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.
Thank you for this recipe. First time i made an eggless cake which was perfect
Thank you, Tara.
Hi.. does this cake freeze well?
Thanks,
Oh my goodness this is good! I followed your recipe exactly and I love this cake! It is very close to a pound cake but without all that butter. It goes perfect with tea and coffee. I’m allergic to eggs and I’m very happy to have found your recipe. Thank you so much for sharing! God Bless!
Thank you, Dinah. Happy you enjoyed this recipe.
Thank you for sharing the recipe. It turned out right every time. I have tried cupcakes, layers cake with adding different variations. Comes out sponge/pluffy and taste delicious every times.
Thank you, Manisha.
Thank you for sharing your recipe collection. This cake turned out delicious despite me forgetting to add the cup of water/ milk. I also used butter since I did not have oil at home. Does this cake freeze well?
Thank you for the feedback, Shanthi. Happy you enjoyed this cake. Yes, this cake does freeze well.
Hi Veena,
I’d like to know what other variations are to this recipe with regard to flavor..
Can I replace the water/milk with passion juice or orange juice for an eggless passion cake or eggless orange cake..?
If so,what about the temperature of the juice to be used..?
Yes, Faith, you can change the liquid to room temperature passion or orange juice.
Hi Veena. If I wanted to make this into a lemon eggless cake, do I just use lemon juice instead of orange juice as you mentioned here? Would it be too sour? I would love to make this into an eggless lemon loaf.
Yes, you can use lemon instead of orange juice but check the amount as too much might make it too sour. I’d say no more than 4 tbsp for 2 x 6-inch cakes unless you like it very sour.
Thank you so much for replying. Does that mean I replace the 240ml of milk with 4tbsp of lemon juice+rest milk??
No just replace 4 tbsp of milk with 4 tbsp of lemon juice. Keep the rest of the milk in the recipe.
Thank you very much..I shall try it and let you know how it goes.
Hi … Can I use curd instead of yogurt since I don’t get yogurt often here
Yes, you can use dairy milk curd as well. If the curd is not sour – you can add 1/2 tsp of lemon juice
Thank u so much Veena. Will let u know how it turned out.
Hi… Can I use curd instead of yogurt since we can’t get yogurt here often
Yes, Monika you can use curd instead of yogurt.
Followed recipe, never had problems when I follow any recipe for baking in 20 years. I usually read and follow tips too. Baking time 40 min, under baked, tooth pick came out clean, took it out, entire cake deflated moments later was mushy. Very disappointed. It’s too late to make something else for Mother’s Day for mom. Recipe sucked.
Sri, 40 minutes is a guideline for baking time but of course, every oven is different. A cake must be baked until a skewer inserted inside the cake comes out clean.
You say the toothpick came out clean? But, it probably needed more time in the oven and checked again. Don’t you think?
Sorry about your mothers day cake.. I hope you still made your mom something
Thanks
Hello Ma’am… Had a query.. I am planning to make this cake in a 9 inch pan.. Can you please let me know if I can use the same measurements or should I change anything with regards to the measurements… Thank you so much Ma’am
This makes one 8-inch cake if you want a 9-inch cake you will need at least 1.5 times this recipe.
Thank you Ma’am.. Your the best.. Will give it a shot and definitely let you know how it turns out..
In this recipe amount of baking soda used is more than the baking powder?
Yes, that is correct Apply. The baking soda does a better job of making it light and airy with the acidity in the yogurt. Thanks
I am an occassional baker but love to bake cakes for small groups celebrating birthdays and such. I always bake the traditional way but recently took up baking birthday cake for someone with egg allergy. so out the window are my trusted cake and frosting recipe (i use italian buttercream). I found many recipes but after an hour or so of searching I went with my guts and followed your recipe. the cake turned out so good, I may make it one of my new go to recipes! I and the cake is beautifully level alrady and no need to slice out the crown!! Now the next challenge, frost with stablilized whipping cream, for a covid-era outdoor party..
Thank you, Sabina. Happy to hear you enjoyed this recipe. Thank you for the feedback.