Eggless Butter Cake
This soft, eggless butter cake is everything you love about classic tea cakes — tender, buttery, and made with everyday ingredients from your kitchen. No eggs, no fuss, just a perfectly balanced recipe that delivers a moist, melt-in-the-mouth texture every single time. Perfect with chai or coffee and ideal for beginner bakers.
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: 55 minutes
Yield: Approximately 750 g cake (about 15 slices of 50 g each)
Ingredients
• Unsalted butter – 170 g (¾ cup)
• Castor sugar – 150 g (¾ cup)
• Vanilla extract – ½ tsp
• Curd (thick yogurt) – 218 g (¾ cup + 2 tbsp)
• Milk – 1 tbsp
• All-purpose flour – 226 g (1¾ cups)
• Cornstarch – 14 g (2 tbsp)
• Milk powder – 20 g
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Salt – a pinch
Step by Step Method
- Preheat the oven to 170°C. Grease and line a loaf pan or 8-inch cake tin with butter and baking paper.
- In a bowl, sift together flour, cornstarch, milk powder, baking powder, baking soda and salt. Keep aside.
- In another large bowl, beat butter and castor sugar until light, pale and fluffy (about 3–5 minutes).
- Add vanilla extract and mix well.
- In a small bowl, mix curd and milk together until smooth.
- Add this curd-milk mixture to the butter-sugar bowl and mix until well combined.
- Add the dry ingredients into the wet mixture in 2–3 batches. Fold gently until just combined. Do not overmix.
- Pour batter into the prepared pan and tap the pan 2–3 times to remove air bubbles.
- Bake at 170°C for 35–40 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and cool completely before slicing.
Tips
Use room-temperature butter and curd for best texture.
Do not overmix after adding flour to keep the cake soft.
For extra flavour, you can add chocolate chips, nuts or citrus zest.
Storage
Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
