Eggless Vanilla Cake
An easy, extra moist vanilla cake that's made without eggs! It can easily be made vegan by swapping out one ingredient and is sure to impress with amazingly soft texture and beautiful vanilla flavor.
Servings 15 slices
Ingredients
Eggless Vanilla Cake
- 2 1/2 Cups (265g) sifted cake flour* DIY recipe in notes
- 1 1/2 Cups (300g) granulated sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 Cups (360ml) whole milk*, room temperature substitute this with soy milk if you need a vegan cake
- 1 Tbsp pure vanilla extract
- 1/2 Cup (120ml) vegetable oil
- 1 1/2 Tbsp white distilled vinegar
Vanilla Buttercream
- 1 1/2 Cups (339g) unsalted butter, room temperature see notes for vegan version
- 5 Cups (600g) powdered sugar
- 1 Tbsp pure vanilla extract
- 3 Tbsp whole milk, room temperature see notes for vegan version
- 1/4 tsp salt, or to taste
Garnish (Optional)
- 1/2 Cup rainbow sprinkles
Instructions
Make the Eggless Vanilla Cake
- Preheat the oven to 350ºF/177ºC and prepare three 6-inch or two 8-inch light-colored* cake pans by spraying the sides with cooking spray and fitting the bottoms with a parchment paper circle.
- In the bowl of your stand mixer fitted with the paddle attachment (you can alternatively use a large bowl and whisk), add the cake flour, granulated sugar, baking soda, and salt. Mix together on low speed to combine.
- In a large liquid measuring cup, whisk together the whole milk, vanilla, vegetable oil, and white vinegar.
- With the mixer on low speed (or while whisking by hand), add the liquid ingredients in a slow steady stream. Mix until just combined, then scrape down the bowl and paddle and give it a few stirs by hand to make sure there are no large lumps.
- Divide evenly between the prepared cake pans and bake for 24-28 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting.
Make the Vanilla Buttercream
- With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes.
- With the mixer on low, add the sifted powdered sugar a few cups at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one.
- Add the vanilla, milk, and salt and mix on low for another minute until fully incorporated.
Assembly
- Once the eggless vanilla cakes are cooled throughout, level and torte the layers to your desired height. Place a cardboard cake circle on top of your cake turntable, add a swipe of buttercream (to act as glue), and place the first cake layer on top of it. Fill and stack the cake with vanilla buttercream.
- Crumb coat the cake with vanilla buttercream and place it into the refrigerator for at least 20 minutes to let the crumb coat firm up before frosting with a smooth layer of vanilla buttercream.
- To create the design pictured, while the frosting is still tacky to the touch, add rainbow sprinkles to the bottom third of the cake by pressing them on with your palm. Add the remaining buttercream into a piping bag fitted with Wilton Tip 4B and pipe swirls on top of the cake before garnishing with more rainbow sprinkles.
Notes
*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don't skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need.
*Cake Pans: for best results, use anodized aluminum cake pans. Darker cake pans will transfer too much heat and cause the cake to overly brown on both the outside and inside.
*To make this cake vegan: substitute the whole milk in the cake recipe with an equal amount of soy milk, then make a double batch of my vegan vanilla buttercream for the frosting.
Make Ahead Tips:
- The eggless vanilla cake layers can be baked, cooled, wrapped in plastic wrap, and left out at room temperature up to two days ahead of decorating. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored in the freezer for up to two months before thawing and frosting.
- The vanilla buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.