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Eggless Vanilla Cake
Ingredients (Cake)
All-purpose flour – 2 ½ cups (310g)
Baking powder – 2 ½ teaspoons
Baking soda – ½ teaspoon
Salt – ¼ teaspoon
Granulated sugar – 1 cup (200g)
Plain yogurt – 1 cup (240g)
Milk – 1 cup (240ml)
Vegetable oil – ½ cup (120ml)
Vanilla extract – 2 teaspoons
White vinegar or lemon juice – 1 tablespoon
Ingredients (Frosting – Vanilla Buttercream)
Unsalted butter, softened – 1 cup (225g)
Powdered sugar – 3 ½ cups (440g)
Milk – 2 to 3 tablespoons (30–45ml)
Vanilla extract – 1 teaspoon
Instructions (Cake)
Preheat your oven to 175°C (350°F). Grease and line two 8-inch round pans with parchment. In a bowl, sift flour, baking powder, baking soda, and salt, then set aside. In another bowl, whisk sugar, yogurt, milk, oil, vinegar, and vanilla until smooth. Gradually fold in the dry mixture until just combined, being careful not to overmix. Divide the batter evenly between the two pans and bake for 28–32 minutes or until a toothpick comes out clean. Let the cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Instructions (Frosting)
Beat butter until creamy and pale. Gradually add powdered sugar, mixing well. Add milk one tablespoon at a time until fluffy and spreadable, then mix in vanilla extract.
Assembling the Cake
Place one cooled cake layer on a plate and spread frosting evenly on top. Place the second layer over it and frost the top and sides. Decorate with sprinkles, fruit, or piping as you like.
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