A soft, moist, and fluffy vanilla cake that stays fresh longer than traditional butter-based cakes — and the best part? It’s made with oil instead of butter. This recipe is simple enough for beginners but yields bakery-quality results that everyone will love.
Whether you need a quick dessert, a birthday cake base, or a light treat for tea time, this vanilla cake is your go-to recipe.
⭐ Why You’ll Love This Recipe
- No butter required → stays moist for days.
- Quick & simple → no need for creaming butter and sugar.
- Beginner-friendly → perfect for home bakers.
- Versatile → enjoy plain, frost it, or turn it into cupcakes.
- Dairy-free friendly → just swap milk with a plant-based alternative.
📝 Ingredients Breakdown (with Expert Notes)
- 2 cups (250g) all-purpose flour – Provides structure. For extra tenderness, you can substitute with cake flour.
- 1 ½ teaspoons baking powder + ½ teaspoon baking soda – Ensures proper rise and light texture.
- ½ teaspoon salt – Balances sweetness.
- ¾ cup (180ml) neutral oil – Vegetable, canola, or sunflower oil works best. Avoid olive oil as it can overpower the flavor.
- 1 ¼ cups (250g) granulated sugar – Sweetness and structure.
- 3 large eggs (room temperature) – Adds richness and stability. For vegan cakes, substitute with flax eggs or applesauce.
- 1 cup (240ml) milk – Use dairy or plant-based. Room temperature is best for even mixing.
- 2 teaspoons pure vanilla extract – Use real vanilla extract or vanilla bean paste for deeper flavor.
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C). Grease and line an 8-inch round pan (or 9-inch for a thinner cake).
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Whisk Wet Ingredients
In another large bowl, whisk oil and sugar until well combined. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
Step 4: Combine
Add dry ingredients in three parts, alternating with milk. Mix gently until just combined. Do not overmix — this is key to a fluffy cake.
Step 5: Bake
Pour batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or frost as desired.
⏱️ Recipe Card (Quick View)
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 10 slices
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup vegetable oil
- 1 ¼ cups sugar
- 3 large eggs
- 1 cup milk
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch pan.
- Mix dry ingredients in one bowl.
- Whisk oil, sugar, eggs, and vanilla in another.
- Add dry ingredients alternately with milk.
- Pour into pan, bake 30–35 mins.
- Cool, slice, and enjoy.
🍰 Pro Baker’s Tips
- For extra flavor: Add 1 tbsp sour cream or yogurt for tanginess.
- Fluffier cake: Use cake flour instead of all-purpose flour.
- Even baking: Tap the pan lightly to remove air bubbles before baking.
- Moisture lock: Wrap the cooled cake in plastic wrap to keep it fresh for up to 4 days.
🔄 Variations & Substitutions
- Vegan: Use plant-based milk + flax eggs.
- Gluten-Free: Replace with a gluten-free flour blend.
- Cupcakes: Bake in a 12-cup muffin tin for 18–20 minutes.
- Layer Cake: Double the recipe and bake in two pans.
❓ FAQs
Q: Can I use olive oil instead of vegetable oil?
A: It’s not recommended — olive oil has a strong flavor. Stick to neutral oils.
Q: Why is my vanilla cake dense?
A: Overmixing the batter can make it heavy. Mix only until combined.
Q: Can I freeze this cake?
A: Yes! Wrap tightly in plastic and freeze for up to 2 months. Thaw before serving.
Q: Can I frost it the same day?
A: Absolutely — just make sure the cake is fully cooled before frosting.
🎂 Serving Suggestions
- Serve plain with tea or coffee.
- Add whipped cream and fresh berries.
- Drizzle with chocolate glaze or caramel.
- Use as a base for birthday or celebration cakes.
🏆 Final Thoughts
This easy vanilla cake with oil (no butter) is the perfect balance of simplicity and deliciousness. It’s soft, moist, and versatile — a cake you’ll come back to again and again.
👉 Try it today, and don’t forget to leave a review or share your creation with friends!
