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    Home » Recipes » Baking

    Eggless Vanilla Sponge Cake Recipe with Chocolate Buttercream Frosting

    Published: Aug 11, 2013 by Radhika . 43 Comments

    289 shares
    Jump to Recipe

    Eggless Vanilla Sponge Cake Recipe
    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.

    Eggless Vanilla Sponge Cake

    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.

    Eggless Birthday Cake with Frosting

    Notes:

    The batter will indeed be thick so do not add more milk to thin the batter out.

    You can replace condensed milk with thick yogurt but make sure you also increase the sugar by another ½ 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.

    Eggless Vanilla Sponge Birthday Cake

    Check out other Eggless Baking recipes like,

    Vegan Orange Cake

    Eggless Orange Skillet Cake

    Eggless Dates Cake

    Eggless Ragi Chocolate Cake

    Eggless Orange Sponge Cake

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Eggless Vanilla Sponge Cake with Chocolate Buttercream Frosting recipe details below:

    Eggless Vanilla Sponge Cake Recipe

    Eggless Vanilla Sponge Cake

    An airy, spongy, light as a feather cake that also tastes similar to the butter cake that you get at the bakeries with a chocolate butter cream frosting.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time : 10 mins
    Cook Time : 45 mins
    Total Time : 55 mins
    Servings : 8 inch cake
    Course : Dessert
    Cuisine : American
    Author : Radhika

    Ingredients
      

    For the Cake:

    • All purpose flour – 1 cup
    • Corn flour – 4 tbsp
    • Baking powder – 1 tsp
    • Butter – ½ cup
    • Condensed milk – ¼ cup
    • Sugar - ¼ cup heaped
    • Milk – ¼ cup
    • Vanilla essence – 2 tsp

    For the Chocolate Buttercream Frosting:

    • Butter – ½ cup
    • Powdered sugar – 2 cups
    • Cocoa powder – 5 tbsp
    • Vanilla essence – 1 tsp
    • Salt – 1 pinch
    • Milk – 1 tbsp
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    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 tablespoon 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.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

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    Reader Interactions

    Comments

    1. EMY

      December 01, 2017 at 1:28 am

      How can i turn this recipe to other cakes...like orange cake, chocolate cake, coconut cake.

      By reducing what ingredients and increasing what ingredients.

      Reply
    2. Milan

      June 02, 2017 at 5:31 pm

      Hi .. for this recipe how much is one cup into grams please ?

      Reply
      • Radhika

        June 03, 2017 at 1:35 pm

        Hi, 1 cup is 120 gms for flour and 200 gms for sugar.

        Reply
    3. neelam bajaj

      February 15, 2017 at 5:40 pm

      Can we use home made butter

      Reply
      • Radhika

        February 23, 2017 at 6:12 pm

        Yes, of course you can use.

        Reply
    4. Sugandh

      July 31, 2015 at 4:01 pm

      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.?

      Reply
      • Radhika

        July 31, 2015 at 10:32 pm

        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.

        Reply
    5. sweety

      December 23, 2014 at 5:31 pm

      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 ..

      Reply
    6. Upma Dhingra

      October 09, 2014 at 6:30 pm

      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 ..

      Reply
    7. Anonymous

      August 07, 2014 at 1:38 am

      Please can you write the measurements in grams? I have tried eggless before but failed due to cup measures. Many thanks nikki

      Reply
    8. lynda

      July 12, 2014 at 6:57 am

      Can i replace your all purpose flour with self raising flour or wheat flour?

      Reply
    9. Madhu Sharma

      June 29, 2014 at 5:47 pm

      the cake is looking yamm 🙂 can we make this in microwave ?

      Reply
    10. Pratima Pawar

      February 15, 2014 at 3:55 pm

      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.

      Reply
    11. Jessica Ly

      February 05, 2014 at 12:00 am

      Also how many muffin size cupcakes will this make? 🙂

      Reply
    12. Jessica Ly

      February 04, 2014 at 11:57 pm

      Hi there, is the recipe used using UK cup or American cup? Or doesn't it matter? 🙂

      Reply
    13. Kiran

      January 23, 2014 at 12:03 pm

      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

      Reply
      • Radhika Subramanian

        January 24, 2014 at 3:41 pm

        You are welcome Kiran. So happy to hear that it turned out great for you.

        Reply
    14. Anonymous

      January 20, 2014 at 11:48 pm

      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

      Reply
      • Radhika Subramanian

        January 21, 2014 at 7:42 pm

        Hi Rhian, Check the freshness of your baking powder and make sure that you have pre heated the oven well before baking.

        Reply
      • Anonymous

        March 18, 2014 at 8:51 pm

        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

        Reply
      • Radhika Subramanian

        March 19, 2014 at 6:03 pm

        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.

        Reply
      • sheetal

        July 18, 2014 at 3:01 pm

        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.

        Reply
    15. Priya

      January 16, 2014 at 1:12 pm

      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

      Reply
      • Radhika Subramanian

        January 21, 2014 at 7:40 pm

        Thank you Priya and will keep this mind while sharing any baking recipe in future.

        Reply
    16. Anonymous

      January 12, 2014 at 6:33 pm

      1/2cup butter is euals to how many gm???

      Reply
      • Radhika Subramanian

        January 12, 2014 at 6:42 pm

        I used a 100 gms pack.

        Reply
    17. Anonymous

      December 31, 2013 at 5:15 pm

      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

      Reply
      • Radhika Subramanian

        January 04, 2014 at 8:16 pm

        Sorry for the late reply as I was away. 1 cup in this recipe is 120 gms.

        Reply
    18. Anonymous

      December 30, 2013 at 7:44 pm

      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

      Reply
      • Radhika Subramanian

        December 30, 2013 at 10:41 pm

        Thanks for the feed back Jass. Happy to hear that it worked out for you.

        Reply
    19. Renu Balaji

      December 15, 2013 at 12:46 am

      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..

      Reply
    20. Renu Balaji

      December 15, 2013 at 12:39 am

      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..

      Reply
    21. Renu Balaji

      December 15, 2013 at 12:38 am

      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..

      Reply
      • Radhika Subramanian

        December 16, 2013 at 4:01 pm

        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.

        Reply
    22. DeVyAnI

      December 04, 2013 at 3:14 pm

      thankuu soo much ; i m gonna save your blog.
      easy and perfect recipe 😀
      will try it today itself.

      Reply
    23. Vanessa Rampersad

      November 30, 2013 at 12:42 pm

      For the cake did you use icing sugar or granulated sugar?

      Reply
      • Radhika Subramanian

        December 02, 2013 at 1:07 pm

        I used granulated sugar which I powdered in a mixer before beating with butter. Hope this helps.

        Reply
    24. Aparna Sinha

      November 29, 2013 at 12:47 pm

      In the first time I made this cake perfectly and I'm only 12. Its vey easy. Thanks.

      Reply
      • Radhika Subramanian

        November 29, 2013 at 3:26 pm

        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.

        Reply
    25. Anonymous

      November 11, 2013 at 2:39 am

      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 🙂

      Reply
      • Radhika Subramanian

        November 11, 2013 at 9:44 am

        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.

        Reply
    26. Katerina Stolchinaya

      November 06, 2013 at 12:38 am

      Hi, can the corn flour be omitted? I have everything else on hand except for that.

      Reply
      • Radhika Subramanian

        November 08, 2013 at 10:40 am

        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.

        Reply

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