Eggless Vanilla Cake

This simple eggless vanilla cake makes a tender and flavorful cake. No egg replacer needed! Just mix all the ingredients together in a large bowl and bake.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 slices

Ingredients

For the Cake

2 ½ cups all-purpose flour (12 ½ ounces; 354 grams)
1 ½ cups granulated sugar (11 ½ ounces; 326 grams)
2 teaspoons baking soda
½ teaspoon salt
1 ¼ cups milk (10 ounces; 285 grams)
¾ cup nonfat, plain Greek yogurt (6 ounces; 170 grams)
8 tablespoons butter, melted (I prefer salted) (4 ounces; 113 grams)
2 teaspoon vanilla extract

For the Vanilla Frosting

2 sticks butter, softened (I prefer salted) (8 ounces; 226 grams)
4 cups powdered sugar (16 ounces; 455 grams)
¼ cup milk (2 ounces; 46 grams)
2 teaspoons vanilla extract

Instructions

To Make the Cake

Preheat oven to 350℉. Grease a 9x13-inch pan with nonstick cooking spray and set side.
Whisk together flour, sugar, baking soda, and salt in a large bowl. Add the milk, yogurt, melted butter, and vanilla extract. Stir until the batter is smooth.
Spread the batter into the prepared pan.
Bake until golden brown, about 30 minutes. A cake tester inserted into the center of the cake should come out clean. Note: this cake is a very deep golden brown when done.
Let the cake cool before frosting. Store covered on the counter for up to four days.

To Make the Frosting

Mix the softened butter in a medium bowl until light and creamy. Stop the mixer and add the powdered sugar, milk, and vanilla extract. Blend on medium speed until thick and creamy.

Recipe Notes

Greek Yogurt: Use nonfat plain Greek yogurt.

For 24 cupcakes: Spoon batter into a paper-lined cupcake pan. Fill each cup about ¾ full. Bake for about 20 minutes.

For a layer cake: Grease two 8-inch round cake pans with nonstick spray. Place a piece of parchment into the bottom of the pan. Divide the batter evenly between the two pans. Bake for about 30 minutes.