Eggless Butter Cake Recipe -

Eggless Butter Cake

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

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch round cake Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

Most Helpful Critical Review
Apr 05, 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)


18 Ratings

Feb 22, 2003


May 23, 2003

This recipe was a flop for me too! It turned out soggy,parts of it were uncooked even though i cooked it long enough and did not rise! Was a complete disaster!

Mar 28, 2003

I made this cake for a friend of my for her baby shower. She is a vegetarian so I had a hard time finding a cake without eggs. The cake was a big hit. If you follow the recipe and cook it long enough (the tester inserted into the center comes out clean) it will turn out great. I used a Butter Cream Icing and it was yummy.

Oct 07, 2005

What is this a joke?? I am trying to make a birthday cake for my son...I tried this first...I added to much butter my I tried a box mix with a sub for I come back and try this one again and put it in the oven at is now dripping over the sides of the pan...lovely burning smell of dripping mess on the bottom of the stove...mmmm I think you need to pull this recepie off of here.

Jul 04, 2007

This cake came out really good for me, it didn't fall, it stayed very round, didnt burn or drip and was very moist with no funny after taste. It was very delicious and I am very happy with it.

Jun 08, 2007

The cake is very tasty. Makes a great substitute for cupcakes when cooking for someone with egg allergies.


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  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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