Eggless Vanilla Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

4.6

(30)

This two-layer celebration cake is everything you want from a classic — tender, golden crumb, fragrant with pure vanilla, and finished with a fluffy buttercream that's light enough to eat by the spoonful. The secret to its soft, moist texture without any eggs lies in a smart combination of unsweetened applesauce, a touch of neutral oil, and softened butter, which together deliver richness and structure that you'd never guess was missing anything. A splash of white vinegar reacts with the baking soda to give the layers a beautiful lift, so each slice holds up perfectly when you cut into it. The frosting is a straightforward whipped buttercream — just butter, powdered sugar, milk, and vanilla beaten until pale and cloud-like — and it spreads like a dream over the cooled layers. With 12 generous servings, this is the kind of cake that earns a permanent spot in your rotation for birthdays, potlucks, or any occasion that deserves something genuinely impressive on the table.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup whole milk
½ cup unsweetened applesauce
½ cup unsalted butter, softened
¼ cup neutral oil (such as canola or vegetable oil)
2 tsp pure vanilla extract
1 tbsp white vinegar

For the frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
3 tbsp whole milk
1 ½ tsp pure vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

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