Eggless Whole Wheat Two-Layer Vanilla Cake with Buttercream Frosting | how to make vanilla cake without eggs (from Scratch)

Eggless Whole Wheat Two-Layer Vanilla Cake recipe with Buttercream Frosting – Today I tried out this recipe following three steps of cake preparation, buttercream frosting and decoration. The process is simple but requires little patience as need more time for preparation and decoration. In this recipe, replaced eggs with curd and completely prepared with whole wheat flour

Ingredients:

To make Eggless Whole Wheat Two-Layer Vanilla Cake with Buttercream Frosting:

For cake:

Whole wheat flour – 2 cups (400 grams)
butter -1/2 cup (100 grams)
Sugar – 3/4 cup (150 grams)
vanilla essence -1 tsp
baking powder – 1 tsp
baking soda – 1/2 tsp
salt -1 tsp
milk -1/2 cup
curd -1/2 cup
water as required

For Frosting:

butter – 3/4 cup
icing sugar /powdered sugar – 1 1/2 cup

For Decorations:

berry pink color
sprinkles

Method:

preparation time: 15 minutes | Work Time: 30 minutes (10+10+10) | Bake Time: 20 minutes

Step 1: Eggless Whole Wheat Vanilla Cake preparation:

In a bowl, add flour, baking powder, baking soda and salt using sieve ( to prevent lumps)
sugar can be added now and whisk it together
butter is melted, put it in the bowl and mix well without making lumps
put in milk and curd in the bowl. Blend The Mixture Manually/ electric Mixer/hand mixer/Blender For 3-5 Minutes
vanilla essence is added and combine everything together. add 2 tbsps of water if needed
whisk the mixture to form a smooth batter. Cake batter is ready for baking

Pre-Heat Oven At 180C/350F For 10 Minutes
In A Baking Pan(9 Inch), Place Parchment Paper And Pour The Cake Batter
Tap Gently To Spread Evenly Over The Surface
place the baking pan inside the oven and bake it for 20 minutes
After 20 minutes, pick a stick and pinch a hole in the cake to check whether cake is baked (batter should not stick in it)

For Layering, Cut The Cake Horizontally Into Equal Halves. Do This Step Carefully Without Breaking The Cake

Step 2-Butter Cream Frosting:

in a bowl, add butter (at room temperature) and whisk it with the blender for 5-7 minutes. butter will become whitish in color
add icing sugar partly and start blending it together
repeat adding sugar in the butter and form a smooth butter cream frosting

perfect Consistency : if you keep the bowl upside down, cream should not fall

take small portion of cream, add a pinch of berry pink color and mix it well
white frosting cream and pink frosting cream are ready

step -3: decorating the cake:

place the bottom part of cake in stand. add few drops of water (sugar water)
start applying white cream and layer it evenly using spatula. add more frosting cream if needed
place the top part of the cake upside down ( to make the top layer appear flat)
repeat the butter cream layering and creatively add topping on top layer..