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Cake Premix Recipe – Vanilla Cake Premix – Eggless Vanilla Sponge Cake Premix
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A smart, wholesome premix that brings the joy of homemade eggless vanilla cake to your table anytime you need it.
Why You’ll Love This Recipe
If you love baking but want to skip the last-minute measuring and mixing, this Eggless Vanilla Cake Premix from Bake With Neetu is your new best friend in the kitchen. You will have a homemade, wholesome premix ready in minutes, so a soft and fluffy vanilla sponge is always just a bowl away.
This premix is made with real pantry staples and skips the artificial additives and preservatives found in store-bought versions, making it a cleaner choice for your family. The addition of milk powder gives the cake a rich, creamy texture while also boosting its nutritional value naturally.
- ✅ Completely eggless and perfect for vegetarian households or anyone avoiding eggs in their baking
- ✅ Free from artificial preservatives and additives because it is made entirely from real, whole pantry ingredients you trust
- ✅ Saves you time on busy days since all your dry ingredients are pre-measured and ready to go
- ✅ Versatile and batch-friendly so you can make a large quantity and store it for weeks of effortless baking
Ingredients You’ll Need
(Full measurements in the recipe card below)
DRY BASE
- • 1.5 cup all purpose flour — main structure
- • 3/4 cup sugar — sweetness and browning
- • 2 tbsp cornstarch — softens crumb
- • 1/4 cup milk powder — adds richness
- • 1 tsp vanilla powder — flavour base
- • Pinch of salt — balances sweetness
LEAVENERS
- • 2 tsp baking powder — main rise
- • 1 tsp baking soda — extra lift
Substitutions
| Ingredient | Swap |
|---|---|
| all purpose flour | gluten free flour blend 1:1 |
| sugar | coconut sugar same quantity |
| milk powder | coconut milk powder for dairy free |
How to Make It — Step by Step
Sift Dry Ingredients
Sift flour, cornstarch, baking powder and baking soda together into a large bowl twice to aerate and combine evenly
Add Remaining Ingredients
Add sugar, milk powder, vanilla powder and salt to the sifted mixture and whisk well until fully blended
Mix Thoroughly
Use a hand whisk or spatula to fold and mix all ingredients so there are no pockets of any single ingredient
Store the Premix
Transfer the premix into a clean airtight jar or zip lock bag and label it with the date
Use Within Shelf Life
Store in a cool dry place and use within 4 to 6 weeks for best results when baking your vanilla sponge cake
Tips for the Best Result
Always sift the premix at least twice before using it in your recipe to ensure a lump-free, airy batter and a lighter sponge.
Vanilla powder can clump in humidity, so make sure all your ingredients are completely dry before mixing the premix batch.
Use the spoon-and-level method for flour and cornstarch rather than scooping directly from the bag, so every batch of premix stays consistent.
How to Store
Frequently Asked Questions
Yes, this premix works perfectly for cupcakes. Simply follow your wet ingredient ratios and bake at 180 degrees C for 18 to 20 minutes.
Vanilla powder is added to the dry premix for longer shelf life. Add vanilla extract separately when you prepare the batter, and skip the powder from the mix.
This version uses all purpose flour and is not gluten free. Substitute with a 1 to 1 gluten free flour blend to make it suitable for a gluten free diet.
One full batch of this premix makes one standard 6 inch eggless vanilla sponge cake.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1+ 1/2 cup all purpose flour/ maida
- → 3/4 cup sugar
- → 2 tbsp cornstarch/ cornflour
- → 1/4 cup milk powder
- → 2tsp of baking powder
- → 1tsp of baking soda
- → 1tsp of vanilla powder
- → Pinch of salt
Instructions
- 1. Sift flour, cornstarch, baking powder and baking soda together into a large bowl twice to aerate and combine evenly
- 2. Add sugar, milk powder, vanilla powder and salt to the sifted mixture and whisk well until fully blended
- 3. Use a hand whisk or spatula to fold and mix all ingredients so there are no pockets of any single ingredient
- 4. Transfer the premix into a clean airtight jar or zip lock bag and label it with the date
- 5. Store in a cool dry place and use within 4 to 6 weeks for best results when baking your vanilla sponge cake
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this homemade eggless vanilla cake premix a try and see how it transforms your baking routine with ease and convenience. We would love to see your creations, so do share your photos by tagging us at bakewithneetu on Instagram!
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