When you are doing stacked cakes or carved cakes, the cake needs to be firm enough to withstand thje pressure and should not crumble while you carve it with a knife. For making this type of cakes you always need to go for a butter based recipe. Oil based cakes are so soft, moist and crumbly that you can never carve it without crumbling it.
Barbie Cake – Click on image for instructions
Today I will share with you my recipe for eggless cake which I use every time when the cake needs stacking or carving. The Barbie Cake, Chequer Board Cake, Fairy Pot Cake and Rainbow Cake are some examples where you need stacking or carving. This cake is quite dense and is not lighter.I made a video demonstrating the procedure. Please take a look and if you like it, subscribe to my channel.
The cake is so rich because of the condensed milk used. If you want it very moist, you need to brush some sugar syrup before applying the frosting. And I would never recommend this for fresh cream cakes which needs to be refrigerated. As mentioned earlier, it is a butter based cake and will go hard once refrigerated. But it great with butter cream or ganache. and it is really good under fondant.
Makes two 7″ or 8″ cakes or three 6″ cakes or one 9″ * 13″ sheet cake
Ingredients:
Butter-1/2 cup
Condensed milk- 1 tin / 400 ml
Vanilla Essence-1 tsp
Flour/ Maida-230 gm / 2 cups
Baking Powder-2 tsp
Baking Soda-1 tsp
Milk-1 cup
Apple Cider Vinegar/ White Vinegar-1 tsp
Procedure:
Preheat oven to 175°C.
Grease and line the cake tins.
In a bowl whisk together maida, baking powder and baking soda.
In another bowl take butter and vanilla and beat for 2 minutes.
Add in the condensed milk and beat for one more minute.
In the condensed milk tin, add milk and vinegar. With a spoon scrap all the remaining condensed milk so that it mixes with the milk. The milk will curdle in five minutes.
Now add 1/3rd of the flour to the butter mixture and beat until incorporated.
Add 1/2 of the curdled milk mixture and beat. Repeat again finishing with the third portion of flour.
Stop beating once all the ingredients are incorporated.
Pour the batter into prepared cake tins.
Bake for 30-35 minutes if 6″ tin, 40-45 minutes if it is 7/8″ tin and 25-30 minutes if baking in a tray.
Insert a skewer stick and check if the batter clings to it or it comes out clean.
If clean, remove the tins from oven and allow to cool on wire rack for 5 minutes.
Flip the cake on the wire rack and remove the lining paper.
Allow it to cool completely.
Wrap with layers of cling film and refrigerate until needed.
Checker Board Cake – Click on image for instructions
Fairy Pot Cake – Click on image for instructions
Eggless Condensed Milk Vanilla Cake
Ingredients
Ingredients
- Butter-1/2 cup
- Condensed milk- 1 tin / 400 ml
- Vanilla Essence-1 tsp
- Flour/ Maida-230 gm / 2 cups
- Baking Powder-2 tsp
- Baking Soda-1 tsp
- Milk-1 cup
- Apple Cider Vinegar/ White Vinegar-1 tsp
Instructions
Procedure
- Preheat oven to 175°C.
- Grease and line the cake tins.
- In a bowl whisk together maida, baking powder and baking soda.
- In another bowl take butter and vanilla and beat for 2 minutes.
- Add in the condensed milk and beat for one more minute.
- In the condensed milk tin, add milk and vinegar. With a spoon scrap all the remaining condensed milk so that it mixes with the milk. The milk will curdle in five minutes.
- Now add 1/3rd of the flour to the butter mixture and beat until incorporated.
- Add 1/2 of the curdled milk mixture and beat. Repeat again finishing with the third portion of flour.
- Stop beating once all the ingredients are incorporated.
- Pour the batter into prepared cake tins.
- Bake for 30-35 minutes if 6" tin, 40-45 minutes if it is 7/8" tin and 25-30 minutes if baking in a tray.
- Insert a skewer stick and check if the batter clings to it or it comes out clean.
- If clean, remove the tins from oven and allow to cool on wire rack for 5 minutes.
- Flip the cake on the wire rack and remove the lining paper.
- Allow it to cool completely.
- Wrap with layers of cling film and refrigerate until needed.
Beautiful cakes!! looks awesome…..
Hi gayathri, the cake looks fantastic.I want to try this out today and had two queries
1. Is /2 cup butter = to 100gms?
2. By curdled milk do u mean add the vinegar to room temp milk and let it curdle??.
Thanks again;)
Yes Dee, 1/2 cup butter is nearly 100 gm. To be exact it is 115 gm. Milk will curdle in room temperature itself if vinegar is added.
You mentioned: Flour/ Maida-230 gm / 2 cups,
As per normal measurement 2 cup is around 400gm, is this correct?
Even though a cup measure is 200 ml, the flour when measured as one cup would be 115-130 gm only. The recipe is correct.
Thank u so much Gayathri for the perfect carving cake ever!
hi
just found your website by googling for eggless cake recipes & want to try your condense milk eggless cake but want to add but not sure how much cocoa to add.
thanks
yagishnee
south africa
Take out 30 gm of flour and add 30 gm of cocoa powder. Add a tsp of instant coffee along with it. You will get a nice dark chocolaty cake.
Hello,
Tried this recipe and made it into a birthday cake … I am terrible at decoration but still the cake has come out very good looking and delicious ! Thank you sooo much Gayathri … How do I post a pic ??
Thank you so much Pooja. I am so glad you liked it. Please send me the snap. I will add it in the post. gayathriraani@gmail. com
Tried this recipe today and everyone at home loved it. It is not too sweet, and i love the texture of the cake 🙂 THank you Gayathri
Hi Gayathri ,
If i want to make a small quantity of the cake , can i reduce all the ingredients to half ? Please advice,
will that not affect the texture & quality ?
Thanks,
Shraddha
You can halve or quarter the recipe. Only the baking time decreases with the size of the pan..
Hey Gayathri,
Can we substitute butter with oil?
Everytime I use butter, the cake hardens when refrigerated after icing. Any suggestions on how to tackle this?
There is an oil based vanilla cake for that purpose Anusuya. I don’t know how this cake will work with oil but the other cake is very good. Here is the link. https://gayathriscookspot.com/2015/09/best-eggless-vanilla-cake-perfect-to-use-with-fresh-cream-oil-based/
I want to make a giant chocolate cupcake using a giant cupcake mould. Since its one cake on top of the other, along with buttercream, should I use an oil based chocolate cake or a butter one? Can you give me the recipe to a chocolate cake using butter?
You can use either recipe. There will be no problem.
Hello Gayathri,
Thank you for sharing such lovely recipes with us. I tried the condensed milk eggless vanilla cake recipe and I plan to bake 4 of those in a 8″ pan. I have baked 2 so far and both the cakes raised beautifully in the oven but went flat in the center after I took them out. I have to bake 2 more and I am hoping if you could let me know if I need to fix something in this recipe to solve this problem. I have used the measurements using a digital scale and would say the measurements are more or less accurate.
Regards,
Gayathri
Either you opened the oven before 15 minutes or the cake was underbked. These can be the reasons for sinking of the cake.
Hi Gayatri,
Would love to try your recipe. Can you please tell the measurements for a 10 inch cake tin. I wanted to bake one soon. One more doubt can I replace butter with oil to make it moist or can I moist with sugar syrup later.
One and quarter times this recipe would fill a 10″ pan..
Lovely and easy recipe, nicely explained.
One request could you please post video recipe of making doll cake
Thank you. Will surely make a video of it..
Hi gayathri ,
Just wanted to check can we substitute vinegar with lemon juice,if ys then what should be the quantity
Use 1 tbs of lemon juice..
Thanku dear
Can I make these into cupcakes with the same batter??
Yes, you can.
Made this Eggless vanilla cake yesterday. I made 1/2 the quantity in a 7 inch round pan(baked for 40 minutes). Soft & yummy! Just like cakes with eggs.
I have tried several eggless cake recipes & so far this is the best!!
Thank you so much. 🙂
Baked this cake today,. It was my first, and it came out amazing !! My family loved it and it finished within seconds. Thank you
Hi, i wanted to ask, if i want to make this cake int0 6 inch pan. Should i divide the recipe into 3 or 4? Thank you mam
Three or four depending on how deep your pan is.
My pan is about 4 cm tall (around 1.57 inch). How much should i divide the batter? Thank you
The batter should reach 2/3rd of the tin and not more than that.
Hi. Gayatri akka
can I try this recipe in cooker…. and what could be replaced with lemon juice or vinegar….. because I tried out cake with lemon they did not taste good..
Yes, this can be done in cooker. Vinegar adds to the texture and moistness of the cake. If you want, you can skip it.
How much measurement should I use for half kg choclate cake in 6″ tin
Hi Gayatri Akka, I wanted to know if buttermilk could be added in the place of milk+vinegar…. i mean would i get the same perfect texture……….
actually I have tried many cake recipes (and spoiled some too) but still not satisfied with the texture because i want to try out pastries and the cake is moist than required for pastries so i m quite excited as well as anxious while trying out a new eggless no oven (because i dont have oven) cake recipe…..
You can use buttermilk instead of milk and vinegar. It works good..
Is The vinegar different from that we used in Chinese dishes
No, it is the same..
I have tried hundreds of eggless cake recipes but never found the perfect one. After I made this one at home today… everybody loved it so much. I think this is it.
Loved the recipe so much.
Thanks!
Pallavi
Hi Gayathri ji
I have a query.
If I bake this cake in convection microwave will the temperature change?
Thanks in advance.
You can reduce 10C and set it in convection.
Hi
Can this recipe be used for making 2kgs barbie cake ??
It depends on the frosting used. If using butter cream, then it is enough. But if using fresh cream, then you need to bake 1 1/2 times the recipe.
hi i done this cake Today its come out very well but it is not sweeter then other cake ??
hi i done this cake Today its come out very well but it is not sweeter then other cake ?? Thank for eggless recipe
Hi mam,can I use this recipe for making eggless butterscotch cake with buttercream frosting? If so what changes should I do ?
If using it for BS cake, you might need to add butterscotch essence instead of vanilla. And also you can substitute half the condensed milk with dulce de leche. The flavour would be good.
Hello Mam,
Your explanation of the basics behind baking a cake is very useful…Thank you sommuch for that.
I am planning to half the cake recipe…will it be fine if i exactly half the baking powder and soda? Also I have 5″ cake tin, so same 30-35 minutes of baking will be fine ? thanks in advance 🙂
Yes, halve every ingredient and use a smaller tin. And the baking time will be reduced. Check it by 20 – 25 minutes.
Hi
I want to make the cake so can u tell me milk 1 cup means how much ml??
It is 200 ml
Hi,
Thank you for the recipe. Can this cake with buttercream frosting be kept outside in room temperature for 2 days? Will it affect the texture of the cake or quality?
You can keep this for one day at room temperature. Two days is quite long.
Hi Gayathri,
Thank you so much for posting these wonderful recipes. I have tried your eggless oil based cake recipes and they have not failed me. I am planning on using this recipe to bake Barbie cake in Wilton Barbie mold. Would you recommend any changes to the recipe / bake time?
Thanks
Pushpa
Thank you Pushpa. If the depth of the cake is more than a circular pan, then you need to increase the baking time. You have to check it often for doneness with a tooth pick.
Thank you Gayathri. BTW I was raised in belgaum, so I am happy to see kunda recipe making rounds in the blogging circle!
Loved it! This is a keeper!
Substituted milk + Vinegar with curd ;
Added orange juice + zest for flavouring, came out fantastic! Thank you!
Can you tell me exact ratio of orange juice and cure you add?
Hi Gayathri . Good day to you. I have 2 questions to ask
1) what is the weight of the baked cake?
2) How many grams is 400 ml condense milk?
The whole cake weighs 900 gm and the condensed milk is 400 gm
I just baked it last night.turnee out so good.
Hellos ma’am .thanks for this recipe.have to make to for a birthday tomorrow and frost and layer it both with chocolate ganache .after baking should I chill it before cutting and layering or just leave it at room temperature and then layer and frost it ? If I need the cake tomorrow then should I frost with ganache today itself or do it on day of birthday?
Chill it in fridge for some time before leveling. Your cake won’t crumble if you do that. You can definitely ganache the cake and store it in fridge and use it the next day. No need to wait for next day to frost. But keep it covered in a box. Don’t expose it inside the fridge. It will dry the frosting.
Hi Gayatri.. Thank you for the awesome recipe. I always make oil base cake Cake and it’s a big hit.. Can I replace oil for butter and refrigerate it??
Yes, you can replace butter with oil in this recipe.
Can I use lemon juice instead vinegar? It’s lockdown and I’m
out of vinegar , please reply, I need to bake for my husband’s birthday in next 2 days
Yes, you can use lemon juice instead.
Can I use two 9” cake pans for this or will it be too thin? If I 1.5 the recipe would it be good?
One recipe is perfect for one 9″ tin. If you want lesser height, you can do 1.5 times the recipe and bake in two tins.
Hello, i was going through comments and wanted to ask – I’m looking to use this recipe for a 4 kg Vanilla – buttercream cake. 9″ diameter, 5 layers (single tier).
Can I half the recipe in two 9″ pans? So I get 450 gms layers each? Or is that too thin?
You can use the batter for two 9″ pans for a layered cake. It would be perfect. It won’t be very thin layers.
Hello Gayathri,
I tried this recipe. It came out so well.thank you so much for sharing this.
Rgds,
Jayashree
Wonderful! Thanks for trying.
Hi Gayathri Mam, thanks for such nice explanation of cake basics. Whenever I use vinegar in cakes, it leaves a significant after taste. Can we skip vinegar in this recipe?
Oh, is it? What kind of vinegar do you use. It is better to use the synthetic flavourless vinegar. If you don’t prefer the smell, you can skip it. in the recipe. Thank you so much.
I used the plain vinegar of Top’s brand. Hope the cake comes great even without vinegar.
Nice cake can we replace milk only instead of condensed milk if yes then what’s the quantity
No, it won’t be the correct substitution.
Hi Gayathri,
Thank you for sharing the best eggless recipes. You oil-based vanilla cake with fresh cream and chocolate cake recipes are best-loved by everyone at home. Can the butter quantity in this recipe be replaced with half oil and half melted butter so the cake doesn’t go hard when refrigerated?
Thank you for inspiring us..:)
Regards,
Divya
If you want to avoid firming up of cake, it is better to use oil based recipe. Even if you substitute butter with oil, the condensed milk will definitely make the cake hard on refrigeration.
Hi Mam,
When you say the cake needs to be cling wrapped and refrigerated hown long should it be in fridge to firm.And if i plan to use the cake next day how should the cake be stored with icing?
I usually leave the cake overnight in fridge to firm up. If you want to refrigerate with icing, you need to keep the cake inside the cake box, cover the cake box with cling film and then refrigerate. That way, the cake or the frosting won’t dry out.
Hi, I made this last night. And cut layers today. Beautiful texture and awesome buttery vanilla taste. Thanks for this lovely recipe!
I want to bake this for my kids’ birthday but can only bake one 7inch cake at a time in my oven. Can I make the batter and bake one cake after another? Wat should I do with remaining batter while first cake is baking? Shall I let it stay out at room temperature (I’m in Mumbai) or refrigerate it?
Please advise
Thanks for trying and sharing your experience. When making a set of cakes, it is always better to mix the batter fresh. Because when liquid is added to baking soda, it reacts immediately. When you let the batter sit outside, the baking soda looses its potency. My advice would be to mix all the dry ingredients separately and add the liquid ingredients for jus one batch, and bake.
Dear Gayathri,
Thank God for this recipe – it is such a hit!
Thank you Gayatri.
I wanted to know:
How many cupcakes would this quantity make?
And how many days prior can the days be made ?
Thanks for trying it out. You would get 12-16 cupcakes depending on the size. You can make the cake or cupcake four or five days before serving. Refrigerate it until the serving day. Take it out two or three hours before serving, so that it returns back to room temperature.
Hi
Gaythri
I am a bit confuse that I can’t use fresh cream frosting in this recipe, is fresh cream dairy cream, is it different from non dairy whipping cream? Can i use non dairy whip cream with this eggless vanilla sponge?
Pl guide.
Thanks
Cream, either dairy or non dairy needs refrigeration. And is best served when chilled. But this cake is butter and condensed milk based which becomes very hard on refrigeration. Only when it returns back to room temperature, it becomes soft again. So it is not advisable to pair this with any type of cream frosting. Best pair would be buttercream or ganache which can keep well at room temperature.
Hi
Can I add chocolate chips to the recipe after combining all the ingredients right before putting it in the oven?
Thanks
Yes, you can add any type of additives to the batter.
Hi Gayathri,
I’ve just made this cake, can I freeze it? And does it need simple syrup upon thawing?
Wrap it well in cling film and freeze it for three months. Always thaw it for 24 hours in fridge before removing it out. And it definitely needs sugar syrup if you are planning to frost the cake.
This is a wonderful flawless recipe!! I have made it 4 times..thank you for this recipe mam.Approximately how many cupcakes will we get for this one batch recipe ??
Thank you so much. For the batter quantity, you get 12-15 cupcakes of regular size.
Thanks for the recipe planning on trying it soon!
Do you use plain or self raising flour?
It is plain flour.
Hi Gayathri,
This cake comes out beautifully every time I have made it. Thank you for sharing this awesome recipe. I wanted to make a sphere cake for my daughter’s birthday and want to make it lychee-rose flavored. Can you tell me how I can incorporate pureed lychees in this recipe? Thanks you!
Thank you so much. You can easily incorporate pureed lychees in the batter. If using tinned lychees, grind them using milk and then use that instead of just milk in the recipe. Also add a few drops of lychee essence as just the puree won’t give you the wanted flavour.
Hiya, is the bake time 40-45 mins if baking the whole mix in 1 8inch tin of is this baking time applicable for the mix spread across 2 8inch tins please? Thanks
The bake time will definitely reduce if you divide the batter between two tins. The cake might take 30 minutes to bake when divided.