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

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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 3/4 cups + 2 tbsp Plain Flour
  • 5 tbsp Corn Flour
  • 1 1/2 cups Sugar
  • 2 cups Milk
  • 1/2 cup + 3 tbsp Oil
  • 1 1/2 tbsp Vanilla Essence
  • 4 tsp Lemon Juice
  • 1 tsp Baking Powder
  • 3/4 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

 
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Comments

  26. 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

  27. 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

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