Eggless Whole Wheat Vanilla Cake - Basic Sponge Cake recipe, using Buttermilk

By Priya Srinivasan - I Camp in My Kitchen - Tuesday, May 30, 2017

My elder one is turning 11 this weekend, and  this year too, i m making his birthday cake. Till last year, i didn't have the guts to bake and frost cakes for birthdays, but from last June i was determined,to overcome that fear of mine. 
From that time, i have baked and frosted almost 9 birthday cakes and haven't clicked even one decent picture of, any of  them, its a shame isn't? That too, being a food blogger, where we never miss an opportunity to capture the food, i have failed 9 precious opportunities to click gorgeous cakes, oops sorry for the arrogance, yes they were gorgeous! So now on, i m determined, to feed the cakes to my camera first, and then to my people.  
Today's recipe is a basic vanilla sponge cake recipe, this is my go-to recipe, i have baked this so many times, i remember the recipe by heart, you can even ask me in the middle of my sleep. Not only me, many of my friends too have baked this recipe with great success. 
This is a fool-proof recipe,  that gives you a soft and fluffy cake with whole wheat flour. Do try it and let me know how you liked it. Tag me #icampinmykitchen if you try this recipe and share it across social media.
1.5 cups Whole wheat flour, i use Aashirwad brand.
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar (read notes)
1 cup buttermilk, @ room temperature (Please Read notes)
1/3 cup of oil
1 tbsp vanilla extract
1/4 cup of water (read notes)

  • Preheat the oven to 170C for 10 minutes. Grease an 8 inch pan with oil and parchment paper at the bottom.
  • Sieve together flour, baking powder and baking soda. This step is very important, do not skip this step. Sieving the flour helps in making the mixture light and airy that results in a a fluffy cake.
  • I use my IKEA flour sifter and sieve it once. To this sifted flour, add sugar and whisk well to combine. 
  • In a measuring cup, take buttermilk, to this add oil and vanilla extract and mix to combine. Slowly add this wet mixture to the flour mix and using a spatula, mix  in one direction to combine.
  • Please be genteel while mixing,it is not idly/pancake batter to whisk vigorously, so be slow and gentle. Take care not to have any unmixed flour.
  • The batter would be a bit thick, not pourable consistency. If you feel it is too thick, then add 1/4 cup of water to it and combine. 
  • Pour the mixture into the prepared pan, bake the cake in the preheated oven for 45-50 minutes or until a skewer inserted in the middle comes out clean.
  • My cake got done by 50 minutes, Oven temperature differs from Model to Model, so keep an eye after 45 minutes.
  • Once done, remove the cake from the oven, let it sit on the counter for 5 minutes to cool. Then slowly unmould it from the cake pan on to a wire rack and let it cool completely.
  • Once done,you can either serve it with a dusting of cinnamon sugar on top or frost it with your favorite frosting and enjoy.
  • I made this cake for my kiddo birthday party, so couldn't cut it the day i made. Will share a picture of the cake on the day it is cut.
  • I use only 3/4 cup sugar, since the cake will be frosted either with buttercream or ganache and also will be drizzled with sugar syrup prior to frosting, which will be too much sugar for us. If you will not be frosting the cakes and prefer a little extra sugar, then go on and use 1 cup sugar.
  • The cake batter will be thick, like that of idly batter, it will not be pourable. If it is too thick for you, then add 1/4 of water and mix to combine. 
  • If you don't get or have buttermilk in your place, you can dilute 1/2 cup thick curd with 1/2 cup water and whisk well to make 1 cup buttermilk. I do this at times i don't have enough buttermilk in hand

  • Share:

You Might Also Like


  1. New to baking... When you say 1cup,how many ml or Gms do you mean?

    1. Hi esha, I haven't weighed the ingredients and don't have a kitchen scale too, will check with the baking charts and let you know weight in grams.

  2. Hehe... I like that mention that it is not idli batter to stir vigorously... hehe... especially cakes with only wholewheat do need the seiving so that they properly become soft... I am really lazy with that step most of the time... Lovely recipe, would love to try with a little coffee in it... :)

  3. Can u tell me which consistency of buttermilk did you use in this recipe?

    1. Hi dhara, it is thick buttermilk , but pourable.

  4. Hi how do I make buttermilk please.

    1. Hi Sorry for the late reply, you can make buttermilk by adding 1 tbsp vinegar/lemon juice to 1 cup milk.
      Or u can use 1/2 cup curd and 1/2 cup water.

  5. Hi. When we make buttermilk at home with milk n vinegar, it won't be thick...It will be lumpy. Is it ok? Also did you use 250 ml or 240ml measuring cup?

    1. Hi smitha, thanks for visiting my kitchen.
      I personally haven't tried vinegar-milk method, since i get buttermilk here in dubai. But since many have questioned this, will try and post an update here.
      If you are also doubtful, please use 1/2 cup curd and 1/2 cup water mix and use it instead of buttermilk. Hope this helps.

  6. question is is it ok with whip cream frosting? And wheather we have to soak it with sugar syrup and then with whip cream....

    1. Hi anonymous, frosting is ur wish I can either use whipped cream or butter cream. Yes I always soak my cakes with a drizzle of sugar syrup so it stays moist.

    2. Thanks for your replay..... I am going to try this cake today....can I soak it with sugar syrup?

    3. Yes u can drizzle(not soak) your cakes with sugar syrup before frosting.

  7. Hi cake looks lovely !!! may i know if ur cup is 240 ml or 250 ml or 200 ml ? :)

  8. I baked this recipe today, its very tasty. Thank you


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!