I was given this recipe by a customer who wanted me to make an eggless cake for her 1yr old’s birthday. I was very skeptical, but it baked up beautifully! I used a novelty pan, and although it only filled it about halfway, the cake baked up above the rim and didn’t lose height upon cooling. I tried a little that I trimmed off and it tasted good too!
Eggless Vanilla Cake
Ingredients
- 2/3 cup butter
- 1 1/2 cup sugar
- 1 cup full-fat evaporated milk (not condensed – more like coffee creamer)
- 1 cup buttermilk
- 3 cups self-raising cake flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 tbsp vanilla extract
Instructions
- Cream the butter and sugar together until light and fluffy. Add the evaporated milk and thoroughly beat until the sugar is
- dissolved and the mixture is creamy. Sift in the flour with the salt and baking powder and add the buttermilk. Beat for 2 mins until thick and well combined. Pour into your prepared pan and bake at 350F until well risen, golden and the centre tests cooked (will vary with the oven – took 60 mins in mine, but I would start to check after 40-45 mins!)
i don't usually have self rising cake flour on hand. can you suggest a substitute for that please? really appreciate it. thanks.
Hello
Can you tell me if this cake is dense? Also can I use regular flour instead of self rising?
THIS IS THE RECIPE FOR MAKING SELF RISING FLOUR Ingredients * 1 cup all-purpose flour * 1/2 teaspoon salt * 1 1/2 teaspoons baking powder Directions 1. Stir or sift together the flour, salt, and baking powder. Presto, you've got self-rising flour!
HOPE THIS HELPS
I have to make an eggless cake for a customer on her wedding. do u think this recipe will work for me and my reputation? the 3 cakes will be on 3 cake stands. biggest cake is 12 inches? do u think this recipe can be used for 12 inch cake?
hi could you use this reciepe for cupcakes thanks
is it 1 and a half cups sugar seemed alot when i made it thanks
Tried this recipe today, and it came out great, and I think it tastes pretty good too. I made a couple small rounds, plus cupcakes. I just used Softsilk cake flour, without adding anything to it.
When I added the evaporated milk to the butter/sugar mixture, it looked curdled. Is that normal? The ingredients were all at room temperature.
A lot of my customers have been requesting egg free cake and I would like to try out your recipe. I am in the uk, we use oz or grams, can you please tell me the measurement for the 2/3 cup butter and 1 12 cup sugar in oz or grams? Thank you.
I have a similar recipe that uses condensed milk but it always sinks in the middle and browns really quickly, no matter where the cake is placed and whatever temperature it is baked at. I will give this one a try.
I tried this recipe adn it tastes really good, but mine didnt' rise. I used robin hood cake and pastry flour I thought it would be self-rising. Also I didnt' even see any other kind at the stores (I'm in Canada). Did I do soemthing wrong or should I try soemthing different?
Also when does the vanilla go in?
now i've used self rising cake and still found that it doesn't rise well...anyone else have this problem??
PLease plaese can someone tell me what size tin this is for??? i need a recipe for a 12" wedding cake.