Honestly, it’s the kind of recipe that makes you feel like a baking superstar, even if you’re just a regular mom trying to keep it all together. Plus, it’s incredibly adaptable. You can frost it, fill it, add sprinkles, or even just dust it with powdered sugar for a simple, elegant treat. It’s truly a blank canvas for your creativity. It fits perfectly into our busy family life because the ingredients are almost always on hand, and the prep time is minimal. And honestly, this easy vanilla cake with oil no butter is so forgiving that even if you accidentally add a little too much of something (we’ve all been there!), it still turns out delicious.
Trust me, once you try this easy vanilla cake with oil no butter, you’ll wonder why you ever bothered with butter in the first place! It’s a game-changer, a lifesaver, and a guaranteed crowd-pleaser. And it will give you a light and fluffy moist vanilla cake with oil base that you will enjoy with your family. Now, let’s get baking!
INGREDIENTS FOR easy vanilla cake with oil no butter
Alright, let’s gather our supplies! Here’s everything you’ll need to create this masterpiece of an easy vanilla cake with oil no butter. I’ve made it so you don’t have to run to the store for special ingredients – most of these are pantry staples!
- 2 cups all-purpose flour: I always use unbleached flour for my baking. I just feel like it has a better, cleaner taste. When baking this easy vanilla cake with oil no butter you can find it at most grocery stores in the baking aisle.
- 1 ½ cups granulated sugar: Adds the perfect amount of sweetness.
- 3 ½ teaspoons baking powder: This is what gives the cake its light and airy texture. Make sure it’s fresh!
- 1 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1 cup milk: I prefer whole milk for richness, but you can use any kind you like.
- ½ cup vegetable oil: The secret to our moist and tender cake! I usually use canola oil, but any neutral-flavored oil will work.
- 2 large eggs: Adds structure and richness.
- 2 teaspoons vanilla extract: Don’t skimp on the vanilla! It makes all the difference.
- 1 cup boiling water: Sounds weird, I know, but trust me on this one! This helps to create a super moist cake.
My mom always said, *”A little extra vanilla never hurt anyone!”* And she was right! Don’t be afraid to add a splash more to your easy vanilla cake with oil no butter for an even more intense vanilla flavor. For my oil based vanilla cake I’ve noticed that measuring accurately is key. I always use measuring cups and spoons for a consistent result. Here’s a trick I learned from my grandma: level off your dry ingredients with the back of a knife for precise measurements.
Speaking of saving money, buying your flour and sugar in bulk can save you a bundle, especially if you bake often. I store my flour in an airtight container in the freezer to keep it fresh longer. The same goes for baking powder – keep it sealed tightly to prevent it from losing its potency. As for storage tips, make sure your vegetable oil is stored in a cool, dark place to prevent it from going rancid. And always check the expiration dates on your baking powder and eggs! No one wants a flat cake!
Now that we’ve got our ingredients sorted, let’s move on to the fun part – baking!
HOW TO MAKE easy vanilla cake with oil no butter – STEP-BY-STEP
Okay, friend, let’s get down to business and make this easy vanilla cake with oil no butter! I’m going to walk you through it step-by-step, just like I would if you were right here in my kitchen.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also use baking spray if you prefer. I always grease and flour, just to be extra safe!
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is well combined. This ensures that the baking powder is evenly distributed, which is crucial for a good rise.
- In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract. Whisk until everything is smooth and well combined. Don’t worry if it looks a little thin; that’s perfectly normal.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake. Stir until the batter is smooth, but don’t worry about a few small lumps.
- Gradually add the boiling water to the batter, mixing until just combined. The batter will be very thin at this point, but that’s exactly what you want. This is the secret to a super moist cake!
- Pour the batter into the prepared pan and spread evenly. Make sure the batter is evenly distributed so your cake bakes evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes. Every oven is different, so yours might take a little longer or shorter to bake. In my kitchen, this easy vanilla cake with oil no butter usually takes about 32 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan.
- Once the cake is completely cool, frost it with your favorite frosting. I love a simple vanilla buttercream, but you can use whatever you like!
See? It’s so easy! While the butterless vanilla cake is cooking, I usually tidy up the kitchen or start prepping the frosting. Your simple vanilla cake recipe should smell like warm vanilla and happiness, and that’s when you’ll know you’re on the right track. One thing I learned the hard way with this oil based vanilla cake is to not open the oven door too often while it’s baking. It can cause the cake to sink. Be patient!
Don’t worry if your easy vanilla cake with oil no butter isn’t perfectly level. That’s what frosting is for! And remember, even if it’s not the prettiest cake in the world, it will still taste amazing. Now, let’s talk about how to serve this delicious creation!
SERVING YOUR easy vanilla cake with oil no butter
Alright, your easy vanilla cake with oil no butter is baked, cooled, and frosted (or maybe just dusted with powdered sugar – that works too!). Now, the best part – serving it! My family enjoys this easy vanilla cake with oil no butter with a big scoop of vanilla ice cream. The cold ice cream melts slightly into the warm cake, creating a perfect combination of textures and flavors.
The kids love our easy vanilla cake with oil no butter when I add sprinkles! It instantly makes it a party. I’ll throw on some rainbow sprinkles for birthdays, festive holiday sprinkles, or just plain chocolate sprinkles. The possibilities are endless.
This easy vanilla cake with oil no butter is perfect for so many occasions. Birthdays, potlucks, bake sales, or just a simple weeknight dessert. It’s also fantastic for holidays! I make this cake every year for Easter, and I decorate it with pastel-colored frosting and jelly beans.
When it comes to presentation, I like to keep it simple. A pretty cake stand, a few fresh flowers, and maybe a sprinkle of powdered sugar are all you need to make this cake look extra special. If you have extra easy vanilla cake with oil no butter, you can cut it into squares and freeze it for later. It’s perfect for a quick dessert when you don’t have time to bake.
As for side dishes, I think a simple fruit salad pairs perfectly with this cake. The sweetness of the fruit complements the richness of the cake. My friends always ask for this easy vanilla cake with oil no butter recipe whenever I bring it to a party. They can’t believe how moist and delicious it is, and they’re always surprised when I tell them how easy it is to make.
For a seasonal twist, try adding some fresh berries to the frosting in the summer. In the fall, you can add a sprinkle of cinnamon or nutmeg to the batter for a cozy, warm flavor. I’ve even tried adding a layer of lemon curd between the cake layers for a tangy twist. Trust me, it’s delicious! No matter how you choose to serve it, this easy vanilla cake with oil no butter is sure to be a hit.
Now, let’s tackle some common questions people have about this recipe.
easy vanilla cake with oil no butter FAQs
Okay, let’s dive into some frequently asked questions about this easy vanilla cake with oil no butter. I’ve gotten these questions from blog readers, friends, and even my own family members, so you’re not alone!
Q: Can I use different types of oil?A: Absolutely! While I typically use canola or vegetable oil, any neutral-flavored oil will work. You can even use melted coconut oil for a subtle coconut flavor. I’ve found that olive oil can sometimes impart a strong flavor, so I generally avoid using it for this cake.
Q: Can I use a different size pan?A: Yes, but you’ll need to adjust the baking time accordingly. If you’re using two 9-inch round cake pans, the baking time will be shorter – around 25-30 minutes. Just keep an eye on it and check for doneness with a skewer. I once tried using a loaf pan, and the cake took almost an hour to bake!
Q: My cake sank in the middle. What did I do wrong?A: This is a common problem! It could be due to a few things: overmixing the batter, opening the oven door too often, or not having your oven at the correct temperature. You know what I do when my easy vanilla cake with oil no butter sinks? I call it character! Seriously though, frost it anyway – it will still taste great!
Q: Can I make this cake gluten-free?A: Yes! Just substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, which helps to bind the ingredients together. I’ve had great success using a 1:1 gluten-free flour substitute.
Q: Can I freeze this cake?A: Absolutely! I often bake this cake ahead of time and freeze it for later. Just wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before frosting and serving.
Q: Can I add chocolate chips to this cake?A: Of course! Chocolate chips, sprinkles, nuts – go wild! This cake is a blank canvas for your creativity. You can also add a swirl of fruit jam or a dash of cinnamon.
Q: My frosting is too thick/thin. How can I fix it?A: If your frosting is too thick, add a tablespoon or two of milk or cream until it reaches the desired consistency. If it’s too thin, add a tablespoon or two of powdered sugar. I’ve been there! The key is to add a little at a time until you get it just right. You can also try putting your frosting in the fridge for 15 minutes if it is too thin.
Hopefully, these FAQs have been helpful! Now, let’s wrap things up with some final thoughts and tips.
My Final Thoughts on easy vanilla cake with oil no butter
This easy vanilla cake with oil no butter holds a special place in my heart because it represents simplicity, joy, and the ability to create something delicious with minimal effort. It’s a reminder that you don’t need fancy ingredients or complicated techniques to make a memorable dessert.
My easy vanilla cake with oil no butter Pro Tips:
- Don’t overmix the batter! This is the key to a tender cake.
- Use room-temperature ingredients. This helps them to combine more easily and evenly.
- Don’t be afraid to experiment with flavors and toppings! This cake is a blank canvas for your creativity.
Here are a few variations that my family loves:
- Lemon Vanilla: Add the zest of one lemon to the batter for a bright, citrusy flavor.
- Chocolate Chip Vanilla: Fold in 1 cup of chocolate chips (milk, dark, or white) to the batter.
- Spice Cake Vanilla: Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves to the batter for a warm, comforting spice cake.
My son loves the chocolate chip version, while my daughter prefers the lemon vanilla. I personally love the spice cake version, especially in the fall. I hope you’ll make this easy vanilla cake with oil no butter your own and create your own family traditions around it.
Remember, baking is all about having fun and experimenting. Don’t be afraid to make mistakes – that’s how you learn! And most importantly, enjoy the process. I hope your easy vanilla cake with oil no butter turns out perfectly and brings joy to your family and friends. Happy baking! And if you are looking for some other easy baking options, check out these recipes for Creamy Garlic Butter Lobster Tails or Chocolate Smores Cupcakes. You won’t be disappointed!
PrintEasy Vanilla Cake with Oil No Butter
This easy vanilla cake recipe is perfect for birthdays, holidays, or any special occasion. It’s moist, fluffy, and bursting with vanilla flavor!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, butter, eggs, and vanilla extract to the dry ingredients.
- Beat with an electric mixer on low speed until just combined, then beat on medium speed for 2 minutes.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost with your favorite frosting.
- Enjoy!
Notes
For best results, use room temperature ingredients. You can also add sprinkles to the batter for a funfetti cake.