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
Hi, I tried this recipe but my cake collapsed from the centre.
Can this be made in a 9×13 pan instead of 2 round cake pans?
Yes that will work just reduce the cook time slightly 🙂
The tastiest cake I have ever made! So moist and delicious, and so easy! Paired with the stabilised whipped cream frosting, such a crowd pleaser! Definitely will be baking this again and again
This recipe was so easy to follow and turned out way better than I could’ve imagined! Absolutely delicious and my daughter (3yo, egg allergy) is so excited to be able to eat her birthday cake 🥳
I never leave comments, but with this recipe I have to. My son has a severe egg allergy and egg-free baking is not easy! I have made this cake over 5 times and it comes out beautifully every single time. THANK YOU. THANK YOU. THANK YOU!!!! My son loves it as does the whole family!!!
This recipe is just so wonderful. I have been searching for an eggless vanilla cake for so long and very glad to have found your recipe. I reduced the quantity of butter and increased the oil and it was perfect .Thank you for this beautiful recipe❤️
Hi Maryam,
I want to congratulate you on this recipe. I’ve always baked avidly with eggs but recently returned back to India and now kids birthday cakes need to be eggless. However I’ve never been happy with anything I’ve eaten thats eggless or recipes I’ve tried. Something about the extra baking powder or maybe its the moisture, that leaves a gloopy aftertaste and a slight edge of rawness.
However this recipe hit all the right notes and I didn’t notice any aftertaste. You must have worked hard on finding the right proportions! I usually follow America’s Test Kitchen for baking recipes that never fail..and in the last couple of years its been you! Amazing!
I’ve made this 5 times and it’s been perfect each time. Has anyone tried swapping out dsome flour for cocoa to make a chocolate version? What did you do? How did it go?
Hi Anita! So glad you’re loving the recipe 😀 I have a chocolate version of this cake you can find here: https://cakesbymk.com/recipe/moist-chocolate-cake-eggless/
I love this cake… best eggless cake ever…. do you think it could be made as a sheet layer cake?
So glad you loved it Anna! 😀 Yes this will work as a 9x13inch sheet cake, just reduce the cook time slightly 🙂
Amazing recipe for an eggless cake!! Totally saved my last minute cake order when the first recipe I made from another website did not work out. Thank you!