Say hello to the ultimate Oil-Based Vanilla Cake a moist, tender, and flavorful classic that’s easy to whip up with pantry staples. No butter? No problem! This cake skips the creaming step and uses oil for a soft, plush crumb that stays fresh longer. Perfect for birthdays, layered creations, or just because this vanilla cake is foolproof and fabulously delicious.

Why You’ll Love Oil-Based Vanilla Cake

This cake is the kind you’ll turn to again and again. Here’s why:
Ridiculously Moist – Oil keeps the crumb soft and tender, even days later.
No Mixer Needed – No butter to cream just mix and bake!
Fluffy Yet Rich – A perfect balance of airy texture and deep vanilla flavor.
Customizable – Dress it up with frosting, fruit, or fillings.
Perfect for Beginners – Almost impossible to mess up.

Ingredients in Oil-Based Vanilla Cake

Everything you need is likely already in your kitchen:
All-Purpose Flour – For structure. You can also use cake flour for a softer crumb.
Granulated Sugar – For sweetness and moisture.
Baking Powder – Gives the cake a good rise.
Salt – Enhances all the flavors.
Eggs – Provide richness and help bind the batter.
Vegetable Oil – Makes the cake moist and tender.
Milk – Adds moisture and softens the crumb.
Vanilla Extract – The star flavor of the show! Use pure vanilla for best results.
Optional: A splash of vinegar or lemon juice to brighten the flavor.

(Note: Full measurements and exact ingredient list are in the recipe card below.)

Instructions

Here’s how to make this dreamy vanilla cake with ease:
Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or a 9×13-inch pan).
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Mix Wet Ingredients: In another bowl, whisk together eggs, oil, milk, and vanilla extract until well combined.
Combine: Pour the wet mixture into the dry ingredients and mix until just smooth. Don’t overmix.
Bake: Divide the batter between your prepared pans and bake for 25–30 minutes (or about 35 minutes for a 9×13), until a toothpick inserted comes out clean.
Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Nutrition Facts

Servings: 12
Calories per serving: 320

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Oil-Based Vanilla Cake

Whether you keep it simple or get creative, this cake is a canvas:
Frost with classic vanilla or chocolate buttercream.
Top with whipped cream and fresh berries for a lighter touch.
Add a layer of jam or lemon curd between cake layers.
Serve plain with coffee or tea for an afternoon treat.
Make it a birthday cake with sprinkles and candles!

Additional Tips

Here’s how to make your cake even better every time:
Use room-temperature ingredients for smoother batter.
Don’t overmix once dry and wet ingredients are combined just until smooth.
Want extra flavor? Add a touch of almond extract or use vanilla bean paste.
You can make cupcakes just reduce the bake time to 18–20 minutes.
Swap half the milk for buttermilk for a tangier flavor and even softer crumb.
Oil-based cakes stay moist longer perfect for making ahead.
Store leftovers tightly wrapped at room temperature for up to 3 days or freeze for up to 2 months.

FAQs

1. Why use oil instead of butter?
Oil keeps the cake ultra-moist and tender, and it doesn’t firm up when chilled like butter-based cakes.

2. Can I make this cake dairy-free?
Yes! Just use plant-based milk like almond, oat, or soy milk.

3. Can I use olive oil instead of vegetable oil?
You can, but stick with light or mild olive oil to avoid overpowering the vanilla flavor.

4. Can I turn this into cupcakes?
Definitely. Just fill liners 2/3 full and bake for 18–20 minutes.

5. What kind of frosting goes best with this cake?
Vanilla buttercream, chocolate frosting, cream cheese frosting, or whipped cream all pair beautifully.

6. Can I add mix-ins?
Yes! Mini chocolate chips, berries, or sprinkles work well.

7. How long will the cake stay fresh?
Stored properly, it stays moist and delicious for up to 3 days at room temp or longer if refrigerated.

8. Can I freeze this cake?
Yes wrap tightly and freeze for up to 2 months. Thaw at room temperature.

9. Can I double the recipe for a larger cake?
Absolutely. This recipe scales well for larger batches or sheet cakes.

10. What makes this cake different from butter-based vanilla cake?
It’s softer, stays moist longer, and has a more even crumb due to the oil. It’s also easier to mix by hand!

Conclusion

This Oil-Based Vanilla Cake is proof that you don’t need butter to bake up something beautifully soft and flavorful. It’s reliable, versatile, and always a crowd-pleaser. Whether you’re layering it up for a special celebration or keeping it casual for the week, this cake delivers every time. So go ahead grab a whisk and fall in love with your new favorite vanilla cake recipe!

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