Eggless Butter Cake Recipe, How to make Eggless Butter Cake | Eggless Cakes
Recipe type: Side, Dessert, Eggless
RecipeCuisine: General
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Easy Eggless Butter Cake Recipe which is delicious and with a secret ingredient to make the crunchy exterior.
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.
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.
Recipe by Flavors of Mumbai at