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.
Kindly guide me for making eggless cake for 700 serving ie if each person gets 200 grams and the cake will be cooked in a bakeAnurag
Wow. That is a lot of servings. I have not tested this recipe with that many servings. Not sure what you mean by – if each person gets 200 grams.
The recipe card below has a serving conversion – this recipe is for 8 servings if you change that number 8 to 700 servings – it will convert the recipe for you.
It also gives you measures in cups or grams if you use the Metric /Us customary features –
You will, of course, bake these in many different pans so the baking time will depend on the size of the pan
For example, an 8- inch pan takes about 30 to 40 minutes – a 10-inch pan will take about 40 to 50 minutes and so on.
I hope that makes sense.
Made this recipe twice and we loved it. Once I made it just with vanilla flavor for tea and the second time I added crushed strawberry and cream in the middle. Both winners. Thank you for sharing mam.
Thank you so much, Livali. So happy to hear you had success with this recipe twice and loved it so much. Strawberry and cream is my favorite too. Thanks so much for coming back to write this feedback. Have a wonderful week.
Tried this recipe and we loved it. Made it for a few friends and they asked for your blog name too. Thanks for sharing.
Thank you so much, Agness. So happy to hear you had success with this recipe and loved it so much. Thanks so much for coming back to write this feedback and sharing my blog with your friends. Have a wonderful week.
Hi Veena,
I understand that this recipe is for an 8″ round pan, do you know what the recipe measurements would be for a 12″ square pan? Thanks
I have not made it in a 12 inch pan yet. Also, this is not a tall cake – and I made only one layer which I divided into two. That’s just about 2 inches tall. So I’m thinking if you need an 8 inch round that’s 4 inch tall you will need to double that recipe. Then multiply by 3 to get a 12-inch cake.
Would it be okay if I used a vegan yogurt?
I’m not sure Katie. I think someone did perhaps check in the comments. I have not tried it so not sure yet.
Hi Veena,
Tried this cake with exact same measurements. I however replaced yogurt with buttermilk. It is the best eggless cake i have ever made. No soggy centers, beautiful texture and taste. I wish I could paste a photo of my cake here but there doesn’t seem to have an option fr that here.
Thanks again.
Thank you so much, Supriya. So happy to hear you had great success with this recipe. Yes, we do love this cake as well. You can tag me on Facebook @veenaazmanov or on Instagram #veenaazmanov when you share so I can see it. Thank you so much for coming back to write this feedback. Have a wonderful day
Hi veena..
Are the measurements for 1kg cake or half kg??
Hey Disha. I know in India you weigh the cakes but here we don’t – sorry, I cannot tell you how much this cake will weigh. I can only tell you what size it will become. The sizes are mentioned in each recipe
I tried this today but it While slicing and assembling it was falling apart.
Using full 1cup warm l milk is necessary or we have to use as much as required for dropping consistency batter? My batter I felt was too much liquidy.
Hey Sri. That does not make sense. If you see the images in my post. My batter is not liquidy. In fact, I baked it in removal bottom pan too. So my batter is definitely not liquid. Did you use all the flour mentioned?
Yes, I did use full 2 cups. I went through the recipe again. I did two mistakes, I mixed sugar with dry ingredients instead of wet and my curd was little cold and not room temp. I shall try this recipe again once. Thank you.
Ah!! sorry to hear that.. Did you bake it? How was it? Sounds like it must have taken forever to bake too. Sorry, this happened. Yeah baking can be unforgiving when it comes to measurements.
Hi veena, Iam looking for an eggless marble cake. Tried many, but didn’t like them. I was wondering whether I can change this recipe into a marble cake. If so, can u plz tell me how much coco powder to be taken and mixed with milk/warm water for this recipe. Can u plz guide me. Thanks in advance.
Hey Nimmy. Yes, you can make this an Eggless Chocolate Marble Cake. I suggest keep it simple.
Make the batter as is – then working quickly
Divide the batter into 2 approximately. Add 2 tbsp cocoa powder to one
Then put the two batters in a baking pan and marble them.
let me know how it goes.
Thnq veena.. will try for sure and let you know.. ?
Tried this cake today… It was easy to make, rose evenly and had a good moist texture. But I felt was a bit lacking in taste when eaten plain. Maybe added flavour or icing/filling would help.
Ramya. That’s strange because most people love eating it on its own. And the general feedback I get that it is delicious on its own. I do often add frosting but love this one myself on its own. Flavors, fillings and frostings are always a great addition but it also depends on what your preference is.
Can we half this recipe? Pls let me know
This is already a small recipe Rashmi. I have not tried making half. I have doubled it and works well.
Hello Veena
Everytime I try eggless, it turns out to be very dense and inner side doesn’t bake well even after 50+ min, n outer side starts to get crispy
I hate to make sheet cake.
Will 8″ square/9″ round pans make difference in cooking time?
Will try this and see how it turns out.
Hey Alice. Sounds like your oven is too hot. Try using an oven thermometer to check your actual oven temperature. Sometimes calibrating the oven helps.