Eggless Sponge Cake (using Yogurt and Buttermilk)

Soft and Moist Eggless Sponge Cake recipe with yogurt and buttermilk

Vanilla Sponge Cake


Eggless Sponge cake that can be used for making eggless cakes, desserts, entremets, cake pops.

The recipe uses yogurt/curd and buttermilk( made with milk and apple cider vinegar). I have used all purpose flour/maida in the recipe you can use whole wheat flour or both all-purpose flour and whole wheat flour in 1:1 ratio. You can bake this cake in square or round cake tin.

Vanilla Sponge Cake

Eggless Sponge Cake

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Desserts


  • 1⅓ Cup All-purpose flour 200gms
  • 1/3 Cup Butter 80 gms
  • 1/3 Cup Olive Oil(or any flavorless oil) 80gms
  • ¾ Cup Castor Sugar 160 gms
  • 4 tbps Yogurt / Curd
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tbsp Vanilla Essence 5 ml

For Buttermilk

  • Milk 150 ml
  • 2 tbsp Apple Cider Vinegar/ Synthetic Vinegar


  • Pre-heat oven to 350°F or 180°C.

Make Buttermilk

  • Add vinegar to milk, and leave without stirring.
  • Prepare baking pan, grease with some oil/ butter/shortening using a pastry brush or butter paper, and evenly dust with flour, tap the pan inverted to dust off the extra flour.
  • Sieve together flour, baking powder and baking soda in a dry bowl. Keep aside.
  • Beat in butter, oil, essence and sugar together until light and fluffy.
  • Add in yogurt and beat till a little more.
  • Fold in flour alternating with buttermilk in three turns.
  • Gently fold in all the flour until it forms a smooth batter. Do not overbeat the batter.
  • Transfer batter to cake pan and bake in a preheated oven for 35-40 minutes at 350°F or 180°C.
    Once baked, take out from the oven, give it a 2-minute rest and transfer carefully to a cooling rack to completely cool it.
Keyword Cake with Yogurt, Eggless Vanilla Cake

Stepwise procedure for Eggless Sponge

Vailla Sponge Cake

Use as required, once it cools completely. Or wrap it in a cling wrap and store in the refrigerator for 2-3 days. You can also freeze it for a month, thaw in the refrigerator before use.

Do try this soft and moist eggless sponge cake recipe with yogurt and give me your feedback.

You can use this cake with any icing of your choice like Whipped Cream or Chocolate Ganache, make cake pops with it or these Eggless Pineapple Pastries for your special occassions.

Check out other cake and quick bread recipes from the blog.. Eggless Double Chocolate Banana Bread, Nutella Swirl Choco-chip Pumpkin BreadMango and Cardamom Cupcakes,  Thandai flavoured Mawa Bundts, Almond Orange Cake

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Thanks for stopping by!!

Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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