Some soft, moist eggless vanilla cake? Yes please! Hereโs my tried and tested homemade recipe for the most delicious vanilla cake that requires just 7 simple ingredients. I promise you, you'll be making this one again and again!
Iโve lived in Bangalore long enough to know that sponge cakes from Iyengar Bakery are absolutely legendary. And my Bangalorean friends whoโve lived here all their lives SWEAR by it! This got me curious, and had me experimenting to make the best vanilla cake ever! After several batches of cakes that were either to dry, or fine but not perfect, I can finally say that I have nailed how to make the perfect vanilla cake at home! This recipe is relatively fuss-free and takes no more than 7 ingredients to make. Itโs also suuuper simple and has that deliciously moist, spongy texture we all love.
Quick Walk Through: Eggless Vanilla Cake
7 Ingredients to making an amazing Eggless Vanilla Cake
No surprises here. Most of the ingredients we need here are pantry staple, except probably vanilla extract. But you can easily find it in any local grocery stores or online. The dry ingredients are flour, baking powder and baking soda which must be sieved to avoid lumps and kept separately. Beat the wet ingredients curd, oil and vanilla extract with sugar together in another bowl with a hand/stand mixer for 5-7 minutes. Make sure that the oil is blended well. Detailed instructions are below and in the video. This recipe is eggless just like the ones from Iyengar bakeries. We have substituted eggs with curd which gives that fluffy, spongy texture, and adding oil makes the cake lighter and more moist. The vanilla extract is, of course, the star of the show.
The Batter - Donโt overmix!
The trick to getting this sponge right is mixing the batter properly. Yes, there are only 7 ingredients, but get your measuring spoons and weight scale out for this recipe. Once you have beaten the wet ingredients with sugar, use a rubber spatula to fold and mix the batter evenly. Also be careful not to overmix this batter because we donโt want to remove all the air bubbles. Watch the video below to see how itโs done. Itโs okay if your batter looks slightly lumpy in the end. That wonโt affect the cake once it's baked.
Top Cake Baking tips
Here are some things to keep in mind while baking the sponge cake:
- Preheating the oven: Pre-heating the oven for at least 20 minutes is one of the most important steps while baking a cake. 20 minutes ensures your oven is evenly pre-heated and that will ensure your cake bakes well
- Greasing and Line the baking pan: Greasing the baking pan before adding the batter is a step that I NEVER compromise on, because it ensures the cake doesnโt get stuck to the bottom of the pan and it comes out in one piece. Itโs also recommended that you line the bottom with parchment paper for the same reason. I have a trick to line with paper easily in the video below.
- How long to bake it for: This sponge cake takes about 30-40 minutes at 180C to bake depending on your oven capacity. We are looking for a nice, golden-brown colour on top.ย
- How to check if itโs done: I recommend inserting a skewer or knife into the middle of the cake. If the skewer/knife comes out clean, your cake is ready.
- Cooling the cake: I know sinking your teeth into a warm slice of sponge cake is irresistible, but you gotta let it cool down first. Cakes that are not cooled properly can crumble or break easily.
This cake is super yum on its own. Or there are a whole host of things to serve it with:
- Whipped cream frosting
- Strawberries, blueberries, etc
- Generous drizzling of honey or maple syrup
- Assortment of nuts, raisins, etc
- Jam (Mixed fruit or Marmalade)
- Hot cups of chai
FAQs
This sponge cake can be stored in an airtight container at room temperature for up to 2-3 days without losing itโs flavour. You can even store in the refrigerator for up to 5 days. Though when cakes are stored in the fridge, the butter tends to harden making the cake seem dense. But don't worry, that's completely normal. Simply reheat the cake in 20 seconds interval in the oven before serving, and it's as good as new!
Make this easy 7-ingredient sponge cake at home for any special occasion and surprise your loved ones with this super simple recipe!
Watch Eggless Vanilla Cake Recipe Video
Eggless Vanilla Cake
Ingredients
- 1 ยฝ cups (187.5 g) All Purpose Flour (Maida)
- 1 teaspoon Baking Powder
- ยฝ teaspoon Baking Soda
- 1 cup (200 g) Greek Yogurt (Hung Curd) at room temperature
- ยพ cup (150 g) Sugar
- ยฝ cup (112 g) Oil
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 180C. Grease and line a round 8 inch baking pan with oil and parchment paper.
- Sieve all purpose flour, baking powder, baking soda into a bowl and keep aside.
- In another mixing bowl, add sugar, curd, oil and vanilla essence. Beat on low speed with a hand/stand mixer until just combined. Make sure the oil has blended well. Scrape down sides of the bowl and increase the mixer speed gradually. Beat for 5-7 minutes or until sugar has almost dissolved.
- Add the dry ingredients mix to this in three parts. Use a rubber spatula to fold and mix the batter evenly. Don't worry if the batter looks slightly lumpy but don't overmix.
- Transfer the batter to the prepared baking pan. Bake at 180C for 30-40 minutes. It may take longer based on your oven capacity. Just bake it until it is firm to touch and a skewer/knife inserted into the baked cake comes out clean.
- Remove from the oven and let cool before for 20-30 minutes demoulding.
Video
Notes
- Make sure you preheat your oven for at least 20 minutes
- Keep all your ingredients at room temperature, especially the yogurt
- Remember to prep and measure your ingredients before you begin. It's also important to grease and line the baking tin and preheat the oven.ย
- This is a quick recipe, the batter comes together in just 10 minutes so be sure to keep the prep ready to go.ย
- The baking time will depend on your oven. Bake at 180C for 35 minutes or until a toothpick inserted comes out clean. You can judge by touching the top of the cake, if it is too soft, then it needs at least 10 more minutes. The surface should be firm to touch.ย
Amelia says
Hi can I use sour cream instead of the yogurt ?
Richa says
No that won't work
Maria says
Can we use normal curd instead of Greek yogurt ?
Richa says
Sure, but hang it in a cheesecloth for an hour to get rid of extra liquid. Greek yogurt is usually thicker.
Shibani says
Hello! Would using fat-free Greek style yoghurt affect the taste?
Thank you ๐
Richa says
No it shouldn't
Pooja says
Hi,
If i double the ingredients and bake in a 10 inch pan, how long would it take please?
Richa says
Approx 50 minutes but start checking around the 45 minute mark
Vidya Agarwal says
Can eggs be substituted for the curd?
Why the current obsession with eggless baking? I can hardly find any cake recipes with eggs nowadays.
Richa says
Hey Vidya, I haven't tried this recipe with eggs, so can't say. Good eggless recipes are hard to come by for people and I am constantly asked for them which is why I've been sharing them.
Thamires Silva says
Do I need to change any measurement for high altitude? I just did this recipe and the batter looks more dense ๐ I always struggle finding the right eggless recipe for high altitudes haha
Richa says
I'm so sorry but I'm not familiar with high altitude baking
NF says
This eggless cake was light moist and soft. Many thanks for sharing this recipe
Richa Gupta says
Hey! We are happy the Vanilla Cake turned out well for you! Thanks for leaving us a comment ๐
Njemile Faustin says
This eggless cake was light moist and soft. Many thanks for sharing this recipe
Richa Gupta says
Hi Njemile! Glad you liked this vanilla cake!
Isaac says
This recipe was absolutely the most simple, delicious cake ever. I have only baked twice before in my life, so it was stunning to see how perfect it came out. I felt the cake wasn't sugary enough, so I added some vanilla frosting with pink coloring, and it turned out really pretty! The cake turned out very stubborn to move because of the frosting, but it was delicious, moist and soft. Thank you for making my mothers birthday special!!!!
Richa Gupta says
Hey Isaac! So happy you liked this recipe! And belated birthday wishes from us to your mom!
Padmaja says
What if we substitute maida with whole wheat flour in the cakes?
Richa says
The cake will be much denser. I haven't tested it with whole wheat flour so I can't guarantee the results
Srushthi says
How should we bake without an oven?
Richa says
You can use a pressure cooker to bake the cake
Ronak Mehta says
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Richa says
Thanks so much Ronak! Really happy you liked the recipe. And belated happy birthday in advance ๐
Saro says
Iyengar bakery cakes are not eggles...
SS says
Hi,
I tried this cake and it came out so well.
Can we use the same ingredients for a chocolate cake? And if so how much of coco powder should be used?
Richa Gupta says
Hey Subashree, we have a simple recipe for eggless chocolate cake. Check it out - Eggless Chocolate Cake โ So soft and moist!
Komal Sharma says
I have been cooking since a while but I learnt to bake only during this quarantine, following recipes from food bloggers on IG. I donโt have an electric beater because we never baked and for months Iโve tried to buy one but itโs out of stock on Amazon, Croma, Reliance Digital and everywhere else! This cake looked soooo tempting that I decided to still go ahead and use a hand whisk instead. It turned out FAB! I am glad I found this page, guys do give this a try and you wonโt be disappointed! โบ๏ธ
Richa says
Thank you so much Komal! Glad you liked it
Flocakes says
Nice I liked