Eggless Vanilla Mermaid Cake

Presenting a magical party cake with the wow factor which is easy to make too.
This mermaid cake with vanilla buttercream frosting is so simple to make you won’t believe it and so delicious you won’t be able to stop at one slice!
Colorful frosting, candy pearls, Graham cracker sand and mermaid tails give the perfect mermaid vibe!

The sponge for the cake is made with easily available pantry staple ingredients. It does not use eggs, condensed milk or butter and results in a very tender and velvety soft crumb.

The vanilla buttercream is rich and creamy and is easy to whip up and add color.  It pipes and coats beautifully, and is the perfect way to finish off the cake.

This moist vanilla cake with vanilla buttercream is sure to be the highlight of any party and there isn't anything cuter than a mermaid cake to brighten up your day !



1. Do not overmix the batter otherwise the resulting cake can be dense.

2. Gradually add dry ingredients into wet ( in batches )

3. Always use room temperature ingredients.

4. Using full fat yogurt and milk is recommended ( you can use plant based too )

5. I have used two 6 inch pan, baking time may vary for different sized pans.

6. I have made a three layer cake by doubling this recipe.

7. Adjust the amount of sugar in the buttercream frosting to your taste.

8. I have used Wilton Gel color.

1 US Cup = 240 ml


Dry Ingredients

  • 1.5 cups  ( 176 gm ) all purpose flour ( Maida )

  • 1.5 tsp baking powder

  • 1/2 tsp baking soda

  • Pinch of salt

Wet ingredients

  • 1/2 cup oil

  • 3/4 cup regular cane sugar

  • 3 tbsp thick full fat yogurt

  • 3/4 cup room temperature milk+ 1 tbsp white vinegar

  • 2 tsp vanilla essence

Ingredients for Buttercream Frosting

  • 2 cups room temperature butter

  • 4 cups sifted powder sugar

  • 2 tsp vanilla essence

  • 2 tbsp milk/ cream

  • Fruit jam of Choice

  • Graham crackers to make sand. ( You can use any plain vanilla cookies )

Procedure for Buttercream Frosting

You can make the buttercream icing in advance. If you do, before using, bring to room temperature and whip once for proper consistency.

1. Sift powdered sugar to remove lumps. This is an important step.

2. Take room temperature butter and whisk till creamy and light. Use a stand mixer or electric hand mixer.

3. Once the butter is light and creamy, start adding sugar in batches. Also add vanilla essence and a tbsp of milk or cream.

4. Whisk till the sugar is dissolved and the frosting is creamy.


1. In a cup take room temperature milk, add vinegar. Mix well and keep it aside ( This is our buttermilk )

2. Sift all the dry ingredients

3. In a bowl take oil and sugar. Combine till creamy.

4. Add yogurt, prepared milk-vinegar mixture along with vanilla essence. Combine everything nicely.

5. Gradually add dry ingredients into wet ( in batches ) and make a lump free batter. ( Do not overmix )

6. Pour in two 6 inch round pan ( or pan of choice ). Bake at 350F / 180C for 30 -35 min or till the toothpick comes out clear.

7. Let it cool completely before leveling and frosting. Best to refrigerate for an hour after it has come to room temperature.

8. After refrigerating, take a layer of cake, and apply some buttercream and jam ( as much as you like ).

Repeat with other layer and crumb coat the entire cake.

Refrigerate for another hour before doing the final frosting and decorations.

9. I have used blue color for the final frosting. I used some cake toppers, fondant decorations and crushed Graham crackers ( for sand ).