I don’t think I’ve ever been as frustrated when recipe testing as I was when it came to trialing out an eggless vanilla cake! 😂
Well, I can laugh about it now, because after some drastic changes to the methods I was using, I finally came up with the perfect eggless vanilla cake! It is soft, moist, flavourful and you wouldn’t have a clue that it didn’t have any eggs! I frosted mine with my stabilized whipped cream frosting recipe, but it will literally pair perfectly with almost any type of frosting 🙂
How to make this eggless vanilla cake
This cake recipe is similar to a hot milk cake, except there’s no eggs! It is really easy and comes together in a few quick steps – no mixer required!
Begin by preheating your oven to 160°C (320F) with the fan on, and grease and/or line two 8 inch cake tins. I like to grease my cake tins with my homemade cake release.
Next, sift together flour, baking powder and salt. Mix with a whisk and set aside.
In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside. The reason why we’re mixing the baking soda in at this stage, is because it’s main purpose in this recipe is to neutralize the flavour of the yoghurt, although it does help a little with the rise as well.
In a microwave safe bowl or jug, combine butter, oil and milk. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.
Add half of the milk mixture into the yoghurt mixture and mix until well combined.
Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Finish by adding the remaining dry ingredients and gently whisk until just combined. Do not overmix.
Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to release any large air bubbles. Bake for 28 minutes, or until a toothpick comes out clean.
I frosted this cake with my stabilized whipped cream frosting which tastes INCREDIBLE. It’s light, not too sweet and is the perfect frosting for those who don’t particularly like a heavy buttercream. I have heaps of other great frosting recipes too which you may want to try out 🙂
Moist Eggless Vanilla Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2½ cups (330 g) flour - regular, all purpose
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (185 g) yoghurt - regular (not Greek - see note 1), room temperature
- 1½ cups (300 g) white granulated sugar
- 1½ tbsp vanilla essence/extract
- ½ tsp baking soda
- ½ cup (113 g) unsalted butter
- ¼ cup (50 g) unflavoured vegetable oil - I use canola
- 1 cup (240 g) milk
Instructions
- Preheat oven to 160 °C (320°F) with the fan on (see note 2 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
- Sift together flour, baking powder and salt. Mix together using a whisk and set aside.
- In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside.
- In a microwave safe bowl or jug, combine butter, oil and milk. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.
- By this point your yoghurt/baking soda mixture should be frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Finish by adding the remaining dry ingredients and gently whisk until just combined. Do not overmix.
- Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to release any large air bubbles.
- Bake for 28 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
590 Comments
It’s amazing! But mine had little cracks all over the top and had quite a crispy outer. Any idea why?
Hi Shannon! So glad you enjoyed the recipe 😀
The little cracks and harder exterior are likely due to the cakes being overbaked (or placed too high in the oven). You could try checking them a little earlier next time and placing them on a lower rack in the oven 🙂
It could also be because there was a little too much flour in the batter – I would recommend using the gram measurements for best results 🙂
Hope that helps for next time!
Hi mam Wanted to try your recipe is it possible to half the ingredients to make a smaller batch
Hi Shamim! 🙂 Yes you can absolutely do that. If you hit the ‘1/2’ option on the top right of the recipe card the ingredients will be halved automatically for you. You will then use only one 8 inch cake tin, or you can use two smaller 6 inch cake tins if you still want a layer cake 🙂
Hope that helps and hope you enjoy the recipe!
The cake flowed, it rose too much.
Oh no! I’m so sorry to hear that Monika. Sounds like there was too much batter in one cake tin. Was the cake batter distributed between two 8 inch cake tins? If all the batter was placed in one 8 inch cake tin, this is likely the issue 🙂 Alternatively, you could put all the batter into one larger 10 inch cake tin if you prefer to make one cake layer.
Hope that helps for next time Monika! 🙂
Where can I find the frosting recipe
Hi Savita! 🙂 As the cake is plain vanilla flavored you could use any frosting you like, but the one I paired it with is here: https://cakesbymk.com/recipe/stabilized-whipped-cream-frosting/
Hope that helps and hope you enjoy the recipe 😀
Hi Can you please share a sheetcake recepi
Hi Rekha! 🙂 Will be sure to keep an eggless sheetcake recipe in mind for future blog posts 🙂
I made a flag sheet cake out of this recipe and it was perfect
Very nice Maryam, the cake came out beautifully! 🙏 Thank you . You are a wonderful cook🎂
Thank you so much for the wonderful feedback Kunti! 😀 So glad to hear you enjoyed the recipe 🙂
Hi Maryam,
I love your recipes, absolutely amazing! We greatly appreciate that your recipes turn out as described with no hidden secrets!
A quick question (to you or if someone else has tried it): with your knowledge in baking, if I wanted to use sour cream instead of yoghurt, would it be a 1:1 substitution or would the sour cream need to be diluted a bit?
Thank you so much!
So so glad to hear you’re loving the recipes Houra! 😀
In my experience, sour cream makes for a denser texture so I would recommend diluting it a bit to more closely resemble yoghurt 🙂 I haven’t done this before myself though, but I think diluting it with a bit of milk may work well!
Hope that helps and would love to hear how you go if you decide to try out the diluted sour cream 😀
Hey Maryam! Thank you for the recipe. I tried many milkmaid and yogurt based eggless cake recipes, but I am not satisfied with them. They turnn out either dense or heavy and not soft and light. I found your recipe and would like to give a try. Have a query though, can 3 layers of 6 inches cake be made with this measurement? Will soon post the outcome of my try to this vanilla cake recipe and awaiting your reply.
Thank you,
Renuka.
Hi Renuka 🙂 So happy to hear you’re wanting to give this recipe a go!
This recipe will make four 6 inch cake layers so I would recommend either distributing the batter across four 6 inch cake tins, or if you only want three layers, then using the extra batter to make a few cupcakes on the side 🙂 if there is too much batter in one tin the cake may not rise as well due to the layers being quite soft. You also may need to reduce the cook time slightly for 6 inch cake layers. Hope that helps and hope you enjoy the recipe 🙂
Hi can I know what is the brand of the plain yogurt used? And plain yogurt as in set yogurt ? Thank you
Hi Tara! 🙂 I usually use De Winkel or Naturalea plain yoghurt for this recipe. By plain yoghurt I mean a yoghurt that is unsweetened, unflavored and a little thin in consistency compared to Greek yoghurt which is quite thick 🙂
Hope that helps and hope you enjoy the recipe!
Thank you for this recipe, Maryam! My husband had used up all the eggs making a breakfast fry-up, and I wanted to have something for guests popping by for morning tea. I used buttermilk instead of yoghurt & it worked out fine
You’re so welcome Dominique! 🙂 So happy to hear the cake turned out great even with the buttermilk 😀