With this eggless vanilla cake, follow the step by step guide by carefully measuring ingredients and detailed explanation of the process of making a soft and spongy cake at home. It is very important to have all your ingredients ready at room temperature before starting baking and preheat your oven to 180 degrees Celcius. You can use any shaped baking tin, butter and dust with flour then set aside.

Sift flour in a bowl together with powdered sugar, baking powder, and baking soda then mix well. Add in condensed milk, soft butter, a teaspoon of vanilla essence and water then mix with a hand beater or a spatula. Don’t overbeat the batter, just until well incorporated then pour the batter in the tin and tap in just until it is uniform on top then get it in the oven and bake it for about 35 to 40 minutes.

Once baked, your cake should sprinkle black when pressed and a skewer inserted at the center should come out clean. Cover the cake with a wet cloth and leave it for about 20 minutes then invert it on a wire rack. Never invert your cake a plate because it won’t dry up nicely and will most likely stick on the plate so always place your cake on a wire rack.

Use a knife to run on the edge of the pan to free the cake before inverting. Let the cake cool off completely before you do any kind of frosting or covering that you want. Once cooled, dust with icing sugar of any kind of frosting and serve.


  • 1½ cups All-Purpose flour
  • 1 cup Curd (Plain Yogurt)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup cooking oil
  • 1 teaspoon Vanilla extract


  1. Preheat the oven to 180 degrees C (356 degrees F) for 10 minutes.
  2. Take either two 6-inches (round or square) baking pans or one 8-inch baking pan and grease the entire surface of the pan with oil or melted butter using a brush.
  3. Sprinkle some flour over it and tilt the pan in all directions so the maida covers the greased surface. Line the pan with a parchment paper
  4. Sift 1½ cups all-purpose flour in a large bowl then add one cup plain curd and 3/4 cup sugar in another large bowl.
  5. Mix well using a wired whisk until smooth. Add 1/2 teaspoon baking soda and 1 teaspoon baking powder.
  6. Mix well and keep the mixture idle for 5 minutes. As the baking soda starts to react with the curd, bubbles will start to appear on the surface.
  7. Add 1/2 cup oil. Use any cooking oil that doesn’t have a strong smell, e.g sunflower oil, light olive oil.
  8. Add 1 teaspoon vanilla extract or vanilla essence and mix well.
  9. Add previously sifted flour and mix well using a wired whisk or a spatula, mix until it turns a little smooth and no visible signs of white flour.
  10. Pour batter into previously greased pan and place it in the preheated oven and bake for 35-40 minutes at 180 C (356 F) until the top looks brown.
  11. Remove the pan from the oven and insert a toothpick in the center to check whether it is fully cooked or not. If it comes out clean, then it means it is cooked. If it does not, then cook for a few more minutes.
  12. If the cake turns brown from the top but remains uncooked from the inside, cover the pan with aluminum foil to prevent the cake from turning brown further and bake again for 5-10 minutes.
  13. Let it cool for 15-20 minutes then run a knife on the sides of the pan and place a cooling rack on the pan and invert both pan and rack to remove the cake from the pan easily.
  14. Serve it as is with coffee or garnish with chocolate syrup or vanilla frosting and enjoy.