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    Home » Eggless Baking » Eggless Vanilla Cake with Vanilla Buttercream Frosting – Eggless Birthday Cake Recipes

    Last Updated: July 29, 2020 | First Published on: March 26, 2014 by Hari Chandana Ponnaluri

    Eggless Vanilla Cake with Vanilla Buttercream Frosting – Eggless Birthday Cake Recipes

    188 shares

    Few More Eggless Cake Recipes on the blog:

    • Eggless Cherry Almond Cake
    • Strawberry Summer Cake
    • Eggless Chocolate Cake in Cooker
    • Orange Tutti Frutti Cake
    • Mango Tutti Frutti Cake
    • Eggless Dates Cake
    • Vegan Banana Cake
    • Vegan Mango Cake

     

    Eggless Vanilla Cake Recipe with Vanilla Frosting
     
    Prep Time: 30 mins    |  Cook time: 35 mins    |  Serves: 8 – 10

    Author: Hari Chandana P
    Cuisine:World
    Recipe Type: Dessert

    Ingredients:

    For the Cake:

    • 1 ¾ cups + 2 tbsp Plain Flour
    • 5 tbsp Corn Flour
    • 1 ½ cups Sugar
    • 2 cups Milk
    • ½ cup + 3 tbsp Oil
    • 1 ½ tbsp Vanilla Essence
    • 4 tsp Lemon Juice
    • 1 tsp Baking Powder
    • ¾ tsp Baking Soda
    • A pinch of Salt

    For the Frosting:

    • 1 cup Unsalted Butter, softened
    • 4 cups Powdered Sugar, sifted
    • 1 tbsp Vanilla Essence
    • 3 – 4 tbsp Milk
    • A pinch of Salt

    Instructions:

    For the Cake:

    • Preheat the oven to 180 degree C.
    • Grease two 7 inch cake tins with oil and set aside.
    • Sift together the plain flour, corn flour, baking powder, baking soda and salt.
    • Combine the milk, vanilla, sugar, lemon juice and oil in mixing bowl and beat until the sugar dissolves.
    • Add the sifted flour in 2 – 3 batches and gently fold the mixture until the batter shows no trace of flour. Don’t overmix or overbeat.
    • Don’t let the batter sit out too long.
    • Divide the batter evenly between the two cake tins and bake at 180 degree C for 30 – 35 minutes or till a toothpick inserted in the middle of the cake comes out clean.
    • Allow the cake to cool for about 15 minutes and then invert.
    • Let them cool completely for a few hours.

    For the Frosting:

    • Beat the butter until light and creamy.
    • Add the vanilla essence and salt and combine.
    • Add the powdered sugar and beat very well.
    • Add the milk one tablespoon at a time until the frosting reaches the preferable consistency.
    • Beat the frosting until it is light and fluffy.

    To Assemble the Cake:

    • Place the cake on a plate or cake board.
    • Spread the prepared frosting evenly on the cake.
    • Place the other cake on top.
    • Place a large scoop of frosting on the top of the cake and spread
      evenly until the cake is covered with a thin layer of frosting.
    • Keep the cake in the refrigerator for 30 minutes for the crumb coat to set.
    • After 30 minutes, remove the crumb coated cake from the fridge.
    • Spread a thick layer of frosting on the top and sides of the cake. Spread it with a spatula until even and smooth.
    • Divide the remaining frosting and add food coloring and mix.
    • Fill the piping bag / ziplock bag with the frosting cream.
    • Pipe a decorative border around the top and bottom edges of the cake.
    • Let the frosted cake sit at room temperature for about 20 minutes before serving.
    • Slice and serve!

    Cake recipe slightly adapted from Vegan Cupcakes take over the world

    188 shares

    Filed Under: Eggless Baking, Uncategorized

    Reader Interactions

    Comments

    1. Rasa priya Gopika devi dasi says

      December 17, 2015 at 12:56 pm

      Thanks for the recipient. Cake came out very good. I could offer to Lord Krishna on a festival today.

      Reply
    2. Raveen Dev says

      February 12, 2016 at 11:03 am

      Looks super yummy n delicious. Could I substitute the oil with butter? Would the measurement be same or needs alteration? Pls advise.

      Thank you

      Reply
      • Hari Chandana P says

        February 12, 2016 at 4:00 pm

        Hi Raveen, you can replace the oil with melted butter. Use same quantity of the melted butter. Thank you so much! 🙂

        Reply
    3. Unknown says

      July 25, 2016 at 4:23 am

      Tried the cake recipe.it came out very well. I made a single 9" cake and cut layers for icing. Thank you

      Reply
    4. Unknown says

      July 25, 2016 at 4:23 am

      Tried the cake recipe.it came out very well. I made a single 9" cake and cut layers for icing. Thank you

      Reply
      • Hari Chandana P says

        July 25, 2016 at 1:45 pm

        Good to know this. Thank you so much for the feedback! 🙂

        Reply
    5. Maria Jenkins says

      August 29, 2016 at 8:52 am

      Hi is the milk powdered milk or in liquid form?

      Reply
      • Hari Chandana P says

        August 29, 2016 at 11:53 am

        Normal milk.. not powder

        Reply
    6. rt says

      September 18, 2016 at 1:52 pm

      Hey I made the cake in a single shot but it didn't rise enough. The consistency was quite thinner than what it looks in the pic here. But it's cooked well 🙂

      The worrying part is, the frosting looks like the milk has spoilt in it o_O please suggest.

      Reply
    7. Hari Chandana P says

      September 27, 2016 at 9:15 am

      I am sorry for that.. I am not sure where went wrong. Add milk little by little to the frosting till you get the right consistency. or add more powdered sugar to adjust the consistency. Sorry for the late response.

      Reply
    8. Shaila says

      February 09, 2021 at 8:22 am

      Hi ! Can the lemon juice be substituted with white vinegar? It’s generally interchangeable so would it be alright? 2 cups of milk measured using the liquid measuring cups correct?

      Reply
      • Hari Chandana Ponnaluri says

        February 09, 2021 at 9:51 am

        Yes! Correct!

        Reply
    9. Shaila says

      February 09, 2021 at 11:06 am

      Thank you for your quick response! Just to clarify, it’s fine to beat the wet ingredients with the hand mixer? You said to fold in the flour as in using the whisk?

      Reply
      • Hari Chandana Ponnaluri says

        February 09, 2021 at 9:44 pm

        Yes, you can beat the wet ingredients using a hand mixer. I suggest using a spatula or whisk to combine the dry and wet ingredients. Have a nice day! 🙂

        Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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