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.
576 Comments
I absolutely love this cake! So moist. My granddaughter has an egg allergy so this has been my go to recipe.
Yay! So glad you’re loving the recipe Brenda 🙂
All I can say is WOW! I needed to bake a cake for some concrete layers and had no eggs so I tried this one. What an amazing recipe. The cake turned out perfectly and so delicious with a cream cheese icing and filling. A “must have” recipe. Thank you
Aww thanks so much Bree! So glad you loved the recipe 😀
Not sure why I never came across your website before. I made this cake and it was flawless, even a home baker like me could made it, the recipe was simple and explained well and also you explained the whys (that help us understand the reasoning behind it rather than eye balling things). I asked Chatgpt to give me recipe of eggless vanilla cake considering the reviews and no fail recipe and “Cakesbymk” was top on the list. You got one more follower 🙂
And I also tried your Icing “Whipped buttercream icing” it was so easy to make. Thanks heaps. This is now my go to website for the recipes.
Thanks so much for the wonderful feedback Preet! So glad you loved the recipes 😀
This has to be best Eggless Vanilla Cake ever! The crumb came out so beautifully even, the top was evenly golden and it didn’t sink after baking like most eggless cakes. This recipe made me love vanilla cake more than chocolate cake. I can’t love it enough!
Aww so so happy to hear that Shalini! 😀
I made this for my son’s 3rd birthday, along with some Oreo icing. Couldn’t tell it was eggless at all. Simply delicious. My family went back for seconds and thirds. Thank you so much for the outstanding recipe!
Awesome! So glad everyone loved the recipe Jordanna 😀
Tried this recipe and loved it, loved it, loved it. I ended up using this recipe to make a burfee cake, just added cardamom powder to the dry ingredients, added a burfee icing to the cooled cake and it was OMG delicious. This is definitely my go to recipe. Thank you so much
Ooohh that barfi cake sounds sooo delicious! So glad you loved the recipe 😀
My 17 year old daughter made this cake and it was SO delicious!!!! Thank you!!
Aww yay! So glad to hear that Brittany 😀
Hi,
Tried the recipe last night with a little twist. Added dessicated coconut, dates & walnuts. Missed the temperature instruction & ended up baking at 180℃ 🙈.
No frosting yet it turned out awesome. Thanks much!! 😊
So glad it still turned out awesome Sarika! 😀
Tried it! Best moist eggless cake! Thanks for the recipe.
Aww yay! Thanks Shwetha 🙂
I tried this cake today and it turned out so so good. The cake is super moist and fluffy. It tastes so delicious like a store bought cake! And it was so easy. Thank you!
So so happy to hear that Rashi! 😀