Eggless Butter Cake- A Simple Buttery Vanilla Cake

Eggless Butter Cake 

It was Valentine’s day and I was in the mood for some delicious cake. The aroma of this simple eggless butter cake made my home feel all warm and romantic.  The baker in me can’t help getting all dreamy seeing freshly baked goodies out of the oven.

A simple eggless butter cake.This spongy buttery vanilla cake is great on it own and is perfect for a layered cake too. You will love this easy recipe.

I decided to make the cake look a bit special and the initial plan was to have pretty red hearts on top. You might find a few between the messy but pretty red pattern. I am a bit partial to marble cakes you see. My mum’s eggless marble cake is still my favourite.

I have used  home made beetroot powder for the red colour. You can also use fruit crushes or syrups to make your cake look colourful.

A simple eggless butter cake.This spongy buttery vanilla cake is great on it own and is perfect for a layered cake too. You will love this easy recipe.
Eggless Butter Cake

I am all for effortless baking, so before you start wondering about all the creaming and beating involved, here’s the deal- you don’t have to do any of that here. All you need is your electric mixer and a big smile on your face. Have fun while baking and your cake is going to be just perfect.

A simple eggless butter cake.This spongy buttery vanilla cake is great on it own and is perfect for a layered cake too. You will love this easy recipe.

For an eggfree cake this butter cake has an excellent crumb and is perfect to make a layered cake  too. It tastes a lot like the Iyengar bakery plain vanilla cake .

The addition of the chocolate ganache was more to try my hand on frosting a cake, which I seldom do. I honestly love a plain no-frills attached sort of cake. This cake tastes excellent plain and some chocolate to mark the occasion never does any harm.

A simple eggless butter cake.This spongy buttery vanilla cake is great on it own and is perfect for a layered cake too. You will love this easy recipe.
Eggless Butter Cake with Chocolate Ganache

You can also try these simple frostings I have on the blog- custard cream and coffee buttercream.

So what are we waiting for? Get that butter out of the fridge and let’s get baking.


A simple eggless butter cake.This spongy buttery vanilla cake is great on it own and is perfect for a layered cake too. You will love this easy recipe.

Print Recipe
Eggless Butter Cake
An easy and delicious vanilla butter cake
A simple eggless butter cake.This spongy buttery vanilla cake is great on it own and is perfect for a layered cake too. You will love this easy recipe.
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
For a simple chocolate ganache
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
For a simple chocolate ganache
A simple eggless butter cake.This spongy buttery vanilla cake is great on it own and is perfect for a layered cake too. You will love this easy recipe.
Instructions
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Grease and dust an 8 inch round baking tin. Set aside.
  3. Sift the flour and baking powder together.
  4. Take the chunky butter and castor sugar in a mixer jar and pulse twice or thrice or until the butter and sugar are well combined.
  5. Add the milk and vanilla extract. Give it another churn in the electric mixer.
  6. Pour into the sifted flour and mix until just combined.
  7. Transfer the batter into the prepared baking tin.
  8. Tap once or twice to level the batter and to remove any large air bubbles.
  9. Bake in the pre heated oven at 180 degrees for 30 minutes or until a skewer inserted comes out clean.
  10. Invert over a wire rack after 10 minutes and allow to cool completely before slicing/frosting.
For marble effect
  1. Mix the beetroot powder with a bit of the batter.
  2. Fill into a piping bag / use a spoon to add the red coloured batter over the vanilla layer.
  3. Use a skewer/ fork to make marble like patterns. I was aiming on red hearts by the way 🙂
For the simple chocolate ganache
  1. Heat the cream in a pan on low flame until tiny bubbles just begin to appear.
  2. Remove from heat and add the chopped chocolate/ chocolate chips.
  3. Use a silicon spatula/ wooden spoon to mix until the chocolate melts completely. Whisk for a couple of minutes to get a lovely smooth ganache.
  4. Refrigerate for about 20 minutes to half an hour for the ganache to become a little thick in consistency.
  5. Frost your cooled cake and enjoy.
Recipe Notes

Oven temperature and time may vary. You may check on your cake after 25 minutes of baking.

The marble effect and the chocolate ganache frosting is completely optional. This cake tastes yum just simple and plain.

You can use food colors too. But personally I don't prefer using them at all. You can try adding some fruit crushes like strawberry or rose syrup instead.

The home made beetroot powder is very easy to make. I hope you try it.

I have used a regular electric mixer to mix the liquid ingredients. It really makes the whole process quick and easy. Just make sure you chop up your butter well.

While making the ganache if your chocolate isn't melting, you may warm it over a low flame for a bit.

I have used amul cream and a regular bar of milk chocolate for this recipe.

You can make a two or three layered frosted cake with this recipe .

Hope you enjoyed this post and bake a yummy butter cake soon.

Happy Baking

 

 

 

 

 

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11 Comments Add yours

  1. Saranya says:

    Wow gonna try this…It is amul fresh cream right??

    1. Akila Subramanian says:

      Hi Saranya yes it is amul fresh cream. Will wait for your feedback 🙂

  2. Neha says:

    Dear akila, i have one query. How to usw fresh beetroot when you dont have dry powder.

    1. Akila Subramanian says:

      Hi Neha, I have a couple of recipes with fresh beetroot and beetroot puree too. Do have a look at those.

  3. Florence says:

    Hello, This recipe looks quite fantastic, will it be ok for you to share what does 1cup measures as per your recipe?

    1. Akila Subramanian says:

      Thankyou Florence. I use a 1cup= 250ml cup measurement for all my recipes.

  4. Richa says:

    Hi Akila.. the cake looks beautiful. I am going to try this for sure 🙂
    One query please, can I blend fresh strawberries and use the puree? I dont like to use to syrup and have a lot of fresh strawberries handy with me 🙂
    Thanks

    1. Akila Subramanian says:

      Hi Richa yes I am sure you can do that too. You might have to adjust the sweetness though since syrups tend to be a bit sweeter

  5. Ashima Gupta says:

    Hi Akila
    Very beautiful cake and lovely crumb.. i have few doubts:
    1) Should butter be softened or cold?
    2) how much is 1/2 cup butter chunks in grams?
    3) can we also cream butter and sugar with electric beater?
    4) after we beat butter and sugar what should be their texture like? Eg like bread crumb or creamy?
    Eagerly waiting for ur reply
    Love
    Ashima

    1. Akila Subramanian says:

      Hi Ashima. Thankyou. You can use slightly softened butter [keep it out of the refrigerator for 15 mins to half hour] , not melted. Use about 80-100 gms of butter. Yes you can use an electric hand mixer. This doesn’t require the butter sugar to get soft and creamy like for cookies. So just beat until its combined. Hope this helps

      1. Ashima Gupta says:

        Thanks a lot for your reply..will make this cake soon and share the fotos with u.

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