This was the second cake I baked for my eldest son’s birthday in August. The Texas White Sheet cake was the first one. I was not sure how the sheet cake would turn out and didn’t want to disappoint him with a sloppy cake. At the same time I also didn’t want to bake a cake which I already have in the blog. So while browsing for simple birthday cake recipes I stumbled upon this one.
I decided to halve the recipe and bake it as a single cake instead of a layer cake because I already had the other one and was also planning to bake red velvet cupcakes if time permitted. I chose to bake it in heart shape pan. This recipe is quite similar to the strawberry cream cake recipe. I used buttermilk and silken tofu to replace the eggs used in the original recipe. The cake turned out really good. It was very fluffy.
I didn’t soak the cake in simple sugar syrup like I did for the strawberry cream cake, so the cake did harden quite a bit in the refrigerator but softened once kept at room temperature for about 15 minutes. So make sure that you remove the cake from the fridge at least 15-20 minutes before serving.
Eggless Yellow Cake Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||33 Mins||12-15 Servings|
- 2 cups cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup pureed silken tofu
- 1 cup buttermilk
- cake flour = 2 cups of all-purpose flour – 2 tablespoons of the flour + 2 tablespoons of cornstarch. Sift nicely.
- butter = vegan alternative like Earth Balance if you want to make it vegan.
- silken tofu = unsweetened applesauce (but cannot guarantee the amazing texture of using silken tofu).
- buttermilk = 1 cup non-dairy milk mixed with 1 teaspoon apple cider vinegar.
- 1/2 cup butter, softened
- 1/4 cup unsweetened cocoa powder
- 3 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Preheat oven at 350F/180C for 15 minutes. Line a 8/9-inch pan with parchment paper or lightly grease it with non-stick spray.
- Sift together the ingredients listed in Part 1 and set aside, in a medium bowl.
- In a large bowl, beat together the butter and sugar, until light and fluff. Add in the vanilla extract too.
- Add the pureed silken tofu and beat well.
- Now add in the buttermilk and beat in low speed. The mixture does look curdled, but nothing to worry about.
- Add the flour in three batches and mix after each addition. I don’t use the electric beater to mix cake flour because, I feel that doing so makes cupcakes sink. So didn’t want to take chance. So use a spatula/wooden spoon to mix the flour until well incorporated.
- Spread the batter in the prepared pan and tap it well on the counter to avoid air bubbles.
- Bake until golden brown or until a toothpick inserted in the center of the cakes come out clean for 35-40 minutes. Mine was done in 33 minutes itself. You will notice that the cakes starts pulling out from the sides of the pan.
- Cool the pan on a wire rack for about 10 minutes. If you use parchment paper to line the pan, 10 minutes should be fine to get the cake out of the pan. If not, then you might have to wait for another 10-15 minutes.
- Beat the butter until it’s light and creamy. Then beat in the cocoa powder, confectioner’s sugar, vanilla extract and milk until it’s nice and smooth and proceed to frost as usual.
|Per Serving||% Daily Value*|
|Total Fat 8.2g||13%|
|Saturated Fat 5g||25%|
|Trans Fat 0g|
|Total Carb 34g||11%|
|Dietary Fiber 0.6g||2%|
|Vitamin A 5% – Vitamin C 0%|
|Calcium 5% – Iron 6%|