Description
This Easy Vanilla Cake with Oil, No Butter is a light, moist, and tender treat perfect for any celebration or everyday craving. Made with pantry staples and mixed in just minutes, this cake delivers a clean, rich vanilla flavor and a soft crumb without needing any butter. It’s versatile enough for layers, cupcakes, or sheet cakes, and pairs beautifully with your favorite frosting or toppings.
Ingredients
Cake Ingredients:
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) whole milk
- 1 tbsp pure vanilla extract
Optional Vanilla Buttercream:
- 1 cup (226g) unsalted butter, softened
- 3 ½ cups (440g) powdered sugar
- 2–3 tbsp heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
Toppings (optional):
- Sprinkles or colored sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line your baking pan(s) with parchment paper.
- In a bowl, sift and whisk together flour, baking powder, and salt.
- In a separate bowl, whisk eggs and sugar until light and pale.
- Add oil gradually while whisking, then stir in milk and vanilla extract.
- Add the dry ingredients to the wet mixture in batches, stirring just until combined.
- Pour batter into prepared pan(s) and gently tap to release air bubbles.
- Bake for 30–35 minutes (9×13 pan) or 25–30 minutes (8-inch pans), until a toothpick comes out clean.
- Cool the cake in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat butter until creamy, add sugar gradually, then vanilla, cream, and salt until fluffy.
- Frost the cooled cake and decorate with sprinkles if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes