Fluffy Vanilla Butter Cake (No-Oven Method)

This rich, buttery vanilla cake is soft, fluffy, and made without an oven—perfect for those who love homemade cakes but don’t have access to a traditional oven. Whether you’re baking on the stovetop or in a covered pot, this recipe ensures a moist, bakery-style vanilla cake every time.

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Ingredients

Wet Ingredients:

• 6 large eggs

• 1 cup (240 ml) milk

• ½ cup (120 ml) vegetable oil

• 1 tablespoon vanilla essence

• 1 teaspoon white vinegar

Dry Ingredients:

• 1½ cups (300 g) granulated sugar

• 2½ cups (310 g) cake flour (sifted)

• 1 tablespoon baking powder

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Equipment Needed:

• 8 or 9-inch round or square cake pan

• Heavy-bottomed pot with lid (if baking without oven)

• Electric mixer or whisk

• Mixing bowls

• Measuring cups and spoons

• Parchment paper or butter & flour for greasing

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Instructions

Step 1: Prepare Your Pan

1. Grease and flour your cake pan generously.

   • Rub with butter (or oil), then lightly dust with flour.

   • Tap out excess flour.

   • Optionally, line the bottom with parchment paper.

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Step 2: Mix Wet Ingredients

In a large mixing bowl:

1. Crack in 6 eggs and beat until foamy.

2. Add 1 cup of milk and beat well.

3. Add ½ cup of oil and beat again.

4. Add 1½ cups of sugar and continue beating until the sugar dissolves slightly.

5. Add 1 tablespoon of vanilla essence and 1 teaspoon of vinegar. Mix until combined.

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Step 3: Incorporate Dry Ingredients

1. In a separate bowl, sift together:

   • 2½ cups cake flour

   • 1 tablespoon baking powder

2. Gradually add the dry ingredients into the wet mixture, mixing continuously.

3. Beat for about 2 minutes or until the batter is smooth and lump-free.

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Step 4: Prepare for Baking Without an Oven

You can use one of the following no-oven methods:

✅ Stovetop Pot Method:

1. Use a heavy-bottomed pot large enough to hold your cake pan.

2. Place a metal trivet or ring at the bottom of the pot.

3. Preheat the pot with the lid on over low to medium-low heat for 10 minutes.

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Step 5: Bake the Cake

1. Pour the batter into the prepared pan.

2. Gently tap the pan on the counter to release any air bubbles.

3. Place the cake pan onto the trivet inside the preheated pot.

4. Cover the pot with a tight-fitting lid, wrap it with a kitchen towel (optional) to trap steam and heat evenly.

5. Bake on low heat for 50–60 minutes.

   • Do not open the lid before 50 minutes or the cake may collapse.

   • Check doneness by inserting a toothpick—it should come out clean.

   • The top should look slightly golden or lightly toasted.

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❄️ Step 6: Cool and Serve

1. Once baked, turn off the heat and let the cake sit covered for 10 minutes in the warm pot.

2. Remove from the pot and let it cool in the pan for 15 minutes.

3. Transfer to a wire rack to cool completely.

4. Optional: Sprinkle with powdered sugar or glaze once cool.

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Tips & Tricks for the Best Result:

• Room-temperature eggs help incorporate air better.

• Use cake flour for a finer, softer crumb.

• Beat well after each addition to keep the batter light and fluffy.

• Keep the pot lid closed tightly to simulate oven heat properly.

• Try adding a pinch of lemon zest or nutmeg for a flavor twist.

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️ Serving Suggestions:

This vanilla butter cake pairs beautifully with:

• Fresh berries and whipped cream

• A drizzle of honey or chocolate sauce

• Your favorite tea or coffee

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Storage:

• Store in an airtight container at room temperature for up to 3 days.

• Can be wrapped and frozen for up to 2 months.