This is my to go, never fail recipe for an eggless vanilla sponge cake. It comes out airy, spongy, light as a feather and it also tastes similar to the butter cake that you get at the bakery. It was my little one’s birthday and as usual I ordered the cake from the shop as I cannot bake a cake that is big enough to serve all his friends owing to a small oven. But I always make a small cake for him at home. This one happens to be his absolute favorite and this time he wanted to do the frosting himself. So I just made the frosting and both the kids had a great time spreading the frosting all over the cake amidst the finger licking.

We, the Avant Garde Cookies are also celebrating our First Anniversary and what better way than to celebrate it with a piece of cake. I’m really glad to be a part of the group for having come this far in having covered various aspects of cooking and the journey so far has been great. Here’s to another year for us.

Eggless Vanilla Sponge Cake Recipe with Chocolate Buttercream Frosting

Prep time: 10 mins | Cook time: 45 mins | Serves: One 8" Cake
Cuisine: American | Category: Desserts

Ingredients:

All purpose flour – 1 cup
Corn flour – 4 tbsp
Baking powder – 1 tsp
Butter – 1/2 cup
Condensed milk – 1/4 cup (see Notes)
Sugar (heaped) – 1/4 cup
Milk – 1/4 cup
Vanilla essence – 2 tsp

For the Chocolate Buttercream Frosting:

Butter – 1/2 cup
Powdered sugar – 2 cups
Cocoa powder – 5 tbsp
Vanilla essence – 1 tsp
Salt – 1 pinch
Milk – 1 tbsp

Instructions:

Sieve together flour, corn flour and baking powder together at least thrice. Powder the sugar and keep aside. Grease and flour an 8 inch pan and keep it ready.

Beat butter till fluffy, add powdered sugar and beat well. Add condensed milk and beat once more.

Add milk, mix well and switch to a spatula. Add flour mixture in batches and mix in the same direction.

Finally add vanilla essence, mix well and transfer the batter to the baking pan.

Preheat the oven at 180 C (360 F) and bake for 40-45 minutes or till a tooth pick inserted comes out clean.

Let the cake cool down completely and invert it onto a plate to do frosting.

For the Chocolate Buttercream Frosting:

Make sure that the butter is in room temperature and softened. Sift together cocoa powder and powdered sugar and keep aside.

In a mixing bowl cream butter, add the sifted dry ingredients into the bowl and mix till the sugar is absorbed by the butter well.

Now add in vanilla essence, salt and milk and beat for 2-3 minutes. I used my hand mixer but you can also use the balloon whisk for the mixing.

If you want the frosting to be thin, spreading consistency, add more milk by 1 tbsp at a time and in case if you want the frosting to be stiff consistency to pipe it out, add more sugar little at a time to get the exact preferred consistency.

Spread on the cake all over evenly and decorate either with colored sugar sprinkles, silver balls or chocolate curls.

Notes:

The batter will indeed be thick so do not add more milk to thin the batter out.
You can replace condensed milk with thick Yogurt, but make sure you also increase the sugar by another 1/2 cup. The yogurt should be fresh and not sour.
If after adding milk, you find the mixture to be a bit curdled, it is quite normal. Do not freak out and stop, but continue with the process.
You can also use 2 eggs instead of condensed milk and yogurt but make sure you add one at a time and beat well after each addition.