Easy Vanilla Cake recipe ( Eggless) from scratch
I now have 6 requests for Vanilla cake (with 5 of them for it being an eggless version!). Never figured out that Vanilla cake has such a special place in so many people's hearts. I have had some beautiful conversations with all these readers where each of them wanted the recipe for their own reasons. But the underlying fact was that it should be simple without any complicated ingredients that they can easily get at the stores. Anand (name changed for privacy reasons) told me that he wanted to appreciate his wife who was so supportive and hence felt that this Valentine's cooking something special for her would be a great way to thank her. Of course its a surprise and having not baked ever - he wanted a very simple recipe that he could follow. I shared with him this recipe and having gotten his "approval" ;) he asked me to post it for him to see the stages.
Easy Vanilla Cake recipe ( Eggless) from scratch
Payal and Saras have been  regular readers of my blog and finally they both are ready to take the plunge into baking. Since Payal does not like chocolate that much (aah! at last someone after my own heart!), she wanted a vanilla cake. Vineeta also wanted a vanilla cake for celebrating this coming valentine with her husband. She informed me that since she was not good at decorating cakes, she never felt confidant enough to venture into making cakes. If she ever had seen my initial cakes, she would have started baking cakes ages ago! I think at the end of it all, its the thought that really matters. I still remember my first cake which came out beautifully thanks to this recipe but which I spoilt completely since I felt that itch to "decorate". I was dejected and embarrassed to show it to my better half for whom I made it for his birthday - but I was heartened when I saw him so ecstatic that I had "ventured" out of my comfort zone to do something special for him. So take the plunge, as I said its the thought that counts. But I will show you how you can dress it up a little in this post with stuff probably lying around in your house right now.
  • Cook time:
  • Prep time:
  • Yields: Makes one 7" cake
  • 1 cup (140gm) all purpose flour (Maida)
  • 3/4 cup (200 gms) sweetened condensed milk
  • 1/4 cup (60ml) melted butter (or margarine)
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda (soda bi-carb)
  • 1 tsp vanilla essence
  • 1/3 cup ( 5 tbsp/ 75 ml) of water
  • powdered sugar/ cocoa for dusting (optional)
  • few cherries dipped in chocolate for garnish (optional)
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
1. Preheat Oven 400F (200C). Sift the flour along with Baking powder and Soda together in a bowl.
2. In another bowl, mix the condensed milk, butter, vanilla essence along with water. Stir well until combined.
3. Pour the wet into the dry and mix gently. (Don't use your muscles here pls!)  The batter should be of a dropping consistency. Pour this into a greased (7") diameter cake pan. (If you can get your hands on a heart shaped mould, then you could use that to make a heart shaped valentine cake.)
4. Bake for 10 minutes and then reduce the heat to 300F (150C) and bake for another 15 minutes.  You know it is ready when the cake starts leaving the sides of the pan, get a brown tinge and as a further check - insert a skewer in the center of the cake and it should come dry and clean.
5. Remove from the Oven. Let it sit for few minutes (say about 5 minutes). Invert it upside down (so that the bottom is now on top) on a plate.
The cake now is ready. Wasn't that simple? Here are some simple decorations that I did. I dusted some powdered sugar along with little cocoa on top (what's a vanilla cake without chocolate? or as a matter of fact what's a birthday/valentine without chocolate? ;)) I had some colorful beads lying around the house (Don't ask me how it got there!) I just used them to decorate it a little more - just to be little fancy shmancy! Easy Vanilla Cake recipe ( Eggless) from scratch

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14 Member Reviews

By Tanya on Jan 17, 2013

 I made it Today

It's superb recipe simplest n easy n it came out fantastic thnkx for the recipe n I have one request plz can u tell me the recipe for Black Forest eggless cake I want to make it for my daughters birthday next month...

By Shiv on Sep 11, 2012

Hey.. I made this cake using borosil glassware in my IFB 23SC3 microwave oven at 180C for 30mins however  cake was brown at the top and uncooked at bottom. Please help me how to bake this cake perfectly using convection mode.\"smiley\"

Read All 14 Reviews →


By Palak on Sep 4, 2015

Hi.. I love baking and I have been trying out different recipes from a long time. However, I can't make anything with egg in it at home. I am looking for a good substitution for egg, something basic. I know condensed milk will do but I don't really like condensed milk. Is there anything else that can be helpful ?

By farah on Aug 26, 2015

it looks wonderful! I will defiantly try it! thank you for sharing it , best thing about it its eggless

By Savita on Aug 25, 2015

Your website is too good.I have tried some recipes & they turn out to be very good.So always ready to learn from you about new new recipes.Thanks keep it up.

Thank you so much :) --DK

By jahnavi on May 18, 2015

Hii..first of all thanks a lot for such a nice recipe.i keep trying your recipes.i baked this cake at 180℃ and it turned out well.fiRST time i tried this recipe the cake would rise quickly and then go hollow in the centre after baking is done.so this time i kept the temp constant and it turned out really well.thanks a lot.my search for a good eggless cake recipe ends here. :)

By another mumbaikar on Mar 24, 2015

this recipe has been really easy and the cake turned out to be really very well made :wink:

By Jalpa on Apr 11, 2014

Hi, the cake does not taste sweet after it has been baked. I, also, increased the amount of condensed milk but it does not taste sweet. What should I do to increase its sweetness? Also, instead of condensed milk, I want to use carnation milk.. is it possible? Id yes, what is the quantity to be used? Thanks, love your recipes!

By Mercy on Feb 21, 2014

Hey, I'm dairy free, and am wondering if there is any way I can substitute the sweetened condensed milk? I'm egg free as well, so I really want to try the recipe out sometime!!! :) Thanks

By kaberi on Feb 20, 2014

Hi, I have tried your recipe for my vegetarian friend. It was very good but once cold, it was not fluffy like yours. This is my first time making eggless ones. Any suggestions?

By Pomegranate Jewel Cake {Egg Free} | The White Ramekins on Oct 16, 2013

[...] cakes. I remembered, a dear friend of mine had given me this egg free vanilla cake recipe link at ChefInYou sometimes back. And I vividly remembered that the recipe had called for condensed milk. I opened my [...]

By jyoti on Jul 25, 2013

Can u please tell me that butter is melted or it is at room temperature ? Thanks.

By Akshita Palliwal on Jun 22, 2013

I have made this cake many times and it tastes delicious. But all the time at first the cake rises but then it goes down and become hollow. do you know why this happens?

By Priya on Apr 16, 2013

Hey I love this recipe and turned out really very well :wink: . I am always scared of baking cakes and it always turned out to be beautiful disaster :-P , so I stopped tying it, Whenever I felt of eating some ,go to store and grab some. But this time the cake was delicious, moist and my little one finished it even its hot. Thanks a lot for your recipe. :lol:

By BM on Feb 2, 2013

Hello! Thanks for this excellent recipe. I made this for my dad's birthday, especially since he only eats eggless this was perfect. I changed some things around to adjust it, and so far it looks great! I substituted ENO for baking soda. And the cake looks so spongy, and the texture is perfect. I also added almonds to the top with a honey base, and powdered sugar. Can't wait to try it. Thanks a whole bunch for this recipe!

By Mariam Alimi on Jan 3, 2013

:-P :wink:

By smrati on Dec 26, 2012

Very easy and nice recipe. Tried this today and that too in pressure cooker. Cooked quite well. When cooking in pressure cooker used sand if available to fill the bottom of cooker and preheat cooker with sand for 5 mins. And then cook cake on low flame. For first time keep checking the cake. Thanks for such a nice recipe!!!

By Georgie on Nov 30, 2012

can i use sweetened soy milk instead of condensed milk? if not, what is a good dairy-free substitute?

By Suramya on Nov 12, 2012

Made this cake yesterday and it came out awesome. Tested it in some cake expert neighbours and they didn't even guess it was eggless until I mentioned it. Of course they grabbed pens and paper to scribble down the recipe. One was 70 + years old. Kudos for a really amazing recipe and for a rocking website. :lol: Mmmmwha

By Geetha on Aug 15, 2012

Hi, I tried this one yesterday with choco frosting (double cream n cadbury choco). It was heaven.. Thanks for the lovely recipe.. You rock!!

That frosting sounds delish! --DK

By Tina on Jul 30, 2012

I tried this.... According to d temp given by u... In microvave convention oven... But d crust was very brown n d inside was not at all cooked.... Even after 10 + 15 mins. I used a glass pan. Do u think that's wrong? Can u suggest where cud hav I gone wrong?

My temp is for a regular Oven. Refer the tips section for details on how to bake using Microwave ovens --DK

By Prashansa on Jul 30, 2012

Is no sugar required for d basic cake? :O

There is enough sugar in Sweetened Condensed Milk --DK

By gayathri on May 2, 2012

HI! today only i saw your site all the recepies are great ! whenever i make buiscuits in my bajaj OTG the bottom becomes black and it taste bitter.can u tell me the right temperature and where to place the tray?thanks.

By shweta on Apr 29, 2012

Hi, I tried a simple vanilla cake, but instead of using condensed milk I used oil and curd. the taste was awesome and soon I am going to upload the pic of the same.....moreover added little kaju and badam into it.

By Harini on Feb 4, 2012

Hi.. all ur recipes looks wonderful! infact i went to the extent of purchasing a baking oven, just to try all ur cakes :wink: I just have a doubt, can i substitute all the cakes with any of the Diabetic sweetener, for sugar? if so what should be the quantity? can you pls guide me?

By archana on Apr 22, 2011

hi dk i tried this recipe of yrs with margarine but i think oil or butter will work the best, can you plz tell me if i use oil then what would be the measurement coz i tried yr eggless choclate cake it came out soft and delicious with oil in it thank in advance gr8 site

By sunita sil on Apr 18, 2011

hi dk i tried it again in satuday and voila my first time in baking my cake was truly delicious and everyone appreciated in the house. I microwaved in the convection mode for 10 minutes and then in micro mode for 5 minutes and then with a beautiful colour i got it. thanks again dk next is vegan frosting

By madhura on Apr 10, 2011

if one does not have oven or microvave can we cook the cake in a cooker if yes how

By DPK on Mar 12, 2011

:-D If you have a mocrowave oven :) how long should you cook it? :?:

By Indian recipe Book on Mar 4, 2011

Ohh great !!! Thanks for sharing its recipe.. i love to make this cake in my home.. As this is veg so I just wan tto ask without egg a perfect sponge will occur easily in it or not?? is there any need of preheat the oven??

Eggs play a huge role and to get the same texture in an eggless recipe is tough - almost impossible. So thought you might come up with an delicious alternative, its not really possible to get the same kind of sponge like with its egg based counterpart! I have mentioned about the Oven Temp in the very first line of the method

By sunita on Oct 21, 2010

hi dk yesterday i tried this cake but it didnt come out well i did everything according to the recipe and it came out stiff my oven was kept very low but couldnt figure out what happened please can u tell me what can be wrong

If the result is tough, the only 2 reasons I can think of are 1) Overbeating the batter 2) Baking for too long. Next time try slowly stirring the batter while mixing and dont bake for too long. I have provided the temp. Did you use that temp?

By puja on Oct 20, 2010

hey there! was a pleasure going through your blog ! :-P and am so glad that i have finally found a homemade recipe to make phyllo pastry...wat a life saver.... :) i tried this egg less vanilla cake today and in the first instance it looked good smelt great the color was fine and when i checked with a skewer to see if it was done,the skewer came out all clean.. so i waited till the cake was cool enough to slice into 2 layers and as i did that , to my horror, the inside barring the edge(which was perfectly spongy) was wet and soggy kind of like a lump..i have never encountered this in my previous endevours in baking and am now left wondering why that happened..only 0.5 inches from the edge was spongy..and perfect in texture..would love to hear from you if you know why this has happened..

By swa on Oct 7, 2010

I made the cake y day. it tasted quite good. thanks.but whenever i make this the centre rises too much and the cake cracks from the place where the centre rises. why it happens. what can i use instead of baking soda

There are multiple reasons why your cake rises just in the center and cracks. 1) The cake will be uneven if you have not blended the flour mixture to the wet properly. - so blend them well gently 2) The Oven temperature (yours) was too high - That causes the outside of the cake to bake and form a crust way faster than the center which continues to cook and rise. It will then burst in the center creating the cracks. Use a Oven thermometer to know if your Oven registers the correct temp. 3) Overmixing the batter - when you do that, it causes the air to be trapped inside the batter which expands and escapes from the cake while baking causing the cracks. So be gentle in mixing 4) Mostly if nothing is mentioned in the recipe, try to bake cakes in the center rack of the oven. Hope these points help -DK

By sunita on Oct 5, 2010

HI DK condensed milk is the milkmaid which we get in tin

I think so - I am not in India - chk the label in the tin or ask the shopkeeper

By Charu on Aug 17, 2010

Hello, These recipes are simply superb. Thank you for sharing these. I have a query, actually some problems I face while baking. What is a good method of greasing the pan? Whever I try to take the cake out after the baking is iver, it always does not come out full; and always breaks, or some parts are left sticking to the pan.

By lohan on Jul 21, 2010

made this cake came out very hard... :(

One of the main reasons for cake to become hard is Over baking them. May be your oven gets v hot and you baked it too long. Check with lesser temperature/ cooking for a shorter time next time --DK

By RJ on Jul 6, 2010

Hi, Made this cake today. Came out well! Although, i had to cook it longer(abt 10 more mins) - may be its my oven... Thanks for the nice recipe.

By Dimple on Jun 18, 2010

I enjoyed it making and i luv vanilla eggless cakes and it was so tasty that i eat 15 pieces of cake and i wanted more. :arrow: Vanilla is my favourite flavour. :wink: :idea: And i have realised that eggless cakes r better than a cake with eggs.

By Shilpa on May 25, 2010

What happens if I dont use baking soda?

BS is added as a leavening agent mostly to help the baked good to rise and also provide that tender texture. If you leave it out, the cake will be tough and rubbery --DK

By Shilpa on May 25, 2010

What happens if I don't add the baking soda?

By tanya on May 9, 2010

:-P the cake was delicious

By shruti on Apr 24, 2010

DK the cake was pretty tasty .it was a delight to eat it with my family !it is one of the tastiest cakes i have ever tasted! :-D

By Aarti Sawale on Apr 13, 2010

Hi, Yes i put that galze after cake was ready. i really don't get it y the cake became hard. Once cake was ready i cut it from betw and pour the glaze there covered it and again remaining glaze i pour on top.

It sounds to me that cake itself was hard and it has nothing to do with the glaze. May be reducing the cooking time/ reducing oven temp should help. May be it was overcooked and hence became hard and dry.?? --DK

By Aarti Sawale on Apr 12, 2010

Hello DK, HOpe you had a nice weekend.would like to tell you that i made this cake and didn't come out that well. i had poured the choclate glaze betw and on top. when i kept it for setting it became hard so i kept it outside to let it become soft. could you tell me wat it could be. as per me it wasn't like i made fudge cake which was awesome.

When did you pour the glaze? Was it after making the cake? Then how can it get hard? Can you please elaborate on your question cos I am a little confused.....--DK

By reshma on Apr 3, 2010

Divya Garu: Good Recipe without the use of eggs. I will definetely try it out . However I have noticed you are not adding any "Sugar" . Do you think the sweetness of the condensed milk enough?

Yes it was mildly sweet and the addition of powdered sugar on top made it sweeter. But if you like ur cake a lot more sweet, add some sugar to the batter :) --DK

By Aarti Sawale on Mar 23, 2010

Hi DK, Could you tell me how much degree should we cook this cake in microwave. THanks

Hey Aarti, I am not really sure since I havent made this cake in the microwave. But from what I have read they usually recommend HIGH for 4-5 minutes depending on the shape and size of your tin. Suppose you have an 4" diameter shallow glass dish, you would m/w it for approx 4 minutes. Then again the company and make are different, so I am assuming your m/w manual would mention for baking? --DK

By Aarti Sawale on Mar 19, 2010

Hi DK, COUld you pls let me know substitute for condensed milk bcos i try to find it at some stores they don't even understand what we are asking for. so pls let me know bcos i want to make it for a get together at my place.

Though personally I have never tried anything to substitute for condensed milk (since I get it here) I saw an article on the net (not unable to find the source) which gives the following substitute : "If you have a can of evaporated milk on hand, you can make a very good approximation of condensed milk. In a saucepan, combine a cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Let cool. You can refrigerate the mixture for several days. " Hope this helps--DK

By sushma on Mar 6, 2010

Hi, u wrote u used 7"cake pan i have 9' cake pan can i use tht for this measurements or do i need to use 7' only...i'm new to baking so i'm not sure abt the pan...can u please let me know this.... sushma

Hey Sushma, you can def. use any pan you have on hand. Usually the measurements are so that you get the height for the cake. This batter is not much and usually gets the height (as seen in pic) when you use 7". You will get a little thinner cake if you use 9" but it does not affect the taste. Just check the cooking time cos it might cook bake faster :) --DK

By satya on Feb 22, 2010

SOrry Divya garu.I was asking about substitute for condensed milk ,instead i confused you.

By Satya on Feb 18, 2010

HI Divya garu,can you please tell me the substitute for sweetened condensed milk for Eggless version. Thank you.

But this cake is eggless...are you asking me for using eggs? I apologise but I did not get your question...can you please elaborate further? --DK

By rekha on Feb 9, 2010

Just love the cake recipe DK looks so soft and yumm...

By hema on Feb 8, 2010

hai DK iam very happy to see this post... thanks a lot....i will try this for my son's birthday, going to complete 2.....

By hema on Feb 8, 2010

hai DK iam very happy to see this post....thanks a lot....frnd surely i will try it for my son's birthday, going to complete 2......... :-P

By Soumya on Feb 8, 2010

Eggless cake...hmm sounds good.I have a Q, was it moist enough inside or was it too dry?If too dry i guess we can substitute water with applesauce or yogurt rit?

It was neither too dry nor too moist. Although compared to the moistness in cakes with eggs, this one sure was below par. I also don't think that it would keep very well for a long time since the very next day, this cake became a little harder than the previous day. I have another recipe with oil instead of condensed milk. Will post that some time. As for applesauce/yogurt - I think you can although I haven't tried it myself...Do lemme know if you try :) --DK

By Asha on Feb 8, 2010

Good morning! What a night it was for Saints, they deserved to win, so so happy for them! I am sure "good times are rolling" there in NO!!:)) Vanilla cakes ate the best, I can eat a slice without any icing or decos. Looks good.

By Radhika on Feb 8, 2010

I think I ready to take the plunge too. Will surely try this out and get back to you on how it turned up.

By Priya on Feb 8, 2010

Vanilla cake looks fantastic...

By BHUVANESHWARI on Feb 8, 2010

hi divya tanx 4 the recipe. btw can you pls clarify whether cakes can be done on an electric rice cooker/steamer (by placing cake tray in water), as i don't have an oven at home? :-?

My parents ex-neighbors used to bake cakes using pressure cooker. Lemme ask them and get back to you on that :) --DK

By Vaishali Sharma on Feb 7, 2010

This looks yummy and full of flavor. Excellent work!

By Sharmilee on Feb 7, 2010

Looks simple and yum.Without egg am sure to try it!

By mridhu on Feb 7, 2010

looks nice and spongy!! :-P The reason why you got so many requests for vanilla cake is probably cos that a good vanilla cake recipe is hard to find( I have experienced that!!)

By sailaja on Feb 7, 2010

Must give a try.........Heard we must add club soda? This sounds easy.

I have never tried with club soda! sounds interesting! --DK

By musical on Feb 7, 2010

Simple indeed! I love it when eggless bakes turn out so well :).