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October 18, 2010 25 Comments

Eggless Condensed Milk Vanilla Cake

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A simple, delicious and decadent Eggless Condensed Milk Cake. It’s buttery, spongy, and oh so good. Perfect with a cup of tea.

It was my 9th birthday and what was about to be my very last birthday celebration in Nigeria before moving to the United States, permanently.Eggless Condensed Milk Vanilla Cake

For my last birthday in Nigeria, Rekha Aunty baked me a beautiful yellow butterfly cake for my party.  That memory still remains vivid in my mind till this day and I will never forget how happy I was to have my very own special birthday cake. Growing up and watching my aunt make fancy cakes definitely provoked my love of baking.

At that young age, my aunt was really the only person around me who loved baking, and I enjoyed watching her ice cakes followed by me licking the batter. Her cakes were always eggless and she made them with condensed milk. I wasn’t able to ever get the exact recipe from her because she didn’t quite measure anything, yes, even for baking.

I searched online for a similar recipe and modified it slightly. My family, especially my mom and sis-in-law, loved this cake, for it tasted just like my aunt’s version.

A special thanks to Anu over at DivineTaste for posting this awesome recipe and allowing me to bring my childhood memory.  Although I made some tweaks, Anu’s measurements helped me in making this cake possible.

eggless condensed milk cake is:

Divine
Buttery
Delicious
Decadent
Spongy
Soft & Fluffy
Eggless


 

How to make Eggless Condensed Milk Vanilla Cake step by step?

1. Preheat the oven to 350 degrees.

2. Grease a 7″ x 11″ baking tray with butter or cooking spray.

3. In a medium bowl, combine the dry ingredients… flours, cornstarch, baking powder, baking soda, and salt.

4. In a separate bowl, combine the butter and sugar on high speed until well combined.

5. Pour the sweetened condensed milk can into the creamed butter mixture.

6. Add vanilla and vinegar.

7. Blend for a few seconds on medium-high speed until well combined. Now add flour and water in 3 to 4 parts, starting and ending with the dry. Add ⅓ of the flour, blend on low until well incorporated.

8. Now add the water. Blend until well combined. DO NOT OVER MIX. Be extra careful since this is an eggless cake.

9. Once the batter is ready, pour the batter into your baking tray.

10. Place in the oven for 30-35 minutes, or until golden brown.

11. Cut into 24 squares ideally. I cut mine into 40 squares since I had to feed a large crowd. Making fewer squares with alter the nutrition amount.

 

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Eggless Condensed Milk Vanilla Cake

A simple, delicious and decadent Eggless Condensed Milk Cake. It's buttery, spongy, and oh so good. Perfect with a cup of tea.
4.75 from 8 votes
Prep Time15 mins
Cook Time33 mins
Total Time48 mins
Course Dessert
Servings: 24 squares
Calories: 129kcal
Author: Nisha @ honeywhatscooking

Ingredients

  • 1 1/4 cup + 2 tbsp all purpose white flour
  • 2 tbsp cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter at room temperature
  • 2 tbsp sugar you can use 3 or 4 tbsp to increase the sweetness
  • 1-14 ounce can of sweetened condensed milk
  • 2 tsp pure vanilla extract
  • 1 tsp vinegar
  • 3/4 cup cold water or milk for more creaminess

Instructions

  • Preheat the oven to 350 degrees.
  • Grease a 7" x 11" baking tray with butter or cooking spray.
  • In a medium bowl, combine the dry ingredients... flours, cornstarch, baking powder, baking soda, and salt
  • In a separate bowl, combine the butter and sugar on high speed until well combined.
  • Pour the sweetened condensed milk can into the creamed butter mixture.
  • Add vanilla and vinegar.
  • Blend for a few seconds on medium-high speed until well combined. Now add flour and water in 3 to 4 parts, starting and ending with the dry. Add 1/3 of the flour, blend on low until well incorporated.
  • Now add the water. Blend until well combined. DO NOT OVER MIX. Be extra careful since this is an eggless cake.
  • Once the batter is ready, pour the batter into your baking tray.
  • Place in the oven for 30-35 minutes, or until golden brown.
  • Cut into 24 squares ideally. I cut mine into 40 squares since I had to feed a large crowd. Making fewer squares with alter the nutrition amount.

Nutrition

Serving: 1g | Calories: 129kcal
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

 

DID YOU MAKE THIS RECIPE?
Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking. I love seeing your creations!

 

Pin Eggless Condensed Milk Cake

 

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Filed Under: Eggless Desserts, Indian, Recipes, Vegetarian Tagged With: Recipes

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Reader Interactions

Comments

  1. Leena says

    October 18, 2010 at 10:16 pm

    The cake was moist and Yum!! I really enjoyed it.

    Reply
  2. Cakelicious says

    October 19, 2010 at 12:35 am

    Add a tsp of vinegar… Your cake will never sink in the middle. Also, try using milk instead of water, the texture is creamier of the batter, skim mlk will work. Tc

    Reply
  3. Rookie Qookie says

    October 19, 2010 at 5:33 am

    Hello Honey,

    I love baking and from my experience I have found the following reasons for Cake sinking in the middle –

    1. Oven Temperature – Too high / Too Low / Too Less Time.
    2. Sugar / Fat Content – Too much of Sugar / Fat [Measurements of Sugar and the Fat components need to be tweaked].
    3. Timing – The first 20 minutes are crucial for Cakes. Never open the Oven door as this would lead to reduction in the heat.
    4. Mixing – There is always a Wet and dry component for Cakes – Sugar, Eggs, Butter fall under the Wet Category while Flour, Baking powder, Cocoa powder etc fall under the Dry category. Once the Dry category is mixed with the Wet – Never over-beat the batter once they are combined, just fold and mix well to remove lumps.
    5. Baking Powder / Flour / Liquid – Baking powder should be always 1 tsp for every Cup of Flour. Too much Flour can alter the Cake composition. Liquid content should be appropriate – too much or too less can spoil the Cake.

    In your case I suspect the Sugar content since you have mentioned the same. Tweak the recipe and also try Vinegar as Cakelicious has mentioned.

    All the Best and please let us know how it comes out as I usually try my Cakes with Eggs, so am inquisitive about Eggless Ones.

    Hope it helps..Thanks…

    Cheers,
    Reshmi
    http://www.rookieqookie.com

    Reply
  4. honeywhatscooking says

    October 19, 2010 at 5:49 pm

    @Cakelicious and @Rookie Qookie… thanks… next time I'll try a tsp of vinegar and lower the sugar content. I believe the oven temperature, timing, mixing and baking powder were fine.. will try and repost. Thanks!

    Reply
  5. Cleare says

    October 20, 2010 at 7:48 am

    I love your story and your blog!

    Reply
  6. Priyanka says

    July 10, 2011 at 1:38 am

    the temperature mentioned in ur recipe …is it suppose to be 350 degrees or 150 degrees?

    Reply
  7. honeywhatscooking says

    July 10, 2011 at 6:25 am

    @Priyanka – 350 Degrees Fahrenheit. I'm in the United States so we use Fahrenheit here.

    Reply
  8. Jenny says

    September 17, 2011 at 2:34 am

    just put mine in the oven lets see how it goes. My son has egg allergies so i am always looking for new things to make him. 8 minutes to go will post how it turns out!

    Reply
  9. Jenny says

    September 17, 2011 at 2:56 am

    omg AMAZING is all i have to say so moist this is defently going into my collection… I used milk instead of water. so light… i love it. thanks for the recipe.

    ciao

    Jen

    Reply
  10. Gabbi says

    January 21, 2012 at 8:09 pm

    Life saving yumminess!!! Mine didn't rise perfectly either, but I honestly didn't care. The taste more than makes up for it. Posts like this and recipes as delicious as this one makes me love the internet. Thank you!

    Reply
  11. honeywhatscooking says

    January 22, 2012 at 4:49 am

    @Gabbi – sorry about that. You should add 1 tsp of vinegar in the future, I'll correct the recipe right now.
    @Jenny – yay! love to hear that.

    Reply
  12. Stephanie Zki says

    March 1, 2012 at 8:10 pm

    Just made this recipe, I didn't have regular vinegar, so I used apple cider vinegar. Hope it comes out alright. I added cinnamon and candied apples to the top. The house smells amazing! Thanks 🙂

    Reply
  13. honeywhatscooking says

    March 1, 2012 at 8:12 pm

    @Stephanie – Thanks!! Cider Vinegar will work, but I'm assuming it will alter the taste very slightly. OMG, cinnamon and candied apples, you are totally thinking outside the box! Let me know how it turns out. 🙂

    Reply
  14. Mohua says

    December 8, 2015 at 10:48 am

    Hi.. which part of nigeria did u live? I was in Benin city.till 87.

    Reply
  15. Divya Salecha says

    March 15, 2019 at 4:05 pm

    Hi, can you suggest an alternative to vinegar in this recipe?

    Reply
    • honeywhatscooking says

      March 22, 2019 at 1:00 am

      Hi. I’m not quite sure about this.. but you can try lemon juice and see if that works. I would google this to be sure. Apple cider vinegar may work too.

      Reply
  16. Lena Grace says

    March 20, 2019 at 3:14 pm

    4 stars
    baked this cake and it was delicious! what a fun spin on a classic vanilla cake! the only thing was that the batter was a little bit too liquidy, but i added some flour and it thickened right up.

    Reply
    • honeywhatscooking says

      March 22, 2019 at 12:57 am

      Oh I’m sorry about that. I’ve made this cake quite a few times so I’m kinda surprised it was liquidy. In any case, I’m glad it worked out. 🙂

      Reply
  17. Mila says

    March 24, 2019 at 4:39 pm

    Hi Nisha, I would love to make this cake but do you think I can freeze leftover? This cake is making me drool.

    Reply
    • honeywhatscooking says

      March 25, 2019 at 2:15 am

      Hi Mila,
      You can try, I have some in the freezer actually, but I haven’t tasted it. Make half the batch instead.

      Reply
  18. Rina says

    August 25, 2020 at 5:45 pm

    5 stars
    This recipe is great ! I used 2 tablespoons of sugar and it was the perfect level of sweetness for me and my family . Cake comes out very fluffy and easy to make!

    Reply
  19. Nisha Joshi says

    November 12, 2020 at 8:40 pm

    5 stars
    I’ve tried many egg cake recipes. There is always a Aunty that doesn’t eat eggs. So it’s good to have. This is by far the best eggless cake I’ve ever made. I’m not much of a baker but this recipe was very wary.

    Reply
  20. Saneeta Mathew says

    June 8, 2021 at 5:48 pm

    5 stars
    Such an easy recipe and super delicious!!

    Reply
  21. honeywhatscooking says

    April 5, 2019 at 2:16 am

    Hi. I’m so glad you enjoyed them. This cake takes me back to my childhood as well. Thanks for sharing. xoxo

    Reply

Trackbacks

  1. Vanilla Sponge Cake | How to make Vanilla Sponge Cake - That Baker Gal says:
    April 4, 2019 at 8:36 am

    […] this one day I came across a recipe by Nisha of HoneyWhat’sCooking and got hooked with it. Brought back some of my early baking memories. This cake used to be one of […]

    Reply

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