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Eggless Butter Cake

Eggless Butter Cake

Picture of Soundarya Kakar

Soundarya Kakar

@wineandwhinee

Print

Eggless Butter Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

I poured my heart into this cake long before I ever knew what “true love” tasted like, and judging by how my boyfriend devours every last crumb (and gleefully tosses his diet out the window for just one more slice), I’d say it captured more than just his sweet tooth.

This is hands-down the best eggless buttercake on the internet: impossibly tender, lusciously buttery, and perfectly balanced so it never feels cloying. Thanks to @ossoroflavours’ Creamy Buttercake flavour, each bite carries a wave of nostalgia, the same warm, home-baked comfort that first made him grin like a kid on his birthday.

Whether you’re baking for someone special or simply chasing that cozy childhood feeling, this buttercake will wrap you in all the buttery, dreamy goodness you’ve been craving. Trust me you’ll fall as hard for this recipe as I have!

Total Time: 55m-57m
Yield: Serves 6–8 (one 6″ cake)

Ingredients

Scale

100 g melted butter
120 ml warm milk
150 g caster sugar
1 tsp Ossoro Creamy Buttercake flavour
100 g curd (yogurt)
200 g all-purpose flour
1 tsp baking powder
1 tsp baking soda

Cook Mode Prevent your screen from going dark

Instructions

Prep the leavening: In a small bowl, whisk together the yogurt and baking soda. Set aside, this will foam up and lighten your cake.
Combine the wet ingredients: In a larger bowl, whisk the melted butter and warm milk until smooth. Add the caster sugar and Creamy Buttercake flavour; stir until the sugar is mostly dissolved. Fold in the yogurt–soda mixture.
Add the dry ingredients: Sift the flour and baking powder over the wet mixture. Gently fold with a spatula until just combined, avoid overmixing.
Bake: Pour the batter into a parchment-lined 6″ cake tin. Bake in a preheated oven at 180 °C for 40–42 minutes, or until a toothpick inserted in the center comes out clean.
Serve: Let the cake cool slightly before slicing. Enjoy warm on its own, or dress it up with ganache, ice-cream, or a dusting of powdered sugar.

Author: Soundarya kakar wineandwhinee
Prep Time: 15m
Cook Time: 40m-42m
Category: Cake / Dessert
Cuisine: International

Flavours used in this recipe

Creamy Buttercake

Collection

Amount: No selection

30ml
500ml

Clear

Earn up to 9 cookies.

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Eggless Butter Cake

sonu7ch

@ossoroflavours

Shop Categories

Recipes /
Baking /
Eggless Butter Cake

Eggless Butter Cake

Picture of Soundarya Kakar

Soundarya Kakar

@wineandwhinee

Print

Eggless Butter Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

I poured my heart into this cake long before I ever knew what “true love” tasted like, and judging by how my boyfriend devours every last crumb (and gleefully tosses his diet out the window for just one more slice), I’d say it captured more than just his sweet tooth.

This is hands-down the best eggless buttercake on the internet: impossibly tender, lusciously buttery, and perfectly balanced so it never feels cloying. Thanks to @ossoroflavours’ Creamy Buttercake flavour, each bite carries a wave of nostalgia, the same warm, home-baked comfort that first made him grin like a kid on his birthday.

Whether you’re baking for someone special or simply chasing that cozy childhood feeling, this buttercake will wrap you in all the buttery, dreamy goodness you’ve been craving. Trust me you’ll fall as hard for this recipe as I have!

Total Time: 55m-57m
Yield: Serves 6–8 (one 6″ cake)

Ingredients

Scale

100 g melted butter
120 ml warm milk
150 g caster sugar
1 tsp Ossoro Creamy Buttercake flavour
100 g curd (yogurt)
200 g all-purpose flour
1 tsp baking powder
1 tsp baking soda

Cook Mode Prevent your screen from going dark

Instructions

Prep the leavening: In a small bowl, whisk together the yogurt and baking soda. Set aside, this will foam up and lighten your cake.
Combine the wet ingredients: In a larger bowl, whisk the melted butter and warm milk until smooth. Add the caster sugar and Creamy Buttercake flavour; stir until the sugar is mostly dissolved. Fold in the yogurt–soda mixture.
Add the dry ingredients: Sift the flour and baking powder over the wet mixture. Gently fold with a spatula until just combined, avoid overmixing.
Bake: Pour the batter into a parchment-lined 6″ cake tin. Bake in a preheated oven at 180 °C for 40–42 minutes, or until a toothpick inserted in the center comes out clean.
Serve: Let the cake cool slightly before slicing. Enjoy warm on its own, or dress it up with ganache, ice-cream, or a dusting of powdered sugar.

Author: Soundarya kakar wineandwhinee
Prep Time: 15m
Cook Time: 40m-42m
Category: Cake / Dessert
Cuisine: International

Flavours used in this recipe

Creamy Buttercake

Collection

Amount: No selection

30ml
500ml

Clear

Earn up to 9 cookies.

Eggless Butter Cake

sonu7ch

@ossoroflavours

Shop Categories

Recipes /
Baking /
Eggless Butter Cake

Eggless Butter Cake

Picture of Soundarya Kakar

Soundarya Kakar

@wineandwhinee

Print

Eggless Butter Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

I poured my heart into this cake long before I ever knew what “true love” tasted like, and judging by how my boyfriend devours every last crumb (and gleefully tosses his diet out the window for just one more slice), I’d say it captured more than just his sweet tooth.

This is hands-down the best eggless buttercake on the internet: impossibly tender, lusciously buttery, and perfectly balanced so it never feels cloying. Thanks to @ossoroflavours’ Creamy Buttercake flavour, each bite carries a wave of nostalgia, the same warm, home-baked comfort that first made him grin like a kid on his birthday.

Whether you’re baking for someone special or simply chasing that cozy childhood feeling, this buttercake will wrap you in all the buttery, dreamy goodness you’ve been craving. Trust me you’ll fall as hard for this recipe as I have!

Total Time: 55m-57m
Yield: Serves 6–8 (one 6″ cake)

Ingredients

Scale

100 g melted butter
120 ml warm milk
150 g caster sugar
1 tsp Ossoro Creamy Buttercake flavour
100 g curd (yogurt)
200 g all-purpose flour
1 tsp baking powder
1 tsp baking soda

Cook Mode Prevent your screen from going dark

Instructions

Prep the leavening: In a small bowl, whisk together the yogurt and baking soda. Set aside, this will foam up and lighten your cake.
Combine the wet ingredients: In a larger bowl, whisk the melted butter and warm milk until smooth. Add the caster sugar and Creamy Buttercake flavour; stir until the sugar is mostly dissolved. Fold in the yogurt–soda mixture.
Add the dry ingredients: Sift the flour and baking powder over the wet mixture. Gently fold with a spatula until just combined, avoid overmixing.
Bake: Pour the batter into a parchment-lined 6″ cake tin. Bake in a preheated oven at 180 °C for 40–42 minutes, or until a toothpick inserted in the center comes out clean.
Serve: Let the cake cool slightly before slicing. Enjoy warm on its own, or dress it up with ganache, ice-cream, or a dusting of powdered sugar.

Author: Soundarya kakar wineandwhinee
Prep Time: 15m
Cook Time: 40m-42m
Category: Cake / Dessert
Cuisine: International

Flavours used in this recipe

Creamy Buttercake

Collection

Amount: No selection

30ml
500ml

Clear

Earn up to 9 cookies.