flour and cornstarch twice. And your cake flour is ready. So, for this recipe, you will need to remove 6 tablespoon (45g) of all-purpose flour from 3 cups and replace it with 6 tablespoon (45g) cornstarch. Again, sifting is critical to incorporate the air to make the flour light and fluffy.

Can I Use Oil Instead Of Butter?

My original recipe calls for oil only, and I updated the recipe using butter to make the cake rich and flavorful. But if you want to use only oil, check out the original recipe below the recipe card. Or, with this recipe, you can skip the butter and use ¾ cup of oil.

Can I Make This Cake Ahead Of Time?

You can make the cake layers two days in advance. Once they cool completely, tightly wrap them with plastic wrap and store them at room temperature.

More Eggless Cakes

You May Like More Eggless Cake Recipes

• Eggless Orange Bundt Cake / Orange Cake Without Eggs
• Eggless Coffee Cake
• Lemon Pound Cake (Eggless) / Lemon Loaf Cake
• Eggless Honey Cake (Indian Bakery Style)
• Custard Powder Cake (Eggless)

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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.

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