Eggless butter cake

For a simple chocolate ganache


  1. Pre heat the oven at 180 degrees for 10 minutes.

  2. Grease and dust an 8 inch round baking tin. Set aside.

  3. Sift the flour and baking powder together.

  4. Take the chunky butter and castor sugar in a mixer jar and pulse twice or thrice or until the butter and sugar are well combined.

  5. Add the milk and vanilla extract. Give it another churn in the electric mixer.

  6. Pour into the sifted flour and mix until just combined.

  7. Transfer the batter into the prepared baking tin.

  8. Tap once or twice to level the batter and to remove any large air bubbles.

  9. Bake in the pre heated oven at 180 degrees for 30 minutes or until a skewer inserted comes out clean.

  10. Invert over a wire rack after 10 minutes and allow to cool completely before slicing/frosting.

For marble effect

  1. Mix the beetroot powder with a bit of the batter.

  2. Fill into a piping bag / use a spoon to add the red coloured batter over the vanilla layer.

  3. Use a skewer/ fork to make marble like patterns. I was aiming on red hearts by the way šŸ™‚

For the simple chocolate ganache

  1. Heat the cream in a pan on low flame until tiny bubbles just begin to appear.

  2. Remove from heat and add the chopped chocolate/ chocolate chips.

  3. Use a silicon spatula/ wooden spoon to mix until the chocolate melts completely. Whisk for a couple of minutes to get a lovely smooth ganache.

  4. Refrigerate for about 20 minutes to half an hour for the ganache to become a little thick in consistency.

  5. Frost your cooled cake and enjoy.


Oven temperature and time may vary. You may check on your cake after 25 minutes of baking.

The marble effect and the chocolate ganache frosting is completely optional. This cake tastes yum just simple and plain.

You can use food colors too. But personally I don’t prefer using them at all. You can try adding some fruit crushes like strawberry or rose syrup instead.

The home made beetroot powder is very easy to make. I hope you try it.

I have used a regular electric mixer to mix the liquid ingredients. It really makes the whole process quick and easy. Just make sure you chop up your butter well.

While making the ganache if your chocolate isn’t melting, you may warm it over a low flame for a bit.

I have used amul cream and a regular bar of milk chocolate for this recipe.

You can make a two or three layered frosted cake with this recipe .

Hope you enjoyed this post and bake a yummy butter cake soon.


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