Eggless Vanilla Cake

3 layered, 8 inch cake Conversion Chart Print


1 cup of all purpose flour
½ teaspoon of baking powder
¼ teaspoon of baking soda
a pinch of salt
½ cup of granulated sugar
¼ cup of oil or melted butter
cup of water
1 teaspoon of vanilla extract
2 tablespoons of home-made curd
2 teaspoon of white vinegar


1. Preheat oven to 180° Grease and flour 8 or 9-inch round pan.
2. Sieve together flour, baking powder and salt, set aside. In a bowl, add sugar, oil and water; mix them well.
3. In a large bowl, mix together curd, vinegar and baking soda. Allow it to bubble up. Now add sugar mix to this bubbly mixture. Then slowly add sifted flour and fold in gently. Bake for 25-30 minutes or or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan before de-moulding. Freeze the layer till further use. Bake 2 more layers.
4. Assemble and decorate as per your choice.


Minimally adapted from here.

I have been using another white cake recipe for 2 years and like it very much but sometimes for tiered cake, it is not as sturdy as I would like it to be. So trying out a new recipe. I will confirm my final verdict on it after soaking it liberally next time. I like my cakes to be very moist with melt in the mouth texture. So I will make one more attempt with the max soaking a cake can take and will then decide if it’s a keeper or no. Nevertheless the recipe is good and gave a great cake.