Eggless Butter Cake With Simple Icing

Eggless Birthday Cake With Chocolate Icing

Let’s learn how to make a tasty eggless butter cake with simple icing, or, you could say, an eggless birthday cake with chocolate icing. However, this super-tasty eggless butter cake can be enjoyed as it is without any icing. Though eggless, it is an amazingly delicious cake. It’s a versatile cake. You could enjoy it as it is, or frost it for any occasion, like a birthday, an anniversary…. You could even make it your Christmas cake.

But this eggless butter cake with simple icing has step-by-step directions for those interested in making a homemade cake with frosting. For example, an eggless birthday cake with chocolate icing. I even have a tip for doing away with piping lettering on the cake, something that needs extensive practice.

I have used two kinds of icing here – buttercream icing and chocolate ganache. My video tutorials have detailed instructions for both of these.

Ingredients

For cake

160g (1 ¼ cup) all-purpose flour (maida)

2 tbsp cornflour

1 tsp baking powder

¼ tsp baking soda

¾ tsp vanilla extract

120g (½ cup + 1 tbsp) salted butter

120g (½ cup + 1 tbsp) sugar (roughly ground)

150g (½ cup + 2 tbsp) yogurt

1 – 2 tbsp milk, if necessary

For decorating the cake

1 cup chocolate ganache

½ cup buttercream icing

A cake topper (optional)

For the sugar syrup

1 tbsp sugar

3 tbsp water

Procedure

1. Grease a 7″ round cake pan and dust it with flour. Line the bottom with parchment paper.
2. Sift the maida, cornflour, baking powder, and baking soda together to ensure they’re well mixed.
3. Whip the butter and sugar till the mix is light and fluffy.
4. Add in the vanilla extract and whisk again.
5. Whip the yogurt to smoothen it.
6. Now add the flour mix and the yogurt to the mix of the other ingredients. Add these in three portions, alternating the addition of the flour mix and yogurt.
7. The batter should be of a dropping consistency. (If necessary, add 1 to 2 tbsp of milk to adjust the consistency.)
8. Transfer the batter to the prepared cake pan. Tap the pan a few times to release any trapped air bubbles.
9. Bake at 170 C (around 350 F) for around 45 minutes.
10. Unmould the cake after around 15 minutes. Let it cool on a wire rack.
11. Before adding icing to the cake let it cool completely, for around 4 hours or overnight.
12. Level the top of the cake and then slice it horizontally to get two layers.
13. Drizzle a little of the soaking syrup over the freshly cut surfaces of the two layers.
14. Mix in a little yellow colour into around 2 tbsp of the buttercream.
15. Fit a No. 3 round tip nozzle into a parchment paper icing cone. Fill the yellow buttercream into this cone.
16. Fit a No. 104 petal tip into an icing bag and fill it with the remaining (white) buttercream. If you want to pipe a cake border, fill another icing bag with ganache, using a piping nozzle of your choice.
17. Apply a little buttercream to the centre of a cakeboard to secure the cake and place the upturned upper layer on it. (The top of the original cake will now be the bottom.)
18. Spread half of the chocolate ganache on this layer. Peel the parchment paper from the bottom of the other cake layer and then upturn it on the earlier layer. (The bottom of the original cake will now be the top.)
19. Spread the remaining chocolate ganache on the top of the cake. Decorate with the white and yellow buttercream. Add a ganache border if you want or just sprinkle chopped almonds along the outer edge to make a border. Position a cake topper on the cake.

(You could also enjoy this delicious eggless butter cake as it is without any icing.)

Enjoy!