Eggless Vanilla Cake Recipe

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.

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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.

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

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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

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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

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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