A birthday cake should be simple, soft, and something everyone can enjoy. This eggless vanilla birthday cake checks all those boxes.
I made this version without any eggs, so it works for people who avoid them or simply can’t eat them. You won’t miss them at all here.
The cake comes out fluffy and light, with a classic vanilla flavor that never goes out of style. It pairs perfectly with the smooth vanilla buttercream on top.
I also added rainbow sprinkles to give it that fun, festive look that birthdays call for. It’s the kind of cake that makes any celebration feel a little more special.
If you’ve been looking for a reliable eggless cake for parties, this one is a great place to start.
Why You’ll Love It
Classic Vanilla Flavor – Pure vanilla and creamy yogurt create a warm, balanced flavor that tastes special without feeling overly sweet.
Soft and Moist – Full-fat yogurt, whole milk, and oil give each layer a tender crumb that stays pleasantly moist.
Fluffy Buttercream – Whipped vanilla buttercream adds a creamy, airy finish that pairs beautifully with the soft cake.
Made Without Eggs – Yogurt, baking soda, and vinegar create light, well-risen layers without eggs.
Ingredient List
For the Cake
- 2 1/2 cups All-Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Fine Salt
- 1 1/2 cups Granulated Sugar
- 1 cup Plain Full-Fat Yogurt
- 3/4 cup Whole Milk
- 1/2 cup Neutral Oil
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Pure Vanilla Extract
For the Buttercream
- 1 cup Unsalted Butter, Softened
- 4 cups Powdered Sugar
- 1/4 cup Heavy Cream
- 2 tsp Pure Vanilla Extract
- 1/4 tsp Fine Salt
- 1/4 cup Rainbow Sprinkles
Directions
Step 1
Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Step 2
Whisk the all-purpose flour, baking powder, baking soda, and fine salt in a large bowl. In another bowl, whisk the granulated sugar, yogurt, whole milk, neutral oil, vinegar, and vanilla until smooth.
Step 3
Pour the wet mixture into the dry ingredients and fold just until the batter is smooth. Divide the batter evenly between the prepared pans.
Step 4
Bake for 27 to 32 minutes, until the cakes spring back when gently pressed in the center. Cool in the pans for 15 minutes, then transfer to a cooling rack and cool completely.
Step 5
Beat the softened butter for 3 minutes until pale and creamy. Gradually beat in the powdered sugar, followed by the heavy cream, vanilla extract, and fine salt, until fluffy.
Step 6
Place one cooled cake layer on a serving plate and spread buttercream over the top. Add the second layer, then cover the top and sides with the remaining buttercream.
Step 7
Finish the cake with rainbow sprinkles. Let it stand for 20 minutes before portioning so the buttercream can settle.
Tips
Measure the Flour Carefully
Too much flour can make this cake dense and dry. For the best result, weigh 2 1/2 cups of flour at 300 grams.
If you do not have a scale, spoon the flour into the measuring cup and level the top. Do not scoop it directly from the container because that packs in extra flour.
Use Room Temperature Ingredients
I recommend letting the yogurt and milk sit at room temperature for about 30 minutes. They will blend more smoothly with the oil and sugar.
Cold ingredients can make the batter thicker and less even. Room temperature ingredients also help the cake layers rise more evenly.
Use Thick Full-Fat Yogurt
Choose plain full-fat yogurt with a thick, creamy texture. Thin or low-fat yogurt can add too much moisture and give the cake a heavier texture.
Stir the yogurt until smooth before measuring it. This makes it easier to blend into the wet mixture without leaving small lumps.
Try These Next
- Eggless Classic NY Style Cheesecake
- Eggless French Vanilla Creme Brulee
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Red Velvet Layer Cake
- Eggless Soft & Chewy Sugar Cookies
Questions You Might Have
Can I use Greek yogurt instead of plain yogurt?
Yes, but thin it first with a little milk so it has a similar consistency to plain full-fat yogurt. Use 1 cup Greek yogurt mixed with 2 to 3 tablespoons of milk.
This keeps the batter smooth and helps the cake bake up soft and moist. Full-fat yogurt gives the best flavor and texture.
Eggless Vanilla Birthday Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Whisk the all-purpose flour, baking powder, baking soda, and fine salt in a large bowl. In another bowl, whisk the granulated sugar, yogurt, whole milk, neutral oil, vinegar, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and fold just until the batter is smooth. Divide the batter evenly between the prepared pans.
- Bake for 27 to 32 minutes, until the cakes spring back when gently pressed in the center. Cool in the pans for 15 minutes, then transfer to a cooling rack and cool completely.
- Beat the softened butter for 3 minutes until pale and creamy. Gradually beat in the powdered sugar, followed by the heavy cream, vanilla extract, and fine salt, until fluffy.
- Place one cooled cake layer on a serving plate and spread buttercream over the top. Add the second layer, then cover the top and sides with the remaining buttercream.
- Finish the cake with rainbow sprinkles. Let it stand for 20 minutes before portioning so the buttercream can settle.