This is the BEST Eggless Vanilla Cake Recipe! Its sweet, buttery flavor and light, moist texture make it perfect for celebrating any occasion. It’s easy to make with simple ingredients.

eggless vanilla cake on a cake stand next to plate with a slice of cake

Easy Egg-Free Vanilla Cake Recipe Highlights

This is my tried and true Eggless Vanilla Cake Recipe!

Its sweet, buttery flavor and light, moist texture make it perfect for celebrating any occasion. Plus, it’s super easy to make with simple ingredients and D.E.L.I.C.I.O.U.S!!! This vanilla cake made without eggs works every time. 

When my daughter was diagnosed with egg allergy when she was one year old, I promised myself that she would never feel left out because of her condition. And so, my adventure of cooking without eggs started.

Have been a LONG journey! Finally, I feel that I have the perfect Eggless Vanilla Cake Recipe. And many, many other eggless cake recipes, cupcakes, and other sweet treats that you can find here, on my website.

That being said, I truly hope this recipe helps you light up any special celebrations. Let’s get started!

eggless vanilla cake with buttercream and sprinkles

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Let’s talk about the ingredients. Like all my recipes, I wanted simple ingredients that most people usually have on hand. Mission accomplished. 

  • Flour – Standard all-purpose flour works best here; skip the cake, bread, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
  • Baking powder – Make sure it is not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
  • Salt – I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Milk – I prefer whole milk, but you can use any milk you have handy, even dairy-free milk.
  • Vinegar – You can use apple cider vinegar or white vinegar.
  • Butter – I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
  • Sugar – Granulated sugar or caster sugar will work fine.
  • Pure vanilla extract – Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
eggless vanilla cake ingredients with name tags

Eggless Vanilla Cake Recipe Step-By-Step Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

1 – Preheat The Oven & Prepare The Cake Pans 

Preheat the oven to 350º F (175º C). Line 3 8-in (20 cm) round cake pans with parchment paper. Lightly grease with baking spray with flour. 

2 – Combine Dry Ingredients

Sift the flour and baking powder into a large bowl.  Add salt and mix to combine. 

dry ingredients to make an eggless cake in a bowl

3 – Mix Milk And Vinegar

Combine milk and vinegar in a small bowl. Set aside. 

milk and vinegar in a bowl

4 – Cream Butter And Sugar

Using an electric hand mixer or a stand mixer, beat butter until creamy at medium to high speed for about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla; continue beating to combine, about 1 minute. 

butter and sugar cream together in a bowl

5 – Add Dry Ingredients

Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.

eggless vanilla cake batter in a stand mixer

6 – Divide The Batter

Evenly divide the batter between prepared pans (2 1/2 cups of batter in each pan approximately).

three cake pans with eggless vanilla cake batter inside

7 – Bake

Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.

three eggless vanilla cakes wrapped in plastic wrap

8 – Decorate

I decorated my cake with Vanilla Buttercream and sprinkles! Check out my post about How To Stack A Layer Cake For Beginners.

eggless vanilla cake in a cake stand

Eggless Cake Success Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.

Bake the batter as soon as it is ready. 

Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.

Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Other Cake Pan Sizes

Without scaling up or down this recipe, you can bake it in the following ways:

  • Three 6-in round cake pans – 1 3/4 to 2 cups of batter each.
  • Two 9-in round cake pans – 3 1/2 cups of batter each.
  • One 13×9-inch rectangular pan – 7 – 8 cups of batter.
  • One 9×5-in loaf pan – 4 1/2 to 5 1/4 cups of cake batter.

Important: Remember to fill your pan only up to 3/4 of its capacity, regardless of the pan size you’re using. Filling a pan only up to 3/4 of its capacity helps ensure that the batter has enough room to rise without overflowing. This is especially important for cakes and quick breads, as they can expand significantly during baking. Keeping the batter at this level also helps prevent the cake from spilling over the sides, which can cause messy ovens and uneven baking. It’s a good rule of thumb to ensure your baked goods turn out well and your kitchen stays clean!

Food Allergy Swaps

This recipe is egg- and nut-free, but you can adapt it to other food allergies.

Gluten-Free

Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.

Dairy-Free

Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:

eggless vanilla cake being cut

Storing & Freezing Instructions

Store

To store the cake layers, let the cakes cool completely. Wrap them with plastic wrap and store them at room temperature for up to 2 – 3 days. For longer storage, cover the cake tightly and store it in the refrigerator for up to 5 days.

Freeze

To freeze the cake layers, let the cakes cool completely. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Finally, bring it to room temperature before slicing and serving. 

Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen.

Frequently Asked Questions

Can I use self-rising flour instead of all-purpose?

You can use self-rising flour; make sure to omit the baking powder and salt called in the recipe. 

Can I use store-bought buttermilk instead of mixing milk and vinegar?

Yes, you can! Add the same amount of buttermilk. 

Can I use salted butter?

Yes, reduce by half the amount of salt called in the recipe.

Can I substitute the butter called in the recipe for oil?

In some cases, it may be possible to switch between oil and butter in recipes, but it is not something I recommend. Butter adds a surprising amount of flavor to cakes and cupcakes, particularly vanilla or plain ones. Most of my recipes are made by the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy; if you use oil, the cake will be flatter and denser.

I don’t have apple cider vinegar; what can I use instead?

You can substitute apple cider vinegar for an equal amount of white vinegar or fresh lemon juice.

Is this cake sturdy enough for layering, filling, and decorating?

Yes, this eggless cake recipe is used by many cake designers to make big wedding cakes.

Can I make this recipe into cupcakes?

To make cupcakes, please use this recipe

Can I make this cake ahead of time?

Yes, you can make this cake up to 2 days in advance. After the cakes are completely cool, wrap them with plastic wrap and store them at room temperature for up to 2 – 3 days. 

Can I freeze this cake?

Yes! Unfrosted cake layers can be frozen for up to three months; defrost at room temperature before frosting and serving. However, the cakes will lose some of their fluffiness if refrigerated or frozen. See the freezing instructions below. 

Can I make this cake in a different cake pan size? 

To make this cake recipe into a different cake pan, you will need to make some adjustments. Please check out my post about Tips to Scale a Recipe & Cake Pan Sizes.

eggless vanilla cake slice on a plate

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Recipe Card 📖

Eggless Vanilla Cake Recipe | Mommy's Home Cooking

Eggless Vanilla Cake

Oriana Romero
This Eggless Vanilla Cake Recipe is the bomb!! Its sweet buttery flavor and light and moist texture make it perfect to celebrate any occasion!
4.39 from 1695 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings

Equipment

Ingredients
 

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

BEFORE YOU GET STARTED:

  • Read and follow the recipe – Don't sabotage your time, effort, and money! This might sound obvious, right? But following the recipe is the most important cake baking tip you'll ever hear/read. I'm guilty of this, too! Sometimes I'm in a rush, and I don't take the time to read the recipe carefully or substitute ingredients in recipes based on what I have. I do not recommend doing this unless the recipe suggests alternatives.
  • Bring all your refrigerated ingredients to room temperature. This will ensure that the batter mixes correctly, and you'll get a better rise and texture in your final baked good.
  • I like to pre-measure all my ingredients before I get started. This way, I have them ready to go, and I don't forget anything. To measure, I highly recommend using a scale. If you haven't used a scale before, don't be intimidated. It's actually easier than using cups and more precise, which is key for baking. You can get a great scale online or in any local kitchen equipment store.

MAKE THE EGGLESS VANILLA CAKE:

  • Preheat oven to 350º F (180º C). Line 3 8-in (20 cm) round cake pans with parchment paper. Lightly grease with baking spray with flour. 
  • Sift the flour and baking powder into a large bowl.  Add salt and mix to combine. 
  • Combine milk and vinegar in a small bowl. Set aside. 
  • Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla; continue beating to combine, about 1 minute. 
  • Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
  • Evenly divide the batter between prepared pan (2 1/2 cups of batter in each pan approximately).
  • Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.

DECORATE:

Video

Oriana’s Notes
 
Store: To store the cake layers, let the cakes cool completely. Then wrap them with plastic wrap and store them at room temperature for up to 2 – 3 days. For longer storage, cover the cake tightly and store it in the refrigerator for up to 5 days.
Freeze: To freeze the cake layers, let the cakes cool completely. Then wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. When you’re ready to eat it, allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Then bring it to room temperature before slicing and serving. Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen.
Make-Ahead: You can make this cake up to 2 – 3 days in advance. After the cakes are completely cool, wrap them with plastic wrap and store them at room temperature for up to 2 – 3 days.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: Use your favorite plant-based milk and dairy-free or vegan butter. My favorite dairy-free butter for baking are:
Different Cake Pan: To make this cake recipe into a different cake pan, you will need to make some adjustments. Please check out my post about Tips to Scale a Recipe & Cake Pan Sizes.
Flour: You can use self-rising flour; if you do, make sure to omit the baking powder and salt called in the recipe.
Apple Cider Vinegar: You can substitute apple cider vinegar for an equal amount of white vinegar or fresh lemon juice.
Extra tips:
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
  • Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
  • Bake the batter as soon as it is ready. 
  • Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
  • Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
 
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations. 
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 605kcalCarbohydrates: 99gProtein: 11gFat: 19gSaturated Fat: 11gCholesterol: 46mgSodium: 21mgPotassium: 136mgFiber: 2gSugar: 42gVitamin A: 557IUCalcium: 61mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 605
Keyword birthday cake eggfree Eggless vanilla

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in September 2014, the post content was edited to add more helpful information, no change to the recipe in July  2021.

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969 Comments

    1. Hello Mel! Yes, you can definitely mix sprinkles directly into the batter to make a funfetti-style cake. Just be sure to use sprinkles that won’t bleed too much, like jimmies, and gently fold them into the batter to avoid overmixing. I’m sure it’ll turn out super festive and delicious! Let me know how it goes. 😊🎂

      1. 5 stars
        Thank you for your input. I used 1 1/4 c of the jimmies, and it looked so good! The cake was delicious too! I devoured the trimmings 😄

        1. Hi Mel! I’m so glad to hear that! 😊 Using 1 1/4 cups of jimmies must have made the cake look super fun and festive. I love that you enjoyed the trimmings too—that’s always the baker’s treat, right? 😄 Thank you for sharing your feedback, and happy baking! 🎂🎉

    1. Hello Gayatri! I haven’t test this recipe as a fruit cake so I can say for sure. I will publish my eggless Christmas fruit cake in a few days, but it is not a sponge cake, it is a more dense cake. If you do an experiment, please share with us how it goes.

    1. Hello Wakami! Thank you so much for your amazing feedback! It makes me so happy to hear this is the best eggless cake you’ve made—what a compliment! 😊 I’m thrilled you loved it and hope it becomes a favorite for many more bakes. Thanks for sharing your experience!

  1. 5 stars
    A scrumptious cake!
    The recipe was easy to follow, and I used coconut milk, which gave a tropical flavor. My two-year-old whom it was specially made for said it was ” yummy”😁
    Thank you ever so much.

    1. Hello Toya! Yay! I’m so happy to hear that your little one loved the cake and called it ‘yummy’ – that’s the best compliment! 😄 The coconut milk sounds like a perfect tropical twist. Thank you so much for trying the recipe and sharing your feedback! It means a lot. 💖”