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.
602 Comments
Hi, can this recipe be made with natural sweetener like maple syrup instead of sugar? And how long would you bake for if using 3 6″ cake pans?
Hi there! 🙂 I haven’t tried using natural sweeteners myself so I’m not too sure how it’ll affect the taste and texture sorry! For three 6 inch pans, I would bake them for a little longer than the stated cooking time as the batter will be higher up the tin. Still check at the original time just to ensure that they aren’t overbaked, but it’s likely that they’ll need a slightly longer cooking time 🙂 Hope that helps!
Hi we love the recipe. It rose Beautifully…but then collapsed. It was also a bit moist….which would you try first ….cook at higher temperature, eg 170, or cook for longer?
Hi Lisa! 🙂 So sorry to hear the cake collapsed! I would recommend cooking for longer as this is most likely the reason that it sunk. Check out this post for more troubleshooting tips 🙂 https://cakesbymk.com/recipe/why-did-my-cake-sink-in-the-middle/
Can we use cake flour instead of the regular flour?
Hi Nidhi! 🙂 I haven’t tried this recipe with cake flour myself so I’m not too sure how it’ll affect the structure of the cake, but I think it would be fine! Just be sure to let the cakes cool for a bit to firm up (about 20-30 minutes) before taking them out of the cake pans 🙂 enjoy!
Hi MK
How can I adjust this recipe to make in a 6″ tin?
Hi Karen! Simply reduce the recipe by 1/2 for a 2 layer 6 inch cake 🙂 enjoy!
Hey Maryam, I Loved this recipe. I was searching for a perfect vanilla sponge and got the best! Thank you for sharing. I just wanted to know how many Kg the cake will weigh from these recipes.
Hi Samruddhi! 🙂 So so happy to hear you loved the recipe 🙂 I unfortunately don’t weigh my cakes so I’m really not too sure how much it weighs sorry!
Hi this looks amazing & I can’t wait to try making it. Can I use just oil instead of butter? If so how much oil & milk?
Hi Kay! 🙂 I haven’t tried this recipe with only oil, and although I think texture wise it would be fine, it may compromise the taste as butter adds additional flavour. To make up for this you could add extra vanilla 🙂
Can this recipe be used to make cupcakes? If so, are there any changes needed for cook time?
Thank you 😊.
Hi Sonia! 🙂 Yes these can totally be turned into cupcakes – you would just need to reduce the cooking time 🙂 I would check at the 18min mark and go from there. Enjoy!
Thank you for sharing your recipe! Do they freeze well? Also if I am going to frost it in a few hours or the next day where do I store it? Thank you!
Hi PK! 🙂 I haven’t tried freezing these cake layers myself but if wrapped well and placed in an airtight container I imagine it would be fine 🙂 if you make the cake layers and are going to frost them the same or next day, just leave them at room temp in an airtight container 🙂
Thank you MK! I tweaked the recipe to be gluten free and it was perfect! It froze well. Can I also make cupcakes out of it?
Have you tried adjusting the quantities and baking in a 12 inch pan?
I tried this recpe and it came out really good
So so happy to hear you enjoyed it Ayesha! 🙂
I made this cake and it came out great.. Can i also use a 13″ x 9″ cake pan for this recipe..
So happy to hear that Narissa! 🙂 Yes you should be able to make it in a 13×9 inch pan, you may just need to adjust the cooking time slightly 🙂
Hello Maryam, your recipe is so perfect. Tried this once and now I’m using it in every cake I make. Thank you so much for sharing ❤️ 😊.
Hi Hina! So so happy to hear you’re loving the recipe 😀 really appreciate the feedback 🙂