Kirbie's Cravings

5 Ingredient Vanilla Cake (No Eggs, Butter or Milk)

This vanilla cake is so easy to make and comes out soft, fluffy and moist. It is just 5 ingredients and doesn’t require eggs, butter or milk, but you can’t even tell. The texture is just like traditional vanilla cake. This cake is perfect for any occasion that requires cake.
a slice of frosted vanilla cake on a plate.

This is my go-to vanilla cake recipe. It is so easy to whip up and also happens to be egg-free and dairy-free. You can bake it as a regular cake, use it for cupcakes or use it to make a layered cake as well.


  • Self-Rising Flour
  • Sugar
  • Oil
  • Water
  • Vanilla

Self-Rising Flour: To simplify this recipe, I used self-rising flour which already has baking powder and salt added to it. If you don’t have self-rising flour, you can make your own with all purpose flour, baking powder and salt. The exact amounts are shared in the recipe card notes section.

Sugar: This recipe is sweetened with regular granulated white sugar.

Oil: This cake uses vegetable oil. You want to use a neutral oil like vegetable oil so that you don’t taste the oil flavor in the cake.

a piece of cake on a fork.

Cake Texture

This cake is inspired by Crazy Cake but is not quite the same. The ingredient list is simpler and I think the texture is also much better than the crazy vanilla cakes I’ve tried in the past.

Crazy Cake, also known as Depression Cake, is a cake made without eggs, butter or milk that was created during WWII when resources were scarce. The most popular version is a chocolate crazy cake. I made it a few years ago and fell in love with the concept. I immediately tried making a vanilla version but the vanilla versions I tried never quite worked out for me. The cake texture was gummy and not as fluffy and light as the chocolate version.

Crazy cake also usually contains baking soda and vinegar to act as a leavening agent. But I found that using baking powder creates a better crumb. I always found the chocolate crazy cake’s crumb a little too loose, but this vanilla version doesn’t have that issue.
close up shot of slices of cake lined up.

More Easy Cakes

5 Ingredient Vanilla Cake

Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
This easy vanilla cake comes out so soft, fluffy and moist. It doesn't require eggs, butter or milk but you can't tell.
4.78 from 9 votes


  • 1 ¾ cups (230 g) self-rising flour
  • 3/4 cup (148 g) granulated white sugar
  • 1 ½ tsp (7 ml) vanilla extract
  • 1/3 cup (79 ml) vegetable oil
  • 1 cup (237 ml) water


  • Preheat oven to 350°F (177°C). Line an 8 x 8 inch baking pan with parchment paper.
  • In a large mixing bowl, add flour and sugar. Whisk until evenly combined. Then sift your mixture by running your whisk rapidly back and forth through the flour until it looks light and powdery.
  • Add in vanilla, oil and half of the water. Do not add the entire amount of water, otherwise you won't be able to mix your batter. Whisk until your batter is smooth and no flour lumps remain. Once batter is smooth, add in remaining water and whisk again until batter is smooth.
  • Pour batter into prepared baking pan. Bake for about 35 minutes or until toothpick inserted comes out clean. Let cake cool completely in pan before removing and cutting. If adding frosting, add it after the cake has cooled.


  • To make your own self-rising flour, add 1 and 3/4 cups all purpose flour, 2 and 5/8 tsp baking powder and 7/16 tsp salt to a bowl. Whisk until evenly combined.
  • I used Lily's self-rising flour* to make this recipe.
  • If you choose to mix your batter using an electric mixer, you do not need to sift the flour and sugar. You do still need to follow the steps for adding the liquids (and not adding them all at once).
  • You can double this cake recipe and bake in a 9 x 13 inch cake pan. If you are doubling the recipe, I do not recommend whisking the batter by hand. Use an electric mixer, otherwise it will be very hard to remove all the flour lumps.
  • I frosted the cake with a whipped cream frosting. To make whipped cream frosting, add 1 cup of cold heavy cream and 3 tbsp of granular sugar into a mixing bowl. Beat on high speed until stiff peaks form. If you need a dairy-free version, you can also make a coconut whipped cream using coconut cream.
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.


Serving: 1slice, Calories: 162kcal, Carbohydrates: 25g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Sodium: 205mg, Sugar: 12g, NET CARBS: 25g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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62 comments on “5 Ingredient Vanilla Cake (No Eggs, Butter or Milk)”

  1. its very easy and delicous

  2. I have made this twice now, and it is very good.  What do you think about adding a little can of crushed pineapple?

  3. Can this cake be made using whole milk instead of water? I want to make it this weekend.

  4. Can you still use milk instead of water in the recipe. I was wondering if it would change the texture of the cake?

    • It will change the texture – it makes the cake more gummy. Using water produces a fluffier cake

  5. Does it freeze OK?

    • We haven’t tried freezing it, but it should work. Just don’t freeze it with the frosting.

  6. I’ve made this twice. The first time I followed the self rising flour directions on here and the texture was perfect. Very light but it tasted like flour. The 2nd time I tried again but I used another self rising flour recipe and used it for your recipe and it still tastes like flour. I’m an avid baker and cook and I followed everything right to the T. Even scooped the flour into the measuring cup. Do you have the flour in grams? Maybe I’ll try it again with the right weight measurements

  7. It wasn’t as great as I thought it would be, it was flat and dense and there was hardly any flavor probably because in ever baking recipe there is ment to be salt which this one doesn’t have.

    • If it was flat and dense then something went wrong. Perhaps your flour? As for no salt, the recipe does have salt. Salt is already added to the self-rising flour and if you make your own you are also supposed to add salt.

  8. I want to make this, but I want to flavor to be vanilla. Can I use lemon juice instead of the vanilla extract?

    • Lemon extract will work better than lemon juice – you don’t need very much to flavor a cake. Lemon juice will add more liquid which could change the cake texture.

  9. May I please ask how to replace self raising flour ? I would love to try it out soon ?
    Thank you very much for the recipe ??

    • You can make self-rising flour – all of the information is in the recipe card under the notes section.

  10. Totally amazing and delicious

  11. I haven’t tried this yet but will soon as my guy LOVES white cake. I’m wondering if coconut oil might work instead of the vegetable oil?

    • I’m not sure if coconut oil will work without testing it. Coconut oil is a bit different than most oils because of the way it solidifies when it cools. If you want to try a healthier oil you could try olive oil.

  12. I have a cpl questions, can i use gluteen free flour, also can olive oil be used instead of veg? This lookes yummy and would like to try it, but i need to use these ingredients. Thnks for your time

    • I haven’t tried with gluten free flour. Olive oil should be fine though you may taste the olive oil flavor in your cake.

  13. Love the recipes!!

  14. I’m making the vanilla cake now and I’m so excited, I tasted the beaters and it taste good. While it’s cooking my mom is getting the cool whip. It was very easy to make

  15. Like it

  16. so yummy and delicious  cakes.. Besides its a healthy Chocolate  cake.

  17. The cake looks great. Will try this recipe and give comments of the result. Thank you for sharing.

  18. Thank you for sharing the recipe.

  19. Good day I need recipes

  20. This sounds brilliant, I can’t wait to try! Do you think the recipe would work okay with gluten free flour?

  21. Looks very good..

  22. Thanks cant wait to see what happens gonna bake it love to bake esp. For the grands thanks

  23. Can this recipe work as cupcakes?

  24. This vanilla cake sounds so yummy, but I can’t have gluten. Have you by any chance tried it with gluten-free flour and if so how do you get it to rise? 

  25. Can you use  coconut oil knead of vegetable oil?

    • I don’t know if it will work with coconut oil, as coconut oil is a bit different from most oils and solidifies when it cools

  26. Can you use gluten free flour and baking powder?

  27. I have used it for years. I make 5 of them for church gatherings in Bundt pans.

  28. Frosting for this cake???

  29. When I first tried the cookie, I thought “wow, this is different!” But I really like ?? them and my husband does also. Thank you for your wonderful recipes!

  30. Thank you for the eggless vanilla cake recipe.
    Can I use this recipe to make cupcakes?

    Thank you.

  31. This sounds wonderful!! Could it be baked as 12 cupcakes for portion control?

  32. What is the quantity is stevia used in this recipe if I am replacing sugar with it.

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