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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 605kcal


  • 4 cups (560 g) all- purpose flour (see notes for self rising flour)
  • 6 teaspoons (24 g) baking powder
  • 1 teaspoon salt
  • 2 cups (480 ml) whole milk (you can substitute with any plant milk you like)
  • 2 tablespoons (30 ml) apple cider vinegar
  • 2 cups (400 g) granulated sugar
  • 1 cup (230 g) unsalted butter, softened
  • 2 teaspoons (10 ml) pure vanilla extract



  • 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.


  • 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.




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: Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur.
DAIRY-FREE: Use your favorite plant-based milk and dairy-free or vegan butter. My favorites 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.
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Preheat the oven 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 good has set. Leave the oven closed until the minimum time 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, 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. 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used


Calories: 605kcal | Carbohydrates: 99g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 21mg | Potassium: 136mg | Fiber: 2g | Sugar: 42g | Vitamin A: 557IU | Calcium: 61mg | Iron: 1mg