Egg-Free Vanilla Cake with Buttercream Frosting
Egg-Free Vanilla Cake with Buttercream Frosting
Ingredients
For the Egg-Free Vanilla Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk, (dairy or non-dairy)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk, (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Lightly grease and flour an 8-inch round cake pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the milk, vegetable oil, vanilla extract, and white vinegar until thoroughly mixed.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are okay.
⏱️ 3 min
- 5
Pour the cake batter into the prepared cake pan and spread evenly. Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 6
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely before frosting.
⏱️ 20 min
- 7
While the cake cools, prepare the buttercream frosting. In a medium bowl, using an electric mixer, beat the softened unsalted butter until light and fluffy (about 2 minutes).
⏱️ 3 min
- 8
Gradually add the powdered sugar to the butter, beating on low speed until combined, then increase to medium speed. Add the milk, vanilla extract, and salt. Beat on medium-high speed until the frosting is smooth, light, and fluffy (about 3-5 minutes). If the frosting is too thick, add a bit more milk, 1 teaspoon at a time. If too thin, add more powdered sugar.
⏱️ 7 min
- 9
Once the cake is completely cool, spread the vanilla buttercream frosting evenly over the top and sides of the cake. Slice and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Egg-Free Vanilla Cake with Buttercream Frosting
Ingredients
For the Egg-Free Vanilla Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk, (dairy or non-dairy)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk, (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Lightly grease and flour an 8-inch round cake pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the milk, vegetable oil, vanilla extract, and white vinegar until thoroughly mixed.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are okay.
⏱️ 3 min - 5
Pour the cake batter into the prepared cake pan and spread evenly. Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 6
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely before frosting.
⏱️ 20 min - 7
While the cake cools, prepare the buttercream frosting. In a medium bowl, using an electric mixer, beat the softened unsalted butter until light and fluffy (about 2 minutes).
⏱️ 3 min - 8
Gradually add the powdered sugar to the butter, beating on low speed until combined, then increase to medium speed. Add the milk, vanilla extract, and salt. Beat on medium-high speed until the frosting is smooth, light, and fluffy (about 3-5 minutes). If the frosting is too thick, add a bit more milk, 1 teaspoon at a time. If too thin, add more powdered sugar.
⏱️ 7 min - 9
Once the cake is completely cool, spread the vanilla buttercream frosting evenly over the top and sides of the cake. Slice and serve.
⏱️ 5 min