Need an eggless cake for a birthday? Look no further and make this one. I baked the same for my father’s birthday few days back and made a smaller version for Ram Navmi today. A reliable butter cake – without being exceedingly buttery – it remains moist for days, clad in foil and clingfilm. The plain cake looks even better with a rich coat of ivory white buttercream which pairs wonderfully with its tender, flavourful crumb. No one will get to know that you bake this beauty without eggs!



500 g all purpose flour

2 tsp baking powder

1 tsp baking soda

100 g butter, softened

400 g granulated sugar

500 g unsweetened yogurt

1 tbs vanilla extract

4 tbs whole milk

200 g luxury dried fruit


  • Preheat oven to 180 oC. Lightly grease two 9-inch cake tins and line them with baking paper.

  • In a large bowl, mix the butter and sugar until it reaches a loose, bread crumb consistency.

  • Add the yoghurt and vanilla and mix. Sift the flour, baking powder and baking soda together.

  • Fold in with a metal spoon adding the milk gradually to get a stiff consistency. Add dried fruit.

  • Spoon mixture into prepared pans and level the surface. Bake for 30 to 40 minutes till golden.

  • Cool in pans for 5 minutes before turning out on a wire rack to cool completely before frosting.

Frosted with Buttercream