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Slice of Eggless Vanilla Sponge Cake

Eggless Vanilla Sponge Cake

Shweta Arora
This Eggless Vanilla Sponge cake with condensed milk and butter is the best eggless sponge cake recipe you will ever need. It is moist, soft, spongy, and not overly sweet making it an excellent base for decorating and frosting. It tastes amazing just on its own or serve it frosted for your next celebration. Easy, Simple, and Delicious!!
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 173 kcal


Wet Ingredients

  • ½ cup unsalted butter room temperature
  • ½ cup condensed milk room temperature
  • ½ cup milk room temperature
  • 2 tablespoon yogurt or sour cream
  • 2 tablespoon white granulated sugar skip this if you are frosting and using simple syrup
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • cup all purpose flour or cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch salt Skip if using salted butter


Prep Work

  • Preheat oven to 350°F. Line a 7 or 8-inch round baking pan or a square 8X8 pan with parchment paper.
  • Spray oil (lightly) on the pan, stick the parchment paper, and spray some more oil on top of the parchment. Keep aside. This helps the cake to come out clean & prevents the cake from sticking to the baking dish.

To make eggless vanilla sponge cake

  • In a large mixing bowl (or stand mixer) beat butter until it is soft.
  • Add condensed milk and beat for 1-2 mins until combined.
  • Stir in the sugar and yogurt (or sour cream) and beat again for 2 mins until this mixture is light and fluffy,
  • Mix in the vanilla extract & vinegar. Wet mixure is ready!!
  • Sift the dry ingredients, all-purpose flour, baking powder, baking soda, salt, into the wet mixture.
  • Add milk and gently fold the dry mixture into the wet until everything is well combined (do not over-mix). Some lumps are ok.
  • Pour the batter into the prepared baking pan. Spread to make it even using a spatula. Tap the pan on the surface 2-3 times to remove any air bubbles.
  • Bake the vanilla cake for 20-30 mins at 350°F or until a toothpick inserted at the center of the cake comes out clean (i.e. no batter stuck to it). This indicates the cake is done. I checked mine at 25 mins and it was done.
  • Remove from oven and let it stand in the pan for 5-10 mins after which transfer it onto a wire rack or plate to cool
  • To transfer, keep the plate or wire rack on top of the baking dish & just flip, your cake should come out easily.
  • Wait for it to cool completely before slicing or frosting. Enjoy!!


Pan size - Use either a 7 or 8-inch round baking pan or square 8X8 pan or two 6-inch round pans (divide the batter equally). Right pan size is important so the cake bakes flat especially if you are planning to frost it. Smaller pans will cause a dome shape rise in the center of the cake. It is still good to eat though. 
Ingredients quantity and ratio - Stick to the quantity and ratio mentioned for this cake to get the best results. 
Measuring your flour -  do not scoop it out of the container directly using the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
Sweetness - this cake on its own is moldy sweet (we prefer it that way) but when assembled in combination with frosting it tastes just right.  You can increase the sugar to ¼ cup to ⅓ cup for the cake if you prefer it sweeter.
Mixing - Do not overmix the batter once you add the dry ingredients to wet. That will result in a dense and hard cake.
Bake your cake immediately - You can prep the ingredients in advance but once you mix the batter it needs to be baked immediately to get the best reaction and rise from baking powder and soda since they act fast and only for short time. 
Baking time and temperature - Over baking or high heat will dry out the cake and make it hard. For this cake bake at 350°F for 25-30 mins. Having said that, if your cake is still uncooked after the mentioned time and the top is browning, cover I with a foil and bake in 5-10mins increments until done. 
To make a layered cake - either double this recipe to make two 8 inch cakes or divide this batter equally in two 6 inch pans.
Storage -  You can store this cake covered at room temperature for 2 to 3 days or in the fridge for 6 to 7 days or freeze it for up to 3 months. Allow the cake to cool completely before storing. 
The refrigerated cake tends to get dense since the butter solidifies so before serving just warm it for 10 seconds or more until it's slightly warm. 


Calories: 173kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 104mg | Potassium: 83mg | Fiber: 1g | Sugar: 10g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
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