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Eggless Vanilla Cake | Vanilla cake without eggs
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Eggless Vanilla Cake is fluffy, buttery frosted vanilla cake with sprinkles - perfect for a birthday or any celebration !

Course: Dessert
Cuisine: International
Servings: 4
  • 1 cup granulated sugar
  • 1 1/2 stick unsalted butter softened (3/4 cup)
  • 1 teaspoon vanilla extract
  • 2 cups plain flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup whole milk
  • 1 tablespoon vinegar
  1. Preheat oven to 180ºC. Grease and line deep 20cm round cake tin with baking paper.
  2. In a large mixing bowl, add sugar and butter.
  3. Combine dry ingredients together, set aside. For recipe instructions, we'll call it 'DRY MIX'

  4. Combine vinegar and milk, set aside. Again for recipe instructions, we'll call it 'LIQUID MIX'.

  5. 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'.

  6. Pour half of the 'LIQUID MIX' into 'CREAM MIX'. Once this is incorporated, add half of the 'DRY MIX'. Combine it thoroughly.

  7. Keep adding 'LIQUID MIX' and 'DRY MIX' alternatively till both mixtures are finished.

  8. 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.)
  9. You will get a thick batter. Spoon the mixture into the cake tin and spread evenly. Bake for 50 - 60 minutes or until a skewer comes out clean when poked in the center.

  10. 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.

  11. 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).
  12. 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.

  13. Repeat frosting process with remaining layers and stack them.
  14. Decorate top of cake with sprinkles, or with anything else that you like.
  15. Slice, serve, enjoy!