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Jul 30, 2014

Eggless Vanilla Cake Recipe / Eggless Vanilla Birthday Cake Recipe

I love making cake with butter cream frosting, because they are so much fun to make and also they look beautiful when finished. This is a lovely looking cake which i made for my client. I totally loved it, and the design which i made is quite simple so everyone can try it out..

I got mails from few of my viewers who asked me to post simple birthday cake recipe. So i am sharing this eggless version of a delicious vanilla cake which i frosted with a vanilla buttercream frosting. I already have two vanilla cake recipe in this blog, but it has eggs in it..You can check it here and here

I have a eggless version but it is a cupcake recipe. I always wanted to have a perfect no fail eggless vanilla cake recipe here and i am finally up with it. The cake turned out so soft and it really holded it shape well while frosting..Love it..I used a simple vanilla buttercream frosting for this, but you can use any frosting for this..

Preparation Time : 10 mins
Baking Time : 30 to 35 mins
Makes : 2 layered 7 inches cakes
Recipe Source: Veg recipes of india


All Purpose flour / Maida -3 cups / 360 grams
Baking Powder - 2 tsp
Salt - 1/2 tsp
Granulated Sugar - 1 1/2 cup / 300 grams
Oil or Melted Buter - 3/4 cup / 180 ml
Water - 1 cup / 240 ml
Vanilla Essence - 2 tblspn
Curd / Yogurt - 6 tblspn
White Vinegar - 2 tblspn
Baking Soda -  1 tsp

For Decorating:
Vanilla Butter Cream Frosting
Edible Pink Colour


Preheat oven to 180 degree c. Grease and flour two round cake pans

Now take flour, baking powder and salt in a sifter and sieve it.

Take sugar, oil, water in a bowl and mix well. Set aside.

Take curd, baking soda and vinegar in a large bowl and mix well. It will bubble up.

Now to this add the sugar mix and sifted flour, fold it gently to mix.

Now  divide this into two prepared cake pan and bake it for 30 to 35 mins. Insert a toothpick to test whether the cake is done or not. If not, place it oven for 5 more mins.

Remove it from oven and let it cool for 20 mins.

Now invert the cake from the pan and let it cool completely before icing.

Now decorate the cake using vanilla butter cream frosting and serve.

Take all your ingredients and i forgot to keep vanilla

in a sifter, take flour

add in baking powder


sift it and set aside

Now in a bowl. take sugar

add in oil

and some water

mix well and set aside

in a bowl, take curd

add in vinegar

and baking soda

immediately it start to bubble up,

it started to foam a lot, so transfered it to a bigger bowl

add the sugar mix in

along with a good splash of vanilla

add in flour mix

fold gently 

divide the batter between two cake pans

bake it

remove the cake from the pan

use a knife and cut the top off

so you get a flat top

place the cake over the board

cut strips of parchment paper

place it all around the sides

Now i took some vanilla butter cream and
dolloped some over the cake

spread it with a knife

spread it evenly

Now place the other cake on top too

spoon some more frosting

keep spreading

use the knife to go around the sides

the top need not be perfect

but make sure the sides are smooth..
you can dip the knife in
some hot water and go around the sides

Now i took the remaining frosting

i added some pink colour

mix that well

i used this tip

spooned the frosting into a piping bag

and make small piping

just like this

first i went all around the sides

then inside the cake

i filled the gaps with some dots

now all completely coloured

now lets remove the strips

you have a clean board now

i made designs like this

all around the cake, it creates a nice border

all done

now for a finishing touch, i took some sprinkles

sprinkled it all over the cake




  1. awesome dear. neat and perfect

    priya :-p

  2. i have one doubt. icing sugar means sugar+cornflour ryt?
    btw u used here is plain powdered sugar(granulatedsugar or confectioner) or icing one?

  3. It looks great :) does this cake need freezing ???

  4. How to make cream ?? Thanks

  5. Hi Aarthi... cake looks beautiful and yummylicious.. I have a question. How to store this cake. If it is refrigerated will it gets harden ?

  6. @Rekha Rathish No need freezing, they stay good for couple of day in room temp

  7. @Prescilla When refrigerated it gets a little hard. You can store this for a couple of days at room temp

  8. Aarthi, is there is alternative for vinegar or we can use apple cider vinegar or oil.

  9. I love vegan cake.

    But from the past few days baking has become a disaster.

    When I bake the cake, I normally preheat the oven at 180 degree Celsius for 4 to 5 mins. Then when I keep the cake , if I continue keeping at 180, the cake burns😣

    and if I bring it down to 155 or 160 degree Celsius not sure how ,but the cake kind of becomes hard and gets over baked at the top and remains little unbaked inside.

    Please help me on how do I adjust this to ensure that the cake becomes soft,get baked correctly and doesn't burn.

  10. @AnonymousI am not sure, may be it is because of your oven

  11. Hi

    Just wanted to ask can I substitue water with milk? will the cake turn out to be softer/ more moist in that case??


  12. Can i make it in microwave?if yes then plz tell me time of baking.

  13. @oldsailorIf you have convection mode you can bake or not.

  14. Thnk you fr d lovely recipe. The cake texture was more to a chocolate moist cake little chewy. Can I knw wat should I do fr tht, the batter was like condensed milk texture. Shud it be more thinner?

  15. @priya shalini KanagarajahNo is right..you should have baked a little longer..

  16. Really loved this cake,Thnk u. My batter was thick as condensed milk texture. The cake wad good texture was little of a chocolate moist cake, can I knw why. Thnk u

  17. Curd is sour? Or sweet?

  18. @Anonymousit is not sour curd. use fresh thick curd

  19. Thanks for the lovely recipe...my cake taste was super but got burned at the bottom....y?

  20. @Wilsy Mathewsdid you bake it in the middle rack, if your tray is too close to the bottom heating element them it may burn

  21. hi...i have a doubt...there is curd and vinegar in ingredients list...so the cake does not cm sour?

  22. Can I halve the ingredients to make a small cake? Or can you please share the ingredients for a small cake

  23. @Jasminyes u can half the measurements and make a cake

  24. hi....awesome recipe....just a doubt, where do you buy the food colors in Chennai...I tried but cant get it...

  25. @shanu moorthyi am from nagercoil, i get it from shops which sell bakery supplies

  26. Can we use cream frosting instead of butter frosting?if yes how?

  27. @ambreen mumtazyes u can use..just whip some cream with icing sugar and vanilla till stiff. then use that. you have to refrigerate this

  28. If I want to make just a single cake I should convert the ingridients half??

  29. Hai , I was wondering that can I add egg for this recipe pls let me know how many eggs should I add for this recipe ? I know this is eggless recipe .but I would like to try egg for this recipe !
    Thanks ,

    I always love your cooking blog . It always helpful for me :) From website blog , I try new dishes for my hubby and
    friends when we get to together weekends in UK. Thanks :) all the best ! :)

  30. @Deepika .VIf you want to try it with eggs, then check this recipe

  31. Hello, This recipe is so nice, I wanna make double the cake size, do I have to increase the vinegar, baking soda and yogurt quantity too? Tnx for this beautiful recipe, am using it for a client's son's fist birthday cake.

  32. @Anonymousyes then, you have to double the cake batter too

  33. @Aarthi
    Wow!!! Very nice. I'm going to try this for my moms birthday. Can you tell me how much vanilla essence in ml?

  34. Hello aarthi, lovely recipe.
    Can you tell me whether I can make it in cooker?

  35. @Anonymousadd 2 big spoon. not sure about the ml measure

  36. I made the cake but I felt moist in it it was not spongy

  37. I made the cake but I felt moist in it it was not spongy

  38. I made the cake but I felt moist in it it was not spongy

  39. Aarthi,

    Can we bake both the cakes at the same time? or if we are baking one at a time, should we refrigerate the batter till one is baked?

    Thank you

  40. Can I use Greek yogurt?

  41. @Binithayou can bake it at the same time...And keep the batter out when you bake the remaining ones.

  42. Can I substitute vinegar with lemon juice of same quantity?

  43. Can I make this cake with condensed milk..??

  44. Hi aarthi, the recipie was yummm. But my cake was not spongy and the cake sunk in the middle and got a crispy crust . What could be the reason for it ???

  45. Hi Aarthi, followed the recipie. The cake taste was awes. But my cake was not spongy and it sunk in the middle and also crust was slightly crispy . What could be the reason for it ???

  46. @Anonymousi think u must have added too much sugar

  47. Hi
    Can I use equal amount of cake flour instead of all purpose flour ??

  48. Hi ma'am.... may i have breadcake recipe?
    and i have tried your chocolate cake , panni pori , cashew pulav and gobi manchurian recipes.. they were the best


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