This eggless vanilla cake recipe is moist with a soft crumb. It is made without condensed milk and tastes absolutely delicious. Great on its own with tea or dressed with frosting for an elegant celebration cake. It can also be used to carve as a novelty cake or tweaked to make many different flavors and combinations. Perfect for your next celebration.
It’s been a while since I perfected this eggless vanilla sponge cake recipe for my customers. I love how moist and tender the crumb is, but mostly how easy it is to make. And the best part is that I customize this same recipe to make many different flavors of a moist orange cake or lemon cake, etc. I will also share those with you in the near future.
Why you’ll love this eggless cake
- Soft and moist – It has a tender crumb while still being sturdy enough for filling and frosting.
- No condensed milk – This eggless vanilla cake uses yogurt and oil for moisture and texture.
- Great for layer cakes – Use it for birthdays, celebration cakes, or cakes covered with buttercream or fondant.
- Easy to customize – Pair it with your favorite frosting or filling to create different flavor combinations.
Ingredients and substitutes
- All-Purpose Flour – You can use all-purpose flour, plain flour, or maida for this cake. Do not use cake flour. I find that cake flour tends to make the texture very crumbly.
- Oil – I find that oil works best to keep the cake moist and the texture just right. I have tried it with butter – it works, but oil gives me the best results in texture.
- Sugar – It is best to use fine-grain white sugar or caster sugar as it melts easily in the mixture. If you don’t have fine-grain sugar, just pulse the sugar in the food processor to ensure it’s fine and not too coarse.
- Yogurt – I used a plain store-bought natural yogurt. You can also use homemade yogurt. If your yogurt is not sour, you can add 1/4 tsp of apple cider vinegar or lemon juice to it.
- Water – You can substitute water with milk, orange juice or buttermilk, BUT do ensure that it’s warm, not cold.
Step-by-step: Eggless vanilla cake recipe
Prepare the pans
Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line two 8-inch round cake pans with parchment paper.
Combine the dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Make the batter
In a large bowl, whisk together the yogurt and sugar until smooth. Add the oil and vanilla and whisk until well combined.
Add the dry ingredients to the yogurt mixture and mix gently until almost combined.
Gradually add the warm milk, mixing just until you have a smooth batter with no large pockets of dry flour. Do not overmix.
Fill the pans
Divide the batter evenly between the two prepared cake pans and smooth the tops.
Pro tip: Once the batter is mixed, bake it immediately. The baking soda begins reacting with the yogurt as soon as the ingredients are combined.
Bake
Bake for about 25 to 35 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
Cool
Let the cakes cool in the pans for about 10 minutes, then carefully turn them onto a wire rack and remove the parchment paper. Cool completely before filling or frosting.
Here I have stacked this vanilla cake with alternating layers of my eggless chocolate cake recipe, my Eggless Vanilla Pastry cream filling, and an eggless chocolate mousse filling.
Eggless Vanilla Cake (No-condensed milk)
This eggless vanilla cake recipe is moist with a soft crumb. It is made without condensed milk and tastes absolutely delicious. Great on its own with tea or dressed with frosting for an elegant celebration cake. It can also be used to carve as a novelty cake or tweaked to make many different flavors and combinations.
Ingredients
- 330 g (2½ cups) All purpose flour
- 2½ tsp Baking powder
- ¾ tsp Baking soda
- ¼ tsp Salt
- 180 g (¾ cup) Canola oil
- 300 g (1½ cups) Sugar
- 360 g (1½ cups) Yogurt
- 2 tsp Vanilla extract
- 360 ml (1½ cups) Warm milk or water
Method
- Prepare the pans – Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line two 8-inch round cake pans with parchment paper.
- Combine the dry ingredients – In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Combine the wet ingredients – In a large bowl, whisk together the yogurt and sugar until smooth. Add the oil and vanilla and whisk until well combined.
- Make the batter – Add the dry ingredients to the yogurt mixture and mix gently until almost combined. Gradually add the warm milk, mixing just until you have a smooth batter with no large pockets of dry flour. Do not overmix.
- Fill the pans – Divide the batter evenly between the two prepared cake pans and smooth the tops. Pro tip: Once the batter is mixed, bake it immediately. The baking soda begins reacting with the yogurt as soon as the ingredients are combined.
- Bake – Bake for about 25 to 35 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool – Let the cakes cool in the pans for about 10 minutes, then carefully turn them onto a wire rack and remove the parchment paper. Cool completely before filling or frosting.
Notes
- Yogurt: Use plain, full-fat yogurt for the best texture. Bring it to room temperature before mixing.
- Milk: Use warm, not hot, milk. Water can also be used, but milk gives the cake a richer flavor.
- Mixing: Once the flour is added, mix only until combined. Overmixing can make the cake dense or tough.
- Batter: This is a soft, pourable cake batter. Avoid adding extra flour to thicken it.
- Bake immediately: Divide the batter between the pans and bake as soon as it is mixed for the best rise.
- Pan size: This recipe makes two 8-inch round cake layers. Divide the batter evenly between the pans for even baking.
- Doneness: Start checking the cakes toward the lower end of the baking time. A skewer inserted in the center should come out clean or with a few moist crumbs.
- Make ahead: The cake layers can be baked a day ahead. Cool completely, wrap well in plastic wrap, and keep at room temperature overnight.
- Freezing: Wrap completely cooled cake layers well and freeze for up to one month. Thaw wrapped at room temperature before filling and frosting.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Measure the flour accurately – Too much flour will make an eggless cake dry and dense.
- Use room-temperature yogurt – It combines more easily with the other ingredients and helps create a smooth batter.
- Don’t overmix – Once the wet and dry ingredients are combined, mix only until smooth.
- Use warm liquid – Add warm, not hot, milk or water as directed in the recipe.
- Bake immediately – Once the batter is mixed, transfer it to the prepared pan and bake right away.
- Don’t overbake – Check with a skewer toward the end of the baking time. It should come out clean or with a few moist crumbs.
- Cool completely before frosting – A warm cake will soften or melt your filling and frosting
more vanilla cakes
- One bowl vanilla cake
- Light and fluffy vanilla cake
- Vanilla Cream cake using fresh cream in the batter
- White Wedding Cake Recipe
- See all vanilla cake recipes or see all layer cakes
Troubleshooting
| Problem | Possible cause | Solution |
|---|---|---|
| Cake is dense or heavy | Batter was overmixed, too much flour was added, or it sat too long before baking | Measure the flour accurately, mix only until combined, and bake the batter immediately. |
| Cake is dry or hard | Cake was overbaked or oven temperature was too high | Start checking around 30 minutes and remove it as soon as a skewer comes out clean or with a few moist crumbs. |
| Cake is raw in the center | Oven was too hot or cake needed more baking time | Check your oven temperature and continue baking until the center is fully set. |
| Cake rises then sinks | Oven door was opened too early, cake was underbaked, or leavening was inaccurate | Measure the baking powder and soda carefully, avoid opening the oven early, and bake until the center is completely set. |
Frequently asked questions
If properly stored, this eggless vanilla cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Yes, you can replace 2 tbsp of flour with 2 tbsp of cocoa powder, or you can use my tried and tested eggless chocolate cake recipe or eggless chocolate fudge cake recipe.
No, I have not tried replacing it with condensed milk. If you need a cake with condensed milk, my vanilla sponge cake recipe might be better.
You can make 2 x 6 -inch round baking pans to make a two-layer cake, or pour this batter into a sheet cake – ‘eggless sheet cake’.
You can also pour the batter into a well-greased and dusted bundt pan for an ‘eggless vanilla bundt cake’.
This recipe can also be baked into 12 beautiful cupcakes.
Today, I am using vanilla pastry cream, but you can use other fillings like eggless vanilla pastry cream, strawberry filling, blueberry filling, mango mousse, chocolate mousse, as long as you use a frosting dam!! You will find more than 30 buttercream frosting recipes to try. You can see my video tutorial on how to level, fill, and frost a cake.
more eggless recipes
- Eggless Chocolate Cake
- Eggless Strawberry Cupcakes
- BEST Eggless Chocolate Chip Cookies
- Eggless Chocolate Sugar Cookies
- Eggless Thumbprint Cookies
- Vanilla Pastry Cream • Eggless
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Hi. I tried this cake but it turned brown inside and had metallic taste. What do I do to fix it?
I don’t understand – sounds like you have extra leveling agent. Did you add the baking soda twice? How long did you bake it? Read the ingredients and see if there is anything that you did different. I’ve done this a few times and it’s never been brown or metallic.
I baked it for about 35 minutes. Can I substitute the baking soda with just the baking powder or could I lower the baking soda. The metallic taste is usually caused by the baking soda. I always fail making a eggless white cake ?. Also I suppose took a 9 inch pan. Would it make it any difference? Thank you so much again for your valuable time.
No that pan would only effect the thickness of the cake. Yes you can add 1/2 tsp less baking soda but i have done this cake with this recipes and it works for me every single time. If you read the comments some people have tired it and have loved it. So not sure what’s happening at your end.
Hi Verna
When making the pastry cream, is there any alternative to the cling film. Please let me know, as soon as possible. I am looking for a viable alternative to fresh cream and butter cream
Thank you in advance
The cling film is just a plastic that stop a skin forming on top of the pastry cream. You can use any plastic even a sandwich bag instead.
Hi veena, 220 grams is 1 cup or 2 cups of flour?
One cup is 110 grams – so 2 cups is 220 grams? no?
I had a similar question. For some reason I though 1 cup of flour is 120 g. I live in the US. Could that be the reason for the difference?
Jahnavi I use one cup as 110 grams..always have used all purpose as 110 g – Thanks
Dear Veena
Made this eggless cake for trifle pudding and the cake turned out beautiful. It was perfect. I had to stop my son from eating the whole cake as i wanted to make trifle pudding. Just a quick question. .can i substitute oil with butter.. Thanks
Thank you so much Jagruti for your feedback. I am so happy to hear that it turned out perfect. Love that your son enjoyed it too. I have not tried making this one with butter but I highly recommend you keep the oil. It keeps the cake moist and light. I do have a butter based eggless cake recipe which I plan to share here on the blog. Hopefully soon.
lovely post. the recipe sound great to follow. and more .. it’s eggless.. thx for sharing this
You very welcome Citra
I love everything about this recipe!! It looks and sounds amazing and I love your video! The texture of the cake looks exactly how you describe it! I’m printing this recipe off now!
Thank you Amanda – Happy to hear that.
Excited to try this! I have a nephew with an egg allergy. Thanks for sharing!
Always a pleasure Lynette. We have no alergies but we still make it often.
I still haven’t tried an eggless cake, but this looks so fluffy and high that I must make one.
Thank you Cheryl
I’ve never made an eggless cake – this sounds wonderful so I’m going to have to give it a try!
Thanks Kathryn
What a lovely recipe! Perfect for when you need an egg free treat!
Thank you Reenee