Search thousands of recipes reviewed by home cooks like you.

Eggless Butter Cake

Harjit Kaur

This cake is delicious! Top it with your favorite icing and serve it up!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and line an 8 inch round or square cake pan.
  2. Sift together flour and baking powder once.
  3. In a medium bowl, beat butter or margarine and sugar for 7 minutes. (Color should be pale yellow. Do not overbeat.) Mix evaporated milk with vanilla; mix slowly into the sugar mixture. Mix in flour one spoonful at a time until well blended. Pour into prepared cake pan.
  4. Bake at 375 degrees F (190 degrees C) for 45 minutes to 1 hour, or until a tester inserted into the center of the cake comes out clean.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

PMACKEY8
36
4/5/2003

i tried this recipe for my boyfriend's birthday. it was a complete flop. the center of the cake fell down. i tried it again, the same results. (i was pretty mad)

rceklarc
34
10/21/2009

You MUST use CAKE FLOUR. All purpose has too much gluten, so without the eggs to lift it, it falls, gets mushy, etc. A good cake flour substitute is for every cup of all purpose flour you use, remove 2 tablespoons of it and add two tablespoons of cornstarch. Sift it together, and use in place of the cake flour.

SHIKHA
23
2/22/2003

AN EXCELLENT EGGLESS CAKE! THE RECIPE TURNED OUT PERFECT! I TOPPED IT UP WITH SOME ALMONDS AND IT WAS DELICIOUS