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Eggless Vanilla Cake Recipe | Mommy's Home Cooking

Eggless Vanilla Cake

This Eggless Vanilla Cake Recipe is the bomb!! Its sweet buttery flavor and light and moist texture make it perfect to celebrate any occasion!
Course Dessert
Cuisine American
Keyword birthday, cake, eggfree, Eggless, vanilla
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories per serving 605 kcal

Ingredients

  • 2 cups (420 gr) granulated sugar
  • 1 cup (226 gr) unsalted butter, softened (2 sticks)
  • 2 teaspoons vanilla extract
  • 4 cups (560gr) self-rising flour
  • 2 cups (450ml) whole milk (you can substitute with any plant milk you like)
  • 2 tablespoons apple cider vinegar

Instructions

  1. Preheat oven to 350º F.  Grease three 8-inch round cake pans with flour-based baking spray, or grease pans and line bottoms with parchment.
  2. In a large bowl, beat the sugar and butter until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine. 

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

  4. Add the flour alternately with milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.

  5. Pour the cake mixture into the prepared pans (2 1/2 cups of batter in each pan approximately).

  6. Bake for 20 - 25 minutes, or until a skewer comes out clean when poked in the center.

  7. Remove from the oven and allow the cake to cool. Remove from the pan and decorate to your liking.

Watch How to Make It

Recipe Notes

This is my buttercream recipe.

 

To bake in a 9x13 pan: Simply pour the batter into a greased and lightly floured 9x13 pan and bake for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.

 

Cakes can be baked ahead, cooled, and covered tightly at room temperature overnight or up to 2 days in the refrigerator. 

 

To make your own self-rising flour combine for each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. For this recipe, you'll need to combine 4 cups of all-purpose flour + 6 teaspoons of baking powder + 1 teaspoon salt. 

 

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition Facts
Eggless Vanilla Cake
Amount Per Serving
Calories 605 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g55%
Cholesterol 46mg15%
Sodium 21mg1%
Potassium 136mg4%
Carbohydrates 99g33%
Fiber 2g8%
Sugar 42g47%
Protein 11g22%
Vitamin A 557IU11%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.