Eggless White Cake
Delight in the simplicity and elegance of this Eggless White Cake, a light and fluffy dessert that's perfect for every occasion. Made with pantry staples like all-purpose flour, sugar, and baking powder, this egg-free recipe uses yogurt or unsweetened applesauce for moisture and tenderness, making it incredibly versatile and suitable for vegetarians or those with egg allergies. With hints of rich vanilla and the option to use dairy or plant-based milk, this cake easily adapts to your preferences, including a fully vegan version. Ready in just under an hour and yielding two beautifully soft 8-inch layers, this cake serves as a wonderful base for creative frostings, fresh fruit, or simple whipped cream. Whether you’re celebrating a birthday, hosting a party, or indulging your sweet tooth, this eggless white cake is a crowd-pleasing classic that’s sure to win hearts!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 teaspoons Vanilla extract
- 1.25 cups Milk (preferably whole milk or any plant-based milk for a dairy-free option)
- 0.5 cups Plain yogurt (or unsweetened applesauce for a vegan version)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy (about 2-3 minutes).
Add the vanilla extract to the butter mixture and mix until combined.
Begin alternating between adding the dry ingredients and milk to the butter mixture. Start with one-third of the dry ingredients, then add half of the milk. Repeat until all ingredients are just combined. Do not overmix.
Gently fold in the plain yogurt (or unsweetened applesauce if using) until fully incorporated. The batter should be smooth and slightly thick.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Frost and decorate the cake as desired. This cake pairs beautifully with vanilla buttercream, cream cheese frosting, or fresh whipped cream. Slice and serve!
Nutrition Facts
Calories |
3376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 554.6 g | 202% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 320.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 542 mg | 42% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
