Cakes, Egg free 0 comments

Eggless Vanilla Cake

This is my go to eggless vanilla layer cake that is soft, fluffy and moist. This is for all the kiddos who love cake but have an egg allergy!

What is the best egg substitute for cakes?

This recipe calls for Bob’s Red Mill Egg Replacer. You can find it in some stores like Sprouts or Target, or you can buy it here on Amazon. I have tried just about substitute for eggs with every baked good there is and have found that a combination of this particular egg replacer product plus white vinegar results in the best texture and rise for just about any cake recipe.

That being said, if you do not do a lot of eggless baking and don’t want to invest in a product just for this cake, you can use a combination of 1 teaspoon baking soda plus 1 Tablespoon white vinegar for every egg that needs to be replaced in a recipe. The Bob’s Red Mill egg replacer is primarily made up of baking soda, along with a few other helpful ingredients for mimicking the protein in eggs.

Tips for baking even vanilla cake layers

  1. Use an anodized, aluminum cake pan for the most evenly baked cake layers. I prefer Fat Daddio’s cake pans.
  2. Place a cookie sheet on the bottom rack of the oven, underneath your cake pans. This allows the air to circulate around the cake pans better and prevents the bottom from baking faster than the middle.
  3. If my cakes are a little rounded on top, I don’t worry about it. Take a serrated knife and gently slice off any uneven parts on top of the cooled cake layers.

How to make eggless vanilla cake batter

How to assemble and frost a layer cake

Common questions about baking layer cakes

  1. Can I use all-purpose flour instead of cake flour? Yes! All-purpose flour works fine at a 1:1 ratio, but I find that the texture of a cake made with cake flour is fluffier and less dry.
  2. Can I use skim milk or a non-dairy milk in place of whole milk? Yes, but whole milk has a higher fat content and less water so your cake texture may be a little different.
  3. Do the ingredients have to be room temperature? I highly recommend using room temperature ingredients for cakes as cold ingredients do not mix together as well, and your cake will not rise properly.
  4. Why isn’t my cake rising? Your cake may not rise if your baking soda or baking powder are expired. Also if the ingredients were too cold or if the batter sits out too long before baking.
  5. How do I know when my cake is done? My favorite way to tell if a cake is finished baking is to check when the edges just start to pull away from the sides of the pan. I turn on the oven light and keep an eye on it. I also check with a toothpick to osee when there are just a few crumbs clinging to it.

Shop tools for making cakes

Eggless Vanilla Cake

Recipe by Laura DuensingCourse: Dessert
Servings

10-12

servings
Prep time

30

minutes
Cooking time

40

minutes

This is my go to eggless vanilla layer cake that is soft, fluffy and moist. This is for all the kiddos who love cake but have an egg allergy!

Ingredients

  • Vanilla Cake
  • 2 1/2 cups (300g) cake flour

  • 2 teaspoons (10g) baking powder

  • 1 teaspoon (5g) salt

  • 2 Tablespoons Bob’s Red Mill Egg Replacer* + 4 Tablespoons water**

  • 1 cup (2 sticks) salted butter, softened

  • 2 cups (400g) granulated sugar

  • 1 cup whole milk, room temperature

  • 1 Tablespoon white vinegar

  • 1 Tablespoon vanilla extract

  • 1/2 cup full fat sour cream, room temperature

  • Vanilla Buttercream****
  • 1 1/2 cups (3 sticks) salted butter, softened

  • 5 cups (575g) powdered sugar

  • 4 Tablespoons heavy cream or whole milk

  • 2 teaspoons vanilla extract

Directions

  • FOR THE CAKE
  • Preheat oven to 325 degrees F. Prepare 3 6 or 2 8 inch cake pans***. Cut circles of parchment paper the size of the bottom of your pans. Grease the pans with a canola-based spray, add the parchment liners, then grease them again.
  • Combine vinegar and whole milk and let sit for 5 minutes or while you prepare the rest of the ingredients. It will get sort of chunky like buttermilk.
  • In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  • Cream the butter and sugar together until smooth and fluffy, 3-5 minutes.
  • Stir the egg replacer and water together until smooth and let sit for a minute to thicken.
  • Add egg replacer and vanilla to the butter and sugar and mix for another 2-3 minutes until smooth.
  • Add dry ingredients and the milk and vinegar mix to the batter, alternating in small additions 3 times, starting with the flour. Mix just until combined after each addition.
  • Fold in the sour cream, just until combined.
  • Divide batter between your prepared cake pans, making sure they are even.
  • For 2 8 inch cakes, bake at 325 F for 25 – 30 minutes until a toothpick comes out with just a few crumbs on it.
    For 2 6 inch cakes, bake at 325 F for 35 – 40 minutes until a toothpick comes out with just a few crumbs on it.
  • Let cakes cool about 10 minutes before turning out of the pans onto a cooling rack. I suggest spraying the cooling rack with cooking spray to prevent sticking.
  • Once the cake layers are cooled completely, double wrap in wax or parchment paper and foil and freeze until ready to assemble. Freezing the layers will make assembly much easier.
  • FOR THE BUTTERCREAM
  • Beat butter in a mixer with the paddle attachment (or using a hand mixer) until very smooth, light and creamy, about 5 minutes. Don’t skip this step! This is key to getting smooth frosting.
  • Add powdered sugar and mix on low until combined. Increase mixer to medium speed and mix another 3 minutes.
  • Add heavy cream or milk and vanilla and mix on medium speed for another 5 minutes until very smooth and creamy. Scrape down the sides of the bowl and smooth out any air bubbled with a spatula. Cover with plastic wrap until ready to assemble the cake.
  • ASSEMBLE THE CAKE
  • Place the first cake layer right side up on a round cake board. I highly recommend using a plate that spins like a cake turntable for frosting. Place the cake board on your turn table and use a small bit of frosting on the plate to hold it in place. Spread an even layer of frosting on top, or you can pipe a line around the edge and fill it with whatever you like. I used strawberry rhubarb jam in the center of this one. Place the second layer on top with the flat bottom facing up.
  • Frost with a thin coat of frosting to hold the crumbs in (the crumb coat) and place in the freezer for 5-10 minutes to set a little.
  • Frost the rest of the cake however you like!

Notes

  • *This is my favorite substitute for eggs in most baked goods. You can find it in some stores such as Sprouts and Target, or you can buy it online through Amazon. There are instructions on the package for mixing it up, but 2 tablespoons of the mix plus 4 tablespoons of water are equivalent to 2 eggs.
  • **If you cannot find the egg replacer, I suggest using 2 teaspoons of baking soda mixed with 2 Tablespoons of white vinegar.
  • ***This recipe can be used to make 2 8 inch layers that will bake in a shorter time or 3 6 inch layers. The photos in the post show a 2 layer cake. I have tried both, and both work out great!
  • ****This recipe makes enough buttercream to frost the cake. If you want to pipe decoration, I would make 1.5 times the recipe.

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