Delicious wheat cake made using wholesome whole wheat flour, butter, sugar, milk resulting in soft wheat cake. Wheat cake is preferred by many home bakers since it is healthier that regular cake. Whole wheat cake also known as Atta cake which uses basic ingredients and made without condensed milk or vinegar, as an added bonus this wheat cake is eggless just like my eggless vanilla cake. I have shared two version of wheat cake in this recipe post with step by step pictures and video.
Eggless Whole Wheat Cake
Finally I made the cake which many of my viewers requested. It is a healthy whole wheat, eggless cake which is so easy to put together. This is a simple cake, you need only a bowl and a wooden spoon or electric beater. If you are into more whole wheat baking, check my whole wheat honey cake, wheat fruit and nut cake and whole wheat beetroot cake.
About Wheat Cake (Whole Wheat Cake)
Whole wheat flour is made by milling the entire wheat grain rather than just the endosperm, as is the case with most flours. Wheat flour is popular these days in baking for its health benefits and nutrition.
Whole wheat flours are higher in protein than all-purpose flours because they contain the bran and germ. Despite its high protein content, the presence of bran and germ makes whole wheat flour more difficult to produce as much gluten development and elasticity as all purpose flour or bread flour.
This cake recipe has basic ingredients like milk, wheat flour, sugar, butter. It doesn't need eggs. The recipe can be easily modified into vegan recipe by changing milk to soy milk or almond milk and melted butter to oil. This is a basic wheat milk cake which has a strong milk and vanilla flavour to it. I used tutti frutti in the cake batter, You can add some chocolate chips for extra taste. This cake is made without condensed milk, vinegar or curd.
If you don't have oven, you can check my pressure cooker cake.
Why Whole Wheat Flour is Better in Cakes?
Wheat flour is much healthier than all-purpose flour, so it makes this cake a healthier option. Wheat flour can be substituted for refined flour in any biscuit, cookie, or cake recipe. The only difference will be in the texture, which will be denser than products made solely from refined flour. But I have tried wheat flour in biscuits and it was delicious only. Check my wheat biscuits.
Depending on the brand of wheat flour you use the texture may vary. I used aashirvaad wheat flour. You can use chakki atta or home ground wheat flour.
Similar Recipes
Watch Wheat Cake Video
Wheat Cake Ingredients
Wheat Flour - I used whole wheat flour for this cake. Whole Wheat flour is much healthier than all-purpose flour, so it makes this cake a healthier option. But you can substitute all purpose flour for wheat flour.
Sugar - refined sugar makes the cake soft and fluffy. Brown sugar will affect the texture of the cake.
Baking Soda - Baking soda is a leavening agent that is commonly used in baked goods such as cakes, muffins, and cookies. When baking soda is combined a liquid ingredient, it gets activated.
Salt - a pinch of salt enhances the taste of the cake.
Milk - I used whole milk. But this recipe can be easily modified into vegan recipe by changing milk to soy milk or almond milk and melted butter to oil.
Vanilla Extract - pure vanilla or vanilla powder can be used in this cake.
Butter - for flavour use melted butter but you can use oil instead of butter.
Optional - Tutti frutti, chopped candied fruits, nuts or chocolate chips can be used in this cake.
How to Make Whole Wheat Cake Soft
Using right wheat flour - I prefer using either home ground wheat flour (chakki atta) or store bought wheat flour. The texture of the cake depends on the brand of wheat flour you use. So you can experiment with different brands and stick to the one which you like.
Over mixing - never ever over mix the batter. Over mixing the cake batter will result in gluten development in the batter which in fact makes the cake in a denser. So once the dry ingredients is mixed in, don't over mix the cake batter.
Choosing the right baking pan - I used a 6 inch square cake pan. If you are using large cake pan or loaf pan, the baking time will increase or decrease. If you find the cake getting too dark in colour when baking, place a sheet of aluminium foil on top mid way to prevent the cake getting too dark in colour.
Swapping ingredients - you can easily swap few ingredients for the other. Instead of melted butter you can use oil. In that case use refined or any flavourless oil. Milk can be substituted with almond milk, soy milk, coconut milk or oat milk.
Measuring ingredients - make sure you use the correct measuring cups or spoons to measure the dry ingredients. For more precise measurements I recommend you to opt for kitchen scale.
Over Baking - never over bake cakes. Over baking will result in denser, tougher cakes.
How to make Wheat Cake (Stepwise Pictures)
Pre-preparation
1)Preheat oven to 180 degree C. Brush a baking tin with oil and dust it with flour. Tap of the excess and set aside till use. Or you can line the cake pan with parchment paper.
Take wheat flour in a mixing bowl. I used shop bought whole wheat flour. You can use refined flour or home ground wheat flour as well.
2)Add in baking soda. This recipe doesn't need baking powder. You need only baking soda | cooking soda.
3)Add in salt. Salt balances the taste of the cake. If you are using salted butter in the recipe, you can skip adding salt.
Making Whole Wheat Cake Batter
4)Take butter in a sauce pan or microwave safe bowl. Pop it into the microwave and cook for 20 to 30 seconds till the butter is melted. Set aside so it cools a little.
Add in cooled melted butter into the flour. You can use oil instead of butter, but butter has better flavour.
5)Add in vanilla extract. This is clear vanilla extract. In the video above I have used vanilla powder instead of vanilla extract, in that case use 1 tsp of vanilla powder.
You can use vanilla paste or pure vanilla extract.
6)This is regular milk. You can use boiled or raw milk in this cake. Pour milk straight into the flour.
7)Use an electric beater or hand whisk to mix the batter into a smooth texture. If you are using a hand whisk, make sure you mix gently and not over mix the batter.
If using electric beater mix it for 1 minute.
8)Batter is ready. If you find the batter too thick, you can add few spoon of extra milk to adjust the consistency.
In the video, I added some tutti frutti in the batter. You can add it if you want too.
Baking Wheat Cake
9)Transfer the batter into the prepared pan. Spread evenly. Place it into the oven and bake for 35 to 40 minutes till the cake is completely baked.
Pro Tip: To check whether the cake is baked, insert a toothpick in the centre of the cake. It should come out clean.
10)Now the cake is baked. Allow the cake to cool for 10 minutes in the cake tin. Then invert it to a cooling rack and let it cool completely.
11)Once the cake is cooled, slice into desired pieces and serve.
Variations
Whole Wheat Cake with Cornstarch
This version of wheat cake is one of the first recipe which I made using wheat flour. Cake flour is available in the market which results in lighter and fluffier cake in general. Cake flour is nothing but regular plain flour mixed with some cornstarch to create the tender crumbs in cake.
I took that concept and used it in my wheat cake recipe. I added some cornstarch into the flour which makes a fluffy wheat cake.
Ingredients Used
- 1 ¼ cup Wheat Flour
- ¼ cup Cornstarch
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 cup Sugar powdered
- 1 cup Milk
- ½ cup Oil
- 1 tsp Vanilla Extract
- ½ cup Tutti Fruitti
How to Make Whole Wheat Cake
1) Preheat oven to 180 degree C. Line a 18 cm square cake pan with parchment paper and grease it with oil. Set aside.
Take tutti fruity in a bowl and add a tbsp of wheat flour and toss it well with the flour and set aside. This step prevents the tutti fruitti sinking to the bottom of the cake when baked.
2) Take a sieve add in whole wheat flour, cornstarch.
3)Add in baking soda, salt in a sieve and sift it well. This sifting mix the dry ingredients well. Take this in a bowl.
4)Now add in powdered sugar to the wheat flour mixture in the bowl.
5)Now add in all the wet ingredients into the wheat flour. First pour in milk.
6)Add in oil and vanilla extract.
7)use an electric beater or normal whisk to mix the batter into a smooth batter.
8)Add in tutti frutti into the wheat batter and mix gently.
9)Pour this into the prepared cake pan and bake for 50 to 60 mins till a toothpick inserted comes out clean.
10)Remove it from oven and cool it for 15 mins in the pan. Gently Un mould the cake and allow it to cool completely.
11)Slice into pieces once the cake is cooled.
12)Serve.
Expert Tips
- Depending on the brand of wheat flour you use the texture may vary. I used aashirvaad wheat flour.
- Instead of melted butter you can use oil.
- Always use unsalted butter, salted butter may sometimes make the cake taste salty.
- Using too much vanilla can make the cake bitter.
- Instead of regular milk, you can use soy milk, almond milk or oat milk.
- I used a 6 inch square cake pan. If you are using large cake pan or loaf pan, the baking time will increase or decrease.
- If you find the cake getting too dark in colour when baking, place a sheet of aluminium foil on top mid way to prevent the cake getting too dark in colour.
FAQ
What does wheat cake taste like?
wheat cake taste healthy and delicious. Making cake with wheat flour is actually easy and the cake turns out soft as well. Most importantly you cannot find the difference at all.
Are wheat cakes healthy?
Wheat flour is much healthier than all-purpose flour, so it makes this cake a healthier option. Wheat flour can be substituted for refined flour in any biscuit, cookie, or cake recipe.
What is the difference between maida cake and Atta cake?
Maida cake is made using refined flour also known as All purpose flour. Atta cake is made with whole wheat flour or whole meal. The only difference will be in the texture, which will be denser than products made solely from refined flour. But I have tried wheat flour in biscuits and it was delicious only. Check my wheat biscuits.
Why is wheat cake dense?
Over mixing the cake batter, over baking the cake will result in gluten development in the batter which in fact makes the cake in a denser. So once the dry ingredients is mixed in, don't over mix the cake batter.
Can I use Atta instead of maida for cake?
You can substitute atta for maida in any cakes or cookies. The only difference will be in the texture, which will be denser than products made solely from refined flour.
More Eggless Baking Recipes to try
📖 Recipe Card
Wheat Cake | Wheat Milk Cake Recipe | Soft Cake Using Wheat Flour
Equipment
- 6 inch square cake pan
- Mixing Bowl
- Electric Beater
- OTG or Oven
Ingredients
Wheat Cake (with butter)
- 1½ cup Wheat Flour 180 grams
- 1 cup Sugar 200 grams (you can reduce upto ¾ cup)
- 1 tsp Baking soda
- ¼ tsp Salt
- 1 cup Milk 240 ml
- ¼ cup Unsalted Butter 60 ml (melted)
- 1 tsp Vanilla Extract
Whole Wheat Cake with Oil & Cornstarch
- 1¼ cup Wheat Flour 150 grams
- ¼ cup Cornstarch 30 grams
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 cup Sugar 200 grams (powdered)
- 1 cup Milk 240 ml
- ½ cup Oil 120 ml
- 1 tsp Vanilla Extract
- ¼ cup Tutti Fruity (optional)
Instructions
Wheat Cake (with butter)
- Preheat oven to 180 degree C.
- Brush a baking tin with oil and dust it with flour. Tap of the excess and set aside till use.
- Now make the batter. Take all the ingredients given in the list in a mixing bowl. Use an electric beater to mix the batter until it is smooth. Pour this batter into the tin. Place it in oven and bake for 35 to 40 mins.
- Remove it from the oven carefully and cool it down completely. Invert the cake pan on a place, slice and serve.
Whole Wheat Cake with Oil & Cornstarch
- Preheat oven to 180 degree C. Line a 18 cm square cake pan with parchment paper and grease it with oil. Set aside. Take tutti fruity in a bowl and add a tblspn of wheat flour and toss it well in the flour and set aside.
- Take wheat flour, cornflour, salt, baking soda in a sieve and sift it well. Take this in a bowl.
- Add in powdered sugar and mix well. Make a well in the centre and add in milk, oil, vanilla and mix well. Now add in tutti fruity and mix well. Pour this into the pan and bake for 50 to 60 mins till a toothpick inserted comes out clean.
- Remove it from oven and cool it for 15 mins. Un mould it and peel off the parchment paper. Cool it down and cut into pieces. Serve.
Video
Notes
- Depending on the brand of wheat flour you use the texture may vary. I used aashirvaad wheat flour.
- Instead of melted butter you can use oil.
- Always use unsalted butter, salted butter may sometimes make the cake taste salty.
- Using too much vanilla can make the cake bitter.
- Instead of regular milk, you can use soy milk, almond milk or oat milk.
- I used a 6 inch square cake pan. If you are using large cake pan or loaf pan, the baking time will increase or decrease.
- If you find the cake getting too dark in colour when baking, place a sheet of aluminium foil on top mid way to prevent the cake getting too dark in colour.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Ramya Mathiraj
Hi aarthi,plz let me know if v cn prepare d same in cooker,and also share pressure cooker cake recipes
Pratyusha
Can we prepare this without an oven. ? If so what is the process ?
Unknown
Yes you can bake this in a cooker. You will need to cover the bottom with salt or baking soda and a small iron circle rod. Preheat the cooker for 5 mins on high flame. Place the batter pan above the rod so that the heat does not directly reach the pan. Close the cooker lid and remove the whistle. After 5 mins, reduce to low flame and cook for 35 mins.
Anonymous
Hi Aarthi!
Can we use jaggery or brown sugar instead of regular sugar?
Thanks in advance
Unknown
Hi aarthi,
Any suggestions to replace baking soda?
krithi dinesh
Hi arthi, can v use egg beater.. And brown sugar instead of normal suger?
Aarthi
yes u can use brown sugar
mr anthony mitchell
Hello,can we omit or reduce the amount of sugar?
Anonymous
Can we make the batter with a normal spoon like in your other cake recipes?
Aarthi
yes u can
Blessy
It looks great.. my doubt is milk boiled or not boiled one.
Aarthi
you can use boiled or unboiled milk in this as well
Anonymous
My cake came out perfect����n the taste is so good ... Thanks for sharing simple but awesome recipe
Anonymous
Hi ...my cake came out extremely dense...I followed the measurements n the recipe...I dnt knw wht went wrong...
Anonymous
Hello...my cake was yummy but it sank down in the center....what happened?
Sheetal
I tried today and cake came out very nice and tasty..... thanks for recipe
Shanthi
Hi can I used multigrain chapathi flour
Can we use eggs in this
Snow
Is baking powder not needed for this cake?
Fareeha
Love ur recipies and pictorials but Uve confused me on this one!
Uve written "my cup measures 240"
B4 that u say "1 1/2 cup atta- 180"
And "1 cup sugar 200"
????? Am I reading something wrong?
Plz clarify
Thanks
Aarthi
each ingredient weighs different. So if you are using cup you can measure everything as the given amount. if you are using weiging scale use the gram measurement
Saanvi
Hi.. Is it necessary to sieve the wheat flour every time?? Because in this recipe u didn't mention it and rest of ur other recipes it has mentioned
Anantha
My cake came out very nice&very good taste.Thank you for sharing recipe
Sumathi
Hi Aarthi can I use egg?
Nilam
Hi can I use oil insted of butter what will be quantity
Aarthi
yes u can use. same quantity of melted butter
Chitra Binu
Hi Aarthi, I tried this recipe and it turned out well. Very tasty too. I cooked for 20 minutes in open tin and post which, I covered the baking tin with a silver foil and cooked for another 20 minutes to avoid burning the top. Thank you for sharing the receipe.
Fab
Thank you, this is so delicious. Greetings from Mexico
kajal
You mentioned chocolate chips in your recipe. However, it is not in the list of ingredients. Neither do you mention when they should be added. Can you please clarify? thank y ou.
Drishti Rajai
This was really helpful.... Made my day!!
Madhavi
Shall I use this batter for cup cakes
Anonymous
Lovely cake. Thanks for sharing 😋😇
Haji
Hello aarthi akka,
Can this same amount of batter be baked in an 8x8 inch square pan?
Haji
hello aarthi akka,
can i bake the same amount of batter in an 8 x 8 inch square pan?
Asha
I got wheat halwa😂😂😂😂
Archana narendran
Very simple and recipe, awesome cake. Super Arthi thank you so much dear. Keep rocking
Archana
Simple as recipe but extraordinary Cake, very spongy taste awesome. Thank you for healthy, easy spongy tasty cake. I just followed your recipe as it is.
vandi
Hi Arthi, thanks for recipe, can i use salted butter or unsalted butter?
Uma Remella
Hi Aarthi,
The cake came out wonderful. I have been baking cakes only once a month to avoid maida and this is a beautiful alternative. I used vegetable oil in the place of butter and then too it turned out very nice.
Thanks for sharing this.
Nisha
Preheat at 180 for how many minutes ?
Aarthi
10 mins preheating time is enough
Karunesh Potdar
I tried this in my home as your steps you write in this article and this is so easy to make this recipe. It is amazing to make and very interesting.
Very useful and helpful for me to make recipes like that very easily in my home.
Thank You!!!
Alpita
How does it tastes?
Ridhi
Hi can I make this in microwave? If yes.. then hoe?
Aarthi
if you have convection mode then you can bake it
Arpita Chatterjee
I baked this today and added dried figs, dried papaya, craisins into the batter. It was a really moist and delicious cake. Thank you for sharing the recipe! I wish I could upload a picture!
VIMI PONNAMPARAMBATH
I made the cake it was soft in the middle towards the sides it went so hard what could be the reason for that. Thank you in advance
Saloni sehgal
Hi Aarti !, I had tried your cake recipes they turn out to be good and your way of explaining the recipes is very simple. Thanks for nice recipes. Today I tried this eggless wheat cake recipe. It turned out well but after sometime I found its upper crust getting bit hard. Can you please reply me in this.
Why does it happens?
Thanks
Aarthi
if the pan which you used is too small then the cake top crust may get hard
Neela
Hi, hi
A couple of things , the top turned into a crust , it maybe as u say the size of the tin
Also I feel it’s way too much sugar , can be brought down to 150 GMs
I’m always eager to try an eggless recipe , haven’t got the perfect texture , it’s tasty and it’s appreciated , thank you
S Talwar
Hi Aarathi , I love to bake especially for my grandson.
Sometimes my cake and muffin tops are sticky. Would appreciate if you could tell me how to avoid this.
Thanx
MAS
This recipe is so simple, yet awesome! Never expected it to be as good as it can be at it's best! Thanks.