Homemade White Cake (Egg-Free) and Buttercream Frosting

Egg-Free White Cake:

1 c. sugar
1/2 c. butter (softened)
1/2 c. unsweetened applesauce (or 2 eggs)
2 tsp. vanilla extract
1 1/2 c. all-purpose flour
2 tsp. baking powder
3/4 c. milk

Preheat oven to 350. Grease your 8x8 pan.

Cream together butter and sugar. Add applesauce and vanilla.

Combine flour and baking powder. Add to wet mixture.

Stir in milk until batter is smooth. Pour/spoon mixture into a greased pan.

Bake for 30-40 minutes, or until cake springs back at the touch.


Buttercream Frosting: 

1 c. butter (softened)
1 c. sugar
4 tbs. all-purpose flour
1 c. milk
1 tsp. vanilla extract


In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.

With an electric mixer, beat butter and sugar until fluffy. 

Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.