Easy Eggless Vanilla Sheet Cake
This eggless vanilla sheet cake is about to become your new favorite dessert. Every bite is soft, fluffy, and perfectly moist, with no eggs needed at all. It is topped with the best whipped buttercream frosting. Plus, you’ll find even more allergy friendly swaps below so everyone can enjoy a slice.
Quick Look: Egg-Free Vanilla Sheet Cake
Total time: 2 hours and 50 minutes (this includes the time to cool the cake and decorate it)
Ingredients: Cake flour, sugar, yogurt, whole milk, baking powder, salt, butter, vanilla extract + a whipped buttercream frosting
Equipment needed: 9 x 13 cake pan, large and medium sized mixing bowl, kitchen scale (optional, but highly recommended), measuring utensils. For the frosting you will need an electric mixer.
Top tip: This recipe uses cake flour for a super soft texture. You can swap in all-purpose flour if needed. Other allergy friendly swaps are listed down below.
Sheet cakes truly don’t get the credit they deserve. They are simple to make and topped with the best vanilla whipped buttercream frosting.
Is it really a celebration without cake? I would say it’s pretty necessary. I love sheet cakes because they look absolutely stunning but are so simple to make – no worrying about layers or perfect frosting. It also serves quite a few people, making it perfect for a party!
This vanilla sheet cake without eggs is a true favorite. It’s similar to my eggless vanilla cupcakes, but obviously a cake and topped with a whipped buttercream. The rich vanilla flavor is light and fresh, and when paired with a whipped vanilla buttercream, the texture and flavor combination will keep you coming back for a second slice.
One of the best things about this egg free vanilla cake is how versatile it is. You can top it with fresh fruit, sprinkles, or pipe on a design – the opportunities are endless. I’ve also included freezer instructions below because yes, you can make this cake ahead of time and freeze it!
Note from Lexi: Why this Recipe Works
When you have an egg allergy or have an empty egg carton, you need a reliable recipe to depend on! This vanilla cake with no eggs meets the mark. The texture is soft and fluffy. It has the best vanilla flavor, and the whipped buttercream frosting is so fluffy and light. I’ve also tested this recipe with other allergy-friendly substitutions because I truly believe food allergies should not mean missing out on the best desserts. Learn more about my blog here! Thanks for stopping by and happy baking.
– Lexi with Our Slice of Home
Ingredients and substitutions
Eggless Vanilla Sheet Cake
Whipped Vanilla Buttercream Frosting
How to make eggless vanilla sheet cake
Step one: Preheat oven to 350 degrees and line a sheet cake pan with parchment paper (or grease it well). Whisk together cake flour, baking powder, salt, and sugar. Set aside.
Step two: In a medium sized bowl mix together melted butter, whole milk, yogurt, and vanilla extract.
Step three: Pour wet ingredients into the dry ingredients and mix until just combined.
Step four: Pour into a 9 x 13 metal cake pan lined with parchment paper.
Step five: Bake 27-33 minutes until a toothpick comes out clean. Allow to cool completely in the sheet pan.
Step six: Prepare whipped vanilla buttercream frosting. Frost with an offset spatula. Add sprinkles if desired.
FAQ
This recipe uses milk and yogurt to replace the moisture and help with the structure that is usually provided by eggs. Baking powder is used as a leavening agent. An increased amount of cake flour is also used to help provide structure as well.
Yes, it produces the same soft, flavorful, and moist vanilla cake as a standard one with eggs.
To troubleshoot a dense cake, it could be a few things. Be sure you are not overmixing the batter. Once the flour is added in, mix until just combined. Secondly, measure the flour correctly so you don’t accidentally add too much flour. Spoon the flour into the measuring cup and level it off. Better yet, use gram measurements to be precise. Lastly, check your baking powder to ensure it isn’t expired.
Yes. Swap the milk for a dairy-free milk (almond, soy, or oat milk) and use dairy-free yogurt (plain and unsweetened). Use a vegan block of butter. See the allergy-friendly substitutes below for more information.
Yes. You prepare it the day prior. I recommend storing it unfrosted on the countertop, covered so it doesn’t dry out. Frost before serving.
The whipped buttercream frosting in this recipe is much lighter and fluffy. It is whipped longer in a stand mixer for a light, airy texture. It also uses heavy whipping cream instead of milk.
Equipment needed
- 9 x 13 metal baking cake pan
- Large and medium sized mixing bowl
- Electric stand mixer or handheld mixer for the frosting
- Offset spatula for frosting
Frosting Pairings
This recipe uses a vanilla whipped buttercream frosting. Other delicious options include an Easy Vanilla Buttercream Frosting or a chocolate buttercream frosting.
More Eggless Cake Recipes
If you want a cupcake version similar to this recipe, grab these eggless vanilla cupcakes. Another tasty cupcake recipe includes these eggless carrot cake cupcakes. Another reader favorite is this eggless apple cake.
Allergy-Friendly Substitutes
This cake is naturally egg-free and nut-free.
To make it dairy-free: Use a vegan butter (firm block not a spreadable kind). Swap a dairy-free milk such as oat, almond, or soy milk. Use an unsweetened plain vegan yogurt or vegan Greek-style yogurt. For the whipped buttercream I recommend using a full-fat coconut milk instead of heavy whipping cream.
To make it gluten-free: Use a 1:1 gluten free flour blend. Decrease the amount of flour in the recipe by 4 tablespoons. If your GF flour blend does not have xanthan gum, add 3/4 teaspoon xanthan gum.
How to store and freeze
Storage
Store the sheet cake WITH frosting in the fridge for 3-4 days in an airtight container. You can store the cake WITHOUT frosting on the countertop in an airtight container for up to 2 days.
Freezing
To freeze the unfrosted sheet cake allow to cool completely in the cake pan. Remove from the pan and wrap in plastic wrap and then aluminum foil. Freeze for up to 3 months. Place the cake on the countertop (still wrapped) to thaw out.
Tips for Success
-If you want that super soft texture, I recommend using cake flour. I also tested this recipe with all-purpose, and it is still delicious, just not as soft and light since cake flour is milled to a finer, more powdery texture.
-Once you add in the flour, mix until you no longer see flour streaks. Don’t overmix!
-Start checking on the cake at 27 minutes as oven temperature can vary greatly.
-This recipe calls for a 9 x 13 metal cake pan. If you use glass or ceramic you may have to add cook time as these take longer to heat.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Vanilla Sheet Cake
Equipment
Ingredients
Eggless Vanilla Sheet Cake
- 3 cups (390 g) cake flour see note
- 1 ¾ cups (360 g) white granulated sugar
- 5 teaspoons baking powder
- ¾ teaspoon salt
- 1 ¾ cups whole milk room temperature
- 7 tablespoons unsalted butter melted and cooled a bit
- ½ cup whole milk yogurt (plain, unsweetened) or Greek-style yogurt
- 3 ½ teaspoons vanilla extract
Whipped Vanilla Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ⅓ cups heavy whipping cream room temperature
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
Sheet Cake
- Preheat oven to 350 degrees and line a 9 x 13 metal baking cake pan with parchment paper. If you plan to serve the cake right out of the pan you can simply grease it well to prevent sticking.
- Melt the 7 tablespoons of butter to allow some time for it cool.
- In a large bowl, whisk together cake flour, sugar, salt, and baking powder. Set aside.3 cups cake flour, 1 ¾ cups white granulated sugar, ¾ teaspoon salt, 5 teaspoons baking powder
- In a medium sized bowl, combine melted butter, milk, yogurt, and vanilla extract. Whisk together until well combined.1 ¾ cups whole milk, 7 tablespoons unsalted butter, ½ cup whole milk yogurt (plain, unsweetened), 3 ½ teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Don't overmix as this will cause a dense cake. Mix until there are no more flour streaks. There will be some small lumps and this is okay.
- Pour into cake pan. Bake for 27-33 minutes until a toothpick inserted into the center of the cake comes out clean.
- Set the cake pan on a metal cooling rack and allow the cake to cool completely while still in the pan. The cake needs to be completely cool before frosting it.
Whipped Vanilla Buttercream Frosting
- In a large mixing bowl beat softened butter for 2 minutes until it is light and fluffy. You can use a stand mixer with a whisk attachment or electric hand mixer.1 cup unsalted butter
- On low speed gradually add in the powdered sugar. Once it is all added, mix at a high speed for 2 additional minutes. Again, you want the frosting to be light and fluffy.4 cups powdered sugar
- Pour in heavy whipping cream and vanilla extract. Mix on high speed again for 2 minutes until light and fluffy. If the frosting is too thick add additional heavy whipping cream, 1 tablespoon at a time.⅓ cups heavy whipping cream, 2 teaspoons vanilla extract
- Place large dollops of the frosting all over the cooled cake. Using an offset spatula, smooth out the frosting. Top with sprinkles if desired.
Love the flavor of this cake recipe!