Eggless Butter Cake is a soft, tender, and rich cake made without eggs—perfect for those with dietary restrictions or simply when eggs aren’t on hand. Using sweetened condensed milk as the primary binding and sweetening agent, this cake achieves a moist, velvety crumb that’s perfect on its own or as a base for your favorite frostings.
Why You’ll Love This Recipe
This one-bowl cake is as simple as it is satisfying. With a buttery richness and a light, fluffy texture, it’s versatile enough to be served plain with tea or dressed up with frosting for celebrations. The use of condensed milk provides structure, flavor, and moisture without the need for eggs, making it both beginner-friendly and reliably delicious.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
250 grams (1 3/4 cups) plain flour
2 tsp baking powder
1 tsp baking soda (sodium bicarbonate)
1 tin (400 g) sweetened condensed milk
100 grams (1/2 cup) butter, melted
175 ml (scant 3/4 cup) water or milk
3 tbsp powdered sugar (optional)
2 tsp good quality vanilla extract
2 tbsp hot water
Directions
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Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.
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Prepare dry ingredients:
In a large mixing bowl, sift together flour, baking powder, and baking soda. Mix well. -
Add wet ingredients:
Pour in the sweetened condensed milk, melted butter, water or milk, powdered sugar (if using), and vanilla extract.
Mix until smooth and well combined—do not overbeat. -
Finish with hot water:
Add 2 tablespoons of hot water to the batter and mix gently to loosen and smooth it. -
Bake:
Pour the batter into the prepared cake pan and tap gently to remove air bubbles.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. -
Cool and serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost or serve plain as desired.
Servings and timing
This recipe yields approximately 8–10 servings.
Preparation time: 15 minutes
Baking time: 30–35 minutes
Cooling time: 30 minutes
Total time: About 1 hour 20 minutes
Variations
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Citrus Zest: Add lemon or orange zest for a fresh twist.
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Chocolate Chip: Fold in 1/2 cup mini chocolate chips before baking.
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Almond Flavor: Replace 1 tsp of vanilla with almond extract.
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Layer Cake: Double the recipe for a layered celebration cake.
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Glazed Finish: Drizzle with a simple sugar glaze or chocolate ganache.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap tightly in plastic and foil and freeze for up to 2 months. Thaw at room temperature before serving.
To reheat individual slices, microwave for 10–15 seconds for a warm, soft texture.
FAQs
Can I use whole milk instead of water?
Yes, using milk will result in a richer and more tender cake.
Is powdered sugar necessary?
It’s optional. Use it if you prefer a slightly sweeter cake.
Can I make this cake vegan?
Yes. Use dairy-free condensed milk and plant-based butter and milk alternatives.
What flour should I use?
Plain all-purpose flour works best. Avoid self-raising flour as it alters the leavening balance.
Can I bake this as cupcakes?
Yes. Fill cupcake liners 2/3 full and bake for 18–20 minutes.
How do I know when the cake is done?
Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready.
Can I add nuts or fruit?
Yes, fold in chopped nuts or dried fruits like raisins or cranberries before baking.
What type of frosting pairs well?
Buttercream, whipped cream, cream cheese frosting, or even a simple glaze work wonderfully.
Can I skip the hot water?
Hot water helps smooth and loosen the batter; it’s recommended for a better texture.
Why is weighing ingredients important?
Precision is key to achieving the correct texture, especially in eggless baking.
Conclusion
Eggless Butter Cake is a simple yet delightful dessert that proves you don’t need eggs for a moist, flavorful crumb. Whether you enjoy it plain or dressed with frosting, this cake is perfect for everyday enjoyment or special occasions. Easy to make and even easier to love, it’s a go-to recipe for bakers of all skill levels.
Print
Eggless Butter Cake
- Total Time: 45 minutes
- Yield: 8–10 slices
Description
This Eggless Butter Cake is soft, moist, and perfect for any occasion. Made with basic pantry staples like sweetened condensed milk, butter, and flour, it’s a one-bowl recipe that comes together easily and bakes beautifully every time. Perfect for decorating or enjoying plain with tea. Eggless cake recipe, butter cake without eggs, simple vanilla cake, egg-free sponge, condensed milk cake
Ingredients
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250 g (1 3/4 cups) plain flour
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2 tsp baking powder
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1 tsp baking soda (sodium bicarbonate)
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1 tin (400 g) sweetened condensed milk
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100 g (1/2 cup) butter, melted
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175 ml (scant 3/4 cup) water or milk
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3 tbsp powdered sugar (optional, for extra sweetness)
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2 tsp good-quality vanilla extract
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2 tbsp hot water
Instructions
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Preheat oven to 350°F (175°C). Grease and line a loaf or 8-inch round cake pan.
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In a large mixing bowl, sift together flour, baking powder, and baking soda.
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Add condensed milk, melted butter, water or milk, powdered sugar (if using), vanilla extract, and hot water.
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Whisk until smooth and lump-free. Do not overmix.
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Pour the batter into the prepared pan and tap gently to level.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
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Use full-fat condensed milk for best texture.
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For added flavor, you can mix in lemon zest, cardamom, or a touch of almond extract.
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Can be frosted with buttercream, ganache, or enjoyed plain.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Egg-Free, Vegetarian