Eggless vanilla cake with condensed milk is a soft, fluffy and moist sponge cake without egg and butter. This easy to make vanilla cake is so fabulous in taste and light in texture. I bet it can’t go wrong with a classic vanilla sponge cake, in all senses, it is simply delectable. The cake turned out beautifully moist, spongy and light in texture. It was very delicious and the cake got over in no time. I adapted a very simple recipe without any complications. It’s a straight forward recipe which even a novice baker can bake it easily and devour it.

Do you have a can of condensed milk in the pantry? Then turn it into something delectable just like this cake here.

This vanilla sponge cake with condensed milk is super rich and melt in mouth texture. The cake is so soft, spongy and absolutely delicious. It makes a great tea cake and perfect to use as a base cake for frosting and icing.

Vanilla Sponge Cake is one such classic recipe that you will always find in almost everyone’s recipe diary. It is a versatile cake that you can be served in a million creative ways.

The level of sweetness is just perfect. The cake isn’t overly sweet making it even easier to indulge in 2 or 3 slices at one go. It has a milky flavor from the condensed milk. You can have this cake just as plain as it is or pair it with whipped cream and some fresh berries or fruits of your choice and you are ready to experience the delicious all over again. It’s heavenly.

This condensed milk cake is similar to pound cake, though it doesn’t contain egg and butter but has a lot more to offer. It is equally delectable. It is light and soft making a fabulous taste with every bite of the cake.

Basically eggs are used to bake vanilla sponge cake and pound cake, however, I have made it an eggless version. The sponginess and fluffiness will vary when you are baking this vanilla sponge cake with eggs. But, this eggless version is equally delightful and turned out soft, spongy and fluffy.

Making a soft and spongy cake at home is very easy. Unlike other vanilla cake recipe or any eggless cake recipes, this recipe doesn’t use butter or yogurt. Instead it uses condensed milk, buttermilk, baking powder, baking soda to make the cake tender and spongy. The fat used in this recipe is unflavored oil. Buttermilk and baking soda reacts with one another making the cake soft, while baking powder makes the cake raise during baking giving the cake a light and fluffy texture.


All Purpose Flour – I have used the regular plain flour (maida). You can use cake flour or make your own. Just remove 2 tbsp all purpose flour and add 2 tbsp cornstarch and mix well.

Buttermilk – As this is an eggless cake I have used buttermilk. It helps tenderize gluten, giving baked goods a softer texture and more body. And also baking soda in the recipe it requires an acidic ingredients hence I choose to use buttermilk for the recipe.

Condensed Milk – I have used condensed milk as a substitute to eggs. I have used nestle milkmaid which is a sweetened condensed milk.

Oil – Sunflower oil is used here. The oil adds moisture to the cake resulting a soft and moist textured cake.

Sugar – Only 2 tablespoons of sugar is used because the condensed milk is already very sweet. You can skip the sugar if you want a lesser sweet cake.

Baking powder and baking soda – Since it is an eggless recipe, both the leavening agents are used. Both helps in the giving a perfect rise to the cake.

Vanilla Essence – Vanilla essence adds a nice vanilla flavor to the cake.

Salt – To enhance the overall flavor and helps to balance out the sweetness too.


We need only 8 ingredients to make this classic eggless vanilla cake. Adding salt is optional. This is the easiest cake recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a spatula.

Start by preheating the oven @180° C for 10 minutes with both filaments on. Grease the cake pan with oil or butter and line with parchment paper or dust with flour.

Gather the ingredients at room temperature. It is very important to use all ingredients at room temperature.

Sieve the flour for 2-3 times.

In a mixing bowl, cream the condensed milk, sugar and oil using a hand whisk till sugar melts and creamy mixture is attained. Add buttermilk and vanilla essence and mix well.

Sieve in the flour, baking powder, baking soda, salt if using to the wet ingredients and fold the batter. Make a smooth running batter using cut and fold method.

Pour the batter into the greased pan and bake at preheated oven for 30-35 minutes with both filaments until a toothpick or skewer inserted comes out clean. Your golden beauties are ready to be devoured. So delicious it is!


● You can use butter in place of oil. You can use 50gms-100 gms butter. The butter gives a rich, buttery classic taste to this vanilla sponge cake.

● Use any unflavored oil like sunflower oil, refined vegetable oil, canola oil etc.

● You can substitute buttermilk with whole milk and 1 tbsp vinegar or lemon juice.

● You can use ½ cup curd aka yogurt instead of buttermilk and adjust the batter consistency by adding some milk if required.

● You can skip the sugar here if you prefer less sweetened cake.

● Basically plain flour is used to make vanilla cake but you can use whole wheat flour if you want it to make more healthier version. You can also use the 50-50% ratio of whole wheat and all purpose flour.

This eggless tricolor vanilla cake and eggless lamingtons is a curd aka yogurt base vanilla cake which are superhit. Hope you like them.


You can bake this cake in any shape cake tin but preferably round if you are using this a base cake for frosting and icing or for layer cake. I have experiment this cake in a new pan which was 6″×2.5″. The height of the pan was less so I got a slight dome in the center which means the tin was a bit smaller. You can use 6 inches pan if the height is atleast 3-3.5 nches high. Or else I would recommend using 6.5 inches if the height is more or else use 7 inches cake tin.

You can also divide the batter into two portions in 4-5 inches cake tins and bake. This option is best if you are planning to layer the cake with frosting. This way your cake will have nice layers.


To make this easy vanilla cake you need only 4 equipments. It doesn’t required any fancy equipments to make this delicious cake.

Hand whisk
Mixing bowl

Don’t have an oven? No worries you can make this over gas top or induction stove using pressure cooker or kadai/pan.


Place a steel stand in the cooker and preheat for 5-10 minutes.

(You can also use some salt at the bottom of the cooker. Place a steel stand over the salt layer.)

Now place the cake tin on the stand.

Remove the gasket and whistle from the cooker cover and close the cooker with the lid.

Reduce the heat to low and bake the cake for 35-40 minutes or until a toothpick or skewer inserted comes out clean. If it doesn’t comes out clean then bake for another 5 minutes or so.

I made a simple video of eggless vanilla cake using condensed milk for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!



You can store this condensed milk vanilla cake in an airtight container. If you want to refrigerate this cake cling wrap it and stew in an airtight container.

The cake stays good for atleast 3 days in room temperature and if refrigerated it will stay good for longer period of time.


Vanilla sponge cake is one of the most versatile cake which you can serve in variety of ways. Some of my favourite easy ways to serve a sponge cake are:

● Serve it just like that with a cup of tea or coffee.
● Serve it as a dessert with dollop of whipped cream and fresh fruits.
● Dust it with icing sugar/powdered sugar and serve.
● Use it as a base cake for frosting and icing cake.
● make a layered sponge with a layer of whipped cream and your favourite fruit compote like strawberry or blue berry compote.

Some More Cake Recipes Without Eggs That You Might Like:

Eggless Malai Cake
Eggless Pineapple Upside Down Cake
Custard Powder Cake
Berry Jam Cake
Glazed Orange Bundt Cake
Tutti Frutti Cake
Rich Fruit Cake / Christmas Cake
Milk Powder Cake
Protein Rich Nut & Seed Cake
Mawa Pistachios Cake
Eggless Ghee Cake / Clarified Butter Cake

Gluten Free Vanilla Cake

Whole Wheat Carrot Cake

Apple Cinnamon Cake

Whole Wheat Fruit & Nut Cake

Whole Wheat Orange Cake

Check Out The Complete Bakes & Cakes Recipes HERE

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Try this cake for yourself. It will not disappoint you. This condensed milk cake recipe is going to be your new favourite way to make cake! Do go through the recipe and share your thoughts about the recipe with me here.

Let’s get started with the recipe with step by step pictorial instructions and video tutorial.

Preparation time: 15 minutes
Cooking time: 30-35 minutes
Yields: 8-10 slices

1 cup = 240 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
Cake tin size = 6.5″ or 7″

Ingredients to make eggless vanilla cake with condensed milk:

1 cup All purpose flour
1 tsp baking powder
½ tsp baking soda
½ cup condensed milk
2 tbsp sugar (optional)
¼ cup oil (60 ml)
⅔ cup buttermilk (160 ml)
1 tsp vanilla essence
A pinch of salt (optional)

Step by step pictorial instructions to make eggless vanilla cake condensed milk:

Preheat oven @180°C for 10 minutes with both filaments on. Grease a cake tin with oil and line with parchment paper or dust with little flour. Set aside.

In a mixing bowl add the condensed milk, sugar and oil. Whisk well until well combined and you get a smooth mixture.

Add vanilla essence and buttermilk and mix well. Your wet ingredients is ready.

Take a sift and add the sieved all purpose flour, baking powder and baking soda. Sieve them together into the wet ingredients.

Gently fold them and make a smooth and lumps free batter.

Pour the batter into the prepared pan and tap the pan for 3-4 times to release any air bubbles incorporated inside.

Bake them in a preheated oven @180°C with both the filaments for 30-35 minutes or until a skewer inserted comes out clean.

Remove from the oven and all the cake to stand for about 5 minutes.

Run a knife around the sides and demould the cake. Transfer to a cooling rack and allow the cake to cool down completely.

Slice the cake once it has completely cool down.


● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● All purpose flour can be substituted with whole wheat flour or can bake with 50-50 ratio of both.
● You can skip the sugar here if you prefer less sweetened cake.
● Use any unflavored oil like sunflower oil, refined vegetable oil, canola oil etc.
● Oil can be substituted with butter.
● Buttermilk can be substituted with whole milk and 1 tbsp vinegar or lemon juice.
● You can use ½ cup curd aka yogurt instead of buttermilk and adjust the batter consistency by adding some milk if required.
● Other healthier sweeteners like jaggery, honey or cane sugar can be used.
● Every oven reacts differently so baking time may vary.
● Both rods to be switch on.
● If you wish to bake with eggs, use 2 eggs and omit the baking soda. Buttermilk or whole milk can be used.

Well, if you make this eggless vanilla condensed milk cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum


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About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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