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 haven’t tried the recipe yet because 250 ml water/milk seemed like a lot. Should I adjust the quantity depending on how runny the batter looks?
You sure can, if you want a stiff batter
Hi Veena, I have a question: Can the yogurt in the cake be Greek yogurt? Just wondering. Thank you!
Yes, you can use Greek yogurt Lida
Hi…
Just came across your blog and started reading from the very first page as u have explained amazingly the science of baking. Still so much to read abt the basics. Will def go on with gathering all the basics. I also came across this recipe of eggless vanilla sponge without condensed milk. I have a query, since my kid is allergic to refine d flour, can i replace refined flour with whole wheat flour.
Please suggest
Thanks
Reshma
Hey Reshma. Welcome to my blog. I am happy you find my posts useful. I have not tried this recipe with wholewheat flour so I honestly don’t know if it will work. If you do try, please let us know the outcome.
Hey Veena!
This is by far the best eggless vanilla cake recipe I have come across so far. Was a little skeptic while making it since the batter was kind of runny but thought to take a chance and it came out perfect. It’s so easy and quick to make and the cake is moist and delicious. Thank you for sharing it.
Thank you, Maitree. I am so happy you enjoyed this recipe. Appreciate you coming back to write this feedback.
Can the base be altered to make butterscotch sponge?
You can use brown sugar instead of white for the cake. And add 2 tbsp of butterscotch sauce. Then use butterscotch buttercream for the frosting. I hope this helps
Hi,
I followed the recipe to the T. Except for the first cake i didn’t put the entire milk (250 ml) while in the second cake I put in the entire amount of Milk recommended.
One cake turned out to be more airy and spongy . While the other was a little dense .
1. Is the batter supposed to be more runny than the usual recipes?
2. 220 gms is mentioned as 1.76 cups, while in comments it’s mentioned as 2 cups
3. I used 1 cup powdered sugar after grinding sugar in the Mixer.
Hey Radhika.
The batter should not be very runny. Its pouring consistency.
I don’t find the 2 cups in the recipe anyway. Do not use comments as your guide.
1 cup sugar is correct as per the recipe.
Hello veena .mam . I m following ur eggless recepies for vanila n chocolate both . I have little confusion tht for the same proportion of flour in vanila water required is 250ml n in chocolate cake its 120ml. Is it right or any typing mistake.just a query. Pls help me out. I have to make cake for my daughter’s bday. Thnk u in advance.
Yes, Heena. The recipe is correct. Please follow the recipe as is. Many have tired it successfully. Thanks
hi veena
Great cake! So easy and tasty! I’ve spread the word of this blog! Many thanks
Thank you, Ms dave
Your recipes are unique. I also teach my students how to bake following your recipe. Am from Nigeria. Thanks
I am so happy to hear that. Thank you, Grace
Hi,
Can’t wait to try this recipe under fondant!
Quick question. I have a 10 inch deep pan 4 4 inch cake tin, how much cake batter roughly will I need?
Thanks,
Cx
Hey Caronlyn. A 10-inch, 2 layer cake about 4 inches tall will serve about 38 people. If you change the number of servings in the recipe card at the bottom to 38 – it will calculate the recipe for you. Thanks
Hi Veena,can I use curd instead of yogurt?
Hey Kalpana, diary Curd and yogurt are the same. Thanks
Thank you for the prompt response Veena.Im making it right now.?
Hello dear your recipe for this eggless vanilla cake is so good. And I am personally thanks to you for sharing this recipe with us. I do try this recipe and make an eggless vanilla cake at home for my friends and family.
Thank you, Culprit
Hi Veena,
I tried making this cake today, however I think the warm water caused an issue.
The top and bottom were a beautiful brown but the cake was completely raw from inside. Can I eliminate putting the warm water at the end as the mixture before that looked fine.
Please let me know or if you can suggest anything else to make sure this doesn’t happen. Thanks
Hey Jaimini, I don’t understand. What is the problem with the warm water? You can eliminate the water but I think it will be a dense cake. You can even use milk if you want.
If the cake was cooked on the top and bottom with the center raw – perhaps you need to reduce temperature for your oven.
Hope this helps.
This is a lovely recipe
thanks
Thank you
Heyy veena I tried your recipe for the
cupcakes n like I read in 1 comment above dy turned brownish in the inside why is dt so I want to bake this cake for an order of 1 kg does it yield a kilo plz help
Hey, Suhela. Not sure why some people succeed with this recipe and make it over and over again. While some of you have this brownish outcome. I’m guessing it’s due to over baking. This is my go-to vanilla recipe for cake orders and not once has my cake become brown. I’m so sorry.