Butter Cake Recipe (Without Eggs)
Butter cakes are a classic dessert that embody the perfect balance of richness, softness, and sweetness. While many traditional recipes rely on eggs for texture and structure, this eggless version delivers the same moist, buttery, and fluffy goodness. Ideal for vegetarians, those with egg allergies, or anyone looking for a delicious twist on a favorite classic, this cake is both easy to make and incredibly versatile.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ cup yogurt (plain, unsweetened)
- ½ cup milk (adjust as needed)
- 1 teaspoon vinegar (optional, helps in reacting with the baking soda for fluffiness)
Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan with butter or line it with parchment paper for easy removal.
2. Sift the Dry Ingredients
- In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. Sifting ensures that the ingredients are evenly distributed and helps make the cake lighter and fluffier.
3. Cream the Butter and Sugar
- In a separate large bowl, beat the butter and sugar together using an electric mixer or a whisk until light and fluffy. This step is crucial to creating an airy cake texture, even without the eggs.
4. Add the Wet Ingredients
- Once the butter and sugar mixture is well-combined, mix in the yogurt and vanilla extract. Beat until the mixture is smooth.
- Slowly add the milk and continue mixing. You want the batter to have a pourable consistency, not too thick but also not overly runny. Add a bit more milk if needed.
5. Mix the Wet and Dry Ingredients
- Gradually fold the dry ingredients into the wet mixture in batches, using a spatula or a whisk. Do not overmix; just combine until no lumps remain.
6. Add the Vinegar (Optional)
- If you’re using vinegar, add it now and give a final gentle stir. Vinegar helps create a slight reaction with the baking soda, leading to a fluffier cake.
7. Pour and Bake
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should have a light golden-brown top.
8. Cool and Serve
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely before serving.
Tips and Variations
- Flavors: You can enhance the flavor of your cake by adding zests like lemon or orange. A pinch of nutmeg or cinnamon can also bring warmth to the cake.
- Frosting: Top the cake with your favorite frosting, like buttercream, cream cheese frosting, or simply dust with powdered sugar for a minimalist touch.
- Nuts or Dried Fruits: Add a handful of chopped nuts, raisins, or dried fruits to the batter for texture.
- Chocolate Version: For a chocolatey twist, replace ¼ cup of flour with cocoa powder.
Serving Suggestions
This eggless cake is perfect on its own or as a base for layered cakes. Serve it with a side of whipped cream, a scoop of ice cream, or even a drizzle of fruit syrup. It pairs wonderfully with tea or coffee, making it a great dessert for any occasion.
Storing the Cake
- Room Temperature: The cake can be stored in an airtight container at room temperature for up to 2 days.
- Refrigeration: If you want to store it for longer, keep it in the fridge, where it will last for up to a week.
- Freezing: The cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and store in a freezer-safe container.
Making a cake without eggs doesn’t mean sacrificing texture or flavor. This eggless version is equally moist, fluffy, and indulgent, making it the perfect dessert for all kinds of celebrations—or simply for treating yourself to a sweet, buttery bite. Happy baking!