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A slice of vanilla cake without eggs on a plate with frosting.
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Vanilla Cake Without Eggs

This Vanilla Cake Without Eggs is soft, moist, and light. An easy one-bowl eggless cake recipe topped with creamy vanilla buttercream!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 454kcal
Author Samantha Pickthall

Ingredients

Vanilla Cake

  • 2 1/2 cups (300g) all-purpose flour, scoop & leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 3/4 cup granulated sugar
  • 1 cup whole milk
  • 3/4 cup plain full-fat Greek style yogurt
  • 1/4 cup extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 2 1/2 tsp vanilla extract

Buttercream Frosting

  • 60 g unsalted butter, softened to room temperature
  • 2 1/2 cups powdered sugar
  • 2 Tbsp whole milk
  • 1 tsp vanilla extract
US Customary - Metric

Instructions

Vanilla Cake

  • Preheat the oven: Preheat the oven to 356ºF (180ºC). Line a round 9-inch baking pan with parchment paper and set aside. Note: Alternatively, if you have a non-stick pan, liberally grease it with softened/spreadable butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
  • Combine dry ingredients: In a large mixing bowl, add flour, baking powder, baking soda, and salt. Whisk until well combined.
Add sugar: Whisk through the sugar.
  • Add wet ingredients: Pour in milk, yogurt, oil, vinegar, and vanilla.
Mix batter: Gently fold with a spatula until just combined, about 40 seconds. Avoid over-mixing, the batter should be smooth with no visible flour streaks.
  • Pour into pan: Transfer the batter to the prepared tin and smooth out the top.

  • Bake: Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and let the cake cool in the pan for 15 minutes.
  • Remove & Cool: Carefully remove from the pan and transfer to a wire rack to cool completely before adding the frosting.

Buttercream Frosting

  • Beat Butter: In a large mixing bowl, beat the softened butter on medium-high speed for 30 seconds until creamy.
  • Add remaining ingredients: Add the powdered sugar, milk, and vanilla. Beat on high speed until well combined, creamy, and fluffy, about 30 seconds, adding more milk if it’s too dry, 1/2 tablespoon at a time.
  • Frost the cake: Spread the buttercream frosting over the cooled cake.
  • Set and serve: Let the frosting set for about 20 minutes. Slice into triangles and enjoy!

Notes

Store: Keep in an airtight container at room temperature for 3–4 days, or refrigerate for up to 5 days.
Freeze: Wrap individual slices in plastic wrap and foil. Freeze for up to 3 months.
Thaw: Defrost at room temperature or overnight in the fridge before serving.

Nutrition

Calories: 454kcal | Carbohydrates: 75g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 193mg | Fiber: 1g | Sugar: 51g | Vitamin A: 244IU | Calcium: 103mg | Iron: 2mg