Easy Vanilla Cake with Oil, No Butter

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When you’re craving a soft, fluffy vanilla cake but don’t want to fuss with butter, this recipe delivers. The texture is wonderfully tender, the flavor is perfectly sweet and fragrant, and best of all, it’s incredibly easy to make. Using oil instead of butter keeps things simple and ensures the cake stays moist for days.

Perfect for birthdays, casual celebrations, or those “just because” baking moments, this cake comes together quickly and uses ingredients you probably already have in your pantry. Topped with your favorite frosting and a generous sprinkle of colorful sprinkles, it’s as cheerful to look at as it is satisfying to eat.

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What Kind of Oil Should I Use for Vanilla Cake?

A neutral oil is key here. Canola oil, vegetable oil, or even grapeseed oil works best because they don’t compete with the delicate vanilla flavor. Olive oil or coconut oil can introduce stronger flavors that might distract from the cake’s classic profile.

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Ingredients for the Easy Vanilla Cake with Oil, No Butter

• All-purpose flour: Forms the base of the cake and gives it structure.
• Granulated sugar: Sweetens the batter and helps create a tender crumb.
• Baking powder: Acts as a leavening agent to lift the cake and give it a fluffy texture.
• Salt: Enhances flavor and balances the sweetness.
• Eggs: Provide structure and richness.
• Neutral oil (canola or vegetable): Keeps the cake moist and soft without overpowering the vanilla flavor.
• Milk: Adds moisture and helps bind everything together.
• Vanilla extract: Brings that signature warm and sweet flavor that defines a vanilla cake.

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How To Make the Easy Vanilla Cake with Oil, No Butter

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch square baking pan with parchment paper. This ensures the cake comes out clean and doesn’t stick.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together 1 and 1/2 cups of all-purpose flour, 1 cup of sugar, 1 and 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Mixing the dry ingredients first helps distribute the leavening evenly.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk 2 large eggs with 1/2 cup of oil, 3/4 cup of milk, and 1 tablespoon of vanilla extract. Beat until well combined and slightly frothy.

Step 4: Combine and Mix

Gradually add the wet ingredients into the dry, mixing gently until smooth and no lumps remain. Avoid overmixing, which can make the cake dense.

Step 5: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Frost

Allow the cake to cool completely in the pan before removing. Once cool, top with your favorite vanilla frosting or whipped cream and sprinkles for a festive touch.

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Serving and Storing Your Easy Vanilla Cake with Oil, No Butter

This cake is ideal served at room temperature with a generous slather of frosting. You can pair it with classic buttercream, whipped topping, or even a simple dusting of powdered sugar if you’re keeping things light.

To store, cover the cake tightly with plastic wrap or place it in an airtight container. It stays moist and tender for up to 3 days at room temperature or up to a week if refrigerated. You can also freeze unfrosted slices for up to 2 months—just wrap each one individually for easy thaw-and-serve convenience.

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Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely. Bake the cake a day in advance and store it tightly wrapped. Frost just before serving for best texture.

What frosting works best with this vanilla cake?

Vanilla or cream cheese frosting complements it beautifully. If you’re going for simplicity, whipped cream or even chocolate ganache can work wonders too.

Can I double the recipe?

Yes, you can double the ingredients and bake it in a 9×13 inch pan. Just increase the baking time slightly and keep an eye on doneness.

How can I make this cake vegan?

Replace the eggs with flaxseed eggs or a commercial egg replacer, and use plant-based milk like almond or oat. Make sure your sugar and frosting are vegan-friendly.

Why is oil used instead of butter?

Oil makes the cake moist and keeps it softer even after refrigeration. It also makes the recipe simpler with no need to cream butter.

Can I add mix-ins to the batter?

Definitely! Try adding mini chocolate chips, sprinkles, or berries for fun variations. Just fold them in at the end before baking.

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Want More Vanilla Dessert Ideas?

You might also like the 2 Ingredient Pineapple Cake, which is quick and incredibly easy to whip up. Or explore the Moist Apple Crumble Coffee Cake for a fruity twist with a crumbly topping.

Looking for no-bake options? The No-Bake Banana Pudding Cheesecake gives you creamy, layered delight with zero oven time.

If you’re feeling a little more ambitious, the Homemade Flaky Croissants might be a perfect weekend project—they pair well with a vanilla glaze for a sweet touch. And the Cheesecake Deviled Strawberries are a playful, bite-sized treat you can make for gatherings.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go classic with vanilla frosting? Or try something creative like lemon glaze or fruit toppings? Leave a comment below. I’m always curious how others bring their own twist to this easy favorite.

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