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

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 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