Simple Eggless Vanilla Sponge Cake Recipe – Very Soft and Moist.
How to make Basic Eggless Vanilla Sponge Cake Recipe. Very soft, moist, tender and fluffy. Best plain vanilla base cake recipe. With step by step pictures.
This is a very simple Eggless Vanilla Sponge Cake and delicious recipe. Egg-less cakes can be tricky as they usually turn out dry and dense and crumble easily. But this one is a winner. This cake is very soft, moist, tender and fluffy. It makes an absolutely nice base cake that one can use for layer cakes. My mom had given me a small and tiny recipe snippet book on baking years back. I found this gem of a recipe in that book. Many of you have requested that I post a good egg-less cake recipe. I am happy to oblige. Lets jump straight into the recipe. Here you go!
Preheat the oven to 350 degrees F / 180 degrees Celsius. Line an 8 inch square pan with butter paper or parchment. Grease and flour the pan. Set aside.
We need to cream butter and sugar. Sift 60 grams of confectioners sugar and set aside. We need to sift the sugar to get rid of any lumps. Let the butter be at room temperature.
Cream the butter and sugar until light and fluffy.
Its time for that delicious ingredient called milkmaid. Its nothing but condensed milk. I lick the can almost every single time I use it. I know you do it too.
Add in a teaspoon of real vanilla extract and one whole can/tin of milkmaid to the creamed butter sugar mixture. Beat well for a couple of minutes.
Lets now measure the flour and the raising agents. We will need one level teaspoon of baking soda and two level teaspoon of baking powder.
Sift the ingredients to remove any lumps in the flour and to distribute the raising agents uniformly in the mixture. Add in the sifted flour mixture slowly until a thick batter is formed.
Measure 1.5 cups of milk. Heat the milk until its hot but not boiling.
Add the hot milk to the batter and mix well to combine.
Pour it in a 8 by 8 square pan. Bake it immediately in a preheated 350 degree F oven for about 50-60 minutes or until a toothpick inserted in the middle comes clean. Do not open the oven for the first 30 minutes of baking. If you open, the heat will escape and the middle of the cake will sink.
Cool on a wire rack for 10 minutes. Run a knife on the edges of the pan to ensure smooth release.
Turn the pan upside down and gently release the pan. Remove the butter paper/parchment. Invert the cake and cool the cake completely.
Store in an airtight container in the refrigerator for up-to two days.
- 60 grams / ½ cup confectioners sugar
- 100 grams butter (Approximately ½ cup)
- 1 can/tin (400 grams) condensed milk like milkmaid
- 1 teaspoon pure vanilla extract
- 1.5 cups milk
- 250 grams / 1.75 cups flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- Preheat the oven to 350 degrees F / 180 degrees Celsius. Line an 8 inch square pan with butter paper or parchment. Grease and flour the pan. Set aside.
- Cream the butter and sugar until light and fluffy.
- Add in a teaspoon of real vanilla extract and one whole can/tin of milkmaid to the creamed butter sugar mixture. Beat well for a couple of minutes.
- Sift the dry ingredients to remove any lumps in the flour and to distribute the raising agents uniformly in the mixture. Add in the sifted flour mixture slowly until a thick batter is formed.
- Measure 1.5 cups of milk. Heat the milk until its hot but not boiling. Add the hot milk to the batter and mix well to combine.
- Pour it in a 8 by 8 square pan and bake it immediately in a preheated 350 degree F oven for about 50-60 minutes or until a toothpick inserted in the middle comes clean. Do not open the oven for the first 30 minutes of baking.
- Cool on a wire rack for 10 minutes. Run a knife on the edges of the pan to ensure smooth release.
- Turn the pan upside down and gently release the pan. Remove the butter paper/parchment. Invert the cake and cool the cake completely.
- Store in an airtight container in the refrigerator for up-to two days.
Rohit says
January 2, 2019 at 2:30 pmWhat should be ratio of flour and condensed milk in baking
Mrithi says
September 6, 2018 at 3:16 pmHi,
Im planning to buy a blender. Could you advise which one is best to buy in the US.?
Thanks in adv.
Abeetha says
July 9, 2018 at 12:53 pmThis is really a life saver for me. I had an eggless cake order and I tried or follow the recipe which I was already suggested by my tutor. I used curd instead of milk mais for the first time and it turned out to be a disaster. It tasted sour. Then I was searching for a better substitute for curd and good recipe in the net. I found your recipe. I usually like to measure the ingredients in grams. But many of the recipe gave in cups form. Only your I could see with grams. I followed completely whatever you’ve mentioned in this recipe and found my first eggless cake was a hit. Thank you for the wonderful instructions and the recipe. I sold it and got a good feedbacks too. Thank you so much and hereafter this would be my recipe for eggless sponge cake.
Suguna Vinodh says
July 9, 2018 at 1:48 pmThank you so much. Glad that you liked the recipe.
Sandhya says
October 7, 2017 at 2:46 pmCan u please suggested vanilla cake receipe in pressure cooker.
Sandhya says
October 4, 2017 at 11:07 pmCan u suggest pressure cooker vanilla cake receipes
MARK says
August 1, 2017 at 12:28 pmHI I SAY THIS WITHOUT DISRESPECT AFTER READING ALL THE COMMENTS I THOUGHT THIS WAS THE EGGLESS RECIPE I HAVE BEEN LOOKING FOR BUT I HAVE TO SAY I FOLLOWED YOUR INSTRUCTIONS TO A “T” USED TOP QUALITY INGREDIENTS BUT THE SMELL AFTER ADDING THE HOT MILK, DURING BAKING AND AFTER IT FULLY BAKED WAS ABSOLUTELY DISGUSTING IT HAD THIS HORRIBLE FISHY SMELL THAT IT TOTALLY PUT YOU OFF I HAD TO THROW IT OUT AS IT WAS MAKING YOU SICK, THE OTHER STAFF IN THE KITCHEN ASKED WHAT IS THAT HORRIBLE SMELL WHAT ARE YOU COOKING? I DONT KNOW WHY AND HOW THE OTHER COMMENTS HAVE HAD NO ISSUES WITH THIS RECIPE, I HAVE COOKED OTHER EGGLESS RECIPIES WITHOUT ISSUES NEVER HAD THIS HORRIBLE SMELL IN BAKING SWEETS. IF YOU OR ANY OTHER READERS CAN SHED SOME LIGHT PLEASE LET ME KNOW.
SORRY BUT I CANNOT GIVE THIS RECIPE ANY RATING.
THANK YOU.
रोहित डोभाल says
June 29, 2017 at 2:05 pmमैंने घर पर आपकी दी गयी सामग्री के अनुसार एगलेस केक बनाया , बहुत ह़ी स्वादिष्ट केक बना ,जिसके लिए आपको धन्यवाद देना तो बनता ह़ी है
Puja says
May 25, 2017 at 8:36 pmHi Kannamma, tried your Eggless Vanilla Cake recipe, it was a huge hit..thanks a lot.have been baking cakes with eggs but was very doubtful of the sponginess n moistness but I guess now I have the confidence to bake more eggless cakes after going through your blog and trying your recipe..thanks a lot for sharing.
Suguna Vinodh says
May 26, 2017 at 12:37 amThank you!
Raj Diljange says
May 15, 2017 at 5:49 amWe baked the cake precisely following the recipe and it turned out fluffy, spongy and very tasty. We used and 8 by 8 inch pan that was 1 1/2 inch deep and the cake rose a lot! It started to curve like a dome, and so I would suggest a deeper pan. Otherwise, GREAT RECIPE!!! Thanks for sharing it.
Raj Diljange says
May 15, 2017 at 5:50 amLoved it
Raj Diljange says
May 15, 2017 at 5:50 amWe also got it first time
Suguna Vinodh says
May 16, 2017 at 12:54 pmThank you.
Arc says
April 17, 2017 at 1:22 amGot it in very 1st time. Delicious. Thanks for sharing.
Suguna Vinodh says
April 18, 2017 at 12:38 amThank you so much!
Julie says
March 11, 2017 at 4:43 pmThanks so much for the recipe! It tastes amazing and got it on the first go ! 🙂
Suguna Vinodh says
March 12, 2017 at 12:03 amThank you!
prakash says
March 11, 2017 at 3:01 ami will try to make and let u know the outcome.
thanks
Suguna Vinodh says
March 12, 2017 at 12:05 amSure. Do let us know!
Darshanee says
March 7, 2017 at 2:52 amAwesome…i tried this with my own variations and it tastes sooooo nice ???
Akhilesh says
March 5, 2017 at 4:00 amI have tried this recipe really a sponge and nice cake cooked It is really a very easy and excellent
recipe thanks for sharing it.
Suguna Vinodh says
March 10, 2017 at 1:37 amThank you so much.
Prerna says
February 21, 2017 at 9:13 pmHi… Why you add warm milk is there any reason.
Pullarao maddala says
February 15, 2017 at 9:28 pmThanks.mam.but I poor noledge in English.so I want in Telugu.
Sapna says
December 9, 2016 at 12:28 pmHi kannamma,
Is this recipe suitable for 8×12×3 SHEET Cake pan? Or should I double the recipe for that?
Suguna Vinodh says
December 9, 2016 at 1:03 pmThis is how I calculate to see If a recipe can be accommodated for different size pans.
For example, the recipe says two 8 inch pans. then,
The area of an 8 inch circle is pi*R*R 3.14*4*4 = 50.56. We use 2 * 8 inch pans. So the area would be roughly around 100. lets say.
If you wanna accommodate 10 inch pan,
The area of an 10 inch circle is pi*R*R 3.14*5*5 = 78.5. SO the batter would overflow in one 10 inch pan.
Deepa Ganapathy says
November 24, 2016 at 9:54 pmThanks kannama. Yeah the recipe was frm sone other url. Oh ok. That was the first time ever i tried a cake. As u said i will have to search n try for a whole wheat cake alone. I din kno that it would affect d end product. I jus simply replaced maida with wheat as v r not using maida over 15 years.
Thanks a lot kannama. Can u share a whole wheat cake recipe definitely egg less????
Suguna Vinodh says
November 24, 2016 at 10:01 pmSure Deepa. Will share a whole wheat cake soon. 15 years of no Maida????? You are superb man!
Deepa Ganapathy says
November 23, 2016 at 12:55 amHi kannamma,
Cake luks yummy. Recently i tried eggless banana cake in a pressure cooker it came out well. But i used only whear flour completely in order to avoid maida. Does the softness of d cake depend on the usage of maida ? Thought d cake could have been even more soft. I used naattu sakkara the ratio was like quantity of flour = quantity of sugar. One of my daughter wanted little more sugar. Taste of d cake was good. But i want it even more soft. Ur advice pls. May be liquid content in my paste could have been a bit more? Used 5 ripened bananas, 1 cup flour and 1 cup nattu sakkara, 1/4 cup milk, 2 tsp yogurt, 4 tsp oil, 1 tsp vanilla essence, 2 tsp baking powder. THANKS
Suguna Vinodh says
November 23, 2016 at 8:56 amI am not sure if this recipe is from Kannamma Cooks.
My general advice would be to not change ingredients while baking.
There are a lot of whole wheat cake recipes. Do not substitute atta when maida is called for.
The liquid proportion for maida and atta vary and will not work well if blindly substituted.
Hema says
November 14, 2016 at 10:18 amSuguna,
Nice recipe. I am planning to make this cake for my sister who does not eat eggs. Should I use full-fat milk? Or can 2% milk be used? Does the fat content in milk affect how soft the cake turns out.
Thanks a lot for this wonderful compilation of recipes and tips. It has been immensely helpful.
Best,
Hema
Suguna Vinodh says
November 14, 2016 at 10:32 amHi Hema, You can use 2% milk. But Full fat milk gives more flavour and taste.
Hema says
November 17, 2016 at 8:16 amThanks! One more question – can I use a loaf pan? Would that affect the recipe?
Suguna Vinodh says
November 17, 2016 at 8:58 amI would advise not to go higher than a 2 inch deep pan.
Hema says
November 18, 2016 at 2:03 pmThank you so much Suguna! The cake has come out beautifully. Went all out and used full fat milk. Delicious!!
Suguna Vinodh says
November 18, 2016 at 8:47 pmThank you Hema. Glad!!!
Hema Kamaraj says
December 21, 2016 at 3:37 amCan this be adapted for a chocolate flavor?
Suguna Vinodh says
December 21, 2016 at 10:50 amYou may try.
Vidhya says
November 11, 2016 at 10:59 pmHi kannamma, can i substitute butter for ghee? Because i find lumps forming when i cream solid butter and sugar together. Also, if ghee can be substituted for butter, how much ghee to add? Thanks.
Suguna Vinodh says
November 12, 2016 at 12:08 amHi Vidhya, use room temp butter and you should be fine. I would not use ghee for this recipe.
Geraldine says
November 3, 2016 at 8:15 amHave been “trolling” for a recipe w/o egg for baby’s 1st Bday cake…this is it! All my questions have been answered where I had a concern…going thru’ the queries makes me wonder sometimes why people just don’t pay attention !? You are a very nice, patient person ?
I’m baking this cake in two different containers as the end result will be a “Barn Owl” and the body will have to be “molded” out of two Seperate cakes.
I plan on using two 1 qt size containers to bake….won’t fill to capacity.
I’ll use left over, if any, for a cupcake or two, I’m excited to get going on it this Friday.
Thank you,
Geraldine
Suguna Vinodh says
November 3, 2016 at 9:09 amThanks Geraldine. Let me know how the cake turns out. Happy Birthday to your baby!
Ashley says
October 10, 2016 at 6:38 pmHi there, can this recipe also be used in a 8″ round baking tin?
Suguna Vinodh says
October 10, 2016 at 7:02 pmThis is how I calculate to see If a recipe can be accommodated for different size pans.
The area of an 8 inch circle is pi*R*R 3.14*4*4 = 50.56. We use 2 * 8 inch pans. So the area would be roughly around 100. lets say.
The area of an 10 inch circle is pi*R*R 3.14*5*5 = 78.5. SO the batter would overflow in one 10 inch pan.
Sushma M says
September 15, 2016 at 3:56 pmCan you tell me the amount of Milk in liters? cups will be different shapes with all of us..
Suguna Vinodh says
September 15, 2016 at 9:17 pmA standard US cup is approx about 240 ml. You can get measuring cups in supermarkets these days!
Rupali jain says
August 12, 2016 at 6:35 pmHi suguna,
Plz let me know if we can replace butter with refined oil,if ys let me know the quantity
Suguna Vinodh says
August 13, 2016 at 9:37 amI have never used oil for this recipe as it involves the creaming technique.
Rupali jain says
August 12, 2016 at 11:53 amHi suguna,
Just wanted to check whether butter can be replaced by oil as butter cake tends to get hard when kept in fridge after icing,if ys what should be the quantity.
kenyo says
August 10, 2016 at 11:09 pmhow do i modify the recipe or the amount of batter used for a 8 inch round pan
Suguna Vinodh says
August 13, 2016 at 9:47 amPlease go through the comments section. Its been mentioned.
Aruna PATEL says
August 8, 2016 at 2:36 amMeant to write use scale and cups to measure the ingredients
Sorry for mistake on sentence
Shaily Sharma says
August 7, 2016 at 6:44 pmFantastic
Aruna PATEL says
August 6, 2016 at 1:55 amHi just made the cake it bakes it has not risen what I have done wrong
Suguna Vinodh says
August 6, 2016 at 9:17 amCan you tell me a little more, how did you measure your ingredients, how much temp you baked, how long etc…
Aruna PATEL says
August 8, 2016 at 2:34 amI made by scale and milk by cups as said but did not risen as shown on your website
THANKS FOR YOUR REPLY
Ashwini says
July 6, 2016 at 12:42 amHi,
I tried this recipe but the upper layer of the cake got burnt and inside, it didn’t get baked well. Should I be reducing the temperature?
Deepa says
May 19, 2016 at 4:36 amcan I use a round pan
Suguna Vinodh says
May 19, 2016 at 9:40 amwhat size?
Dawn Seymour says
May 19, 2016 at 2:55 amI have an eggless birthday cake to make (covered with fondant and decorated) – would this recipe hold up to being covered in fondant? I think I might times and a half it for extra height or do these ingredients x 2 maybe?
Suguna Vinodh says
May 19, 2016 at 9:42 amI have never tried this recipe for making tall cakes. I don’t understand the second part of your question? Can you tell me once again?
Kasturi Mone says
May 24, 2016 at 1:16 amTry doubling the ingredients if you want a 2 or 3 layered cake. If not this will do for a small one.
Annabella says
May 17, 2016 at 9:38 amYour cake recipe was beautiful. Thanks for sharing.
I do normal baking n was stumped when I had to do Eggless. But your recipe was a doddle. My next challenge is vegan cake. A
Suguna Vinodh says
May 17, 2016 at 10:00 amThanks Annabella. Really glad that you like it.
Akershika says
May 10, 2016 at 3:41 amI have tried a few of your recipes, I especially love the vanilla sponge cane with egg and my all time favourite, the tea recipe, today I tried this eggless cake recipe, and simply loved the results, though for some reason my cake was baked in just 35 minutes, it came out well baked, fluffy, soft and delicious. Do you think the fact that I divided the batter in equal amount and baked in two moulds has someting to do with the cake getting baked earlier than mentioned ?
I followed the recipe to the T. Used a scale for measuring all the ingredients.
Suguna Vinodh says
May 10, 2016 at 9:45 amYes Akershika. You are right, when you reduce the batter, the cake cooks fast. really happy that you have tried the recipes and like it. Dum tea is my favorite too! suche a breeze isnt it?
Shveta says
April 27, 2016 at 3:18 amHey seems nice recipe ,want to give it a try,i m just confused can that milk maid be replaced by condense milk?
Suguna Vinodh says
April 27, 2016 at 9:27 amYes. Condensed milk is what it is.
Abhishek says
March 22, 2016 at 5:00 amYour cake recipe is very simple yet tasty… Loved the taste. Thanks for sharing..
Mousumi Chatterjee says
March 16, 2016 at 3:52 pmI have A Samsung Microwave & Cake Oven (Round ) Shyam make . Please advice the timing & preheat / Convection mode etc . I have just started Baking . Thanks
archana narendran says
February 21, 2016 at 2:43 amHai kannamma mam,
I trier tour recipe today by taste ans texture sise it was awsome. Thann you. But thé outre layer of thé cake came too crisp and brownish. So telle me thé reason?
Suguna Vinodh says
February 21, 2016 at 11:12 amYou can try covering with a foil on top to avoid over browning. You can also use cake strips.
archana narendran says
February 21, 2016 at 2:35 amI today did youryour cake it came vert well un taste and structure. Thann you very much. but thé outre layer became too Brown and crisp. give me dôme tips on it.
Rajeshwari says
February 17, 2016 at 2:16 amWhenever I do vanilla cake its bitter in taste y is it so
Suguna Vinodh says
February 17, 2016 at 10:00 pmyou need to use real vanilla.
Silviya Saffi says
February 7, 2016 at 12:47 amHi dear
I just made my first cake with ur recipe and it was to my surprise as a new baker became a delicious sponge cake and I was feeling like a pro… All credits goes to you… Thanks for d real good recipe !!
Suguna Vinodh says
February 7, 2016 at 1:43 amThats wow! Silviya. A virtual hi5 to you!
Abi says
January 25, 2016 at 10:01 pmHi,
Can you please give me a cake recipe that is moist and soft, where I don’t have to use butter, please? A recipe in which I can use sunflower or canola oil. It can be a plain cake, sponge or pound cake, either baked in a tin or cupcake. The recipe will be greatly appreciated. Thank you.
Suguna Vinodh says
January 26, 2016 at 1:01 amWill share soon Abi!
kavitha says
January 25, 2016 at 6:43 pmhai,i am using morphy richards otg, when i’ll bake a cake it will become hard ontop and sticky in the middle. please sed me some tips to make it perfectly.
Suguna Vinodh says
January 26, 2016 at 1:02 amI have never worked with Murphy Richards OTG unfortunately Kavitha.
hema says
January 4, 2016 at 9:07 pmHello .. m hema.. newbie to baking.. I want to knw if the procedure is same for halogen oven.. d cake gets burnt at d top and will b vry soggy in d centre.. pls advice me..
Suguna Vinodh says
January 4, 2016 at 9:31 pmHi Hema, I have never baked a cake in halogen oven. OTG is always better.
vasna jay says
December 26, 2015 at 9:34 pmHello KC,
I tried this recipe today…and it turned out very well.. The cake was very spongy and tasty. I tried it in cooker, but the duration for baking must be 30 mins only. I left for 40 mins..and I got the cake burnt on sides and bottom.
Suguna Vinodh says
December 27, 2015 at 12:55 amThats good to know Vasna.
Mekhala says
December 22, 2015 at 5:10 amHi I baked this cake yesterday.I followed exactly what was stated.the batter was quite liquidy. baked till toothpick came out clean.but when the cake was cut inside beneath the crust ,the top part of the cake it looked transpent and the cake was dense too.p;ease help as i have to bake this again tomorrow
Thanks
Suguna Vinodh says
December 22, 2015 at 2:46 pmDid you measure the ingredients using a scale? Proper measurements are key for this recipe.
Gajee says
December 1, 2015 at 7:50 pmHi, the recipe looks simple. Thanks for sharing. I’m running out of baking powder at the moment. Instead can I use baking soda only? If yes, how many teaspoons? Or else can I add a tablespoon of lime juice to get the raising effect? What u recon?
Thanks v much in advance.
Suguna Vinodh says
December 1, 2015 at 7:54 pmHi Gajee, You cannot substitute baking powder and baking soda just like that. It wont work. Please use as instructed in the recipe.
Maya says
November 9, 2015 at 12:47 amHi .. I just tried your recipe and the taste was good. It was also very soft like a sponge.. The only thing that was strange is that my cake was brown from the inside and not yellowish.
What did i do wrong? ??
Suguna Vinodh says
November 9, 2015 at 12:54 amHi Maya, because this cake is made with condensed milk, it caramelizes when cooking and the cake colour turns light brown. I feel you did not go wrong anywhere.
Sab says
July 11, 2015 at 3:27 amI just tried this recipe. I didn’t have an 8×8 so just used my mil’s deep oval Pyrex dish. While baking, the cake rose so well, I was truly impressed. After cooling, however, it deflated and when I cut it, I saw it had only baked half way through. The bottom half is dense and pasty. I’m always baking but it’s been a while since I tried a condensed-milk based recipe. I wanted something that would give me some height but this one somehow failed me. I followed the recipe to the T though, wonder what went wrong?! Tastes amazing though!!
Suguna Vinodh says
July 11, 2015 at 2:00 pmHi Sab. I am truly sorry that the cake dint give you the desired results. This is a very fool proof recipe. Looks like the cake was underbaked or too much batter for the pan. Did the cake brown well? Did you cook for 50-60 minutes?
Neha says
June 27, 2015 at 7:26 amHi i tried this recipe today. The center came out very dense. What do you think went wrong ?
Suguna Vinodh says
June 27, 2015 at 12:12 pmHi Neha, Can you explain a bit more as to what you did, how you measured etc??
Shardha says
June 10, 2015 at 3:04 pmHello Kanamma, can i adapt the same recipe for chocolate sponge? By replacing a half cup of flour with cocoa powder?
suguna vinodh says
June 10, 2015 at 3:25 pmHi Shardha. I have not tried it with substituting cocoa. But I think it should work.
Diyaa says
March 4, 2015 at 10:14 amCan u give ur cup measures I in ml?
suguna vinodh says
March 6, 2015 at 2:31 pmIts already given in the recipe Diya. I have given both the measurements. 1 cup = 250 ml. If that is what you are looking for. Hope this helps.
suguna vinodh says
January 23, 2015 at 9:39 pm🙂
StefZero says
January 21, 2015 at 9:28 pmHi Saguna, your recipe is looks so good and yummy. I’m just confused of milkmaid. What is milkmaid?
suguna vinodh says
January 21, 2015 at 9:29 pmHi Stef, Milkmaid is condensed milk.
manisha says
January 20, 2015 at 3:01 amHi Saguna, loved your recipe. Will definitely try it out. Just one query…… What is confectioners sugar?
Is it the regular granulated sugar in powder form?
suguna vinodh says
January 20, 2015 at 11:21 amYou are right Manisha. Also called as icing sugar, powdered sugar etc…
Ashwini patil says
January 19, 2015 at 8:29 pmHi, I saw ur recipe of eggless vanilla cake. My question is I dnt hv oven so can this be done in cooker? If so please tell me the time duration…
thank you,
suguna vinodh says
January 19, 2015 at 8:52 pmHi Ashwini, I have never tried this recipe in a cooker. So I may not know. Thanks for stopping by.
vasna jay says
December 26, 2015 at 9:36 pmHi Ashwini,
I tried in cooker..with sand at the bottom. Make sure the baking time is 30 mins on low flame.