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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.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8 inch cake


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



  • 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.