Eggless Vanilla Sponge Cake Recipe with a chocolate buttercream frosting. An airy, spongy, light as a feather cake that also tastes similar to the butter cake that you get at the bakeries.
This is also my go to, never fail recipe for an eggless vanilla sponge cake. It was my little one’s birthday and as usual I ordered the cake from the bakery as I cannot bake a cake that is big enough to serve all his friends owing to a small oven.
But I always make a small cake for him at home. This one happens to be his absolute favorite and this time he wanted to do the frosting himself.
So I just made the frosting and both the kids had a great time spreading the frosting all over the cake amidst licking their fingers from the bowl.
Notes:
The batter will indeed be thick so do not add more milk to thin the batter out.
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You can replace condensed milk with thick yogurt but make sure you also increase the sugar by another 1/2 cup.
If adding yogurt, it should be fresh and not sour.
If after adding milk, you find the mixture to be a bit curdled, it is quite normal. Do not freak out and stop, but continue with the process.
You can also use 2 eggs instead of condensed milk and yogurt but make sure you add one at a time and beat well after each addition.
Check out other Eggless Baking recipes like,
Eggless Vanilla Sponge Cake with Chocolate Buttercream Frosting recipe details below:
Eggless Vanilla Sponge Cake
Ingredients
For the Cake:
- All purpose flour – 1 cup
- Corn flour – 4 tbsp
- Baking powder – 1 tsp
- Butter – 1/2 cup
- Condensed milk – 1/4 cup
- Sugar - 1/4 cup heaped
- Milk – 1/4 cup
- Vanilla essence – 2 tsp
For the Chocolate Buttercream Frosting:
- Butter – 1/2 cup
- Powdered sugar – 2 cups
- Cocoa powder – 5 tbsp
- Vanilla essence – 1 tsp
- Salt – 1 pinch
- Milk – 1 tbsp
Instructions
Preparation:
- Preheat the oven at 180 Deg C (360 F).
- Grease and flour an 8 inch pan and keep it ready.
- Powder the sugar in a mixie jar and keep aside.
Prepare the dry mixture:
- Sieve together flour, corn flour and baking powder together at least thrice.
Prepare the wet mixture:
- Beat butter till fluffy.
- Add powdered sugar and beat well.
- Add condensed milk and beat once more.
- Add milk, mix well and switch to a spatula.
Prepare the cake batter:
- Add flour mixture in batches and mix in the same direction. (clock wise)
- Add vanilla essence, mix well and transfer the batter to the baking pan.
Bake the cake:
- Bake for 40-45 minutes or till a tooth pick inserted comes out clean.
- Let the cake cool down completely and invert it onto a plate. Set it aside to do the frosting.
Prepare the chocolate butter cream frosting:
- Make sure that the butter is in room temperature and softened.
- Sift together cocoa powder and powdered sugar and keep aside.
- In a mixing bowl cream butter, add the sifted dry ingredients into the bowl and mix till the sugar is absorbed by the butter well.
- Add vanilla essence, salt and milk and beat for 2-3 minutes. I used my hand mixer but you can also use the balloon whisk to do the mixing.
- If you want the frosting to be thin and of a spreading consistency, add more milk by 1 tbsp at a time and in case if you want the frosting to be stiff consistency to pipe it out, add more sugar little at a time to get the exact preferred consistency.
- Drop the frosting on the cake and spread all over evenly and decorate either with colored sugar sprinkles, silver balls or chocolate curls.
Hi, can the corn flour be omitted? I have everything else on hand except for that.
You can make without the corn flour too. Basically the combo of APF and cornflour is the cake flour which will give you wonderful fine crumbs. So you will not get that those crumbs if you skip cornflour.
When you say “powder the sugar”, do you mean to use “powdered” (also known as “confectionary” sugar)? OR do you mean “fine” granulated sugar? Also, I would like to use cake flour (which has the cornstarch added already) instead of the all purpose+cornstarch mix. Do you recommend 1 cup + 4 tblsp. cake flour? (it is also presifted so it has a finer texture and is better for cakes)? THANKS! My egg allergic son thanks you too 🙂
You mean in the frosting, You can use confectionery sugar aka icing sugar. I powdered the granulated sugar as I did not have icing sugar at hand. I used the combo of APF and cornflour as I don’t get cake flour at my place. So if you are using cake flour, please use 1+1/4 cup. You are most welcome and hope your son enjoys it too.
In the first time I made this cake perfectly and I’m only 12. Its vey easy. Thanks.
Wow, That’s just great Aparna. A budding baker indeed and that too at the age of 12. I hope your Mommy was proud when you presented her with the cake and thank you very much for the feedback.
For the cake did you use icing sugar or granulated sugar?
I used granulated sugar which I powdered in a mixer before beating with butter. Hope this helps.
thankuu soo much ; i m gonna save your blog.
easy and perfect recipe 😀
will try it today itself.
Hi Radhika,
Will the frosting melt away if kept out of the refridgerator for long? Could you also provide me the recipe for Swiss Meringue Icing (eggless) ? As we would prefer less sweet frosting..
No it will not melt away Renu. It was pretty hot time of the year when I baked this cake and it stayed perfect without me having to refrigerate it. Regarding Swiss Meringue Icing, I do not think its possible for an eggless one as it needs egg whites. If I come across a recipe I shall share it with you.
Hi Radhika,
Will the frosting melt away if kept out of the refridgerator for long? Could you also provide me the recipe for Swiss Meringue Icing (eggless) ? As we would prefer less sweet frosting..
Hi Radhika..
Is the frosting likely to melt away if kept out of the refridgerator for long? Could you help me with the Swiss Meringue Frosting (eggless)..Its very less sweet compared to buttercream right? We just love that… I am not so experienced as I dont bake much… and I’ve never tried frosting a cake too.. But i just love to learn it.. Hope you can help me..
Hi I have just tried your lovely eggless cake mix. It was delicious ! thanks you so much – after months of searching for eggless cake recipes I have finally found one that is perfect
thanks
Jass from UK
Thanks for the feed back Jass. Happy to hear that it worked out for you.
Hi Radhika,
Your cake looks yummy. I am planning to bake this cake. What is 1 cup size in ur receipe ? Is it 250 ml?
Thanks
Sorry for the late reply as I was away. 1 cup in this recipe is 120 gms.
1/2cup butter is euals to how many gm???
I used a 100 gms pack.
Hi Radhika,
Would it be possible for you to give all the ingredient measurements in mls and gms as the Cup measurement is so difficult as people might have US/UK measuring cups .
I feel in baking it is most ideal to mention measurements in gms/mls if you have a winner recipe.
I am so tempted to try this recipe , but skeptical about it fearin the measurements might go wrong.
Thanks in advance
regs,
Priya
Thank you Priya and will keep this mind while sharing any baking recipe in future.
Hi there, this cake tastes great but I’ve made it twice today and it didn’t rise properly either time.i’m not sure what I’m doing wrong
Rhian
Hi Rhian, Check the freshness of your baking powder and make sure that you have pre heated the oven well before baking.
I made this cake, the taste was great but it did not rise. Any missing ingredient like baking soda? Please reply to me asap because I want to make it for my sister’s 50th April 1st, 2014.
Thank you
There is no baking soda for this recipe. If its not rising then check the freshness of the baking powder and also make sure the oven is preheated well and that you are using an appropriate baking pan for the above said measures.
Even I made this cake today. The taste was awesome but it didn’t rise as much as it is shown in this picture. Infact I would say it just rose. I think either the flour quantity has to be reduced to a bit or increase the quantity of the liquid item like milk to some extent coz the consistency of the batter was pretty hard. It should neither be too hard nor too watery. Rest is very good.
Radhika,
I made this cake today and it’s by far the best eggless sponge i’ve ever made or eaten.Thanks a ton for sharing the recipe.
Cheers
Kiran
You are welcome Kiran. So happy to hear that it turned out great for you.
Hi there, is the recipe used using UK cup or American cup? Or doesn’t it matter? 🙂
Also how many muffin size cupcakes will this make? 🙂
Hi Radhika,
Very nice and easy receipe.
I do not have oven at home so is there any other option to bake this cake?
Thanks,
Pratima.
the cake is looking yamm 🙂 can we make this in microwave ?
Can i replace your all purpose flour with self raising flour or wheat flour?
Please can you write the measurements in grams? I have tried eggless before but failed due to cup measures. Many thanks nikki
Hey Radhika.,
Whe kind of baking pan do u suggest fr this cake..?? I only bake eggless cakes but they just dnt rise … White or dark metal pans make a difference..??
Tku ..
i wanna make a big cake .. so can i double up the quantity?? what do u mean by freshness of the baking powder? i have already opened the baking powder packet and kept it ..
Hi,
Firstly thank you for sharing such good recepies with us. I just loved the Dates cake you have shared here.
Yesterday, i tried making this vanilla sponge cake with chocolate frosting. Unfortunately, the sponge cake came out very hard like a hard biscuit. I used the exact ingredients. I used condensed milk. I measure my ingredients with the measuring cups and spoons we get locally in any baking products shop. Can you suggest why the cake was so hard.?
Hi Sugandh, Thanks for your kind words. If you had measured the ingredients correctly it should come out well. Cake will come out hard only when you over mix the cake batter too much.
Can we use home made butter
Yes, of course you can use.
Hi .. for this recipe how much is one cup into grams please ?
Hi, 1 cup is 120 gms for flour and 200 gms for sugar.
How can i turn this recipe to other cakes…like orange cake, chocolate cake, coconut cake.
By reducing what ingredients and increasing what ingredients.