Eggless Vanilla Cake with Strawberry Buttercream

Eggless Vanilla Cake with Strawberry Buttercream

Eggless Vanilla Cake can be made in many ways but this is one of my most favorite methods which can be made with a few handy ingredients. The use of drinking soda/ coke gives a new level to the cake and makes its texture extremely soft and spongy.
I’ve combined this eggless vanilla cake with strawberry buttercream, which is very simple and easy to make at home with some fresh strawberries. Seasonal fresh strawberries are the best to be used in place of frozen ones. This fresh, fruity and light frosting along with the rich vanilla cake is perfect for summers and spring!

Eggless Vanilla Cake with Strawberry Buttercream
Eggless Vanilla Cake with Strawberry Buttercream

Servings: 16 slices (wedges)
Calories: 380 per slice
Preparation Time: 40 minutes + 2 hours refrigeration time
Baking Time: 45 minutes


Ingredients:

For Vanilla Cake:
1½ cup Plain Flour (maida) + to dust
2 tsp. Baking Powder
1 tsp Baking Soda
1/2 cup Softened Butter/ + to grease
1 can Condensed Milk (400gm/ 1½ cup)
2/3 cup Drinking Soda/ Coke
2 tsp Vanilla Essence/ Extract

For Strawberry Buttercream Frosting:
1 cup Unsalted Butter
1 cup Strawberry Puree
1 tsp. Vanilla Essence/ Extract
2-3 tbsp. Heavy Cream
4 Cups Icing Sugar/ Powdered Sugar, sifted

For Assembling:
½ cup Light Sugar Syrup/ Fruit Juice
1 cup Fresh/ Canned Fruits


Method:

For Vanilla Cake:

  1. Preheat the oven/otg at 180 degrees centigrade. Line a 9″ cake tin with some butter and dust with some plain flour or line the it with greased butter paper/ parchment paper.
  2. Sift the plain flour, baking powder and baking soda thrice (at least once) in a bowl and set aside.
  3. In a large bowl whip the condensed milk and butter till the mixture is creamy.
  4. Fold in the sifted dry ingredients into the wet ingredients in 2-3 batches, adding a little drinking soda/ coke if required (to help mixing).Keep folding the mixture lightly, using a spatula until well combined.
  5. Add all the remaining drinking soda/ coke in the end and whisk for another 1-2 minutes to make a batter of pouring consistency.
  6. Pour the batter in the greased/ lined cake tin, pat the tin on the surface for a couple of times and bake it in the preheated oven for 15 minutes at 180-190 degrees centigrade and then at 160-170 degrees centigrade for 30 minutes.
  7. Check the cake if done using a skewer/ a knife/ a toothpick. If it doesn’t come out clean, bake it for a few more minutes until an inserted skewer comes out clean.
  8. Let the vanilla cake cool down completely for 1 hour and slice it horizontally into two layers.

For Strawberry Buttercream:

  1. Bring the strawberry puree to a boil over medium heat in a saucepan, stirring occasionally and reduce it to half, for about 20 minutes. Remove from heat and cool completely.
  2. Take the butter in a large bowl and cream it using an electric mixer/ beater until light, creamy and fluffy.
  3. Add in 2 cups icing sugar/ powdered sugar and half of the strawberry puree to the creamed butter and whip for 1-2 minutes until well combined.
  4. Repeat the 3rd step with remaining icing sugar/ powdered sugar, strawberry puree vanilla essence/ extract and heavy cream.
  5. Adjust the consistency of the strawberry buttercream by adding heavy cream, as required and whip till well combined.

To Assemble:

  1. Take the bottom layer of the vanilla cake in a big plate or a revolving turntable and brush it lightly with some sugar syrup/ fruit juice.
  2. Spread 1/3rd of the strawberry buttercream on the bottom layer of the cake using a spatula/ palette knife.
  3. Place the top layer of the red velvet cake over it and brush it lightly with some sugar syrup/ fruit juice.
  4. Spread 1/3rd of the strawberry buttercream all over the cake, on top as well as sides and let it cool in the refrigerator for 30-45 minutes. This is the crumb coating for the cake.
  5. For the final frosting, spread the remaining white chocolate ganache evenly all over the cake and smooth it out evenly using a spatula/ a palette knife. Alternatively, you can also do the final frosting using a piping bag.
  6. Decorate the cake using the fruits of your choice.
  7. Cool the cake for 3-4 hours (at least 1 hour) before serving, cut it into wedges and serve.


Notes:

  1. Add the drinking soda/ coke at the end only and be fast in pouring it into the greased pan and get baking to get a soft and spongy cake.
  2. In the cake batter, in place of butter, you can use 3/4th the quantity of oil i.e. less than 1/2 cup of butter in this recipe.
  3. In place of drinking soda/coke you can use room temperature milk or water, but drinking soda/ coke gives a lighter texture to the cake.
  4. You can use your choice of flavourings in the cake batter and the frosting.
  5. You can also bake the vanilla cake in a microwave at 100% power for 7-8 minutes or until an inserted skewer comes out clean.
  6. Baking time and temperature would vary if using smaller or larger cake tin.
  7. In place of using reduced strawberry puree in the frosting, you can use 4 tbsp. store bought strawberry crush or as required.
  8. Ensure cooling the reduced strawberry puree completely before adding it to the strawberry buttercream to prevent the frosting from melting and splitting.
  9. Ensure cooling the cake completely before frosting to prevent the strawberry frosting from melting.
  10. You can use your choice of fruits to decorate the cake like strawberries, blueberries, cherries, pineapple, etc.
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