This Egg-Free Vanilla Cake is soft, buttery, and so moist that nobody at the table will ever guess it’s made without eggs. I’ve been baking this recipe for 12 years — it’s the cake my daughter has had at every single birthday, and it’s earned thousands of five-star reviews from families managing egg allergies just like ours. It works because it was designed egg-free from the start, using a carefully tested combination of sour cream, leavening, and a simple vinegar trick that delivers the lift and tenderness of any classic vanilla cake. Whether you’re baking for a food allergy, a birthday, or simply need a recipe you can truly count on — this is the one.
Tried-and-True recipe, Loved by Thousands!
“I have made this cake twice – once for a birthday with rave reviews and last night for a wedding cake tasting and it beat out other wedding cake recipes – so i will be making this wedding cake come in September! Thanks for a great recipe especially alerting our current egg price crisis!” – Linda.
Oriana’s Thoughts On The Recipe
This Egg-Free Vanilla Cake is the kind of cake you can count on—soft, buttery, and wonderfully moist, the way a vanilla cake should be. It’s completely egg-free (and so easy to make dairy-free), which means everyone gets to enjoy a slice without stress or worry.
When my daughter was diagnosed with an egg allergy at just one year old, I made a promise to myself that she would never feel left out because of food. That promise sparked my journey into egg-free baking, and after extensive testing and learning, this is the vanilla cake I had dreamed of making for her. I hope this recipe brings the same joy to your celebrations, big or small, as it does to ours.
What I Love About This Recipe
Why This Eggless Vanilla Cake Works
Eggs do three things in a traditional cake: they provide structure, moisture, and lift. When you remove them, you have to address all three. In this recipe, the sour cream or yogurt replaces the moisture eggs would bring and adds a tender crumb, while butter and whole milk keep everything rich and soft. The structure comes from a well-balanced ratio of flour and leavening — so the cake holds together beautifully, even for stacking and decorating.
The lift comes from baking powder and baking soda working together — and that’s exactly where the vinegar comes in. When vinegar hits the baking powder, it triggers a reaction that releases carbon dioxide bubbles, giving your cake the rise it needs without a single egg. It sounds more complicated than it is. In practice, you mix, pour, and bake — and the chemistry does the rest. After 12 years of making this cake, I can tell you: it works every single time.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Let’s talk about the ingredients. Like all my recipes, I wanted simple ingredients that most people usually have on hand. Mission accomplished.
- Flour: Standard all-purpose flour works best; skip cake, bread, or wheat flour. Measure accurately—a kitchen scale gives the best results and prevents a dry cake.
- Baking Powder and Baking Soda: Essential for lift and fluffiness. Make sure they’re fresh and not expired. I recommend aluminum-free baking powder to avoid any aftertaste. (I often use Clabber Girl and have never noticed a metallic taste.)
- Salt: Balances sweetness and enhances flavor. I prefer kosher or sea salt. If using table salt, cut the amount in half.
- Milk: Whole milk makes the cake extra rich, but any milk works, including dairy-free options like oat or soy milk.
- Vinegar: Reacts with baking powder to help the cake rise and stay tender. Apple cider or white vinegar both work.
- Butter: Unsalted butter is best to control salt levels. If you only have salted butter, skip the added salt in the recipe.
- Sugar: Granulated or caster sugar sweetens and helps with tenderness.
- Pure Vanilla Extract: Use pure vanilla, not imitation, for the best flavor. Homemade vanilla extract takes it to the next level if you have it!
- Sour Cream or Plain Yogurt (Optional but Recommended): This addition provides extra moisture and enhances the cake’s structure, resulting in a soft and tender texture. You can use dairy or dairy-free versions.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Sour Cream or Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt or sour cream. I use and recommend Tofutti Better than Sour Cream.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Troubleshooting Tips
1 – Dry or Dense Cake: Over-measuring flour or overbaking can make the cake dry. Pro Tip: Use a kitchen scale for accuracy and remove the cake from the oven as soon as a toothpick inserted into the center comes out clean.
2 – Cake Doesn’t Rise Properly: Expired baking powder or skipping the vinegar can affect the texture. Pro Tip: Always check the freshness of your baking powder and don’t skip the vinegar—it helps create lift.
3 – Uneven Browning: Oven hot spots or over-greased pans can cause uneven color. Pro Tip: Bake in the center rack, rotate the pan halfway through, and lightly grease with baking spray plus parchment paper for best results.
For more baking mishaps, check out my Troubleshooting Egg-Free Baking: How to Fix Common Baking Fails post.
Eggless Vanilla Cake Recipe Step-By-Step Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat The Oven & Prepare The Cake Pans
Preheat the oven to 350º F (175º C). Line 2 8-in (20 cm) round cake pans with parchment paper rounds. And then grease the pans. I prefer to use butter and flour, but you can also use baking spray; make sure to use a high-quality one that contains flour.
Step 2 – Combine Dry Ingredients
Sift the flour, baking powder, and baking soda into a large bowl. Add salt and mix to combine. Set aside.
Step 3 – Mix Milk And Vinegar
Combine milk and vinegar in a small bowl. Set aside.
Step 4 – Cream Butter And Sugar
Using an electric hand mixer or a stand mixer, beat butter until creamy at medium to high speed for about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla and sour cream or yogurt; continue beating to combine, about 1 minute.
Step 5 – Add Dry Ingredients
Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
Step 6 – Divide The Batter
Evenly divide the batter between prepared pans (3 cups – 600 g of batter in each pan, approximately).
Helpful Tip
Fill your pan only up to 3/4 of its capacity, regardless of the pan size you’re using. Filling a pan only up to 3/4 of its capacity helps ensure that the batter has enough room to rise without overflowing. This is especially important for cakes and quick breads, as they can expand significantly during baking. Keeping the batter at this level also helps prevent the cake from spilling over the sides, which can cause messy ovens and uneven baking. It’s a good rule of thumb to ensure your baked goods turn out well and your kitchen stays clean!
Step 7 – Bake
Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.
Step 8 – Decorate
I decorated my cake with Vanilla Buttercream and sprinkles! Check out my post about How To Stack A Layer Cake For Beginners.
Level the cake layers with a serrated knife or cake leveler if needed. Place four strips of parchment paper around the edges of your cake platter to keep it clean. Set the first cake layer in the center and spread about 1 1/2 cups of buttercream evenly on top. Place the second layer on top, pressing gently to secure, then frost the top and sides with the remaining buttercream using an offset spatula for smooth coverage. Refrigerate the cake for at least 1 hour before slicing to help it hold its shape.
Remove the parchment strips before serving. Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days, bringing it to room temperature before serving for the best flavor and texture.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until the ingredients are evenly distributed throughout the batter.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake (s) are done when a toothpick inserted in the center comes out clean.
Best Buttercream & Frosting Ideas for Egg-Free Vanilla Cake
One of the best things about this Egg-Free Vanilla Cake is how versatile it is when it comes to frosting. You can pair it with just about any buttercream or frosting you love! I usually stick with a classic vanilla buttercream for a timeless look and flavor, but there are so many fun options to try.
- Chocolate Buttercream: Rich and creamy, perfect for chocolate lovers.
- Strawberry Buttercream: Adds a fruity, fresh twist—great for spring and summer celebrations.
- Oreo Buttercream: Crushed cookies mixed into fluffy buttercream make a kid-approved favorite.
- Whipped Cream Frosting: A lighter option if you prefer something less sweet.
Storing & Freezing Instructions
Store
To store the cake layers, let the cakes cool completely. Wrap them with plastic wrap and store them at room temperature for up to 2 – 3 days. For longer storage, cover the cake tightly and store it in the refrigerator for up to 5 days.
Freeze
To freeze the cake layers, let the cakes cool completely. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Finally, bring it to room temperature before slicing and serving.
Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen.
Frequently Asked Questions
Yes, you can use self-rising flour; however, I prefer to use all-purpose flour so I can control the amount of leaveners and salt in the cake. If using self-rising flour, make sure to omit the baking powder and salt called for in the recipe.
Yes, you can! Add the same amount of buttermilk (2 cups – 480 ml).
Yes, reduce the amount of salt called for in the recipe by half.
In some cases, it may be possible to substitute oil for butter in recipes, but I do not recommend doing so. Butter adds a surprising amount of flavor to cakes and cupcakes, especially those made with vanilla or plain flavors. This recipe utilizes the creaming method, which involves beating butter and sugar together to incorporate air into the batter, resulting in a fluffy texture. If you use oil, the cake will be flatter and denser. If you want to use oil, use my Egg-Free and Dairy-Free Vanilla Sheet Cake recipe.
You can substitute apple cider vinegar for an equal amount of white vinegar or fresh lemon juice.
Yes, this eggless cake recipe is often used by many cake designers to create large wedding cakes.
To make cupcakes, please use my Eggless Vanilla Cupcakes recipe.
Yes, you can make this cake up to 2 days in advance. After the cakes are completely cool, wrap them in plastic wrap and store them at room temperature for up to 2-3 days.
Yes! Unfrosted cake layers can be frozen for up to three months; defrost at room temperature before frosting and serving. However, the cakes will lose some of their fluffiness if refrigerated or frozen. See the freezing instructions below.
To make this cake recipe into a different cake pan, you will need to make some adjustments. Please check out my post about ‘Tips to Scale a Recipe u0026 Cake Pan Sizes.
Yes! This cake is sturdy enough to stack and decorate, which is why so many cake designers have used it to create beautiful wedding cakes. Just make sure the layers are completely cooled before you start frosting and filling — that’s the key to keeping everything in place.
Absolutely — it’s actually our family’s go-to birthday cake. It’s soft, fluffy, sturdy enough to stack, and completely egg-free, so everyone at the party can have a slice. For a first birthday, check out my Eggless Smash Cake recipe too.
This batter is flexible! For a 9×13 sheet cake, pour the batter into a greased pan and bake at 350°F for 35–40 minutes. For three 6-inch round layers, divide evenly between pans and start checking at 25 minutes. You can also use a bundt pan — bake at 325°F for 45–55 minutes, until a toothpick comes out clean. Keep in mind that thinner layers bake faster, so keep an eye on them. For a full guide on scaling and pan swaps, check out my Cake Pan Sizes post.
Yes — and many professional cake designers already do! This cake is sturdy enough to hold multiple stacked layers, support fondant, and stand up to heavy decoration. Reader Linda used this exact recipe for a wedding cake tasting, and it beat out every other recipe she tested. (Her words, not mine — but I’ll take it!) If you’re planning a tiered wedding cake, make sure each layer is fully cooled before stacking, and use dowels between tiers for proper support. For tips on how to stack layers, see my How to Stack a Layer Cake for Beginners post.
Recipe Card
Eggless Vanilla Cake
Video
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
For Two Layer Cake:
- 3 cups (420 g) all-purpose flour
- 4 1/2 teaspoons (18 g) baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 3/4 teaspoon (3 g) salt
- 1 1/2 cups (360 ml) whole milk (or plant-based milk)
- 4 1/2 teaspoons (22.5 ml) apple cider vinegar (or white vinegar)
- 1 ½ cups (300 g ) granulated sugar
- 3/4 cup (173 g) 173 g unsalted butter, softened (or plant-based butter – the one that comes in blocks, not spreadable – see my details in notes)
- 1 1/2 teaspoons (7.5 ml) pure vanilla extract
- 3 tablespoons (45 g) sour cream or plain yogurt (or plant-based sour cream or yogurt)
Instructions
Before You Get Started:
- Read and follow the recipe – Don’t sabotage your time, effort, and money! This might sound obvious, right? But following the recipe is the most important cake baking tip you’ll ever hear/read. I’m guilty of this, too! Sometimes I’m in a rush, and I don’t take the time to read the recipe carefully or substitute ingredients in recipes based on what I have. I do not recommend doing this unless the recipe suggests alternatives.
- Bring all your refrigerated ingredients to room temperature. This will ensure that the batter mixes correctly, and you’ll get a better rise and texture in your final baked good.
- I like to pre-measure all my ingredients before I get started. This way, I have them ready to go, and I don’t forget anything. To measure, I highly recommend using a scale. If you haven’t used a scale before, don’t be intimidated. It’s actually easier than using cups and more precise, which is key for baking. You can get a great scale online or in any local kitchen equipment store.
Preheat the Oven and Prepare the Pans:
- Preheat the oven to 350º F (175º C). Line 2 8-in (20 cm) round cake pans with parchment paper rounds. And then grease the pans. I prefer to use butter and flour, but you can also use baking spray; make sure to use a high-quality one that contains flour.
Mix Dry Ingredients:
- Sift the flour, baking powder, and baking soda into a large bowl. Add salt and mix to combine. Set aside.
Combine Milk and Vinegar:
- Combine milk and vinegar in a small bowl. Set aside.
Cream Butter and Sugar:
- Using an electric hand mixer or a stand mixer, beat butter until creamy at medium to high speed for about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla and sour cream or yogurt; continue beating to combine, about 1 minute.
Add Dry Ingredients and Milk Mixture:
- Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
Distribute the Batter:
- Evenly divide the batter between prepared pans (3 cups – 600 g of batter in each pan, approximately).Pro-Tip – Fill your pan only up to 3/4 of its capacity, regardless of the pan size you're using. Filling a pan only up to 3/4 of its capacity helps ensure that the batter has enough room to rise without overflowing. This is especially important for cakes and quick breads, as they can expand significantly during baking. Keeping the batter at this level also helps prevent the cake from spilling over the sides, which can cause messy ovens and uneven baking. It’s a good rule of thumb to ensure your baked goods turn out well and your kitchen stays clean!
Bake:
- Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.
Make The Frosting:
- You can use any buttercream or frosting you love for this cake! I usually go with a classic Vanilla Buttercream for a timeless look and flavor, but there are so many delicious options. Try chocolate buttercream for a richer taste, strawberry or Oreo frosting for a fun twist, or even a light whipped cream frosting if you prefer something less sweet. This cake is versatile and pairs beautifully with just about any frosting you choose.
Assemble and Decorate:
- Level the cake layers with a serrated knife or cake leveler if needed. Place four strips of parchment paper around the edges of your cake platter to keep it clean. Set the first cake layer in the center and spread about 1 1/2 cups of buttercream evenly on top. Place the second layer on top, pressing gently to secure it. Then frost the top and sides with the remaining buttercream using an offset spatula for smooth coverage. Add sprinkles or other decorations, if desired. I recommend refrigerating the cake for at least 30 minutes before slicing to help it hold its shape.Check out my post about How To Stack A Layer Cake For Beginners.
- Remove the parchment strips before serving. Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days, bringing it to room temperature before serving for the best flavor and texture.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Sour Cream or Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt or sour cream. I use and recommend Tofutti Better than Sour Cream.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until the ingredients are evenly distributed throughout the batter.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake (s) are done when a toothpick inserted in the center comes out clean.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in September 2014, photos and content were refreshed to add more helpful information in July 2025. Then updated again in April 2026.
i used half proportions, came out sticky and couldnt fill the pan i was using. why could that be?
Hi .! Thank you for reaching out — happy to help troubleshoot! Without seeing it I can’t say for certain, but sticky dough often comes down to a little too much flour or a measuring difference, especially when you’re halving a recipe and the proportions get tricky. That’s why I always recommend using a kitchen scale for the best, most consistent results — measuring by weight takes the guesswork out of it. And since you halved the recipe, you’d have less batter overall, so it makes sense it wouldn’t fill your usual pan; you’d want to drop down to a smaller pan size to get the right depth. If you tell me what size pan you used, we can dig into it a bit more together. Let me know!
Hello
Can you plz advice i baked the cake and wrapped it and kept in fridge. Took it out after 5 days thawed it but it was not spongy anymore. What could be the reason?
Thanks
Abha
Hi Abha! Thank you for reaching out, and I’m happy to help. What you’re seeing is actually normal — this is a butter-based cake, and butter firms up when it’s cold, so the crumb naturally loses some of that soft, spongy feel after being chilled in the fridge. The good news is it’s an easy fix: let the cake come fully to room temperature before serving (an hour or two on the counter), and you’ll find much of that tender, fluffy texture comes right back. One more tip if you know ahead of time that you’ll be storing the cake in the fridge — while the layers are still warm, brush them with a little milk and sugar (not too much, about two teaspoons per side), then wrap and refrigerate. That extra bit of moisture helps keep them fluffier. I hope that helps, and let me know if you have any other questions!
Hi,
It looks like an amazing recipe. I have 2 – 8″ pans that are 1 1/2″ tall. Would that work? And how much bake time do you think it would take?
Thank you!
Hi Ann! Yes, those pans will work — just fill them no more than 3/4 full so they have room to rise without overflowing. I’d start checking around 20–22 minutes and keep an eye on them from there. Every oven runs a little differently, so they’re done when a toothpick inserted in the center comes out clean. Hope you love it!
Hello and thank you for your precise instructions. Can this recipe be halved? Need a smaller single cake. Thanks!
Hi Mimi! Yes, you can absolutely halve the recipe—it works just fine for a single layer cake.
Would it be possible to use only 1 baking tray for this? And then slice the cake horizontally for the layers?
Thank you
Hello Andreea! Great question! Yes, you can absolutely bake it in one pan and slice it horizontally into layers — it works! Just make sure to fill the pan only ¾ full so the cake has room to rise properly. Once it’s completely cool, use a long serrated knife to slice it into layers — patience is key here! Hope you love it! 😊
Hi, I am in eggless baking. Mostly used oil and no butter. I heard butter provides good flavor to the cake but at the same time these cakes are not that moist. So I would like to know that after refrigeration for couple of hours too it will be moist? I use cream frosting so am more curious to know.
But definitely I am trying your time tested recipe soon.
Thanks.
You’re absolutely right—oil-based cakes tend to be very moist, while butter-based cakes bring more flavor but can feel a bit firmer, especially when cold.
Hello Mukta! After refrigeration, a butter-based eggless cake will usually feel a little less soft straight from the fridge, but it shouldn’t be dry. Once it sits at room temperature for 20–30 minutes, the texture softens beautifully again. With cream frosting, I usually recommend taking the cake out a bit before serving so both the cake and frosting have time to relax.
If you’re looking for the best of both worlds, some recipes (including mine) balance butter with other ingredients to keep that nice moist crumb without losing flavor. I think you’ll really enjoy the result when you try it 💛 xo
I make this cake recipe a lot, and after my first all-butter attempt, I adjusted it to use 7tbs of butter + 4tbs of oil + 1tbs of water. This gives me the butter flavor while not totally leaving out the moister texture of the oil. It still likes to sit at room temperature for a minute, but it works great.
Hello Jen! That’s such a smart adjustment! I love how you found that balance between butter flavor and the moisture from the oil—that’s exactly the kind of tweak that makes a recipe your own. Thanks so much for sharing your version, it’s super helpful for others too 😊
Hi I tried this cake several times, with gluten free flour. I think it’s the best one I’ve ever tried, however I found it to be a little dry. You mentioned that if it’s done with gluten free flour which does not include Xanthan Gum, it would require adding 1 tsp Xanthan Gum with every 140gr. I need to point out that the gluten free flour mix I use, includes maize starch & maize flour. Do you recommend that I should go ahead and add 3/4 tsp Xanthan Gum to the dry ingredients any way? I would appreciate if you could guide me accordingly, as I really wish to improve this recipe for a gluten & egg free Vanilla Cake 🙂
Thank you so much!
Hello Amy! I’m so happy to hear you love the cake—that means a lot, especially since gluten-free baking can be so tricky!
If your flour blend already includes xanthan gum, I wouldn’t add more. Extra xanthan gum can actually make the cake feel a bit dense or even slightly gummy, rather than fixing the dryness. Since you mentioned it turns out a little dry, it’s more likely related to moisture or baking time than structure.
A couple of things that usually help: make sure you’re not overbaking (gluten-free cakes can dry out quickly), and if possible, weigh your flour—too much flour is a very common cause of dryness. You can also try adding a tablespoon or two of extra milk to the batter to boost moisture just a bit.
You’re very close already—just a small tweak or two should get you that soft, tender texture you’re looking for 💛
Hi, I’m a bit worried about using so much baking soda. I’m just checking that it won’t be salty and strange tasting. Sorry…but I usually use the Wacky Vanilla cake recipe from the Depression era and it only calls for 2 TBLS in 3 cups of flour. Can you pls reassure me about this?? Thank you so much I love your content Amazing!!
Hello Julia! If you’re referring to the baking powder, no need to worry at all. The amount in this recipe is intentional and balanced with the other ingredients, so it won’t taste salty or leave any strange aftertaste. Baking powder works differently than baking soda, and in egg-free cakes especially, it plays a big role in creating the right lift and texture. I’ve tested it carefully to make sure the flavor stays clean and delicious. As long as you’re measuring it level (not heaping) and your baking powder is fresh, you’ll be absolutely fine. 💛
Hi
I am using your recipes for my cake business. Thank you so much for sharing eggless recipes. Can I add nuts in this batter ,will they hold and not sink?
Hi Poonam ! That truly means so much to me — I love hearing that my recipes are helping other bakers build their businesses. Thank you for trusting them in your kitchen. 💛 Yes, you can absolutely add nuts. They’ll hold just fine as long as you toss them lightly in a little flour before folding them into the batter — that little coating helps prevent sinking. Also make sure they’re chopped small enough so they distribute evenly. Wishing you so much success with your cake business!
good
Hello John! I’ll take “good”! 😊 Sometimes simple says it all. So glad you gave it a try!