Eggless Vanilla Cake with Vanilla Buttercream Frosting - Eggless Birthday Cake Recipes - Blend with Spices (2024)

FAQs

Why eggless cake becomes hard? ›

n eggless cake can become hard due to the lack of eggs, which contribute to the structure, moisture, and softness of the cake. Eggs provide leavening, binding, and moisture retention properties. Without eggs, the cake may lack the necessary structure and moisture, resulting in a dense and firm texture.

Mayonnaise: The Hidden Gem in Cake Recipes

Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake.

Some more flavor and add-in ideas:

Substitute almond, coconut, or orange blossom extract for the vanilla. Or swap the extract for vanilla beans; just scrape out the seeds and add them to the butter and sugar mixture. Rub the zest of a lemon, orange, or half of a grapefruit into the sugar before mixing.

It is important to not overmix your cake, as mixing too much or too vigorously makes gluten – the protein in wheat flour that makes breads chewy – form too much structure too early in the cake-making process, which results in a gummier, less tender cake.

Your Eggless Cake can be rubbery for two main reasons: overmixing the batter and using too much flour. Overmixing develops tough gluten (elastic protein in flour), while too much flour adds density.

Cakes with eggs tend to have a richer, more complex flavour, while eggless cakes can taste a bit flat in comparison. Ultimately, it comes down to personal preference. Some people prefer the light texture and rich flavour of cakes with eggs, while others find that eggless cakes are just as delicious (if not more so).

Firstly, you need to mix your baking powder/bicarbonate of soda through your flour before you add this to the mixture. These two ingredients are the most common raising agents in baking, so I've focused on them here (also make sure they are in date!).

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.

How to jazz up vanilla cake? ›

Cinnamon, vanilla, instant coffee or orange extract will all enhance the taste of a simple chocolate cake. Vanilla cakes take well to citrus zest, warm spices like nutmeg, ginger and allspice, or some flavored extracts (almond or maple are good).

Milk (or coffee, or beer...)

If you aren't into milk, try swapping other liquids like juice (best with vanilla/yellow cake mixes), coffee or stout beer (especially for chocolate cake mixes) to add some extra flavor to your cake.

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

If you do not add eggs to a cake mix, the texture of the final product may be different. The eggs help to provide structure and stability to the cake, as well as contribute to the flavor and moisture. Without eggs, the cake may be denser and drier.

Eggless cake may not come out fluffy for a host of reasons like not sifting the flour well, inactive leavening agent, improper mixing or overmixing the batter leading to deflation of air bubbles. Read my pro tips where I clearly explain these below.

How do I stop my cake from being baked hard on the top? It happens with most of the cake , it even happened to me . To stop it ,u just have to reduce the temperature of the oven and increase the baking time . You better have a measuring cup which will be very helpful.

If your cake is hard, the problem probably lies in the beating. The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. To achieve this the butter must be lukewarm and therefore not too hard.

If you are trying to troubleshoot a dry cake made without eggs, add a few tbsps of yogurt, milk, buttermilk or butter while making the batter. These ingredients will incorporate some amount of fats and liquid into the batter and help the no egg cake to remain moist.