Indulge in the deliciousness of a classic butter cake without the eggs with this easy eggless butter cake recipe. This moist and fluffy cake is perfect for those who have egg allergies or dietary restrictions. Made with simple pantry ingredients, this buttery and rich cake is sure to become a favorite among your family and friends. Serve it plain or dress it up with your favorite frosting or glaze. This recipe takes only a few minutes to prepare and is ready to enjoy within an hour.
Ingredients
- 1 cup unsalted butter, softened
- 1 and ½ cups granulated sugar
- 2 cups all-purpose flour
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. You can use an electric mixer or do it by hand using a wooden spoon.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the creamed butter and sugar mixture, alternating with the milk. Start and finish with the dry ingredients, mixing well after each addition.
- Stir in the vanilla extract and mix until the batter is smooth and well-combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely before frosting or serving.
- Once completely cooled, frost the cake with your choice of frosting or glaze, if desired.
- Slice and serve the delicious eggless butter cake to enjoy its buttery and moist texture.
