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Eggless Vanilla Cake with Condensed Milk:

Ingredients:

1 ½ cups (190 g) all-purpose flour (maida)
1 1/2 tsp baking powder
1 tsp baking soda
1 pinch salt
½ cup (120 g) butter (softened) OR neutral oil
¾ cup (200 g) sweetened condensed milk
½ cup (120 ml) milk (adjust as needed)
1-2 tsp vanilla extract
1 tbsp vinegar OR lemon juice

Instructions:
Preheat oven to 170°C (340°F). Grease and line a cake tin (7–8 inch).
Sift dry ingredients: In a bowl, sift flour, baking powder, baking soda, and salt. Set aside.

Mix wet ingredients: In another bowl, whisk butter/oil and condensed milk until creamy, milk ,vanilla extract and vinegar.

Combine: Gradually fold the dry ingredients into the wet mixture. Mix gently (do not over-mix). Batter should be of pouring consistency. If too thick, add 1–2 tbsp more milk.

Bake: Pour into prepared tin, tap to release air bubbles, and bake for 35-40 minutes, or until a toothpick comes out clean.

Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

✨ Tips:
For extra softness, use slightly warm milk.
You can frost with whipped cream, buttercream, or chocolate ganache.
Add chopped nuts, tutti frutti, or chocolate chips for variation.