Eggless Vanilla Sponge Cake

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This is a Very Soft Eggless sponge cake without Condensed milk, made with easily available ingredients at home. Made with both butter and oil this cake uses a Japanese technique of using hot milk which keeps it pillowy soft for days after.

This Eggless Hot Milk Cake is not only easy to make it has such a great buttery flavor and moist texture that i prefer this recipe instead of the Egg based one. Although the Egg based Hot milk cake had a smoother crumb like a cotton, Do check it out too Vanilla Sponge Cake

Eggless Vanilla Sponge Cake

Similar to Hot milk cake, Made with both butter and oil this cake uses a Japanese technique of using hot milk which keeps it pillowy soft for days after.
Servings 6
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1Β½ Cup | 180gms All Purpose Flour
  • 1Β½ Tsp Baking powder
  • 1/2 Tsp Baking sodaΒ 
  • 1/4 Tsp Salt
  • 1/2 Cup | 110g Unsalted Butter
  • 1/2 Cup | 120ml Milk , full fat
  • 1/4 Cup | 60gms Thick Curd/Yogurt ( not sour, full fat at room temp)
  • 3/4 Cup | 150gms superfine/Caster Sugar ( regular Sugar ok too)
  • 1 Tsp Vanilla essenceΒ 
  • 1 1/2 Tsp Vegetable OilΒ 


  • Preheat oven at 180CΒ or 350F for 10mins. Grease a 6inch Square tin with few drops of oil or butter and line the base with a parchment paper. Dust with flour the sides and discard any excess flour. Do this step before starting with the batter.
  • Heat the butter and milk in the microwave for 40-60secs or till the butter melts completely. Do not boil the milk too much. Keep covered in the microwave to keep it warm.
  • Sift the dry ingredients together, the flour, the baking powder, soda and salt. Mix well.
  • In a separate bowl, whisk the curd. Then add the sugar and whisk for a minute till the sugar dissolves. Add the dry ingredients slowly bit by bit, folding it gently till incorporated.
    dry to curd
  • Add vanilla essence and oil to the warm butter and milk mixture. Whisk it and add slowly in batches to the flour mix Folding it gently till incorporated.
    ready batter
  • Bake it immediately. Do not let the batter sit for a long time. Bake atΒ 180CΒ or 350FΒ for 40-45 mins or till a toothpick inserted into the middle comes out clean.
  • Let it cool down in the pan for 20mins before removing it from the tin. Loosen the sides and then demould it. Let cool completely before slicing.
  • Serve it with fresh berries and sprinkle with powdered sugar with your favorite cup of hot beverage! Bon Appetit!



Preheat the Oven for 10mins at 180C for best results.
Use thick yogurt at room temperature which should not be sour to taste.
Keep the butter and milk warm in the microwave till you need it to add to the dry ingredients.
Bake the cake immediately. Do not let the batter sit around for long time.
Baking time will vary depending on the size and shape of pan used. Use toothpick in the middle to check if its cooked or not. If comes moist then bake it again for few minutes.
Course: Dessert, Side Dish
Cuisine: American
Keyword: Bakery, butter cake, eggless cake, hot milk cake, sponge cake, vanilla cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @theartisticcook on Instagram and hashtag it #theartisticcook . I would love to see it. Feel free to ask me any doubts.

Did you try my Egg based Vanilla Sponge Cake recipe? Do check it out Vanilla Sponge Cakee

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