Eggless Butter Cake

Eggless Butter Cake


This is a simple one-bowl eggless butter cake which requires basic ingredients, this cake will bake so soft that you can frost with whatever you want. The secret number one to make a perfect eggless cake is to weigh your ingredients carefully. The second is to use a correct size tin and the third is not to overbeat the batter then bake the cake at the right temperature at the right time. You will start by greasing an 8-inch square or 9-inch round pan and lining it with a parchment paper.


  • 250 grams (1 3/4 cup) plain flour
  • 2 tsp baking powder
  • 1 tsp baking soda/ sodium bicarbonate
  • 1 tin/400gm sweetened condensed milk
  • 100 gm (1/2 cup) butter, melted
  • 175 ml (scant 3/4 cup) water/milk
  • 3 tbsp powdered sugar (optional)
  • 2 tsp good quality vanilla extract
  • 2 tbsp hot water


  1. Grease and line the bottom of an 8” square or 9” round cake tin with greaseproof paper/baking parchment/butter paper.
  2. In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
  3. Preheat the oven to 300 degrees Fahrenheit (150 C.)
  4. Put in the condensed milk, melted butter, vanilla extract and water into the mixing bowl containing the dry ingredients. Beat with an electric hand mixer, whisk or spoon or in a stand mixer until the mixture comes together and there are no lumps. This should take 3 to 4 minutes with an electric hand mixer/beater.
  5. Be careful not to overbeat the mixture as this could result in a hard cake. Stir in 2 tbsp hot water and beat for a minute more.
  6. Pour the batter into the cake tin and bake for 50 to 55 minutes or till done.
  7. The cake is done when a knife or cake tester comes out clean when inserted in the centre of the cake. Invert the cake on a cooling rack, cool and use as required.