Eggless Vanilla Cake
This egg-free vanilla cake is soft, buttery, and wonderfully moist—the kind that disappears before you've even finished slicing it. No eggs needed, no compromise on flavor.
Equipment
Ingredients
Cake Batter
all-purpose flour (sifted)
420 g
baking powder
18 g
baking soda
1.5 g
salt
3 g
whole milk (room temperature)
360 ml
apple cider vinegar
22.5 ml
granulated sugar
300 g
unsalted butter (room temperature)
173 g
pure vanilla extract
7.5 ml
sour cream (room temperature)
45 g
Instructions
Read and follow the recipe
Read and follow the recipe carefully – don't sabotage your time, effort, and money.
Bring ingredients to room temperature
Bring all your refrigerated ingredients to room temperature for better mixing and rise.
Preheat oven and prepare pans
Preheat the oven to 175°C. Line 2 20-cm round cake pans with parchment paper rounds and grease the pans with butter and flour.
Mix dry ingredients
Sift the flour, baking powder, and baking soda into a large bowl. Add salt and mix to combine. Set aside.
Combine milk and vinegar
Combine milk and vinegar in a small bowl. Set aside.
Cream butter and sugar
Using an electric hand mixer or stand mixer, beat butter until creamy at medium to high speed for 3–4 minutes. Add sugar and beat on high speed for 4 minutes until creamed and pale. Add vanilla and sour cream; continue beating for about 1 minute.
Add dry ingredients and milk mixture
Turn mixer to low and add flour mixture in three batches, alternating with milk mixture, beginning and ending with flour. Beat until just combined, about 30–45 seconds. Do not overmix.
Distribute the batter
Evenly divide the batter between prepared pans (approximately 600 g in each pan). Fill pans only up to 3/4 capacity.
Bake the cakes
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes
Let the cakes cool in their pans on wire racks for 10 minutes, then remove from pans and cool completely on wire racks.
Prepare frosting
Prepare any buttercream or frosting of choice. Classic vanilla buttercream is recommended, but chocolate, strawberry, or whipped cream frosting also work well.
Assemble the cake
Level cake layers if needed. Place first layer on platter, spread 1 1/2 cups buttercream on top. Add second layer and frost top and sides with remaining buttercream. Add decorations if desired.
Chill before serving
Refrigerate the cake for at least 30 minutes before slicing to help it hold its shape.
Original recipe
Storage
Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
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