Eggless Vanilla Cake Recipe or Sponge Cake Recipe is a light and fluffy dessert that’s easy to make and perfect for any occasion.
Whether you’re looking for a tea-time snack, a base for a layered cake, or just something sweet to enjoy, this recipe is a must-try.
Made with simple ingredients like curd, butter, and a touch of vanilla essence, this cake has a soft texture and a delicious flavor that everyone will love. Let’s get started!
About Vanilla Cake Recipe:
This eggless vanilla cake recipe is a simple, beginner-friendly dessert that’s perfect for every occasion. It is soft, fluffy, and has a delicious vanilla flavor that makes it a favorite among kids and adults alike.
Unlike traditional cakes that use eggs for texture and rise, this recipe uses curd and baking soda to achieve the same light and airy result. The addition of melted butter keeps the cake moist, while vanilla essence gives it that classic, sweet aroma.
What makes this sponge cake recipe so special is that it uses everyday ingredients you probably already have at home, like flour, sugar, curd, and butter. You don’t need any fancy tools or baking experience to make it.
It’s quick, simple, and turns out perfect every single time.
This eggless vanilla cake recipe is not just great as it is but also works beautifully as a base for layered cakes. You can top it with whipped cream, chocolate ganache, or fresh fruits for a special touch, or simply enjoy it plain with your evening tea or coffee.
Whether you’re making it for a birthday, a celebration, or just a sweet treat, this vanilla sponge cake recipe is sure to impress.
So, if you’ve been looking for an easy-to-follow recipe to make an eggless vanilla cake that tastes amazing, this is the one for you. Give it a try, and you’ll have a cake that’s fluffy, flavorful, and perfect for sharing!
Serving Suggestion:
Plain and Simple: Enjoy a slice of this soft eggless vanilla cake as it is with your favorite tea or coffee.
Frosted Treat: Top the cake with whipped cream, buttercream, or chocolate ganache for a richer dessert.
Fruit Topping: Add a layer of fresh fruits like strawberries, blueberries, or sliced bananas for a fruity twist.
Ice Cream Pairing: Serve a warm slice with a scoop of vanilla or chocolate ice cream for a comforting dessert.
Layered Cake: Use this recipe as a base to create a layered cake with your favorite fillings, like jam, mousse, or cream.
Storage Suggestions:
Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Keep it away from direct sunlight or heat.
Refrigeration: For longer storage, refrigerate the cake in a sealed container. It will stay fresh for up to 5 days. Before serving, bring it to room temperature or warm it slightly in the microwave.
Pro Tips for Perfect Eggless Vanilla Sponge Cake:
Use Room Temperature Ingredients: Make sure curd, butter, and water are at room temperature. This helps in achieving a smooth batter and even baking.
Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the cake dense instead of fluffy.
Preheat the Oven: Always preheat the oven for at least 10 minutes to ensure the cake bakes evenly.
Grease the Pan Properly: Grease the pan and line it with parchment paper to prevent the cake from sticking.
Test for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready.
Cool Completely: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. This prevents it from becoming soggy.
Add a Twist: You can mix in a handful of chopped nuts, chocolate chips, or dried fruits to the batter for added texture and flavor.
Choose Quality Vanilla Essence: Since vanilla is a key flavor, use a good-quality vanilla essence or extract for the best results.
Why You Should Make this Sponge Cake Recipe:
This eggless vanilla cake recipe is the perfect recipe for anyone who loves baking, whether you’re a seasoned baker or a beginner looking for a simple baked dessert. Here’s why I think you should surely make this sponge cake recipe.
Perfect for Everyone: This cake is completely egg-free, making it ideal for vegetarians or those with egg allergies. It’s a dessert everyone can enjoy, and you don’t have to compromise on taste or texture.
Soft, Fluffy, and Delicious: The combination of curd, baking soda, and lemon juice ensures that the cake turns out soft, light, and airy. The buttery richness and hint of vanilla make it irresistibly tasty.
Simple and Quick to Make: With just a handful of common ingredients like flour, sugar, butter, and curd, this recipe is super simple and quick to prepare. You don’t need any fancy equipment or advanced baking skills—just mix, bake, and enjoy!
Versatile and Customizable: You can enjoy this cake plain, add frosting, layer it with jam or cream, or even experiment with mix-ins like nuts, chocolate chips, or dried fruits. It’s versatile enough to suit any occasion.
A Healthier Dessert Option: Because it doesn’t use eggs, this cake has a lower cholesterol content compared to traditional recipes. Plus, you can customize the recipe to suit your preferences by using raw sugar, whole wheat flour, or even plant-based yogurt.
Perfect for Any Occasion: Whether it’s a birthday, a celebration, or a simple tea-time snack, this cake fits for all occassion.
Great for Beginners: Even if you’ve never baked a cake before, this eggless vanilla sponge cake recipe is easy to follow and almost impossible to mess up. It’s the perfect starting point for anyone looking to build their baking skills.
Kid-Friendly: Kids love the soft, moist texture and the sweet vanilla flavor of this cake. It’s also a great recipe to bake with your little ones—they’ll enjoy mixing the batter and, of course, licking the spoon!
Looking for Some More Recipes Like this:
Jam Sponge Cake
Plum Cake Recipe
Tutti Frutti Cake Recipe
Mawa Cake Recipe
Eggless Carrot Cake Recipe
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Basic Ingredients Used to Make this Recipe:
All-purpose flour: Provides structure to the cake while keeping it light and soft. You can use Whole wheat flour if you want.
Baking powder: Helps the cake rise and keeps it fluffy.
Butter: Adds richness and moisture to the cake. You can skip and use oil if you want.
Curd (yogurt): Adds moisture and contributes to the soft texture of the cake.
Water: Helps achieve the perfect consistency while keeping the cake light. Milk is a great alternative to water if you want a creamier result.
Sugar: Sweetens the cake and balances the tartness of the jam glaze.
Vanilla extract: Enhances the overall flavor of the cake.
Lemon juice: Reacts with the baking soda to help the cake rise. You can use buttermilk or any other mild acidic ingredient.
Baking soda: Combines with lemon to create the necessary leavening.
Prevent your screen from going dark
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- ½ cup melted butter salted
- ¼ cup Curd yogurt
- ½ cup water
- ¾ cup white sugar or raw sugar
- 1 tsp vanilla essence
- 1 tbsp lemon juice or white vinegar
- ½ tsp baking soda
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In a bowl, add curd, sugar, vanilla essence, lemon juice, and water.
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Mix well until the sugar dissolves completely and the mixture looks smooth.
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Add baking soda to the wet ingredients and stir gently.
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You’ll notice the mixture fizz as the lemon juice activates the baking soda, helping the cake rise.
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Sift together all-purpose flour and baking powder directly into the wet mixture.
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Fold the mixture gently using a spatula or whisk, ensuring there are no lumps. Be careful not to overmix.
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Preheat your oven to 180°C (356°F) for 20 minutes.
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Grease the baking tin, sprinkle some flour, and spread it evenly across the tin. Tap out any excess flour.
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Pour the batter into the prepared tin and tap it gently on the counter to release any air bubbles.
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Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
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Once baked, let the cake cool in the tin for 5-10 minutes.
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Carefully remove the cake from the tin and place it on a wire rack to cool completely before adding the glaze.
If the batter looks thick, due to the quality of flour, add some water or milk to the batter to get it to the right consistency.
Nutrition Facts
Quick Eggless Vanilla Cake Recipe – Soft Sponge Cake Recipe
Amount Per Serving
Calories 179
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 21mg7%
Sodium 110mg5%
Potassium 66mg2%
Carbohydrates 25g8%
Fiber 0.5g2%
Sugar 13g14%
Protein 2g4%
Vitamin A 242IU5%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Frequently Asked Questions About this Sponge Cake Recipe:
What can I use as a substitute for curd (yogurt)?
You can use plant-based yogurt for a vegan option.
How do I know if the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it comes out with wet batter, bake it for a few more minutes.
Can I make this cake in advance for a party?
Definitely! You can bake the cake a day in advance and store it in an airtight container. Add the jam glaze and powdered sugar just before serving to keep it looking fresh and vibrant.
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