Eggless Butter Cake- A Simple Buttery Vanilla 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.

This spongy buttery vanilla cake is great on its 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 homemade beetroot powder for the red colour. You can also use fruit crushes or syrups to make your cake look colourful.

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.

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 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

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



Prep Time            10 minutes

Cook Time           30 minutes

Servings               6


1/2 cup unsalted butter chopped into tiny chunks

1 cup Castor sugar

1 and 1/4 cups milk

1 tsp vanilla essence

1 and 3/4 cups flour [all purpose flour /wholewheat/ a combination of the two]

1/2 tbsp baking powder

1 tsp Beetroot powder [optional]

For a simple chocolate ganache

2 cups Chopped milk chocolate

1 cup cream


  1. Pre heat the oven at 180C 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 C 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 -Mix the beetroot powder with a bit of the batter.Fill into a piping bag / use a spoon to add the red coloured batter over the vanilla layer. Use a skewer/ fork to make marble like patterns. I was aiming on red hearts by the way 🙂  

For the simple chocolate ganache - Heat the cream in a pan on low flame until tiny bubbles just begin to appear. Remove from heat and add the chopped chocolate/ chocolate chips. 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. Refrigerate for about 20 minutes to half an hour for the ganache to become a little thick in consistency. Frost your cooled cake and enjoy.


  • 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.
  • 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.

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

Happy Baking


Originally posted  on FEBRUARY 16, 2017


Popular posts from this blog

Whole Wheat Chocolate Banana Loaf Cake

Mom’s Eggless Cake-Whole Wheat Version

Nutty Banana Cake