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Potato coins with cheese dip

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Eggless Vanilla Birthday Cake Recipe

Eggless Vanilla Birthday Cake Recipe

This eggless vanilla cake ( वनीला केक ) is a light, creamy, fluffy and soft. This moist cake is perfect for all special occasions even birthday parties. Here is an easy to make and simple vanilla cake recipe. It looks and tastes velvety. The combination of ingredients gives it amazing texture and flavor. Making a really good cake starts with baking and frosting.

eggless-vanilla-cake

To make this recipe, whisk the sugar and butter to make it creamy and fluffy. Then flour, curd and leavening agents like baking powder and baking soda are mixed along with some milk. Curd is an acidic ingredient and baking soda requires an acid to work. It yields an extra moist cake. This mixture is baked in oven or in a kadai to get soft and pillowy vanilla cake. Cool the sponge completely before frosting. Here I am using cream frosting. You can decorate cake according your preference. You may add some cherries or sprinklers. After frosting the cake, place it in the refrigerator for at least 1 hour. You’ll get beautifully clean slices because the crumbs are cool and tight.

vanilla-birthday-cake

This classic vanilla cake is more moist and perfect for a birthday or any special occasion. Try this cake recipe. You will feel the deliciousness in each creamy slice.

Ingredients:

1 cup sugar powder
½ cup oil
½ cup curd
2 cup maida (all purpose flour)
1 tsp. baking powder
½ tsp. baking soda
1 tsp. vanilla essence
1 cup milk
400 ml. whipping cream
1 cup sugar powder
½ tsp. vanilla essence for cream
A drop of yellow food color
Some tutti frutti and chocolate shave for topping

Instructions:

Put kadai on medium flame. Spread 1 cup salt in kadhai. Cover and preheat this.
Whisk butter, sugar and curd until it becomes light and fluffy. 


 Place a strainer and sieve maida, baking powder and baking soda. 


Add milk in parts and mix in one direction. If batter is thick you can add some milk.


Add vanilla essence and mix to make a smooth batter.


Grease cake tin and sprinkle some dry flour. Pour mixture evenly into the tin and tap to even it.


Place a stand in kadhai and put the tin. Cover and bake it for 25 – 30 minutes or till a fork inserted into cake comes clean out. 


Allow the cake to cool down for 10 minutes. Then remove the cake from tin.
Keep in refrigerator for 2 hours.


Take whipping cream in a large bowl. Add sugar powder and vanilla essence. Using a beater, beat in one direction till you get stiff peaks. 


Cut the cake into three parts. Place bottom layer and apply some cream evenly. 


Place middle layer and apply cream over it.
Then finally place the top layer and spread cream all over the top and sides evenly.


Add a drop of yellow food color in remaining cream. Mix and fill in the cone.
Make some flowers, top with tutti frutti and sprinkle some chocolate shave.


Refrigerate cake for 1 hour before slicing.


You birthday cake is ready.

Tips:

  • It’s best if all of the ingredients are at room temperature.
  • Also after the batter is ready, don’t allow the batter to sit for more than the preheating time as baking soda reacts faster.
  • You can use butter paper in tin to avoid sticking to the pan. Place a butter paper into cake tin and then pour the batter.
  • Make sure that your sponge cools completely before frosting.
Try other cake recipes:
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