For the second day of Blogger’s choice, I went for another Baking Basics post.In the baking basics series, I have been posting basic cake recipes which can in turn be turned into exotic cakes by adding fillings and frostings. The Condensed milk cake perfect for carving and the Best chocolate cake have been tried by so many readers and have got so many praises so far. And I also got requests for an oil based vanilla cake recipe which can be paired with fresh cream and fruits and can be refrigerated without loosing moisture and softness. To understand why the condensed milk cake doesn’t suit for refrigeration, you need to know the basic types of cakes. Though there are so many varieties in cakes using eggs, there are only two types in eggless cakes. One is butter based and the other is oil based. Having just two recipes, you can create beautiful and delicious cakes. So what is the difference?
Butter when refrigerated goes hard but stays soft in room temperature. That is what happens with butter based cakes too. They go hard in fridge and becomes soft and moist in room temperature. So if a cake is to be paired with fresh cream, then butter based cakes will not be a good option. They will be hard and no one likes a hard cake, right? The only solution is using oil instead of butter. Oil based cakes retain moisture and stays soft in fridge. So if you are trying a fresh fruit cake or a black forest cake, you need to select a oil based cake to make it absolutely delicious. And the cake must also be strong enough to hold the icing and fruits and should not collapse. My best chocolate cake recipe is one such recipe and I converted it into a vanilla cake. Usually I convert vanilla cakes to chocolate ones but here I went for a reverse process. It is also a one bowl cake. Take the dry ingredients, add the wet ingredients and mix. The resulting cake is perfect. I also made it into cup cakes and they turned out great. So finally for all those who were asking me for this recipe, hope you are happy!!!
Makes one 7″ cake / two 6″ cakes / one 8″ cake
Ingredients:
All Purpose Flour-1 1/3 cups
Granulated Sugar-3/4 cup
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Salt-a pinch
Milk-3/4 cup
Curd/ Yoghurt-1/2 cup
Oil-1/2 cup
Vanilla Essence-1 tsp
Procedure:
Preheat oven to 180°C.
Grease and line a 7″ round cake tin.
In a bowl mix together flour, sugar, baking powder, salt and baking soda.
Add the curd, oil, milk and vanilla in the centre.
Mix it to form a smooth batter.
Pour it into the prepared cake tin.
Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
Rest it on the wire rack for 10 minutes.
Flip on the wire rack, remove tin and the paper.
Cool it completely before wrapping in cling wrap.
Refrigerate until assembling.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
[inlinkz_linkup id=533229 mode=1]
Eggless Vanilla Cake Recipe
Ingredients
Ingredients
- All Purpose Flour-1 1/3 cups
- Sugar-3/4 cup
- Baking Powder-1/2 tsp
- Baking Soda-1 tsp
- Salt-a pinch
- Milk-3/4 cup
- Curd/ Yoghurt-1/2 cup
- Oil-1/2 cup
- Vanilla Essence-1 tsp
Instructions
Procedure
- Preheat oven to 180°C.
- Grease and line a 7" round cake tin.
- In a bowl mix together flour, sugar, baking powder, salt and baking soda.
- Add the curd, oil, milk and vanilla in the centre.
- Mix it to form a smooth batter.
- Pour it into the prepared cake tin.
- Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
- Rest it on the wire rack for 10 minutes.
- Flip on the wire rack, remove tin and the paper.
- Cool it completely before wrapping in cling wrap.
- Refrigerate until assembling.
Looks fantastic Gayathri..will surely be a great help for eggless cake lovers!
Hi gayatri
If I want to make cup cakes then what would be the temperature and how long to bake. I want to make cup cakes tomorrow. .thx in advance.
Cupcakes take 20- 25 minutes. The temperature is the same.
Is it a 250ml cup that you used?
No, mine is 200 ml cup
Hi mam can you tell me these measurements in GM’s?
All Purpose Flour- 175 gm
Sugar-150 gm
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Salt-a pinch
Milk-150 ml
Curd/ Yoghurt-100 gm
Oil-100 ml
Vanilla Essence-1 tsp
Hi Gayatri.
I have never left a review for any recipe I have ever used before despite many fantastic recipes all over the web.
This recipe really was something out of this world for a novice baker.
Thank you so much. My Fresh cream Cake was amazing. It held together perfectly (though a little bit wonky and brown).
My cake was brown inside, I was expecting a whitey, yellow sponge. Do you know why this was brown?
Also, it sank a little bit in the middle – why was this?
It still tasted amazing, just wondering if this is because I did something wrong.
Thank you for your time and energy to post this recipe!
I would have loved to attach the final picture but was unable to as the attachment is too large.
Thank you once agan.
❤️
I really appreciate that you took your time to leave a feedback. Thank you so much. This cake definitely bakes a bit browner. Not too white. But still, try reducing the temperature by 20C next time you bake. Or use an aluminium foil on top of the tin to reduce overall colouring. Also, if the cake tin is slightly smaller for the batter, the cake will sink in the middle. Try dividing the batter between two tins instead of baking in one. Hope this helps.
Can I use egg instead of curd??
Yes, use 2 eggs instead of curd in the given recipe.
Hai Gayatri,
I follow ur blog regularly and find it really interesting and useful. Just wanna know if this particular recipe could be made with whole wheat instead of maida, or at least 50 whole wheat n 50 maida.
Wheat flour results in a denser cake. Making it with 50-50 atta andaida can create a lighter cake than the whole atta one.
hey gayatri,
I tried the recipe and it came out really well but i just wanna ask that why does my cake smell a bit like baking soda but it doesn’t taste bitter, its good but only the smell of the baking soda is bothering me.
Thank you. It might be due to strong baking soda. May be it was fresh and so potent. If it is too bothering, reduce 1/4 tsp.
Hi I like your receipes…need one suggestion can you plz tell me..What we can subsitute of curd/yoghurt in cake? As my son is allergic with diary..I use soya milk instead of milk..? What I can use for curd/yoghurt/sourcream replacement?
Plz help I am comfortable with eggs.
Lata, you can use 1/2 TSP of vinegar along with soy milk instead of curd.
Can we use ghee or home made butter instead of oil?
Yes, you can, but if you are planning to frost it with whipped cream, oil is your best option. But if serving at room temperature, you can use melted butter or ghee as same as the quantity of oil.
Hi the top of the cupcakes ( instead of cakes I made cupcakes) looked caramelized. Like there was a layer of sugar on top after baking . why was that? Taste and look was great love the little brown colour.
This recipe has a brownish crust. It softens up the next day. That might be the reason. Also make sure to powder the sugar next time. If the crystals are too large, they would stay on top of the cake and result in crisp sugary crust.
very useful post!!! all your research needs a hats off!!!
Hi, I will make it today.
They looks beautiful, soft and so yumm.
Kisses and hugs Gayathri. I have tried many eggless vanilla recipes but are mostly dense. This looks Wonderful. Can’t wait to try
Jus tried the recipe Gayathri….nd the cake turned out super moist….luv this vanilla cake recipe..
Hi
thankyou for this recipe ,
Please confirm you mean granulated sugar
Regards
Pamela
It is granulated..
Hi gayathri, I am a regular follower of your blog and today I tried out this cake. The result was fantastic and lipsmacking. Thank you.
Bookmarking.. supernga. These are great for me for eggless baking
I like oil based cakes instead of butter.Very useful post.You know whenever I want to make cakes or cupcakes I would just search your site.That’s how much I adore your work.
Excellent post, must say you have just perfect recipes for everything..that’s a lovely post .
Wonderful cake and like the use of oil instead of butter. One question though, for an egg version, all I need to do us replace 1/2 cup yogurt with 2 eggs, right?
Usha, this was not a converted recipe so I am not sure if it will work..
Very useful post.bookmarked.
A good recipe for eggless and butterless cakes.
Very useful post Gayathri. Never really thought about the butter and oil characteristics in a cake. Thank you for explaining in detail. This kid going to be very helpful in choosing the type of cake recipe depending on the end use.
How soft and spongy cake na, came out prefectly awesome..
Wonderful cake. I shall try this version soon.
Hi..looks wonderful ….is it possible to use this recipe to make chocolate sponge…I mean can we replace little flour with coco powder .
There is a chocolate cake just like this in my blog. You can make that. https://gayathriscookspot.com/2015/04/best-eggless-chocolate-cake-recipe/
Hi mam
Thank you sooo much for this recepie!!
It’s so good to know difference between oil and butter based cakes 🙂
I wanted to ask if we use oil instead of butter in the condensed milk recepie, will it remain soft after refrigeration? Tia 🙂
No, I don’t think it will work in that recipe. But I can’t be very sure as I haven’t personally tried..
That is one useful post. i never thought about the butter / oil differences in a cake recipe.
Hi Gayathri, ever since i stumbled across your blog in HBG, your blog has become my baking bible. I have learnt a lot about baking and a sincere heartfelt thanks to you. You are such a wonderful person who not only shares your hardwork but also help others learn by explaining the nuances and what could one do wrong when baking.
I have tried both oil and condensed milk versions of your vanilla cake recipe and they both turned out good. As you have already explained in this post, oil based cakes are super soft and turn out perfect even after refrigeration. However, have you tried carving this cake? If yes, how does it come out? And the fairy pot cake you have created; was it ever refrigerated? How soft it was compared to the texture before and after refrigeration? Will the butter based cake get soft if kept for a couple of hours in an ac room before serving?
Sorry for bothering you with so many questions. Thanks again for this stupendous blog 🙂
Thanks, Gayathri.
Thank you so much Gayathri. I have used this oil based cake in my mannequin cake and have done the carving. This cake is not very sturdy and it can withstand simple carving. But not much details can be given as it will crumble. And the condensed milk cake will be soft when at room temp. You can refrigerate that cake but it needs to return to room temp before serving..
Hi, I noticed that in your recipe, baking soda is double than baking powder. Generally it is the other way round for other cake recipes, since soda is very strong.
What is the reason?
As the recipe has curd, it will work well with baking soda. That is the reason soda is more in this recipe. It works fine.
Thanks. Will definitely try these measurements.
Hi mam
I tried this yesterday and smothered it w nutella. My family absolutely loved it!!!! It was so yummy. Thanks a lot!!
Only one query: it was sticky in texture
.where did I go wrong possibly?
May be it was slightly under baked..
If self rising flour is used with the curd ingredients do i need to add baking soda still?
No, you shouldn’t add baking soda or baking powder if using self raising flour.
Hi Gayatriji
I’ve been seeing all your work and I have just one word to dedicate to you :RESPECT
I wanted to try this vanilla cake for a friend who wanted me to bake her a vanilla cake. You post mentions it’s meant to be for icing / cream cakes. Can u suggest if I can use this for a plain sponge cake as it is ?
Also if I want to make this without all purpose flour , can u use wheat or any other flour ?
Looking for speedy response so I can make this soon. Thanks in advance
Thank you. You can use it as a plain sponge cake. If using wheat flour, you may need to increase the liquid in the batter and also you cake may be dense.
Hi Gayathri I am very new to baking and I must say u inspire me to bake more. I tried the vanilla cake the taste was good but the cake was moist in the center. The top layer became brown and so I thought it was cooked well. But the inner portion was sticky. I used a round cake tin. Should i have done it on a more flatter tin pan?? Pls help!!
This happens in some ovens. If you feel that the top is browning faster, place an aluminium foil on top of the cake tin with out disturbing the cake. Remove it only if a tooth pick comes out clean.
Hi, nice receipe.can i replace curd nd milk with buttermilk.if yes how much amt.thx fr help
You can use. It would be 1 1/4 cup.
Hii gayatri…
Thanks in tons.. I bake this cake for my husband’s birthday and I was so happy it came out perfectly.. It was moist and spongy too.
Looking forward to learn more from your blog… I really love your work..
God bless you..
Hi gayathri, made this cake today.. But my cake turned out yellow colour and felt like some pancakes. Although this is my first eggless vanilla cake..
Make sure that you followed the recipe exactly.
Can i Use this under fondant or whipped cream?
You can use it for both..
Hi Gayatri, could you please be so kind to give the measurements in grams please?
Lavina, please check my measurements page for conversions..
Hi Gayathri, I tried this reciepe yesterday.The result was very good.thanku.pls share eggless pistachio cake.one question how should I store a unfroasted uncut cake n how long?
Thanx in advance.
Can I use melted butter instead of oil?
Yes, you can use, but still it goes firm once refrigerated as there is butter..
Hi Gayathri, can I use melted butter instead of oil?
You can use, but if refrigerated, it will become hard..
I have always refrained from doing eggless cakes….But I stumbled on ur blog thru HBG…N I’m so glad so glad that I found your blog…thank thank u for sharing so freely….I’ve tried ur chocolate cake n it was awesome…Today I’ve tried the vanilla cake n it’s perfect…thank u once again….
I w as searching your recipe egless cake tomorrow I will try thanks a lot
Hii Gayathri,
Thank you for the awesome recipes. Loved ur recipes.
I have a ques is there any particular reason for using baking soda more than baking powder. Pls let me know whether this will result in softer cake.
Thanks and regards
Please go through this post which explains clearly why we use both..
http://www.thekitchn.com/baking-soda-and-baking-powder-103763
Hi gayatri, cake looks very nice.i want to cover this cake with FRESHCREAM ..Do we have to use sugar syrup in this cake or not ?
Yes, Payal, you need to use sugar syrup..
When should I put sugar syrup, in warm cake immediately after it bake or after it cools down..
Always drizzle sugar syrup at the time of frosting.
hi gayaththri,
may i know what kind of an oil we can use this cake?
can i use coconut oil for this cake?
Any neutral flavour oil will do. If you use coconut oil then there will be coconut flavour in the cake.
Hello gayatri, i have tried many oil based cakes but the taste doesn’t match to the one which uses condensed milk. Can you please elaborate which oil to be used. Thanks in advance
Condensed milk cake is so rich but it doesn’t taste good if served chilled. And that is where oil based cakes come to our rescue. They taste so good when served chilled. So use oil based cakes only if you are going to serve it chilled with cream frosting..
Hi Gayathri Mam. I’ve been making this recipe for quite sometime now and it turns out perfect each time. However, the colour of the cake doesn’t come out as yours. Mine has a hint of brown in it each time i bake it. How to attain a colour like yours? Any tips or tricks?
Thanks Manisha. Do you switch on both filaments or just the lower filament? That might cause a pale cake.
I use just the lower filament. Should I try keeping both of them on ?
Always have both filaments on while baking. That is how the top gets its beautiful colour.
Thank you so much mam.. I’ll try it next time and will surely let you know. 🙂
heloo gayathri, u r such an inspiration for a beginner like me.well explained recipes. i tried ur chocolate cake last week n vanilla cake today.both taste great.but very sad about texture. i ditto followed ur measurements… but mine is too oily.n vanilla cake brown in colour. what went wrong.pls help me.
thanksin advance
I think the oven ‘s heat is too much. Some ovens are like that. You need to test it with an oven thermometer. And about chocolate cake, what oil did you use? Because those two cakes have been consistent for all the readers who have tried it..
thanks dear for ur patience. it might be… i am using sunflower oil. ….. am planning to buy a thermometer.surely try out dis same and other recipes.and i already subscribed ur youtube channel.
Can u plz suggest how to bake this cake in a conventional microwave .
Use the same recipe. Set your MW to convection mode, preheat it and then bake.
Hello Gayatri ji… I tried your vanilla cakes with I cup recepie. Though it come out tasty and spongy.. But it started getting brown after 10min. I used tenting techniq. Result was brown and dome cake with crusty sides. I ve tried other recipes too but my vanilla cake is never white or creamy in color. Chocolate cake are usually come out good. Pl guide me. Thanks
The heat in your oven is too much. Check the temperature using an oven temperature.
Hi , the cake looks awesome and so is the egg less butterless concept..
Can you please tell me how many cakes does this measurement bakes . Just One 8″ cake?
Yes, one 8″ or two 6″ cakes..
Hello ma’m! Thanks so much for the recipe! Can you please suggest the ideal temperature and duration to preheat and bake this cake in a convection oven? Thanks in advance!
Preheat the oven for 15 minutes at 175C. And bake for 30 – 35 minutes.
Thank you so much!
What modifications needed if I want to replace maida with Atta.
Only the liquid content will be a little more and you need to sift the wheat flour with baking powder and baking soda five or six times. That is a must so that you can get a nice textured cake.
Hi,
Can I make the entire batch of batter and bake one 6″ cake at a time since I have only one 6″ pan? Thanks for your reply
Yes, you can..
Hi mam. I like your recipe. It came out very well thank you very much. Can I make fondant cake from vanilla cake recipe.
Yes, you can make it..
Hi Gayatri,
thanks for an excellent recipe- the only thing , the top of my cake seemed a bit oily after baking- the toothpick had come completely clean when i removed it from the oven- how can i avoid the oilyness next time around? I bake in a 60l Morphy Richards with only the lower element while baking
As this is oil based, the top tends to get a little oily. I usually trim it off before assembling the cake..
Hey G was just wondering what is curd is it sour cream I am from the USA their is whole milk full fat yogurt available as well as sour cream?
It is yogurt Jennifa..
Hello gayathri ji… Let me tell you… You are doing a fantabolous job by imparting ur knowledge selflessly… I feel so satisfied by going thru ur blog. I have a 24 lt otg (morphy richards) it has 3 modes grill, bake and toast. Which mode shud I opt so Dat both d rods are switched on for baking to get dat perfect brown colour. I generally use bake mode.
Using bake mode is correct. So go ahead.
Hi Gayatri ..I loved your post on this eggless baking..Just wanted to know if I want to make a bigger cake than this..What proportions of ingredients I have to change..As I want to bake for my daughter’s bday . Thanku
Thank you Sweta. You can easily double or triple the ingredients and make a bigger cake.
Hi, I tried this recipe today. The cake was so tasty and had a perfect texture. This was a perfect sponge I ever baked. Thank you so much Gayathri Mam. I have become a big baking fan of yours and will soon try all your recipes.
Hi Gayathri,
Thanks for such wonderful recipes. Recently tried the vanilla cake. After cooling the cake strongly smelled of ammonia. I used exact measurements.
Any suggestions.
Mansi
May be a problem with the leavening agent? Try reducing the amount of baking soda or baking powder.
hai mam,
im a beginner to baking. im using Morphy Richard 25CG oven. at what temperature shall i bake the cakes? because i set it for 180C the top layer of the cake getting brown and the bottom is not cooked properly. whether i have to reduce the temperature or cover the cake with silver foil while initial baking?
Yes, if the top is browning too fast, then cover it with aluminium foil and bake.
Hi
Can you please tell me the settings for my morphy richardd 52 l OTG for this cake.
Thanks
Switch on both filaments and if you have a fan option, switch it on too. Set temperature between 160 – 175 degrees. Place the cake in middle rack and bake.
Hi Gayatri,
Thanks for sharing awesome recipie. Cake was very soft but every time i tried baking cake with recipie or any other cake size remains same as that of the batter. With your recipie cake center rise up but not sides. I bake in microwave in convention mode. Please help me out with what i am doing wrong.
Trty reducing the temperature by 10C. Even low temperature baking will result in a even top.
Hi mam,
Today also i had tried this recipe by lowering the temperature. Result remains the same, cake size remains same as batter and rise only from the center
Is this bcoz i am using microwave convention mode?
Try reducing even more. Only high heat may be the cause, as far as you have taken proper measurements.
Hai gayathri mam,
i tried this recipe…it came out well…the tooth pick also came out well…but the texture is little oily…. what mistake i did? Shall i bake for some more time? Pls guide me.
The cake is slightly oily on top, but when you trim it should be perfectly fine.
Sugar used in this recipe is granulated and not powdered one right Akka?
It is granulated Saranya.
Hi mam,
For this recipe of your how many standard size cupcakes can be baked? I am planning to bake cupcakes out of this recipe.
I am assuming 12 standard size cupcakes.
Thank you for your suggestion in advance.
Swetha shastri
Yes, it makes 12 standard cuppies.
Pl tell, sifting is nt required in ds vanila cake? Does granulated sugar dissolve easily??
If you use a whisk for mixing, you don’t need a sieve. And yes, granulated sugar will dissolve when you mix the wet ingredients.
Hi Gayathri
Can I double or triple the recipe as it is?
Yes, you can..
Can i use blueberry crush mixed with whipped cream as a filling with this cake…. blueberry cruah is little on a sweeter side… will it become too sweet?
You can use it.
Mam i want to bake this cake but I have a query. Every time I bake a vanilla cake the inside of the cake turns out brown. What am I doing wrong? Some bakers say that we have to bake with just the lower rod on. Is it true?
Try reducing the temperature of your oven by 10 – 20 C. I think this is the issue with overheating. You need to switch on both filaments for uniform baking.
Hi,
I want to try this recipe. Csn u tell the size of your cup? 240ml?
Thanks.
It is a 200 ml cup
Hello Ma’am,
My cup is 250 ml. Will the proportions change. Thanks for your help.
Hi Gayathri I love your recipes. Now can I halve the ingredients and make one 6 inch cake . Also what is the cup size…….
Yes, you can halve the ingredients. My cup is a 200 ml cup.
Hi Mam..I hv tried the recipe and it’s just perfect..thank u so much. Have few questions-
1. Can I use frozen blueberries in the batter ?
2. Can this be frosted with non-diary whipped cream?
3. Also can this be soaked in sugar syrup or blueberry syrup?will it turn watery?
Thank u so much 🙂
Hi Ritu, you can add frozen fruits in the batter, and this is perfect to be decorated with non dairy cream and yes, you can soak the cake in syrup. It would be fine.
Hi Gayathri akka. I m a beginner in baking n ur recipes are fool proof. Thanks a lot for sharing ur recipes. Can this recipe be used for baking cakes that needs to carved n tiered?
If you want the cake for carving, please check my condensed milk based cake recipe. That would be perfect.
Is this a 1kg cake or half kg?
It comes to nearly 700 gm.
1 cup measures how many m.l./g.m…???
Mine is a 200 ml cup.
Great fan of your chocolate cake ..tried this vanilla cake …but my cake did t turn out good …it is not white in colour …turned out to be too much of baking powder coz it changed the whole structure ..I followed all the ingredients as described …feeling sad
This recipe turns out perfect and so many readers have got good results. The amount of baking powder in the recipe is fine. What was the cake like? If you can explain it, I can try to work out what went wrong..
Hi mam,
Can i use buttercream frosting on this cake ?
Thanking u in advance.
Yes, you can. It tastes so good.
Hi mam,
Can i use castor sugar ?
Thank u
Yes, you can.
Thank u mam so much for yr replies. Have a good day.
Sorry mam, one more question. Can i use powdered sugar too ?
Yes you can. But use 1 and 1/2 cup for one cup of sugar.
I followed your recipe accordingly n it came out wonderfully. This is the eggless cake recipe n m using this henceforth. No more searching.
Thank u so much mam for sharing this recipe. God Bless.
Hi mam,
Was hunting for a perfect eggless cakes from long time.. Glad i tried this recipe. Am sure its going to be my eggless sponge cake here on. Perfect texture, moist, soft.. Thanks a ton for ur efforts in providing no fail recipes.
Lovely cake! Most eggless cakes don’t taste as good om their own without cream. Would you recommend this as a tea cake or do you have another eggless recipe?
Please check out my condensed milk cake. It tastes amazing without any frosting. You can also add nuts or dry fruits to the batter to make different tea cakes.
Hello mam..
What is the measurement used for 1cup ?
Thank you..
It is a 200 ml cup.
Hello Mam , Can i use Sunflower Oil for this Cake ?
Thank you in Advance..
Yes, you can.
Hi Gayathri..
Have another doubt.. Can I use half oil and half soft butter in this recipe? Or half oil and half melted butter will work better?
Yes, you can do that. But if you are pairing it up with fresh cream, then a little word of caution, butter would make the sponge hard when refrigerated. But at room temperature it would be great.
Hi Mam,
I am new to baking. I tried this recipe for eggless vanilla sponge cake in pressure cooker.
1.the cake turned out to b brown in color.
2.the sides and bottom were like a crust.
Could you plz let me know where am i going wrong?
The cake has been over baked. Reduce the baking time. And also try to reduce flame even lower. It may also be the reason.
Thank you Mam! Sure, ill try dat.
I have been baking this no.of times in mw convection mode. I now got a OTG 40 MR and baked again and rested for cooling. There are difference in rising. OTG seems to be ideal.
Now coming to the point in written recipe you mentioned baking soda 1tsp and baking powder 1/2 tsp. Is it a typo mistake?
Cakes baked in OTG are definitely better. And no, it is not a typo. Somehow this proportions works in this recipe.
This cake comes around +650 GMs. And by cream frosting filling etc. It may qualify 1 kg cake. So is the wt.of cream is included to the total weight. Or is considered only naked wt of base cake for commercials.
The weight of cream is also included in the final weight. So this is a perfect one for making a 1 kg cake.
Thanks mam. I am thinking of “home bake business” limited to surrounding area (as my friends/relatives pushing me too much) for 1/2 kg. Cake what will be the size of cake. Also look forward your guide lines for this. I at Pune and retired.
Hi ,
I want to try your vanilla cake for the first time. Can I use half of the measurements to bake one 6 inch cake!
Yes, you can do that.
Thankyou for your reply. I liked the cake texture. But the problem was cake turned out dark inside and outside may be it was overburned.
Another experiment I did that spoiled the cake was I put sugar syrup on one layer and applied strawberry jam somehow the cake became denser after that.
Anyway thankyou so much for sharing your recepie . I will try one more time with probably less baking time.
Hi , can we make this cake with Ghee? melted ghee?
Yes, you can do that. But once refrigerated, it would become hard. But at room temperature it would be fantastic.
Gayathri your measurement page does not show 1/3 cup into gms can you please specify.
You need to calculate it with the base measurements I have given.
Which oil should I use for baking
Refined sunflower oil or coconut oil or any other refined oils.
Hi Gayathri, this cake is amazing.. I want to do a bit of variation in this cake recipe to make coconut cake..however I don’t want to use grated coconut..(as used in the coconut cake recipe in your blog). So, can I replace the milk in this cake with full fat coconut milk and use coconut extract for added flavor 🙂
Hi Shweta, thank you. You can use coconut milk instead of milk and extract for flavour. It would be fine.
How many days we can keep vanilla cake at room temprature
As this is eggless, you can keep it for one day max.
Hi Gayatri, is it ok if I add chocochips to this batter?
Yes, you can.
Hey Gayathri, thanks so much for the recipe!
I didn’t have a 7″ cake tin so I added this mixture to my 10″ tin and it came out pretty good but did not rise as much as yours.. do i only use a smaller tin or can I double the recipe to suit.
Thanks!!
In 10″ Pan this cake won’t have height. Use a smaller tin for this recipe or double it for 10″ Pan.
Ok great! thanks so much.
can you use different sugars in the recipe? is there a way of having a sugar free recipe?
My pleasure. You can use any type of sugar. The flavour would differ based on the sugar used. You can also use sugar substitutes. Make sure that it can be used in baking.
I doubled the recipe and baked in a 10″ tin and the top of the cake was cracked and the cake itself was quite dense and doughy…what am i doing wrong?
Is the recipe best for a 7″ or 8″ cake tin?
What would the recipe be for a 8 inch tin?
Thank you so much for your help!
This recipe usually doubles fine. Please check whether there was any error while doubling.
Tried your egg chocolate cake Best chocolate recipe I ever got. Want to try vanilla cake recipe too. I am sure it will also not disappoint me. Thanks
Can you please mention the amount of ingredients in grams.
Please check my measurement page for easy conversions.
Sheer perfection! So much talent if you can help someone like me with a history of poor cake skills make something fantastic.
Hi Gayatri, looks perfect. Planning to bake 3 tier cake with 4, 8.5 and 10 inch pans. Baked a trial with 8.5 inch. Added raw brown sugar instead of white sugar. Came out very well and perfect. The color was brown and not white and bottom and sides had little crust. Taste was delicious. Don kno whether the color was because of brown sugar or over baking. Also pls guide me in doubling or tripling the measurements for 10 inch pan..
Thanks in advance.
I think the colour is because of the brown sugar used. If the bottom is crusty, lower the baking time a little. I am glad you liked it. Thanks for trying. To double, I usually double all the ingredients.
which oil should be used in this recipe , Akka
Refined oil or coconut oil.
hi,
Can I add Oreo chunks to the cake batter and then bake the cake?
Yes, definitely.
the cup is 200ml or 240ml, for the ingredient measure
200 ml
Hello Mam..Why is baking powder less than baking soda.
Here the baking soda is 1tsp and baking pd half tsp. Usually its the opposite. Please clarify.thanks
It works in this recipe. I tried the reverse and it didn’t give proper results.
hi…i just baked this cake. lovely texture. But i got cracks on top. Any idea why?
Reduce temperature of oven by 20C. The top will be smooth.
Hi Gayathri Mam, I tried this recipe today. Taste was great, but texture was quite dense and oily. Please suggest where should I improve. I have used olive oil and everything else was at room temperature.
Try using refined oil. I usually don’t prefer olive oil in cakes.
Ma’am could u pls tell me why granulated sugar is used? Will it dissolve in the batter?
Hii gayatri maam… I tried ur vanilla cake recipe… It was super awesome… I frosted with whipped cream… Please tell me a thing why does my cake doesn’t come out flat?
Thank you. Does it have a flat top. And you prefer a dome? Usually people ask for flat top cakes and this works that way.
Hello mam
I tried this recipe it took around 50 mins to bake. The cake was raised from centre a lot. I frosted with nondairy cream next day and used reduced milk to moist the sponge. After two days the cake became too moist what can be the reason. Can u plz suggest?
If the cake is baki g with dome, you need to reduce temperature by 20C. That will give even top. And when you add milk or sugar syrup, the cake will absorb it and become moist. If you don’t want that much moistness, then you need to reduce the amount of milk you use for soaking.
I wanted a flat top bt mine wasn’t flat… How can I get a flat top? My cup measures 250ml n I used 1and1/3cup maida bt u used 200ml cup… Still it worked gud for me… M so confused with the cup measurement..
To get flat top, you need to reduce oven temperature by 20C. Time taken to bake would increase but the cake won’t dome and will be nice and flat.
Hello Gayathri,
Got ur post from Facebook when I was searching for eggless cake . I tried it and gave me best results I could ever get . Video also helped me understand the consistency and curd used as most recipes say hung curd .
Now tempted in trying your other recipes on ur blog . Thank you for sharing your secret with all bakers out there .
That is awesome Ashwini. Thanks for trying. I am so glad you liked it. Happy Baking!
Hi andi, can we replace milk and sugar with condensed milk in this recipe?
It is better to follow my condensed milk based recipe instead.
Hello,
I just made a fruit tart using ur recipe and the tart cane out perfect. Now would like to try a cake. I have only 8 inch pans.
How do I modify this recipe if I want to bake it in 3 8 inch sandwich tins.
One batch of this recipe will make one tall 8″ cake. You can triple the recipe to get three cakes. As you have only one 8″ tin, make one batch at a time. And thank you so much for trying the tart recipe. I am so glad you liked it.
I tried out a cake with the above recipe. The cake was very soft and tasty. Thank you.
Thanks for trying!
Great recipe. I tried and it turned out great. ThankYou
Thanks for trying!
Don’t we need to beat the sugar and oil separately ?
No, you don’t have to. Just mix everything. It works.
Hi I want to make pistachio sponge so can I add 1/3rd of pistachio powder instead of flour.. Will this work?
Yes, you can add. It will definitely work.
Any possibility of measurements in gram?
My one cup equals flour – 130 gm, sugar – 200 gm, oil or any liquid – 200 ml. Hope this helps.
Hello Mam,
I’m following your recipe for a long time…super super soft cake comes out…recently I have moved to Canada and I tried the same recipe here ..but its not coming out with the same fluffy texture rather dense and I guess because of the dense flour over here …shall I try this recipe with homemade cake flour like one cup of maida minus 2 tbsp of it and add same amount of corn flour and sift it…
Please mam reply …I’m dying to have that fluffy super moist cake here in Canada ….
Hi, I guess the flour is the reason. Yes, try making cake flour at home and let me know how it turned out.
Sure mam I will…
HI Gayathri,
I’ve made oil based vanilla sponge cake following your recipe.
The cake came out well.But when refrigerated it became hard.
Can you help me where did I go wrong.
It is oil based…not butter
The cake will be firm, but shouldn’t be hard. While refrigerating, you need to wrap it in cling film and refrigerate. Otherwise it will dry out and become hard.
Hello Gayathri,
Have a generic yet very basic query regarding baking in a microwave.
I followed your vanilla sponge recipe.
Instead of baking in convection mode I baked in microwave mode. Got a very soft sponge cake.
All my cakes come out very soft in microwave mode and it takes max 10 mins to bake.
So my query here is what is the difference in baking in microwave mode and baking in convection mode.
Can you pls help me here if you have any inputs on this
Hi, baking is different from MW. Mw is more like steaming your dishes. So it would be a steamed cake, but still the texture would be soft only.
Hi Gayathri,
I wanted to bake two 6″inch cake using this recipe.However I have got only one 6 inch cake tin.Can I rest half of the batter in room temperature untill the other one is baking? Also can I replace whole wheat flour for maida in thia recipe?
Thanks in advance.
It is better to mix all the dry ingredients, halve it and keep one batch aside. Mix the liquid ingredients, take half the quantity and set aside. Once the first cake comes out, mix these two and bake the second cake. Yes, you can sub whole wheat flour for maida, two tbs less flour. All other ingredients remain the same.
Hi , I tried this recipe , i found it to be too greasy. Please can you let me know if i can reduce the oil amount.
Yes, if you find it oily, you can reduce one third of oil quantity.
Gayathri ji
Can I replace maida with whole wheat flour? If so, should I reduce the wheat flour quantity?
Yes, you can. Reduce 2 tbs of flour quantity if using whole wheat flour. No other changes needed.
Hi Gayathri mam, this is my best bake so far. Awesome no fail recipe you have shared. Thanks a lot!!
Actually I am trying to find a stable frosting with this cake. I find ABC to be overly sweet and none of the whipping cream is available at my place due to lockdown. Can I pair it with Russia buttercream as I have condensed milk with me?
Also please suggest a fool proof recipe for that how can I stabilise my russian buttercream as here in my region it’s extreme hot weather.
Thank you for the feedback. I am so glad you liked the recipe. As for frosting, adding cream cheese or chocolate ganache would add some stability to the buttercream.
Can you please share the exact ratio Mam?
For a cup of buttercream, you can add half a cup of cream cheese or chocolate ganache.
If I wanna add cocoa powder to this oil based cake, what would b the measurement for it.
Also we need to brush sugar syrup on butter based cake before frosting. Do we need to brush sugar syrup oil based cakes too before frosting with fresh cream .
Please check this recipe for chocolate version. Brushing or soaking the cake with sugar syrup adds so much of moisture to the cake and it melts in the mouth. Especially when you pair it with whipped cream. So it is better to use.
really i appreciate, you made and guide properly regarding cake recipe now i want to try this recipe pictures also looking very awesome
That is a gorgeous cake. Thanks for sharing!
Hi Gayathri, when using a rectangular pan what will be the baking time and temperature? Thanks
Temperature is the same and the timing differs with the height of the cake. Plus or minus five or ten minutes
Hi, what type of oil would you reccomend using please? Thanks
Refined sunflower oil is the best. But any neutral oil will do.
Gayatri Ma’am
Big fan of ur baking.
Ma’am my vanilla eggless color is not white or pale white as it should be,
It’s brownish in color why Ma’am.
Hi Miriam, the eggless recipe turns out brownish in colour. Might be because of the lack of eggs.
I have morphy Richard 52 Rcss Otg… Can u say the settings in this Otg… Should bake in only bake mode.. Tht is only bottom rod on.. Or with convection fan… Please reply
It is better to bake the cake in toast mode, that is with two filaments on and fan also on.
The recipe for Eggless Vanilla cake is wonderful. I tried this recipe. Everyone appreciated me. Thanks!
Have never seen a recipe with the sugar being mixed in with the flour first instead of being mixed with oil or butter. Something new. Can you shed some light on the choice of doing this.
I usually mix sugar with dry ingredients when I bake oil based cakes. When using butter, I beat them together to incorporate air, but oil doesn’t whip like butter and won’t trap air when you beat it.
Thank you so much for your recipes. I try your recipes and soft and yummy, please tell me More Lovely Cake Recipes.
Everything would be better if more people were like you. I really appreciate, you written well and helpful blog for those regarding cakes. Looking forward for more!!
How long can you store the cake for? and can I store it in a cake box in the refrigerator with frosting/cream without it becoming hard?
You need to wrap the cake in two or three layers of cling film and store in fridge for a week. If kept open, it will dry out. You can frost the cake and refrigerate it without the cake becoming hard.
Can I make this cake to fill and cover with buttercream
Yes, you can pair it with buttercream. It tastes very good.
I love this recipe. This is the first time my sponge cake and come out levelled, spongey and perfectly cooked. It is a soft and perfectly moist cake. Thank you so much!
That is wonderful to hear. Thanks for sharing!
Can I make 3 of these in 8 inch pans and cover and fill
With buttercream ?
Yes, you can definitely do that.