Easy Wholesome Butter Cake

There’s something magical about a simple butter cake — soft, rich, and deeply comforting. But what if you could make it a little more wholesome, without losing that classic buttery charm?

This Eggless Wholewheat Butter Cake is just that — light, moist, and melt-in-your-mouth delicious, made with wholewheat flour, raw sugar (khand), and zero maida. It’s part of my Wholesome Basics series — where I share foundational recipes that are simple, versatile, and made with better ingredients.

Perfect for teatime, birthdays, or when you just want a cozy bake, this cake is so soft it literally breaks apart with a touch!

Let’s look at the main ingredients!

1. Wholewheat Flour

A high-fibre alternative to refined flour, wholewheat flour adds gentle nuttiness and keeps you fuller for longer. It also gives the cake a lovely earthy tone and a more wholesome bite.

2. Soft Unsalted Butter

Butter is the heart of this cake — it gives richness, moisture, and that melt-in-your-mouth texture. It also helps carry all the beautiful flavours of vanilla and orange zest.

3. Raw Sugar / Khand

Unlike refined white sugar, raw sugar retains some natural molasses, giving a caramel-like depth of flavour while being a slightly better alternative.

4. Milk + Vinegar (Homemade Buttermilk)

A simple combination that creates a tender crumb. The acidity of vinegar reacts with baking soda to give a light, fluffy texture — a key to perfect eggless baking.

5. Baking Powder & Baking Soda

These leavening agents help the cake rise beautifully, keeping it soft and airy without eggs.

6. Orange Zest

A small but powerful addition — orange zest brightens the cake with subtle citrus notes that complement the butter perfectly.

7. Vanilla Extract

Adds warmth and enhances the overall aroma of the cake.

8. Chocolate Chips or Chopped Chocolate (Optional)

Because a few melty chocolate bits never hurt! They make each bite more indulgent and satisfying.

If you like baking Tea cakes at home, you may like these recipes.

Here is my Wholesome Basics playlist with classic cake recipes!

Why You’ll Love This Eggless Wholewheat Butter Cake

• Soft, buttery, and so delicate it melts in your mouth
• Made with wholewheat flour and raw sugar — no maida, no refined sugar
• 100% eggless and beginner-friendly
• Simple pantry ingredients and one-bowl method
• Perfect for tea-time, snack boxes, or light celebration bakes
• A part of my Wholesome Basics series — your go-to base cake recipes

This Eggless Wholewheat Butter Cake is proof that simple recipes can still feel special. It’s the kind of cake you bake when you want something comforting, soft, and full of homemade goodness — without reaching for maida or refined sugar.

Once you try it, it’s sure to become your go-to basic butter cake — wholesome, flavourful, and beautifully balanced.

Eggless Wholewheat Butter Cake

Serves: 8 Prep Time: 15 mins Cooking Time: 40 mins 40 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1/2 cup (125ml) - Milk

1 tsp (5ml) - Apple Cider vinegar/White Vinegar

1/3 cup (70g) - Unsalted butter/Ghee

1/2 cup (80g) - Raw Sugar/Desi Khand

2 tsp (10ml) - Vanilla Extract or 1 tsp (5ml) - Vanilla Essence

Zest of half an Orange

1/8 tsp - Salt or 1/4 tsp - Pink Salt

1 tsp - Baking Powder

1/2 tsp - Baking Soda

3/4 cup (100g) -Wholewheat flour/White Wholewheat Flour

 

Instructions

1. Preheat oven to 170°C. Grease or line a 6-inch round cake pan.

2. Combine milk and vinegar. Let it sit for 15 minutes to curdle — this is your buttermilk.

3. In another bowl, cream soft butter and raw sugar until pale and fluffy.

4. Add vanilla extract and orange zest. Mix well.

5. Stir in salt, baking powder, and baking soda.

6. Add wholewheat flour and pour in buttermilk alternately. Fold gently until smooth — don’t overmix.

7. Fold in chocolate chips or chopped chocolate.

8. Pour batter into the pan, smooth the top, and sprinkle nuts or extra chocolate chips and sliced almonds.

9. Bake for 30–40 minutes or until a toothpick inserted in the center comes out clean.

10. Cool completely before slicing. Enjoy the most tender, buttery, wholesome cake!

11. Store the cake in a covered container, at room temperature for upto 2 days or in the fridge for upto 2 weeks.

Notes

1. Depending on your wholewheat flour, you may need 1-2 tbsp less or more milk too. First make the buttermilk with 1/2 cup (125ml) milk. Add more milk if the batter is thick.
2. Milk should be at room temperature, not hot, not cold.
3. You can make this cake with same amount of ghee and jaggery too.
4. Based on your preference, you can use anywhere between 60-80g khand or jaggery.
5. Orange zest is optional, but recommended. It brings a fresh note and works to balance the richness of butter.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.