Home Baking Eggless vanilla sponge cake recipe | basic cake recipe | no egg no butter recipe

Eggless vanilla sponge cake recipe | basic cake recipe | no egg no butter recipe

by Jeyashri suresh

Few days back when i was talking to my friend who recently got a baking oven, asked me a recipe of a basic cake recipe. I suggested a few eggless baking recipes from my blog . But i wanted to try a a basic eggless vanilla sponge cake too. I already tried this Vanilla sponge cake from here and i thought i will make it again and blog the recipe too.
This cake turned out super soft and moist. I wanted to bake it in a loaf pan, but ended up baking in a round spring foam pan only. I added little tutti fruitty to the cake. You can skip that and bake a plain cake too.
While uploading the pictures i realized that this is my 300th post too.
Thanks Sharmi for the perfect recipe. We enjoyed the cake very much.




  • Cream sugar and yogurt ( use yogurt in room temperature) till the sugar gets dissolved.


  • Add baking powder and baking soda to this mixture and mix well.
  • Keep it aside for 5 minutes.
  • Add vanilla essence.
  • Add oil to this.


  • In a wide bowl add the flour and slowly add the wet mixture to the flour.


  • Mix well to get a creamy texture.
  • Add tutti fruity to this and mix well.( if using)


  • Pre heat the oven to 180 degree C for 10 minutes.
  • Grease the baking pan and dust it with flour.
  • Transfer the cake mixture to the baking tin.
  • Bake it for 35 –40 minutes at 180 degrees C till the center gets completely cooked. Check it by inserting a tooth pick in the center. If it comes out clean then it is cooked.


  • After 20 minutes just brush the top of the cake with milk to get a glaze.
  • when it is completely cooled keep it in the refrigerator for 3 hours and cut the cake.
  • This step will make it to get perfect pieces without crumbles.
  • But i didn’t do as i have to click soon as the weather was getting bad and it was about to rain. (Natural light will work out best for pictures)

vanilla cake

  • Never allow the batter to sit for a long time as this will make the cake hard.
  • 3/4 th cup of sugar is normally perfect but  i prefer to have little extra and so you can make it as 1 cup also.
  • The taste of yogurt will not be felt in the cake so you can move on to try out this recipe without any second thought.

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Anu August 28, 2012 - 10:40 pm

Delicious cake, Congrats on your 300th post and keep going……..

Laavanya August 28, 2012 - 10:48 pm

I've tried this too from sharmi's blog and loved it.

Home Cooked Oriya Food August 28, 2012 - 11:15 pm

awesome cake… did you use fat free yogurt ? Or does it not matter…
Will give it a try ! Looks too good…

admin August 28, 2012 - 11:37 pm

I used normal home made yogurt made with full cream milk only. But the original recipe has mentioned we can use nestle yogurt too which is normally low fat

Now Serving August 29, 2012 - 12:36 am

Looks amazingly soft and moist for an eggless cake, Jeyashri! love it

Saraswathi Tharagaram August 29, 2012 - 1:33 am

Seeing the picture..no one will address it no egg version.super fluffy and soft..Bookmarked it..

sowmya's creative saga August 29, 2012 - 1:38 am

looks so moist and yumm.

Kaveri Venkatesh August 29, 2012 - 2:04 am

Congratulations on your 300th post…Looking forward many more interesting recipes….
The cake looks awesome…soft and moist

Nalini's Kitchen August 29, 2012 - 2:58 am

Congrats dear…cake sounds inviting,looks super soft and moist…

Prathibha August 29, 2012 - 3:04 am

I have following this recipe from Nita Mehta for my eggless cakes from such a long time..but never thought that I should blog this basic recipe..looks delicious n yumm

Premalatha Aravindhan August 29, 2012 - 3:06 am

wow delicious cake,loved the texture…too gud.

Priti S August 29, 2012 - 3:19 am

Looks delish …congrats on your 300th post …wish you many more ahead

Sangeetha Nambi August 29, 2012 - 4:23 am

Real inviting, spongy vanilla cake…

RENU August 29, 2012 - 4:37 am

hi jeyashree
congrats for completing 300 th post.we wish to see ur tasty recipes….vanil a cake looks so yummy…wow…..want to grab it…nice clicks.

Vimitha Anand August 29, 2012 - 4:49 am

Healthy indulgence. Looks soft n moist

Hamaree Rasoi August 29, 2012 - 4:53 am

Congrats for your 300th post !! way to go lady…spongy and soft looking cake ..

Chitra August 29, 2012 - 6:16 am

wow, congrats.. Love this cake. I too have tried but it was with condensed milk..felt this one is a low calorie version .. will try for sure 🙂

lata raja August 29, 2012 - 6:23 am

Happy blogging more delicious recipes and many congratulations on this wonderful milestone!

Kalpana Sareesh August 29, 2012 - 6:26 am

congrats!! this looks so so soft n yumm

Sathya Sankar August 29, 2012 - 7:29 am

Cake looks super moist and delicious jey, Congrats on your 300th post and wishing you for many more!

Appetite Treats

Vijayalakshmi Dharmaraj August 29, 2012 - 8:54 am

wow looks so soft and moist… yummy… n Congrats dear for your 300th post… n any substitute for yogurt?

admin August 29, 2012 - 1:49 pm

No viji, no replacement for yogurt in this particular recipe.Even i asked Sharmilee, where i adapted the original recipe. she too told the same

சிநேகிதி August 29, 2012 - 9:25 am

Congrats on your 300th post..Delicious cake..Ongoing event " Party snacks",more detais : http://en-iniyaillam.blogspot.co.uk/2012/08/party-snacks-event-announcement.html

PT August 29, 2012 - 9:35 am

Congrats dear… it looks very spongy..

faseela August 29, 2012 - 9:47 am

congrats dear….yummy n soft cake,….

Farah Saleem azeez August 29, 2012 - 11:01 am

looks super soft! been looking for a sponge cake recipe!!will try this one since its tested 🙂

radha August 29, 2012 - 11:05 am

Congratulations. And the cake looks absolutely moist. Nice to think we can make this without egg using oil and curd. These are always available at home.

Shama Nagarajan August 29, 2012 - 12:49 pm

awesome recipe.

Veena Theagarajan August 29, 2012 - 1:58 pm

Nice recipe.. Looks very soft and spongy

divya August 29, 2012 - 2:26 pm

Wow mouth watering cake..looks so tempting.

Julie August 30, 2012 - 12:01 am

Delicious cake!!

Priya August 30, 2012 - 9:31 am

Wow congrats on ur 300th post,way to go Jeyashri, cake looks super spongy and irresistible.

RENU August 30, 2012 - 11:35 am

i made this today…i love the taste…simple n easy to make…i liked the crust…it tasted good.thanks.

admin August 30, 2012 - 3:08 pm

Oh that's great to know.Thanks for trying out

Lakshmi Subramaniam August 30, 2012 - 6:00 pm

Hi I planned to prepare this vanilla cake today, could you pls clear when should I add cooking oil? I'm new to baking. Thanks in advance.


admin August 30, 2012 - 9:08 pm

Hi lakshmi,
You have to add oil after adding vanilla essence.Updated in the post also.Thank you very much and happy baking!!

js. usha raj August 31, 2012 - 7:48 am

Hi Jeyashri… lov ur eggless cake recipe..looks very soft and mouth watering..would try soon.. thanks.. :))


Ramya August 31, 2012 - 1:16 pm

The cake have fluffed up soo well! Looks soo soft and yummy!

Sharmilee! :) September 5, 2012 - 10:35 am

This is one of my family favs…looks tempting. Love that dotted plate , nice colorful it looks….am glad you tried and liked it too!

suja m September 18, 2012 - 7:43 pm

Hi jeyashri

Atlast i did the cake. It came out very well. pretty soft inside with good crust. just now made it(had a bite). i cannot wait for the kids reaction they r in school). Cake with no butter or egg… sign me in. Thanks for the receipe.

suja m September 18, 2012 - 11:08 pm

kids gave thumbs up.. one variation i did is added 1/2 cup of whole wheat flour, 1 cup of apf. i think adding coarsely chopped nuts will give some boost too… thanks once again for a very easy cake.

admin September 19, 2012 - 12:25 am

Thats great to know suja. Adding whole wheat flour sounds a nice idea too. Glad that ur kiddos enjoyed. Thank u so much for the feed back

Eleanor Gossett October 26, 2012 - 10:19 am

I would be appreciating all of your articles and blogs because they are fitting up mark.

kavitha December 11, 2012 - 11:51 am

Hi Jeyashri,
I tried this cake today and it came out very well.I had been trying lot of ur recipes for the past 4 months and this is my first thank u note to u.I had tried ur rasam,mysore pak, paratha,sambhar rice,….the list goes on and i had tried all these receipes more than two times. Whole family enjoyed what ever i try from ur blog. I had become a regular follower of ur blog.Thanks a ton for all ur recipe and pls keep up ur good work.

Can u replace with with wheat flour instead of maida to make it little healthy?

Inventure Academy Bangalore December 18, 2012 - 3:08 am

hello jeyshri,

tried this recipe twice in two days, back to back..a very good one. the best thing for me was that it need not be blended with a blender..which is such a hazzle to clean later.

Rashmi Pradyu December 27, 2012 - 5:15 am

Hello jeyshrij,
thanks for the nice recipe……the cake was very soft…

however, the top of the cake got over baked….how can we avoid this….

admin February 21, 2013 - 2:41 pm

Sorry for the delayed reply.Missed it some how. To avoid over cooking of the top bring the temp. low and cook little extra few minutes.Else change the baking mode to the down part.(ie. the filament should kept in the bottom mode)

rlburger February 11, 2013 - 12:00 am

Really excellent, Jeyashri. I tried this for the first time and substituted 1/2 c. butter for the oil, used some yogurt I made that was sour that did not take, and added some shredded coconut at the end (about 3 T.) instead of tutti fruity. Really delicious. Thanks so much.

Farhana Raheem February 17, 2013 - 9:44 am

The cake came out well thanks! Anyways I'm new too baking, I would like to know if I doubled the quantities would it make any difference in the baking time or Centigrade? Once again thanks!

admin February 21, 2013 - 2:42 pm

sorry for the delay. If u double quantity the baking time will differ but not double. But bake in the same temperature mentioned. Centigrade will not change

Gnana March 8, 2013 - 9:36 am

Thanks for sharing this recipe, it looks delicious! I used to bake the eggless cake with condensed milk. Now I am going to try with your healthier choice:)
Please check my recipe on http://www.vegifood4u.com


Raji March 18, 2013 - 11:06 am

Hi Jeyashri,
I tried this on Saturday, just the way you mentioned. The cake turned out super soft. It was enjoyed by my family.


Ramgopal Kota April 24, 2013 - 5:48 pm

At what temperature you have to bake this cake?

hema sudesh July 19, 2013 - 9:36 pm

can i use self raising flour instead of all purpose flour? b'coz i wrongly bought self raising flour.

admin July 22, 2013 - 2:36 am

You can use self raising flour ,Self-raising flour contains baking powder , Of course you need to check that the baking powder you add to the plain flour . Self-rising flour also contains added salt which can lead to some of the recipes tasting a little too salty if this flour is used.
(1 cup) plain flour plus 2 teaspoons baking powder to replace self-raising flour in recipes. Hope it works for you

hema sudesh July 30, 2013 - 11:09 am

Thanks jeyashri. I tried it with using self raising flour. It came out very well.

sangeetha pn July 25, 2013 - 1:20 pm

I tried the same recipe.. It was super yum. Thanks for the recipe. I'm updating this adapted recipe in my blog. hope you are fine with that jeyashri.
But I had to bake in a pressure cooker. Still I'm quite satisfied!

Nandini October 28, 2013 - 6:13 pm

Hi Jeyashri, The cake was awesome! Thanks for the recipe!!

xxx December 19, 2013 - 9:44 am

can i add butter instead of oil, if so how many cup do i require?

jeyashri suresh December 22, 2013 - 12:20 pm

You can add add butter. Add 1/2 cup of melted butter

Srividhya Sreenivaasan January 29, 2014 - 7:18 am

Hi madam,
Can you please write a post how to make cake in pressure cooker. Also my husband says not to use baking soda or powder whether it is possible to make without these. I want to give a try in pressure cooker sine I dont have oven a simple recipe.Kindly help

jeyashri suresh February 1, 2014 - 3:04 am

thanks for the feedback. Will try to post the recipe in pressure cooker for sure. Without baking powder it is not possible

Namitha Ajai February 25, 2014 - 7:43 am

Thanks so much for the recipe ma'am.. can we replace milk with condensed milk?

jeyashri suresh March 5, 2014 - 11:00 am

I have never tried with condensed milk. I am not sure how this will be. Very sorry about that

Babita Vijay March 13, 2014 - 3:10 pm

Hi jeyshri,
Made this cake today.delicious yummy cake …!!!it was so easy to make….just loved it….will try out more recepies and let you know……loved your blog..

Sudha Badrinathan April 13, 2014 - 11:02 pm

Hi jeyashri,
I am baking for the first tym and I tried this cake and it came out really really good..My hubby liked it alottt…Thanks for the recipe:)

Shruthi Kumar June 28, 2014 - 10:20 am

Hi jeyshri.. I need to make a bigger cake.. can I double the recipie .in that case do I double up baking pwd and baking soda??

jeyashri suresh June 28, 2014 - 10:54 am

Yes you need to double all the ingredients

sowmiya October 28, 2014 - 4:00 am

Hi can u plz suggest me how to bake the above recipe using pressure cooker..it will be much helpful to me jeyashri….

jeyashri suresh October 29, 2014 - 3:21 am

Will surely post soon

Raindrop November 25, 2014 - 7:36 am

Hi, Thank you for such a delicious looking vanilla cake recipe. My concern is can it be carved and used under fondant.

ammukutty November 30, 2014 - 9:21 am

Hi jeyashri…
I made this cake yesterday. But turned out to be disaster ( newbie in cooking :((
i observed following :
1. Cake was not cooked inside though the fork came our clean when inserted.
2. Cake was brown /hard outside but had lot of cracks.
3. It had strong taste of coconut oil ( i used coconut oil)
I didn't use fresh yogurt instead used yogurt which was kept outside for couple of days. Is that the reason?

jeyashri suresh December 3, 2014 - 5:57 am

Hi Thanks for the message.
1. The reason for the cake not cooked inside is the temperature must be set high and not cooked evenly on both sides.
2. Crack happens when you pen the door of the oven frequently and also over mixing of the batter. Out side brown also happens when you keep the temperature high.
3. I never used coconut oil in baking, so may be because of that you should get that.
4. Over fermented batter may affect the outcome but i am not sure. But always use fresh ones

Manish Dwivedi December 11, 2014 - 11:45 am

WOW!!. thank you so much. for sharing this very good recipe of making vanila cake. i really liked this page. I will try for sure to make good cake with help these recipe.


Kids birthday cakes in pune

LD June 4, 2015 - 10:02 pm

Hi Jeyashri,
I have tried this recipe of yours and my cake came out perfect! I wanted to bake a slightly bigger cake this time, about 2 cups of flour. Can you please help me with how I could adjust the other ingredients please?

jeyashri suresh June 8, 2015 - 2:44 am

Thanks for trying out. Generally for baking we follow exact measurements. If u want to double you can do. I have never tried though

Indhu October 9, 2015 - 11:00 am

My oven doesn't have any Preheat mode. What should I do?? Thanks for your time.

jeyashri suresh October 10, 2015 - 3:06 pm

No worries, just start baking. May be it will take little extra time to bake. Just watch out

SS January 9, 2016 - 6:38 am

What should be the quantity of ingredients in grams for a 1 kg cake. Also should I line my stainless bowl with aluminium foil while baking in pressure cooker

Dietician Anupreksha Rastogi May 3, 2016 - 6:25 am

i tried the same recipe..& it was really awesome experience to relish such a lovely cake…n it was really a deliciuos cake…

preetha April 18, 2017 - 12:20 pm

hai jeyashri,
im a beginner to baking. im using Morphy Richard 25CG oven. at what temperature shall i bake the cakes? because i set it for 180C the top layer of the cake getting brown and the bottom is not cooked properly. whether i have to reduce the temperature or cover the cake with silver foil while initial baking?

jeyashri suresh May 1, 2017 - 11:10 am

Hi baking differs from oven to oven. If you feel at 180 degree it is burning fast reduce to 160 and increase the cooking time. I have never baked cake by covering it. It's like frying vada in high flame, the outer part gets brown fast and inside will be uncooked. So reduce the temperature a bit and increase the time.

Unknown October 5, 2018 - 3:30 am

Hi.. We had to use the hang curd or normal curd

Jeyashris Kitchen October 6, 2018 - 5:08 am

Just normal room temperature yogurt is fine.

Aparna December 16, 2019 - 12:36 am

Tried it…came out perfect!! 🙂 Thank you so much for sharing 🙂


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