Description
This eggless vanilla cake recipe offers a tender, moist cake with a soft, fluffy crumb and bakery-style texture without the use of eggs. Utilizing common pantry ingredients and a simple homemade buttermilk substitute made from milk and apple cider vinegar, this cake is perfect for parties, family desserts, or any occasion, with easy vegan adaptations available.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 6 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 2 cups whole milk (or your favorite plant-based milk)
- 2 tbsp apple cider vinegar
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 tsp pure vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Create Buttermilk Substitute: In a separate bowl, combine the milk and apple cider vinegar. Let it sit for 1–2 minutes to curdle slightly, forming a homemade buttermilk substitute.
- Cream Butter and Sugar: Using a mixer, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which typically takes a few minutes.
- Combine Ingredients: Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the milk and vinegar mixture. Start and end with the dry ingredients. Mix just until everything is combined without overmixing.
- Add Vanilla Extract: Stir in the pure vanilla extract gently until just combined to preserve the cake’s light texture.
- Divide and Bake: Evenly divide the batter between the prepared cake pans and smooth the tops. Bake in the oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for approximately 10 minutes before inverting them onto a wire rack to cool completely.
- Assemble and Frost: Once cooled, spread your favorite frosting on one cake layer, place the second layer on top, then frost the top and sides. Garnish as desired to finish.
Notes
- For a vegan version, substitute whole milk with plant-based milk and unsalted butter with vegan butter or use a 1:1 swap with oil or fruit purée.
- Do not overmix the batter to keep the cake light and fluffy.
- This cake is versatile and pairs well with buttercream, whipped cream, fruit preserves, or a simple glaze.
- Ensure the cake pans are properly greased and floured to prevent sticking.
- Let the cake cool completely before frosting to avoid melting the frosting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
