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    Home » Recipe » Eggless Condensed Milk Vanilla Cake

    Posted on: Oct 18, 2010 · Modified: Oct 25, 2022 by honeywhatscooking · 26 Comments

    Eggless Condensed Milk Vanilla Cake

    77 shares
    Jump to Recipe

    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.

     

    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.
    4.78 from 9 votes
    Author: Nisha @ honeywhatscooking
    Pin Recipe Print Recipe
    Prep Time 15 minutes
    Cook Time 33 minutes
    Total Time 48 minutes
    Course Dessert
    Servings 24 squares

    Ingredients
      

    • 1 ¼ cup + 2 tablespoon all purpose white flour
    • 2 tablespoon cornstarch
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup unsalted butter, at room temperature
    • 2 tablespoon sugar, you can use 3 or 4 tablespoon to increase the sweetness
    • 1-14 ounce can of sweetened condensed milk
    • 2 teaspoon pure vanilla extract
    • 1 teaspoon vinegar
    • ¾ 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 ⅓ 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: 1gCalories: 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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    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 01, 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 01, 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 08, 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 08, 2021 at 5:48 pm

      5 stars
      Such an easy recipe and super delicious!!

      Reply
    21. Sakshi says

      August 12, 2022 at 12:08 am

      5 stars
      Made this cake for Rakhi festival as my brother doesn’t eat eggs. Everyone was a fan… they loved it. Some ppl even asked me to forward Nisha’s recipe!! My cake also had issues rising in the middle, but I cut small cubes of the cake and displayed it so no one knew that the cake was dipping from middle lol. I also used milk instead of water so yummy and also used 2.5 tbsp of sugar … perfect amount of sweetness. All in all an easy recipe !

      Reply
    22. honeywhatscooking says

      April 05, 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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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

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