This post may contain affiliate links. Please read our disclosure policy.

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.

4.82 from 11 votes

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.
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Servings: 24 squares

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
  • 14 ounces can of sweetened condensed milk
  • 2 tsp pure vanilla extract
  • 1 tsp vinegar
  • 3/4 cup cold water, or milk for more creaminess
Save this recipe!
Get this recipe sent to your inbox! Plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.
  • 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.

NOTES

for gluten-free – use gluten-free white flour in place of regular white flour. Also, make sure you use gluten-free baking powder.

Nutrition

Serving: 1g | Calories: 118kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 127mg | Potassium: 70mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 162IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 0.4mg

Additional Info

Course: Dessert
Cuisine: Indian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.


You May Also Like

4.82 from 11 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




29 Comments

  1. 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.

  2. 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!

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

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

  4. 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.

    1. 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. 🙂

    1. 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.

  5. @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. 🙂

  6. 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 🙂

  7. @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.