Eggless Vanilla Sponge Cake – Light, Fluffy, and Easy
This eggless vanilla sponge cake is soft, tender, and wonderfully simple. It’s perfect for birthdays, afternoon tea, or any time you want a fuss-free bake. You’ll get a light crumb, a gentle vanilla aroma, and a cake that pairs with just about anything.
The best part? No eggs needed, and no complicated steps. If you’re new to baking or short on ingredients, this recipe has your back.
Eggless Vanilla Sponge Cake - Light, Fluffy, and Easy
Ingredients
Method
- Prep your pan: Grease and line an 8-inch round or 9x5-inch loaf pan with parchment. Preheat the oven to 350°F (175°C).
- Mix the dry ingredients: In a bowl, whisk 1½ cups all-purpose flour, 2 tablespoons cornstarch, ¾ cup sugar, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt until evenly combined.
- Combine the wet ingredients: In another bowl, whisk ½ cup plain yogurt, ½ cup milk, ⅓ cup neutral oil, and 2 teaspoons vanilla extract. If your yogurt is very thick, loosen it slightly with a splash of milk first.
- Make it smooth: Pour the wet mixture into the dry ingredients.Whisk gently until just combined. The batter should be smooth but not overmixed. A few tiny lumps are fine.
- Adjust consistency: If the batter seems too thick (like muffin batter), add 1–2 tablespoons milk to reach a pourable, ribbon-like texture.
- Pan and level: Pour the batter into the prepared pan.Tap the pan lightly on the counter to release air bubbles and level the surface.
- Bake: Place on the middle rack and bake for 28–35 minutes for an 8-inch round, or 40–45 minutes for a loaf. It’s done when a toothpick comes out clean or with a few moist crumbs.
- Cool properly: Let the cake rest in the pan for 10 minutes. Then lift it out with the parchment and cool completely on a wire rack.This keeps the crumb from becoming dense.
- Optional finish: Brush the top with warm milk or sugar syrup for extra moisture, dust with powdered sugar, or frost with whipped cream or buttercream once fully cool.
Why This Recipe Works
This cake uses a smart mix of leaveners to replace eggs.
Baking powder gives lift, while baking soda reacts with an acid (yogurt or vinegar) for extra rise. Oil keeps the crumb tender and moist without weighing it down. A touch of cornstarch or custard powder adds that classic “sponge” texture.
With just a few pantry staples, you’ll get reliable, bakery-style results.
Shopping List
- All-purpose flour (or plain flour)
- Cornstarch (or custard powder) for a lighter crumb
- Granulated sugar (or fine caster sugar)
- Baking powder
- Baking soda
- Plain yogurt (or milk + vinegar/lemon juice as a buttermilk substitute)
- Neutral oil (sunflower, canola, or light olive oil)
- Milk (dairy or unsweetened plant milk)
- Vanilla extract (use pure for best flavor)
- Salt
- Optional: Lemon zest, almond extract, or a splash of rose water
Step-by-Step Instructions
- Prep your pan: Grease and line an 8-inch round or 9×5-inch loaf pan with parchment. Preheat the oven to 350°F (175°C).
- Mix the dry ingredients: In a bowl, whisk 1½ cups all-purpose flour, 2 tablespoons cornstarch, ¾ cup sugar, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt until evenly combined.
- Combine the wet ingredients: In another bowl, whisk ½ cup plain yogurt, ½ cup milk, ⅓ cup neutral oil, and 2 teaspoons vanilla extract. If your yogurt is very thick, loosen it slightly with a splash of milk first.
- Make it smooth: Pour the wet mixture into the dry ingredients.Whisk gently until just combined. The batter should be smooth but not overmixed. A few tiny lumps are fine.
- Adjust consistency: If the batter seems too thick (like muffin batter), add 1–2 tablespoons milk to reach a pourable, ribbon-like texture.
- Pan and level: Pour the batter into the prepared pan.Tap the pan lightly on the counter to release air bubbles and level the surface.
- Bake: Place on the middle rack and bake for 28–35 minutes for an 8-inch round, or 40–45 minutes for a loaf. It’s done when a toothpick comes out clean or with a few moist crumbs.
- Cool properly: Let the cake rest in the pan for 10 minutes. Then lift it out with the parchment and cool completely on a wire rack.This keeps the crumb from becoming dense.
- Optional finish: Brush the top with warm milk or sugar syrup for extra moisture, dust with powdered sugar, or frost with whipped cream or buttercream once fully cool.
Keeping It Fresh
Store the cooled cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, refrigerate it, but bring slices to room temperature before serving for best texture. For longer storage, wrap tightly in plastic and freeze for up to 2 months.
Thaw in the fridge overnight, then let it sit at room temperature before frosting or slicing. If the top feels a bit dry after freezing, a quick brush of syrup perks it right up.
Why This is Good for You
This cake skips eggs and leans on simple pantry items. That makes it a friendly option for egg-free diets, allergies, or when you’re out of eggs.
The texture stays light thanks to yogurt and the right balance of leaveners, so you don’t need heavy amounts of fat. It’s also easy to portion and pairs well with fruit, making it a versatile base for lighter desserts.
What Not to Do
- Don’t overmix. This can make the cake tough and dense. Stop as soon as the flour disappears.
- Don’t skip the acid. Yogurt (or milk + vinegar) is key for activating the baking soda and keeping the crumb fluffy.
- Don’t overbake. Dryness happens fast with sponge cakes.Start checking a few minutes early.
- Don’t frost while warm. The cake must be fully cool, or your frosting will melt and slide off.
- Don’t use strong-flavored oils. Neutral oil keeps the vanilla front and center.
Recipe Variations
- Lemon Vanilla: Add 1–2 teaspoons lemon zest and a teaspoon of lemon juice. Top with a light lemon glaze.
- Funfetti: Fold 2–3 tablespoons rainbow sprinkles into the batter right before baking.
- Marble Swirl:</-strong> Mix 1 tablespoon cocoa powder with 2 tablespoons hot milk. Swirl through half the batter, then marble with a knife.
- Strawberry Shortcake Style: Split the cooled cake horizontally.Fill with whipped cream and sliced macerated strawberries.
- Dairy-Free: Use plant-based yogurt and milk. Coconut yogurt adds a gentle richness; just keep the flavor neutral.
- Tea-Soaked: Brush layers with lightly sweetened Earl Grey or chamomile for a fragrant twist.
- Glaze It: Whisk powdered sugar with milk and vanilla for a simple drizzle once the cake cools.
FAQ
Can I make this cake without yogurt?
Yes. Use ½ cup milk mixed with 1½ teaspoons white vinegar or lemon juice, rest for 5 minutes, then proceed.
Keep the rest of the liquid the same.
What’s the best oil to use?
Choose a neutral option like sunflower, canola, or light olive oil. Strong oils can overpower the vanilla.
My cake sank in the middle. What went wrong?
It’s often from underbaking, opening the oven door too early, or too much leavener.
Make sure your baking powder and soda are fresh and bake until the center springs back.
Can I bake this as cupcakes?
Absolutely. Fill liners two-thirds full and bake at 350°F (175°C) for 16–20 minutes. Check at 15 minutes to avoid overbaking.
How do I make it gluten-free?
Use a 1:1 gluten-free baking flour that contains xanthan gum.
Add an extra tablespoon of milk if the batter seems thick, and keep an eye on baking time.
Can I double the recipe for a layer cake?
Yes. Double the amounts and divide into two 8-inch pans. Bake 22–28 minutes, checking early.
Cool fully before stacking and frosting.
Do I need an electric mixer?
No. A whisk is enough for this batter. Just mix gently and avoid overworking once the wet meets the dry.
Wrapping Up
This eggless vanilla sponge cake proves you don’t need eggs for a soft, airy crumb and classic flavor.
With a few pantry staples and simple steps, you’ll get a reliable, versatile cake that works for any occasion. Keep it plain with a dusting of sugar, dress it up with fruit and cream, or turn it into a layered showstopper. Once you try it, you’ll have a go-to bake you can count on every time.
