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Butter Cake (eggless)

June 2, 2020 by maria 30 Comments

Easy Eggless Butter Cake Recipe which is delicious! We always bake this cake and our friends relish them. Love to have a slice of cake warm or chilled with some hot chocolate sauce and goes along a hot cup of tea or coffee feeling hungry again…..

Butter Cake (eggless)

Eggless cakes don’t get browned from top or have that crunchy exterior as the normal cake does. Hence made a lot of amendments and with a secret ingredient finally got this effect. In-fact none of my friends could taste and guess if it’s eggless cake or not. Don’t want to boast but honestly the cake just melts in your mouth and would just vanish in no time.

We always binge on butter cakes, sponge cakes whenever we eat out. One of the cafes near my house you get lovely butter cakes but with egg so got inspired and tried egg-free version long back. Usually make this cake whenever have the urge of eating butter cakes.

Have mentioned in my earlier posts too making eggless cakes is less fussy and less time consuming. All mixing done in one bowl and lesser utensils to wash 😉 Moreover no beating eggs or egg whites so easy and convenient.

If you are health conscious you could use all purpose flour (maida) and whole wheat flour  in 1:1 proportion. The cake would be then slightly dense though but a healthy one.

Coming back to make a crunchy cake is the temperature the cake is baked. Firstly bake the cake at 180 ºC for 15 mins then reduce the temperature to 170 ºC for the rest of baking time. Secondly before baking just sprinkle some sugar all over the top of the batter which also aids in getting a brown and lovely texture over the top.

Eggless Butter Cake Recipe

Let’s make Eggless Butter Cake Recipe stepwise:

1. Preheat the oven for fifteens mins prior baking at 180 ºC . Grease the pan with butter and dust some flour and remove excess flour if any.

Eggless Butter Cake Recipe

2. Sift flour, salt, baking powder, milk powder and corn flour. Place them aside.

Eggless Butter Cake Recipe

3. In another mixing bowl beat softened butter until fluffy.

Eggless Butter Cake Recipe

4. Add sugar and beat again until light and fluffy.

Eggless Butter Cake Recipe

5. Now add cream along with vanilla extract.  Give a nice whisk or beat until smooth and creamy.

Eggless Butter Cake Recipe

6. Fold flour gradually into batches of three.

Eggless Butter Cake Recipe

7. Once flour is folded add baking soda to milk stir and add them in the batter. Gently mix the batter.

Eggless Butter Cake Recipe

8. Now spread the batter evenly on the greased pan. Ensure its leveled properly with the spatula. Sprinkle sugar all over the surface of the cake.

Eggless Butter Cake Recipe

9. Bake in a preheated oven for 180 ºC for the first fifteen mins then reduce the temperature to 170  ºC for 30-35 mins more or until the skewer comes out clean.

Eggless Butter Cake Recipe

10. Allow to cool and gently unmould the cake.  Spread some butter over the cake and dust some icing sugar. Slice and serve the eggless butter cake warm or chilled with hot cup of tea or coffee. 

Eggless Butter Cake Recipe

 

If you are looking for more eggless cakes then do check eggless vanilla sponge cake, eggless wine chocolate cake, eggless banana muffins, eggless banana cake, eggless mango cake and eggless tresleches cake. 

Eggless Butter Cake Recipe below:

4.6 from 5 reviews
Eggless Butter Cake Recipe, How to make Eggless Butter Cake | Eggless Cakes
 
Save Print
Prep time
5 mins
Cook time
45 mins
Total time
50 mins
 
Easy Eggless Butter Cake Recipe which is delicious and with a secret ingredient to make the crunchy exterior.
Author: [email protected]
Recipe type: Side, Dessert, Eggless
RecipeCuisine: General
Serves: 8-10
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 cups leveled flour (maida)
  • 2 tbsp corn flour
  • 3 tbsp milk powder
  • 1 tsp salt
  • ½ tsp baking powder
  • ¼th tsp baking soda + 1 tbsp milk
  • 1½ cup powdered sugar
  • 200 gm butter softened
  • 1 tbsp vanilla extract or essence
  • 3 tbsp cream
  • 1 tbsp granulated sugar to add later ( I used organic)
  • few drops of yellow color (optional)
Equipment Required:
  • baking pan of your choice
  • electric beater or manual beater
  • Method:
How to make the recipe?
  1. Preheat the oven for fifteens mins prior baking at 180 ºC . Grease the pan with butter and dust some flour and remove excess flour if any.
  2. Sift flour, salt, baking powder, milk powder and corn flour. Place them aside.
  3. In another mixing bowl beat softened butter until fluffy.
  4. Add sugar and beat again until light and fluffy.
  5. Now add cream, vanilla extract and give a nice whisk or beat until smooth and creamy.
  6. Fold flour into batches of three.
  7. Once flour is folded add baking soda to milk stir and add them in the batter. Gently mix the batter.
  8. Now spread the batter evenly on the greased pan. Ensure its leveled properly with the spatula. Sprinkle sugar all over the surface of the cake.
  9. Bake in a preheated oven for 180 ºC for the first fifteen mins then reduce the temperature to 170 ºC for 30-35 mins more or until the skewer comes out clean.
  10. Allow to cool and gently unmould the cake. Spread some butter over the cake and dust some icing sugar. Slice and serve the eggless butter cake warm or chilled with hot cup of tea or coffee.
Notes
1. Adding food color is optional. If adding them then add towards the last last stage of mixing the cake batter.
2. If you don't want a crusty effect over the cake then just bake at 170 ºC throughout.
3. I have used powdered sugar you may use granulated sugar but ensure it's beaten well before adding to the batter.
4. Please don't overbake or underbake this cake.
5. This butter cake would taste best the next day.
6. If at any point of time you feel the batter is too dry then add little milk but no too much.
3.4.3177


Filed Under: Dessert, Eggless, Kid, Vegeterian Tagged With: Eggless Recipe, Vegetarian Dishes

Comments

  1. Prity says

    March 4, 2018 at 11:53 pm

    Hi maria,
    I was planning to make a coffee flavoured cake for my sis. Came across ur butter cake recipe loved the look of it. I think it will turn out smashing. But do u think adding coffee would be a good idea to make it a coffee flavoured butter cake?
    Thanks in anticipation
    Prity

    Reply
    • maria says

      March 21, 2018 at 2:19 pm

      Prity sorry for the delay in reply, was out of town. Yes adding coffee would be a good idea if you love coffee 🙂 let me know how the cake was? thanks.

      Reply
  2. Ishika says

    October 12, 2016 at 11:09 am

    I hope this will work this izz the first baking recipe m goingg 2 try….hope it will work.

    Reply
    • maria says

      October 12, 2016 at 8:03 pm

      yes ishika wish you good luck, surely share your views 🙂

      Reply
  3. Usha says

    October 10, 2016 at 8:56 am

    Hi, what can i replace to Amul cream since I’m from Malaysia and I dont think we get Amul cream here. We get only whipped cream I think.

    Reply
    • maria says

      October 10, 2016 at 12:14 pm

      Usha you can use any plain cream of any brand if amul is not there. Hope this information helps you.

      Reply
      • Usha says

        October 12, 2016 at 2:42 pm

        hi maria, can i use whipping cream or heavy cream ?

        Reply
        • maria says

          October 12, 2016 at 8:04 pm

          usha whipping cream has a different texture. but try using and let me know the results, thanks.

          Reply
  4. deepa says

    July 14, 2016 at 3:29 pm

    hey… tried this recipe, but my batter is too thick after mixing the flour… but in ur photo, did u add oil? its oily before adding the cream and vanilla… also which one is the acid agent to react with baking soda? should I add some vinegar or so? plz reply

    Reply
    • maria says

      July 14, 2016 at 5:38 pm

      Deepa have you followed the proportions of the cake to the tee. I have used only butter and prepared as mentioned in the stepwise instructions. All recipe son the blog are tested and tried. Yes baking soda could be added to vinegar, milk or water or lime juice. Hope this information helps you and all the best.

      Reply
  5. ishita bhoyar says

    January 10, 2016 at 10:31 pm

    I made this cake today. I followed the exact procedure and the cake turned out to be really delicious. It is crusty on the outside and has a beautiful texture on the inside. I’ll upload a photo of my cake too. I loved it. A successful bake! Yayyyy!! 😀

    Reply
    • maria says

      January 10, 2016 at 10:35 pm

      Very pleased to know this Ishita 🙂 thankyou for your honest and positive feedback. Glad you loved the butter cake! surely send the pics thanks again.

      Reply
  6. Jin says

    December 16, 2015 at 11:21 pm

    Hi, I’ve tried this recipe, however my resulting batter is thick and very much like cookie dough, is this normal? Being paranoid, I added more milk until the batter feels less “thick”. Also, is the corn flour(By corn flour, do you mean cornstarch?) necessary? What purpose does it do? I also noticed in the ingredients list that states 1 TBSP Baking power, I was wonder if it’s too much, I normally only see 1 TSP in recipes.

    Reply
    • maria says

      December 16, 2015 at 11:26 pm

      Thankyou Jin for pointing out it’s 1/4th tsp baking soda and 1/2 tsp baking powder actually. yes corn starch is corn flour the batter should be of medium consistency hope this help’s you 🙂

      Reply
  7. Shweta says

    November 29, 2015 at 11:41 am

    this recipe is for oven but if I want to make it in cake vessel on flame (LPG Gas) any changes has to be made? Please share/suggest.

    Reply
    • maria says

      November 29, 2015 at 10:22 pm

      Shweta check this link for pressure cooker cake recipe. Hope this help’s you 🙂

      Reply
  8. meena says

    November 28, 2015 at 11:33 am

    This is one of the best cakes my family loved them and demanded to make more.thankyou maria for sharing this recipe keep sharing more thanks.

    Reply
    • maria says

      November 28, 2015 at 11:36 am

      Glad to know Meena your folks loved the eggless butter cake 🙂 thankyou and you are always welcome.

      Reply
  9. Gaya says

    November 16, 2015 at 2:35 pm

    Can I avoid the cream and make this cake? What else can be used instead of cream?

    Reply
    • maria says

      November 17, 2015 at 1:10 pm

      Gaya you may skip the cream but they help in giving a crusty exterior to the cake since its eggless. You could try replacing with milk instead. Hope this help’s you.

      Reply
  10. Neha says

    October 17, 2015 at 12:30 pm

    Hi, I tried the cake with a slight altercation (I added pineapple essence and a dash of pepper), used the same temperatures you mentioned.. It rose nicely into the first 20 mins of baking and then suddenly dipped and sunk quite low with a big depression in the middle.. Also, the cake is breaking into pieces..
    Any idea why this is happening? Pls help..

    Reply
    • maria says

      October 18, 2015 at 2:20 pm

      Neha there are many factors which could lead to depression or cake not rising evenly.

      1. if the baking soda or powder is not effective.
      2. if you have folded the batter too much.
      3. if you keep opening or tampering the oven door.
      4. if the ingredient’s used in the cake are not used to the tee.

      hope these tips helps you.

      Reply
  11. Jeeta says

    June 15, 2015 at 8:43 am

    Hi may i know what type of cream is used? Whipping cream?

    Reply
    • maria says

      June 15, 2015 at 12:51 pm

      Jeeta I have used amul cream hope this helps you 🙂 also not whipped cream.

      Reply
  12. Priti says

    April 6, 2015 at 4:44 pm

    Looks amazing. Should try this once. If you don’t know cooking and want to order cakes online, choose Monginis online cake shop. They provide online delivery.

    Reply
    • maria says

      April 6, 2015 at 10:24 pm

      Sure Priti do try and let me know how was it?

      Reply
  13. Briana Thomas says

    February 26, 2015 at 5:17 am

    Sounds a-maz-ing!

    Reply
    • maria says

      February 26, 2015 at 11:09 am

      Thankyou Briana 🙂

      Reply
  14. Thalia @ butter and brioche says

    February 26, 2015 at 3:18 am

    This butter cake looks beautiful! Wish I had a slice to devour now.

    Reply
    • maria says

      February 26, 2015 at 11:09 am

      Thankyou Thalia 🙂 I would be pleased to share with you a slice of this cake ..

      Reply

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