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    Home

    Eggless Vanilla Cake Recipe

    Last Updated On: Apr 6, 2025 by Aarthi

    79
    Shares

    Jump to Recipe Jump to Video Print Recipe

    Eggless Vanilla Cake Recipe is a moist, soft, spongy, and not overly sweet and it comes out perfect every single time. This cake can be transformed into any layer cakes, cream cakes, gateau, even black forest cake with my simple adaptable recipe. This recipe uses basic pantry ingredients and simple technique which creates super soft fluffy eggless cake. In this recipe I have shared a classic vanilla cake recipe made with variety of egg substitutes like curd, yogurt. Learn how to make soft vanilla cake with step by step pictures, video and clear instructions.

    slices of eggless vanilla cake served on a plate

    Eggless Vanilla Cake

    This is a basic eggless vanilla sponge cake which form the base for all type of birthday cakes. Because they hold the cake well and yet taste spongy and soft. It is made with just basic ingredients like milk, yogurt, flour, sugar and oil. You don't need condensed milk or vinegar to make this cake. Super simple.

    Jump to:
    • About Eggless Vanilla Cake Recipe
    • Watch Eggless Vanilla Cake Video
    • Eggless Vanilla Cake Ingredients
    • Popular Egg Substitutes in Cakes
    • How to Make Eggless Vanilla Cake (Stepwise Pictures)
    • Expert Tips
    • Serving Eggless Vanilla Cake
    • 📖 Recipe Card

    About Eggless Vanilla Cake Recipe

    Vanilla cake or sponge cake form basic for many layer cakes, gateau or fresh cream cakes. It is one of the classic cake that everyone should keep in their baking routine. Making a perfect texture eggless cake can be tricky.

    This vanilla cake is made without eggs and I use a combination of yogurt, milk and oil in this cake. The cake stays super moist yet buttery. I have shared all the variations you can make to this cake to make it easily adaptable recipe. Meanwhile you can check my other eggless cakes recipes like my eggless chocolate cake, orange cake & eggless hot milk sponge cake.

    The cake is so simple to make and very easy to make. Curd, milk and oil is one of the main substitute, this is the cake which I made using that and it turned out really good. It is made using basic ingredients which you might already have on hand. You can add some tutti frutti, chocolate chips, nuts or anything as you like.

    Similar Recipes,

    Carrot Banana Cake

    Banana Cake

    Pressure Cooker Vanilla Milk Cake

    Beetroot Cake

    Basic Vanilla Cake with Eggs

    Sponge Cake

    Watch Eggless Vanilla Cake Video

    YouTube video

    Eggless Vanilla Cake Ingredients

    ingredients for eggless vanilla cake

    Plain Flour - I used refined flour in this recipe. But you can easily use whole wheat flour in this same recipe.

    Sugar - brown sugar cannot be used in this cake. you need regular white sugar. The sugar measurement in this cake will make moderately sweet cake, but you can reduce the quantity of the sugar as per your sweet preference.

    Yogurt | Curd - use thick yogurt for better texture. Yogurt acts as a tenderizer for the cake which keeps the cake incredibly soft.

    Milk - combo of milk and yogurt makes this cake incredibly soft.

    Leavening Agents - Combination of baking soda (cooking soda) and baking powder is used.

    Oil - for ease and convenience I used refined oil. But you can add melted butter which adds flavour.

    Vanilla Extract - use pure vanilla for flavour.

    eggless vanilla cake close shot

    Popular Egg Substitutes in Cakes

    There are many egg substitutes in cakes including vinegar+baking soda mixture, sweetened condensed milk, lemon juice. You can use yogurt, silken tofu, banana, apple sauce and many other things. Sweetened condensed milk is one of the main substitute which I have shared in this recipe.

    eggless vanilla cake batter in a loaf pan

    Milk

    Milk and curd is used as egg substitute which results in the most soft and moist cake. This is my go to recipe.

    Curd

    Thick curd specially homemade is preferred which results in a delicious soft cake. Make sure the yogurt is unsweetened.

    Sweetened Condensed Milk & Vinegar

    The texture is more moist and shiny when compared to regular cake. The combination of condensed milk + vinegar + baking soda acts as a perfect eggless substitute.

    soft moist eggless vanilla cake close look

    How to Make Eggless Vanilla Cake (Stepwise Pictures)

    Pre-preparation

    1)Preheat oven to 180 degree C. Line a 5 inch cake pan or a loaf pan with parchment paper and set aside.

    Making Eggless Vanilla Cake Batter

    Now let's make the cake batter. In a mixing bowl, take milk and yogurt.

    take curd, milk in a bowl

    2)Add in oil and vanilla extract. As mentioned, instead of oil you can use melted butter.

    add oil and vanilla extract in a bowl

    3)Add in sugar and mix well till sugar is slightly melted in milk.

    add sugar and whisk till combined

    4)Add in baking soda and baking powder.

    add in baking soda and baking powder

    5)Mix the baking soda and baking powder into the yogurt mixture.

    mix well

    6)Add in plain flour and gently fold into the batter.

    add in plain flour and combine

    7)This is your batter.

    eggless vanilla cake batter

    Baking Cake

    8)Take your prepared pan. Pour the batter into the pan.

    pour batter in loaf pan

    9)Spread the batter evenly in the baking pan. Bake in a 180 degree C oven for 35 to 40 minutes until a skewer inserted in the centre comes out clean.

    eggless vanilla cake baked

    10)Once the cake is baked and cooled for 15 minutes in the pan, gently invert it and peel off the parchment paper. Slice and serve. Super moist eggless vanilla cake ready.

    slice vanilla cake and serve

    Expert Tips

    • Don't over mix the cake batter. Use a spatula to gently fold the batter.
    • Wheat flour can be used for plain flour. The texture may change a bit but still it will taste great.
    • Eggless cake can be used as base for layer cakes, cream cakes & gateau.
    • When using yogurt or curd in cakes, make sure it is not overly sour. Else cake may turn sour.

    Storage

    Baked cakes can be stored at room temperature for 2 days. You can keep in fridge upto a week. Reheat in microwave for few seconds when needed.

    Serving Eggless Vanilla Cake

    vanilla cake drizzled with chocolate sauce

    Vanilla cake can be served as a snack cake with a drizzle of chocolate sauce, syrup or caramel sauce. I like to serve a slice of vanilla cake with a dusting of powdered sugar with my cup of black coffee. Here are few ways you can serve this eggless vanilla cake.

    Snack Cake - a slice of freshly baked warm vanilla cake taste amazing with a cup of coffee or tea.

    Frosted Cakes - You can decorate the cake with my simple buttercream frosting or ganache to make an elegant yet simple cakes for special occasions.

    Cream Cakes or Layer Cakes - you can transform this vanilla cake into spectacular layer cakes. Check my vanilla chocolate layer cake, rainbow unicorn cake, birthday cake.

    Trifles - leftover vanilla cake can be made into this plum custard trifle or jelly trifle.

    Frosting & Icing

    You can serve the cake as it is. But I made a batch of peanut butter frosting to decorate the cake. Spoon the frosting over the cake, spread evenly and decorate with sprinkles.

    spread peanut butter frosting over cake.
    slice cake and serve

    More Eggless Baking Recipes to try

    • Hawaiian Mango Bread Recipe
    • Eggless Mango Muffins Recipe
    • Butter Cookies Recipe
    • Eggless Honey Walnut Cookies Recipe
    • Eggless Coconut Cake Recipe
    • Eggless Brownies Recipe

    📖 Recipe Card

    Eggless Vanilla Cake Recipe (Vanilla Sponge Cake Recipe)

    Eggless Vanilla Cake Recipe is a moist, soft, spongy, and not overly sweet and it comes out perfect every single time. This cake can be transformed into any layer cakes, cream cakes, gateau, even black forest cake with my simple adaptable recipe. This recipe uses basic pantry ingredients and simple technique which creates super soft fluffy eggless cake. In this recipe I have shared a classic vanilla cake recipe made with egg substitutes like curd, yogurt. Learn how to make soft vanilla cake with step by step pictures, video and clear instructions.
    4.34 from 9 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Baking Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 15 slices
    Calories: 161kcal

    Equipment

    • Mixing Bowl
    • Spatula & Hand Whisk
    • Cake Pan
    • Oven, OTG or Microwave

    Ingredients

    Eggless Vanilla Cake Recipe (with milk)

    • 1½ cup All Purpose Flour | Plain Flour | Maida 180 grams
    • ¾ cup Sugar 150 grams
    • ½ tsp Baking Soda
    • 1¼ tsp Baking Powder
    • ⅛ tsp Salt
    • ½ cup Yogurt | Curd 120 ml
    • ½ cup Milk 120 ml
    • ½ cup Oil
    • 1 tsp Vanilla Extract

    Instructions

    Eggless Vanilla Cake Recipe (with milk)

    • Preheat oven to 180 degree C. Take a 5 inch cake pan or a loaf pan. Line with parchment paper and set aside.
    • Take yogurt, milk, sugar and vanilla extract in a bowl and mix well. Add in baking soda, baking powder and mix well. Add in plain flour and fold gently. Spoon this into the prepared pan.
    • Bake in 180 degree C preheated oven for 35 to 40 minutes. Insert a tooth pick to check whether the cake is baked or not. If the tooth pick comes clean then the cake is baked. Remove the cake from oven, let it cool for 10 minutes. Gently invert on to a cutting board. Peel off the parchment paper. Slice and serve.

    Video

    YouTube video

    Notes

    • Don't over mix the cake batter. Use a spatula to gently fold the batter.
    • Wheat flour can be used for plain flour. The texture may change a bit but still it will taste great.
    • Eggless cake can be used as base for layer cakes, cream cakes & gateau.
    • When using yogurt or curd in cakes, make sure it is not overly sour. Else cake may turn sour.

    Storage

    Baked cakes can be stored at room temperature for 2 days. You can keep in fridge upto a week. Reheat in microwave for few seconds when needed.

    Nutrition

    Serving: 1servings | Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 98mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 22IU | Vitamin C: 0.04mg | Calcium: 41mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    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.

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    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!

    More Cake Recipes

    • Pear Cake Recipe
    • Battenberg Cake Recipe (Checkerboard Cake)
    • Eggless Mango Cake Recipe
    • Mango Cake Recipe
    • Lemon Poppy Seed Cake Recipe
    • Pineapple Upside Down Cake Recipe

    79
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    « American Chop suey Recipe
    Mug Cake Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. umamahi

      at

      what shouldbe the consistency of the cake batter? and what is pouring consistency?whether the mix should freely flow from the spoon? thankyou

      Reply
    2. Anonymous

      at

      Can v make ds in cooker

      Reply
      • Anonymous

        at

        Did u made n cookrr

        Reply
      • TRUPTI CHAUDHARY

        at

        Tried the recipe, it came out perfect. Very nice easy recipe.

        Reply
    3. kiran misbah

      at

      Just tried.... Added one cup of milk extra, and put it in microwave oven for 2 mins.... Now its cooling but the aroma n shape is mouthwatering

      Reply
    4. Regi

      at

      My one cup is 200 ml so can I calculate according to that ??

      Reply
    5. sowmia's Galley

      at

      Wow..... It looks so good...

      Reply
    6. Anonymous

      at

      Nice

      Reply
    7. Deepa Rekha

      at

      Can u let me know the measurements if I use self raising flour

      Reply
    8. Aarthi

      at

      @Deepa RekhaI am not sure about that

      Reply
    9. leena

      at

      Hi i tried this cake...everything was ok bt it didnt rise too much n was not done from inside..i kept for 40 mins

      Reply
    10. sutapa Purkayastha

      at

      How can I get da golden color on top ?

      Reply
    11. Aarthi

      at

      @sutapa Purkayasthawhen u bake it in oven, u will get the colour

      Reply
      • noah smith

        at

        Absolutely divine! This eggless vanilla cake recipe is a game-changer. Moist, fluffy, and bursting with flavor. A must-try for all dessert lovers!"

        Reply
    12. Aarthi

      at

      @leenai think u have used small baking pan, use bigger one and the batter should not come above half of the tin

      Reply
    13. OOrja

      at

      Any Substitude for yogurt and oil??

      Reply
    14. sutapa Purkayastha

      at

      I have a microwave with convection function. Which function I use for make the cake and get golden color?

      Reply
    15. leena

      at

      Pan was big aarti...which ingredient makes cake to rise?

      Reply
    16. Aarthi

      at

      @leenabaking soda and baking powder

      Reply
    17. Aarthi

      at

      @sutapa Purkayasthause convection mode

      Reply
    18. Aarthi

      at

      @OOrjano sub for yogurt, it makes the cake soft. Oil can be sub with melted butter

      Reply
    19. Sanjaya Moktan

      at

      @Aarthi I lov this recipe bt I have certain problems while baking as my cakes are very hard and dry. My Microwave is an IFB model having convection facilities

      Reply
    20. Aarthi

      at

      @Sanjaya Moktanu must have over baked, and did you add enough wet ingredient and fat

      Reply
    21. priya sathish

      at

      Tried out the cake today...came out perfect..thanks a lot.

      Reply
      • Snigdha

        at

        Can I do the same cake in a 9 inch cake pan?

        Reply
    22. leena

      at

      Hey thaanku so much i made again today this cake..came out v nice...

      Reply
    23. Smitha

      at

      Any idea why the cake has a bitter taste??

      Reply
    24. Aarthi

      at

      @Smithai think u must have added too much vanilla

      Reply
    25. Anonymous

      at

      Can i use brown sugar...will it change the taste or texture?

      Reply
    26. Sapna Deore

      at

      Hi aarthi. ...tried this cake tissue. ... it turned out perfect.. can I put some extra sugar in the recipe? Or will tht make the cake hard?

      Reply
    27. Aarthi

      at

      @Sapna Deoreyes u can put little more sugar

      Reply
    28. Aarthi

      at

      @Anonymousbrown sugar will change the texture

      Reply
    29. Sapna Deore

      at

      Hi aarthi, do u have any cake recipe which can be served as desert?

      Reply
    30. Aarthi

      at

      @Sapna Deorecheck this link
      http://yummytummyrecipeindex.blogspot.in/2010/11/cakes.html

      Reply
    31. Aarthi

      at

      @Anonymousi made it in oven, you can make it in cooker.

      Reply
    32. Anonymous

      at

      hi,
      i m confuse about how to pe heat the oven i had make a cake which was very bad eperiance i had pre heat the oven also

      Reply
    33. Aarthi

      at

      @Anonymouscheck this post
      https://www.yummytummyaarthi.com/2014/06/how-to-preheat-oven-for-baking-how-to.html

      Reply
    34. Anonymous

      at

      If I cook this in pressure cooker will I get brown color on top like urs?

      Reply
    35. Unknown

      at

      @leena

      Hi, when u use baking soda put half spoon of it in boiling water first if it gives bubbles then it is active and it will make the cake fluffy....
      It happens sometimes that keeping soda for long makes it inactive...then n have to buy new packet
      🙂

      Reply
    36. Anonymous

      at

      Hi aarthi i follow all your recipes and they all are amazing. I wanted a suggestion from you that if i bake an eggless vanilla sponge cake what kind of chocolate frosting i should do on it.

      Reply
    37. Aarthi

      at

      @Anonymousyes u can will get golden when backed in pressure cooker

      Reply
    38. Lekha Shanth

      at

      Wonderful recipe. You have made it very easy for someone like me to follow
      Have made it twice in a week already 🙂

      Reply
    39. jay

      at

      Hi. Did you use the milk?

      Reply
    40. Aarthi

      at

      @jayno i didn't use milk, but my batter was quite thick and i baked like that. so i got a crusty top which was good. If the batter was thin, then the top will be soft. So add milk to thin the batter a little

      Reply
    41. ABHISHEK MAKHARIYA

      at

      Hi .aarti .can we make cupcakes with tis recipe.can we keep them in freeze after frosting them wit whipped cream .they will not become hard na.

      Reply
    42. Aarthi

      at

      @ABHISHEK MAKHARIYAu can make cupcakes too. but keeping it in fridge will make them hard. So ice them with buttercream

      Reply
    43. shirley

      at

      Hi, what is the measurement of 1 cup you have mentioned. I mean can you mention how much ml u mean by 1 cup.

      Reply
    44. Aarthi

      at

      @shirleymy 1 cup holds 240 ml

      Reply
    45. Anonymous

      at

      Hii Aarthi,
      tried this cake...came out nice but it won't brown on the top as the one shown in the pictures. I have a gas oven which only heats from the bottom. Should I turn it upside own while baking to get the golden crust?

      Reply
    46. Aarthi

      at

      @Anonymousnot sure about that. browning depends on each oven

      Reply
    47. sindhu reji

      at

      Hi, i tried this cake day before yesterday it was marvellous. The most surprising thing is that i made it in my airfryer and that too my first try. Thank u so much for this receipe. Can i try this same recipe to make a chocolate cake, if so how much cocoa powder should i add? Can u also tell me if i should use vanilla essence for the chocolate receipe?

      Reply
    48. Aarthi

      at

      @sindhu rejiu can use cocoa. remove 2 tblspn of flour from this and add 2 tblspn of cocoa. Add in vanilla

      Reply
    49. Meenal Aggarwal

      at

      Hi Aarthi...please let me know how long can we keep this cake on room temperature.

      Thanks
      Meenal

      Reply
    50. Aarthi

      at

      @Meenal Aggarwalu can keep it for a day

      Reply
    51. Anonymous

      at

      Now a days I am automatically redirecting to some other site from your site, which my antivirus is saying harmful. Please look into it, this may reduce visits to your site
      Thanks

      Reply
    52. Aarthi

      at

      @Anonymousyou are using which browser. I think it may be because of the browser too. Kindly clear the cookies and history and check. Because i am not getting any mails regarding this issue from viewers

      Reply
    53. Anonymous

      at

      Hi arthi can i make this in micro+convection mode????n thn wat would b the baking time??

      Reply
    54. Aarthi

      at

      @Anonymousyes u can cook this in covection mode.same baking time

      Reply
    55. Theresa Monteiro

      at

      Hi Aarthi, I would also like to bring to your notice that for the past few days, every time I visit ur website, I am being redirected to a different website which my anti virus says may be harmful. Please look into this matter.

      Also I would like to thank you for the amazing recipes. I tried the eggless donuts & the chocolate cake. My family loved it. thanks.

      Reply
    56. Elakkiya

      at

      Hi Aarthi
      Can u tell me how much time to bake in convection mode. bcoz I tired this cake but the texture is not that much gd and i didn't get the brown topping.

      Reply
    57. Aarthi

      at

      @Elakkiyait depends on each oven. bake as mentioned in recipe. you can increase it as needed

      Reply
    58. abinaya

      at

      Hi aarthi can u help me in halfing the recipe.pls say exact measurements am confused dear pls help.tomorrow thought of trying it.

      Reply
    59. Aarthi

      at

      @abinayajust half eveything. add little less than 1/2 cup in sugar and a little more than 1/2 tsp in baking powder

      Reply
    60. Unknown

      at

      Hey Aarthi,
      Great recipe.
      The cake has come out really well.
      Only that I airfried the cake.
      Thanks a lot. ��
      Anupama Santoshkumar

      Reply
    61. Anonymous

      at

      Hi,

      We tried many of your recipes. Almost all are successful and taste great. We tried this sponge cake also as usual the taste was great but some how the cake shape havent came right. I don't know what mistake we make in preparation. cake dipped in the middle. Any suggestion?

      Thanks

      Reply
    62. Anonymous

      at

      Eggless sponge cake

      Hi,

      We tried many of your recipes. Almost all are successful and taste great. We tried this sponge cake also as usual the taste was great but some how the cake shape havent came right. I don't know what mistake we make in preparation. cake dipped in the middle. Any suggestion?

      Thanks

      Reply
    63. Aarthi

      at

      @Anonymousif u open the oven door before the cake is baked fully then it may sink in the middle

      Reply
    64. Anonymous

      at

      Hey dear...im want to know how much time ia needed ti bake the cake in microwave(convection),so dat it come out perfectly

      Reply
    65. Aarthi

      at

      @Anonymoussame time as microwave convection

      Reply
    66. Anonymous

      at

      @Aarthi
      How much baking time this recipe takes in air fryer?

      Reply
    67. Aarthi

      at

      @Anonymousnot sure..have never used one

      Reply
    68. Vidyalakshmi Sankaran

      at

      Hi Aarthi,

      Can i use the same recipe for strawberry/litchi cake by adding strawberry/litchi crush on this cake batter? will it turn out well? Plz advise.

      Thanks,
      Vidya

      Reply
    69. Aarthi

      at

      @Vidyalakshmi Sankaranyes u can add a little in cake batter

      Reply
    70. Anonymous

      at

      Hi
      Will it be possible to substitute condensed milk instead of sugar?

      Reply
    71. Aarthi

      at

      @Anonymousno it will affect the texture

      Reply
    72. Parul Sreejith

      at

      Hi..I tried ur cake..came out well from the top..kept for 35 to 40 MTS @160 degree in a big pan .only I felt that it's slightly soggy in the middle not raw..what could B the reason.. I did not keep it longer as it would have burnt the top. Please help..else the cake was really moist.

      Reply
    73. Aarthi

      at

      @Parul Sreejithit is because it is not cooked enough..if u see nice colour on top, then just place a piece of foil on top and cook. you shouldn't cover it completely, it has to be just placed on toop

      Reply
    74. Stephanie Elliott

      at

      This dish are my very favourite food of all time. Yours look amazing! YUM!

      Reply
    75. Kanchan

      at

      Mam can I use cooking soda instead of baking soda??

      Reply
    76. Aarthi

      at

      @Kanchancooking soda and baking soda are same. So you can use

      Reply
    77. Kanchan

      at

      Thank u mam

      Reply
    78. Deepika Rajendran

      at

      Which should I use to bake the cake in oven - microwave+convention or just convention mode? I am always confused between these two.

      Reply
    79. Anonymous

      at

      The cake turned out very well. Thanks for such easy and tasty recipe.

      Reply
    80. Anjana Rajesh

      at

      Hi aarthi..i tried this today.but very disappointed.it came out very hard. I have baked it only for 18 mins.it was ready by then. After cooling it for sometime I tried to cut into small pieces. But it was hard.only the down portion was soft. What could be the reason for hardness??

      Reply
      • Aarthi

        at

        not sure why it happened

        Reply
    81. Anonymous

      at

      Can i use fresh cream, instead of curd ?

      Reply
    82. Husna Fathima

      at

      Sis which brand OTG and how many liters do u use

      Reply
    83. Husna Fathima

      at

      Sis which brand OTG and how many liters do u use

      Reply
    84. Anonymous

      at

      Thank you for the recipe.I tried it and comes out really well

      Reply
    85. dhivya

      at

      Which rack of OTG should the cake pan be kept?

      Reply
      • Aarthi

        at

        it has to be kept on the middle rack

        Reply
    86. Husna Fathima

      at

      Aarthi sis can u mention the size of cake tin in each recipe so it's easy to use the same size cake .as it will be very useful for beginner.thanku

      Reply
      • Aarthi

        at

        I used a 18 cm square cake pan

        Reply
    87. Anonymous

      at

      i use ifb micro wave oven.only the top portion of cake is cooking.bottom portion is uncooked even after 35 mts.is ifb suited for baking or should i buy an otg

      Reply
      • Aarthi

        at

        is that a convection model. U need convection oven for baking.

        Reply
    88. sandeepmghatge123

      at

      at what temp and time have to bake?using ifb convection

      Reply
    89. Unknown

      at

      Tried, super cake!!!!!

      Reply
    90. Madhumita Chakravarty

      at

      Tried and tirned out super!!

      Reply
    91. Reshma Bidikar

      at

      Turned out beautiful. Does it need to be refrigerated? How long does it last if stored outside

      Reply
    92. Rohini

      at

      Hey the recipe is really good. Cake came out really soft. I usually make whole wheat banana cake (another hit recipe of yours). Today I made this one and it was really soft and delicious. It will go as a layer in my trifle pudding.

      Reply
    93. Akila Swami

      at

      Looks great. I use convection oven . Every time I see that the cake gets almost burnt at the top and is not properly baked at the bottom. Should I change he temperature or time while using the convection oven?
      TIA

      Reply
      • Aarthi

        at

        yes reduce the temp to 160 degree C

        Reply
    94. Eggless Sponge Cake

      at

      What a stunning thought! 😉 It looks delightful and no doubt the taste is great, as well!

      Reply
    95. Cherry Mankad

      at

      Hi
      Can we make the same cake using half and half proportion of Atta and Maida .?

      Reply
      • Aarthi

        at

        yes you can

        Reply
    96. spranki

      at

      5 stars
      This eggless vanilla cake recipe looks super easy to follow! I love that it uses yogurt and milk as egg substitutes. Definitely gonna try this for my next baking adventure! Hope it turns out as yummy as it sounds!

      Reply
    97. Priya V

      at

      Hi sis , what is the baking pan size? Gonna try it today. Thanks in advance 👍🙏

      Reply
    4.34 from 9 votes (8 ratings without comment)

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    Hi, I'm Aarthi!

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