Eggless Vanilla Cake
I enjoy making this recipe for a particular friend who can’t stand the look or taste of eggs. (You know who you are). This is a very rich, moist tasting cake and the buttercream frosting adds the perfect touch.
Ingredients
Cake
- 2½ cups Bisquick
- 1 tsp baking soda
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1 tbsp vinegar
- 1¼ cup sweetened condensed milk
- 1 cup buttermilk
- 2 tbsp vanilla extract
- ½ cup butter (melted)
Frosting
- 1½ cups butter (softened)
- 6 cups confectioners' sugar
- 2 tsp vanilla extract
- 2-3 tbsp milk
Instructions
Cake
- Preheat the oven to 350°F. Lightly grease a cake pan and line the bottom with parchment paper.
- In a large bowl, sift together two and one-half cups of Bisquick, and one teaspoon of baking soda. Mix in two tablespoons of granulated sugar.
- Mix one teaspoon of baking powder with one tablespoon of vinegar in a small bowl.
- Make a well in the center of the dry ingredients and stir in one and one-quarter cups of sweetened condensed milk, one cup of buttermilk, and the baking soda mixed with vinegar.
- Stir the mixture together using a whisk.
- Pour the batter into the prepared pan and bake for thirty minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is done.
- Cool the cake in the pan for five minutes before transferring it to a cooling rack.
Frosting
- Beat one and one-half cups of butter until creamy.
- Slowly add six cups of confectioners’ sugar beating at medium speed until well incorporated.
- Add two teaspoons of vanilla extract and two tablespoons of milk. Beat in another tablespoon if needed.
- Continue beating until the frosting becomes fluffy.
- Frost the cake and enjoy.
Tried this recipe?Let us know how it was!
