Eggless Vanilla Cake Recipe | Using Condensed Milk

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Recipe to make eggless vanilla cake using condensed milk. This cake is a soft, and topped with chocolate ganache is perfect for any celebration.

I love baking cakes for birthdays and other celebrations. I started doing that when my son was born – I baked him a cake for every one of his monthly birthdays until he turned one. So I was looking for new cake recipes left and right.

I have added quite a few recipes to my repertoire. This perfect eggless birthday chocolate cake is a family favorite. I love these cute mini chocolate layer cakes to make for any celebration as well.

This eggless vanilla cake was one of my favorite that I bake quite often. It is easy to make and is perfect for a celebration and even as a nice tea time snack. Also, it is a versatile recipe that can be customized with add-ins. More on customizations below.

Ingredients

Recipe for this eggless vanilla cake is very basic. I used condensed milk, the resulting cake soft, fluffy and slightly moist. Here are the ingredients you need:

• For the Vanilla cake:
  • flour – recipe calls for cake flour. That gives the cake a soft and fluffy texture. But if you don’t have cake flour, then use a combination of all-purpose flour and cornstarch. Exact quantities needed for this recipe are under Notes in the recipe card.
  • leaveners – baking powder and baking soda
  • unsalted butter – adds lots of buttery flavor. But feel free to substitute with neutral flavored oil like canola, grapeseed or light olive oil.
  • condensed milk – this is the key ingredient that adds sweetness and holds everything together in the recipe.
  • milk and vinegar – regular or non-dairy (almond, oat or soy) will work. Apple cider or white vinegar can be used.
  • vanilla extract – use pure vanilla extract or vanilla powder for the best flavor.
• For the Chocolate Ganache:
  • half n half – or use a combination of milk and cream
  • dark chocolate – feel free to substitute it with milk or bittersweet or semisweet chocolate
  • vanilla extract

Instructions

This recipe makes 1 8″ round cake. If you want to make a 2 layer cake, then double the ingredients and bake in 2 8″ round cake pans.

To make the Cake:

1. Preheat oven to 350°F. Use a 8″ round cake pan that is at least 2″ deep. Grease and line the pan.
2. Combine soy milk and apple cider vinegar in a measuring jar. Set aside for 5~10 minutes to curdle. Or use buttermilk instead.
3. In a mixing bowl, sift cake flour, baking powder, baking soda and salt.
4. To the soy milk mixture, add the melted and cooled butter, condensed milk and vanilla. Mix well to combine.
5. Slowly pour in the wet ingredients into the dry ingredients and mix until well combined.
6. Stir in the chocolate chips or the crushed oreos into the batter, if desired.
7. Pour the batter into the prepared baking pan and bake for 22~25 minutes or until a cake tester inserted into the middle of the cake comes out clean.
8. Let the cake cool in the pan for 5 minutes before turning it over onto a wire rack to cool completely. Once completely cooled, then frost of ice the cake as desired.

To make the Ganache:

1. Heat half-n-half until bubbles start to form around the edges. Pour it over the chocolate placed in a small bowl and set aside for 1~2 minutes. Add the vanilla extract and whisk until the chocolate is melted and the mixture is smooth.
2. Set aside for a few minutes to cool slightly, then pour over the cake. The ganache will thicken and harden as it cools.

Tips & Substitutions

Here are a few tips and substitution ideas to make this delicious cake:

• Condensed milk: I have made this recipe many times using low-fat, fat-free and regular condensed milk. All of them work. Vegan condensed milk will work as well.
• Please note that condensed milk is different from evaporated milk. Condensed milk (aka milkmaid in India) is milk that is quite thick and has added sugar in it. Whereas evaporated milk is slightly creamy and is unsweetened. So make sure to use the right kind of milk in the recipe.
• Melted butter can be substituted with any neutral flavored oil like canola, grapeseed and light olive oil.
• milk and vinegar – You can also use buttermilk instead of these. Powdered buttermilk will work as well.
• vanilla extract – use pure vanilla extract or vanilla powder for the best flavor.
• Use 2 tablespoons whole milk and 2 tablespoons cream instead of half n half.

Eggless Vanilla Cake with Condensed Milk

Pavani

Recipe to make eggless vanilla cake using condensed milk. This cake is soft, fluffy and topped with chocolate ganache is perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dessert

Cuisine American

Servings 8 servings

Ingredients

  

For the Cake:

• 1¼ cups Cake Flour*
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ⅛ tsp Salt
• ½ cup Unsalted Butter – melted and cooled*
• ½ cup + 2 tbsps Sweetened Condensed Milk
• ½ cup Soy milk*
• 2 tsp Apple Cider Vinegar
• 2 tsp Pure Vanilla Extract
• ½ cup Chocolate Chips or Crushed Oreo cookies (optional)

For the Chocolate Ganache:

• ¼ cup Half-n-half*
• ½ cup Dark Chocolate, coarsely chopped
• ¼ tsp Vanilla extract

Instructions

 

Make Vanilla Cake:

• Preheat oven to 350°F. Grease a 8″ round cake pan that is at least 2″ deep, line with parchment, grease again and dust with flour.
• Combine soy milk and apple cider vinegar in a measuring jar. Set aside for 5~10 minutes to curdle.
• In a mixing bowl, sift cake flour, baking powder, baking soda and salt.
• To the soy milk mixture, add the melted and cooled butter, condensed milk and vanilla. Mix well to combine.
• Slowly pour in the wet ingredients into the dry ingredients and mix until well combined.
• Stir in the chocolate chips or the crushed oreos into the batter, if desired.
• Pour the batter into the prepared baking pan and bake for 22~25 minutes or until a cake tester inserted into the middle of the cake comes out clean.
• Let the cake cool in the pan for 5 minutes before turning it over onto a wire rack to cool completely. Once completely cooled, then frost of ice the cake as desired.

Make Chocolate Ganache:

• Heat half-n-half until bubbles start to form around the edges. Pour it over the chocolate placed in a small bowl and set aside for 1~2 minutes. Add the vanilla extract and whisk until the chocolate is melted and the mixture is smooth.
• Set aside for a few minutes to cool slightly, then pour over the cake. The ganache will thicken and harden as it cools.
• I poured chocolate ganache icing on top of the cake and then topped it with some sprinkles.

Notes

• Substitute Cake flour with 1 cup All purpose flour & ¼ cup corn starch.
• Melted butter can be substituted with any neutral flavored oil like canola, grapeseed and light olive oil.
• Use dairy or non-dairy milk or even water.
• Condensed milk: Use low-fat, fat-free or regular. All of them work.
• Make sure to use condensed milk and NOT evaporated milk.
• Use buttermilk instead of milk and vinegar. Powdered buttermilk will work as well.
• Use pure vanilla extract or vanilla powder for the best flavor.
• Use 2 tablespoons whole milk and 2 tablespoons cream instead of half n half.

How to customize vanilla cake

It is a versatile recipe that can be customized with just about any add-ins. Here are a few ideas to add to the batter before baking to jazz up this basic recipe to something special:

• Crushed oreos or other chocolate cookies – this is one of our family favorite.
• Chocolate Chips – classic and delicious.
• Nuts – go nuts with these.
• Tutti-frutty – my Indian family and friends enjoy this variation a lot.
• Sprinkles – my daughter loves this version.
• M & M’s – who doesn’t love this??
• Heath bar bits – this is MY favorite.

If not for the add-ins, you can dress up the cake with your favorite frosting. But just so you know, this is a great to cake just as is. simple with chocolate ganache. Simple treat for big or small celebrations.