Easy Vanilla Cake with Oil, No Butter

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Light, fluffy, and topped with a swirl of whipped frosting and a cheerful sprinkle of color, this Easy Vanilla Cake with Oil, No Butter is the dessert that never goes out of style. Unlike traditional cakes that rely on butter, this one uses oil to create an exceptionally moist and tender crumb that holds up beautifully even after chilling. It’s the kind of cake that feels like a celebration in every bite—whether it’s for birthdays, get-togethers, or just a sweet Tuesday treat.

The simplicity of the recipe doesn’t compromise its flavor. The vanilla shines through with clarity, and the oil-based batter means it’s incredibly quick to whip up—no waiting for butter to soften. And because of its neutral base, it pairs wonderfully with a variety of frostings and toppings, making it a versatile go-to for bakers of any level.

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Why You’ll Love This Easy Vanilla Cake with Oil, No Butter

• Moist and Fluffy: The oil in the batter ensures it stays soft for days.
• No Mixer Needed: This cake can be mixed easily by hand.
• Frosting-Friendly: Holds structure well for layer cakes and decorations.
• Reliable Results: Minimal risk of over-mixing or curdling.
• Adaptable Base: Add fruits, spices, or cocoa to make it your own.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each Tool)

Creating a perfect Easy Vanilla Cake with Oil, No Butter starts with the right preparation and tools. Here’s what you’ll need and why each one matters:

• Mixing Bowls: Use at least two—one for dry ingredients and one for wet. Glass or stainless steel are ideal for ease of cleaning and no odor retention.
• Whisk or Hand Mixer: A whisk is perfect for small batches, while a hand mixer speeds things up and ensures smooth blending of eggs, sugar, and oil.
• Measuring Cups and Spoons: Precision is key in baking. Use dry measuring cups for flour and liquid cups for oil and milk.
• Rubber Spatula: For gently folding ingredients and scraping the bowl to avoid waste.
• 9×13-inch Baking Pan or Two 8-inch Round Pans: The size affects baking time and final appearance. Round pans are great for layering.
• Parchment Paper: Ensures the cake doesn’t stick and releases easily from the pan.
• Oven Thermometer (Optional): Ovens often run hot or cold—this ensures even baking and prevents overdone edges or raw centers.
• Cooling Rack: Cools your cake evenly and prevents soggy bottoms.

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Preparation Tips

• Room Temperature Ingredients: Eggs and milk should be at room temperature for better emulsification and even texture.
• Sift the Dry Ingredients: Especially flour and baking powder. This helps avoid lumps and ensures a light crumb.
• Preheat the Oven: Always allow your oven to reach the correct temperature before baking to ensure a consistent rise.
• Grease and Line Pans: Even with non-stick pans, lining the bottom with parchment guarantees a clean release.
• Don’t Overmix: Stir just until the ingredients are combined to prevent a dense cake.
• Tap the Pan: Gently tap the filled pan on the counter to remove air bubbles before baking.

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Ingredients for This Easy Vanilla Cake with Oil, No Butter

This cake keeps it simple with pantry staples, yet the result is rich in flavor and texture. Here’s everything you’ll need:

For the Cake:

• 2 ½ cups (315g) all-purpose flour – Provides structure and body.
• 2 ½ tsp baking powder – Helps the cake rise and become fluffy.
• ½ tsp salt – Enhances the flavors and balances sweetness.
• 1 cup (200g) granulated sugar – Sweetens the cake just right.
• 3 large eggs – Add richness and help bind the ingredients.
• 1 cup (240ml) vegetable oil – Keeps the crumb moist and tender.
• 1 cup (240ml) whole milk – Adds moisture and a soft texture.
• 1 tbsp pure vanilla extract – The star flavoring for this cake.

For the Frosting (Optional, for Classic Vanilla Buttercream):

• 1 cup (226g) unsalted butter, softened – For a rich and creamy base.
• 3 ½ cups (440g) powdered sugar – Creates a sweet, smooth frosting.
• 2–3 tbsp heavy cream or milk – Adjusts the consistency.
• 2 tsp vanilla extract – Matches the cake’s flavor profile.
• Pinch of salt – Balances out the sweetness.

Toppings:

• Sprinkles or colored sugar (optional) – For a festive finish.

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Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease your baking pan(s) with oil or butter, and line the bottoms with parchment paper to ensure easy release after baking.

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Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, baking powder, and salt. Stir to combine evenly and set aside.

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Step 3: Combine the Wet Ingredients

In a separate large bowl, whisk the eggs and sugar until light and pale—about 2–3 minutes by hand or 1 minute with a hand mixer. Slowly stream in the oil while continuing to whisk until fully blended. Add the milk and vanilla extract, and stir until the mixture is smooth and uniform.

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Step 4: Incorporate Dry Into Wet

Gradually add the dry ingredients into the wet mixture in batches, stirring gently with a spatula or whisk just until no dry streaks remain. Be careful not to overmix.

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Step 5: Pour and Tap

Pour the batter evenly into your prepared pan(s). Lightly tap the pan on the counter to release any air bubbles.

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Step 6: Bake

Bake in the center of your oven:

• 9×13-inch pan: 30–35 minutes
• Two 8-inch pans: 25–30 minutes
  The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

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Step 7: Cool Completely

Place the pan(s) on a wire rack and allow the cake to cool for 10–15 minutes in the pan. Then turn out onto the rack to cool completely before frosting.

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Step 8: Frost and Decorate

If using buttercream, beat the butter until creamy, gradually add the powdered sugar, vanilla, cream, and salt, and whip until light and fluffy. Spread the frosting generously over the cooled cake. Top with sprinkles for a festive touch.

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Notes

• Oil Type Matters: Use a neutral-flavored oil like canola, vegetable, or sunflower. Olive oil or coconut oil may alter the flavor unless intentionally used for variation.
• Make it Dairy-Free: Substitute dairy milk with almond milk or oat milk for a fully dairy-free version.
• Customize the Flavor: Add lemon zest, almond extract, or a swirl of fruit jam to switch up the flavor profile.
• Double for Layers: This recipe can easily be doubled for a tall, multi-layered celebration cake.
• Perfect for Cupcakes: Fill liners ¾ full and bake at 350°F for 18–20 minutes.

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Watch Out for These Mistakes While Cooking

• Overmixing the Batter: This will lead to a dense, tough cake. Stir only until the flour disappears.
• Using Cold Eggs or Milk: Cold ingredients can cause the batter to curdle or bake unevenly. Let them sit at room temperature before using.
• Overbaking: Watch the cake closely in the last few minutes. Overbaking dries it out quickly.
• Not Prepping the Pan Properly: Skipping parchment or greasing the pan can lead to sticking and breakage when unmolding.
• Opening the Oven Door Too Soon: This causes the temperature to drop and may lead to a sunken middle. Don’t open the oven for at least 20 minutes.
• Incorrect Oven Temperature: Always preheat and optionally use an oven thermometer if your oven runs hot or cold.
• Uneven Batter Distribution: When using multiple pans, weigh or measure the batter to divide it evenly for equal baking.
• Skipping the Sifting Step: Lumps in dry ingredients lead to uneven texture and bite.

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What to Serve With Easy Vanilla Cake with Oil, No Butter?

This cake’s simple, classic flavor pairs wonderfully with a wide range of accompaniments—from fresh fruit to bold beverages. Whether serving for a birthday, brunch, or dessert table centerpiece, here are delicious pairings that elevate each slice.

8 Recommendations

1. Fresh Berries & Whipped Cream
   A side of strawberries, raspberries, or blueberries with lightly sweetened whipped cream adds color, freshness, and lightness.
2. Vanilla Ice Cream
   Classic on classic—especially if the cake is served slightly warm. A scoop of vanilla or even a twist like French vanilla complements the flavor profile beautifully.
3. Espresso or Strong Coffee
   The bitterness of dark coffee balances the sweetness and enhances the vanilla notes.
4. Fruit Compote or Sauce
   Drizzle warm cherry, peach, or berry compote over the cake for a luscious touch.
5. Lemon Curd or Citrus Zest
   A tangy lemon curd spooned alongside or a sprinkle of zest on top adds brightness and contrast.
6. Salted Caramel Drizzle
   For a richer dessert, add a thin pour of salted caramel over each slice.
7. Chocolate Ganache or Syrup
   A decadent chocolate topping—either poured or swirled—creates a luxurious chocolate-vanilla fusion.
8. Glass of Milk or Vanilla Almond Milk
   Ideal for kids and adults alike, a cold glass of milk is the traditional comfort pairing for this kind of cake.

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Storage Instructions

One of the best things about this Easy Vanilla Cake with Oil, No Butter is how well it keeps its texture and flavor over time.

• At Room Temperature:
  Store the unfrosted cake in an airtight container or tightly wrapped in plastic wrap for up to 3 days. If frosted with buttercream, it’s safe at room temperature for 1–2 days in a cool, dry place.
• In the Refrigerator:
  For longer freshness (especially with frosting), store the cake in a sealed container in the fridge for up to 5 days. Allow it to come to room temperature before serving for best texture.
• In the Freezer:
  Wrap individual slices or whole layers tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temp. Frost only after thawing.

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Estimated Nutrition

Per serving (1 slice out of 12, unfrosted):

• Calories: 290
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 50mg
• Sodium: 140mg
• Total Carbohydrates: 35g
• Dietary Fiber: 0.5g
• Sugars: 18g
• Protein: 4g

Note: Nutrition may vary slightly depending on specific brands and optional ingredients or toppings used.

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Frequently Asked Questions

1. Can I make this cake ahead of time?

Yes! This vanilla cake can be baked up to 2 days in advance. Store it wrapped at room temperature or refrigerate if it’s frosted. It also freezes beautifully for longer storage.

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2. What kind of oil should I use?

Use a neutral-flavored oil like vegetable, canola, or sunflower oil. Avoid strong-tasting oils like olive oil unless you’re intentionally altering the flavor.

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3. Can I make it without eggs?

Yes, you can substitute eggs with plain yogurt, unsweetened applesauce, or a commercial egg replacer. Use ¼ cup of substitute per egg.

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4. How do I make this recipe dairy-free?

Simply replace whole milk with any non-dairy milk like almond milk, soy milk, or oat milk. Make sure it’s unsweetened for best results.

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5. Can I turn this into cupcakes?

Absolutely! This batter makes excellent cupcakes. Line a muffin tin and bake at 350°F for about 18–20 minutes or until a toothpick comes out clean.

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6. Can I use this recipe for a layered birthday cake?

Yes. Bake in two 8-inch round pans for stacking. Just ensure even distribution of batter and proper cooling before assembling.

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7. Why is my cake too dense or dry?

Overmixing or overbaking are common causes. Be sure to mix only until combined and check for doneness with a toothpick around the 25-minute mark.

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8. What’s the best frosting to pair with this cake?

Vanilla buttercream is a classic match, but you can also try cream cheese frosting, chocolate ganache, or even a light whipped cream topping.

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Conclusion

This Easy Vanilla Cake with Oil, No Butter is everything a reliable cake should be—simple, moist, and adaptable to your occasion and taste. With minimal effort and common ingredients, you’ll be rewarded with a dessert that tastes like it came from a bakery. Whether you’re new to baking or a seasoned home chef, this recipe promises dependable results and lots of compliments. It’s one of those cakes you’ll keep coming back to—time and again.

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