Eggless Vanilla Cake is fluffy, buttery frosted vanilla cake with sprinkles - perfect for a birthday or any celebration !
Vanilla cake and Chocolate cake are no-brainer when it comes to birthday celebrations. Yes, I made this Vanilla cake for birthday. Any guess whose birthday it was?
It was meeeee. Happy birthday to me! That's one of the things with food bloggers that you make your own birthday cake 🙂
This eggless vanilla cake turned out very delicious. This recipe is my go to cake recipe and calls for just few ingredients. Honestly speaking, the cake's texture is buttery, crumbly and fluff. Because it is egg free, so its bit dense. You can check the texture in step 9 below.
It is a fail proof recipe, I have tried it several times and got perfect good rise cake every time. For the frosting I have used vanilla cream cheese frosting which proved cherry on the icing. My 3-year-old son loved it so much that he has been speaking only one word whole day 'cake - cake - cake' .
Before we move to detailed instructions, I want to highlight few points you have to remember while baking it.
- I t is important to cream the butter and sugar together. Perfect creaming will result in high-rise cake.
- The best way to create a smooth batter is to start with ingredients that are all the same temperature.
- Check the freshness of your leavening agents.
- Baking powder and baking soda are not interchangeable
- Alternate adding of the dry ingredients with the liquid ingredients result in well mixed batter.
Also I have few more eggless cakes on my blog. Popular ones are Basic chocolate cake without condensed milk, eggless black forest cake , eggless apple upside down cake
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Step by step eggless vanilla cake recipe
Step 1. Preheat oven to 180ºC. Grease and line deep 20cm round cake tin with baking paper.
Step 2. In a large mixing bowl, add sugar and butter.
Step 3. Combine dry ingredients together, set aside. For recipe instructions, we'll call it 'Dry Mix'
Combine vinegar and milk, set aside. Again for recipe instructions, we'll call it 'Liquid Mix'.
Step 4. Beat the sugar and butter until creamy and pale, with the help of electric mixer. Then add vanilla extract and combine it thoroughly. Scrape sides of bowl. We'll call it 'Cream Mix'.
Step 5. Pour half of the 'Liquid Mix' into 'Cream Mix'. Once this is incorporated, add half of the 'Dry Mix'. Combine it thoroughly.
Step 6. Keep adding 'Liquid Mix' and 'Dry Mix' alternatively till both mixtures are finished.
Step 7. Make sure you combine till all mixtures are fully incorporated and there are no flour streaks visible in combined mixture. (Note: Do not over mix as well.)
Step 8. You will get a 'thick batter' from Step 7.
Spoon the mixture into the cake tin and spread evenly. Bake for 50 - 60 minutes or or until a skewer comes out clean when poked in the center.
Step 9. Remove tin from the oven and allow the it to cool for 10 minutes.
Then move the cake out of tin to transfer to wire rack to cool to room temperature.
Step 10. Cut the cake into two or three layers. Use a large serrated knife to slowly cut all the way through. Cover cake layers with plastic wrap and refrigerate for at least 1 hour (you can keep it refrigerated up to 2 days if you wish to do advance preparations for an occasion).
Step 11. Now take the cake layers out of refrigerator and place one cake layer on cake plate. Put 1/2 of the frosting on the cake layer and spread.
Repeat frosting process with remaining layers and stack them.
Decorate top of cake with sprinkles, or with anything else that you like.
Slice, serve, enjoy!
