Easy Vanilla Cake with Oil, No Butter

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I’ll be honest: sometimes I crave cake but don’t want to deal with softening butter or hauling out the mixer. That’s when this Easy Vanilla Cake with Oil, No Butter saves the day. It’s everything I love about a classic vanilla cake—fluffy, moist, tender—with none of the hassle. I can whip it up in one bowl, with ingredients I almost always have on hand.

What really makes this cake stand out is the texture. The oil gives it a light, spongy crumb that stays fresh longer than a butter-based cake. And let me tell you, it slices like a dream. I made this recently for a small celebration and didn’t even have leftovers to test its shelf life—everyone went back for seconds.

I top mine with whipped cream and a sprinkle of confetti sprinkles for an old-school birthday vibe, but it’s just as good with fresh berries, a glaze, or even served plain with a cup of tea. If you’re looking for something just as fuss-free but a little more indulgent, check out my Cherry Chocolate Cheesecake or my moist and comforting Cinnamon Donut Bread.

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

This cake is ideal for spontaneous cravings or last-minute guests. You don’t need special equipment or room-temperature ingredients. Just measure, stir, bake, and enjoy. The use of oil instead of butter keeps the cake incredibly soft and gives it a longer shelf life. Plus, it’s highly customizable—dress it up or keep it simple, it always delivers.

Ingredients

All-purpose flour: The base of the cake, it gives the structure and classic crumb texture.

Granulated sugar: For sweetness and a bit of structure. It also helps create that golden crust.

Baking powder: This gives the cake its lift and lightness. Make sure it’s fresh!

Salt: Enhances the vanilla flavor and balances the sweetness.

Eggs: These bind everything together and add richness.

Vegetable oil: The star ingredient here, providing moisture and a soft crumb without the need for butter.

Milk: Keeps the batter fluid and contributes to the moist texture.

Vanilla extract: The hero of flavor in this cake. Use pure extract if possible.

Whipped cream or frosting of choice (optional): Adds that finishing touch.

Sprinkles (optional): For a fun, festive vibe.

How to Make Easy Vanilla Cake with Oil, No Butter

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a square 8×8 inch pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until everything is evenly combined.

Step 3: Add Wet Ingredients

Crack in the eggs, pour in the oil, milk, and vanilla extract. Mix everything together using a whisk or spatula until the batter is smooth with no lumps.

Step 4: Pour and Bake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 28–32 minutes or until a toothpick inserted in the center comes out clean.

Step 5: Cool and Decorate

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Frost with whipped cream or your choice of topping and add sprinkles if desired.

Recipe Variations and Possible Substitutions

If you want a dairy-free version, use almond milk or oat milk. You can also swap vegetable oil for canola oil or even light olive oil for a slightly different flavor. For a fun twist, stir in mini chocolate chips or fresh blueberries. Want to make it citrusy? Add a bit of lemon or orange zest to the batter.

Serving and Pairing Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a side of mixed berries. It makes a lovely base for a layered trifle with whipped cream and fruit. For drinks, I like serving it with a hot cup of tea or a cold glass of milk—it brings out the vanilla so nicely.

Storage and Reheating Tips

Store the cake in an airtight container at room temperature for up to 3 days. If frosted with whipped cream or perishable toppings, refrigerate and consume within 2 days. To reheat a slice, just pop it in the microwave for 10–15 seconds to bring back that soft, just-baked texture.

FAQs

Can I make Easy Vanilla Cake with Oil, No Butter in advance?

Yes, you can bake it a day ahead and store it covered at room temperature. Frost before serving for best results.

Can I use coconut oil in Easy Vanilla Cake with Oil, No Butter?

Absolutely, but make sure it’s melted and slightly cooled. It will add a subtle coconut flavor to the cake.

How can I make Easy Vanilla Cake with Oil, No Butter gluten-free?

Use a 1:1 gluten-free flour blend. The texture might be slightly different, but it still works beautifully.

Can I freeze Easy Vanilla Cake with Oil, No Butter?

Yes! Wrap slices tightly in plastic wrap and store in a freezer-safe bag. Thaw at room temperature and enjoy within 2 months.

Related Recipe You’ll Like

If you love simple yet rewarding bakes, you’ll want to try my soft and buttery Sopapilla Cheesecake Bars or these delicious Irresistible Funnel Cake Bites. Both are easy, crowd-pleasing treats that bring bakery-quality results right from your kitchen.

Save and Share This Recipe for Later

Don’t forget to pin this Easy Vanilla Cake with Oil, No Butter to your favorite Pinterest board so you’ll always have it ready when the craving hits. Share it with your friends and family on social media, email, or group chats—especially anyone who loves easy, no-fuss baking. The more you share, the more joy (and cake) you spread!

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