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…..
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.
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.
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 along with vanilla extract. Give a nice whisk or beat until smooth and creamy.
6. Fold flour gradually 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.
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:
- 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)
- baking pan of your choice
- electric beater or manual beater
- Method:
- 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.
- Sift flour, salt, baking powder, milk powder and corn flour. Place them aside.
- In another mixing bowl beat softened butter until fluffy.
- Add sugar and beat again until light and fluffy.
- Now add cream, vanilla extract and give a nice whisk or beat until smooth and creamy.
- Fold flour into batches of three.
- Once flour is folded add baking soda to milk stir and add them in the batter. Gently mix the batter.
- 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.
- 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.
- 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.
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.
Prity says
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
maria says
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.
Ishika says
I hope this will work this izz the first baking recipe m goingg 2 try….hope it will work.
maria says
yes ishika wish you good luck, surely share your views 🙂
Usha says
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.
maria says
Usha you can use any plain cream of any brand if amul is not there. Hope this information helps you.
Usha says
hi maria, can i use whipping cream or heavy cream ?
maria says
usha whipping cream has a different texture. but try using and let me know the results, thanks.
deepa says
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
maria says
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.
ishita bhoyar says
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!! 😀
maria says
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.
Jin says
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.
maria says
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 🙂
Shweta says
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.
maria says
Shweta check this link for pressure cooker cake recipe. Hope this help’s you 🙂
meena says
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.
maria says
Glad to know Meena your folks loved the eggless butter cake 🙂 thankyou and you are always welcome.
Gaya says
Can I avoid the cream and make this cake? What else can be used instead of cream?
maria says
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.
Neha says
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..
maria says
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.
Jeeta says
Hi may i know what type of cream is used? Whipping cream?
maria says
Jeeta I have used amul cream hope this helps you 🙂 also not whipped cream.
Priti says
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.
maria says
Sure Priti do try and let me know how was it?
Briana Thomas says
Sounds a-maz-ing!
maria says
Thankyou Briana 🙂
Thalia @ butter and brioche says
This butter cake looks beautiful! Wish I had a slice to devour now.
maria says
Thankyou Thalia 🙂 I would be pleased to share with you a slice of this cake ..