Oil-Based Vanilla Cake Recipe

You know that dream vanilla cake? The one that’s unbelievably moist, has a perfect tender crumb, and fills your entire kitchen with the cozy scent of pure vanilla bliss? Well, today, I’m bringing it to you! This Oil-Based Vanilla Cake is an absolute game-changer because it swaps butter for oil, guaranteeing a beautiful texture that stays soft for days. Seriously, this recipe is so easy and forgiving, it’s perfect for birthdays, weeknights, or just whenever that sweet craving hits. Trust me, you’re going to want to hug this cake.

Why You’ll Love This Recipe

• Unbeatable Moisture: Thanks to the oil, this cake stays beautifully soft and moist for days—no dry slices here! This is the cake that never dries out.
• The Ultimate Blank Canvas: It’s pure vanilla perfection, meaning it pairs perfectly with any frosting you can dream up, from tangy cream cheese to simple chocolate ganache.
• So Simple, It’s Stress-Free: We’re skipping the creaming of butter and sugar, which makes the prep super quick and easy. Hello, 15-minute prep time!

Ingredients

All you need for this dreamy cake is a handful of pantry staples and about 15 minutes of prep time! But first, let’s talk about the stars of the show:

• All-Purpose Flour: This gives the cake its necessary structure. Pro tip: make sure you measure it using the scoop-and-level method so you don’t accidentally end up with a dense, heavy cake!
• Baking Powder: Our essential leavening agent! This is the magic ingredient that gives the cake that gorgeous lift and makes it light and airy.
• Salt: Just a tiny pinch, but it’s crucial! It balances the sweetness and really helps that pure vanilla flavor pop.
• Granulated Sugar: Provides the sweetness we crave and also contributes to the cake’s beautifully tender texture.
• Large Eggs (Room Temperature): Using room temp eggs is a must-do because they emulsify better with the oil, resulting in a smoother, more uniform batter and a lighter crumb.
• Neutral-Tasting Oil (Vegetable, Canola, or Sunflower): The secret to the incredible moisture! Use a light-tasting one so the vanilla can truly shine through.
• Whole Milk (Room Temperature): Brings richness and moisture. Like the eggs, room temperature is essential for a perfectly smooth, fluffy batter!
• Pure Vanilla Extract: Don’t skimp here! This is the main flavor, so use a good quality extract for that deep, comforting vanilla taste.

Note: The exact quantities and measurements for all these gorgeous ingredients are waiting for you right below the article in the handy recipe card!

How to Make the Oil-Based Vanilla Cake

Step 1: Prep Your Pans and Preheat

Set your oven to 175∘C (350∘F). Then, get your pans ready! Give two 9-inch cake pans or one 9×13-inch pan a good grease and line the bottoms with a circle of parchment paper. A well-prepped pan means a stress-free cake release!

Step 2: Whisk the Dry Ingredients

In a medium bowl, give your flour, baking powder, and salt a good, thorough whisking. This is important because it mixes the leavening agents evenly and helps aerate the flour, which leads to a lighter cake.

Step 3: Combine the Wet Ingredients

Grab your big mixing bowl and beat together the sugar, room temperature eggs, oil, and vanilla extract. You want this mixture to look smooth and pale yellow before you move on.

Step 4: Add Dry and Wet, Alternating

This is the critical step! Gently add your dry mix in three parts, alternating with the room temperature milk. Start and end with the dry mix (Dry → Milk → Dry → Milk → Dry). The key here is to mix gently and only until the last dry streaks disappear. Stop right there! Overmixing is the enemy of a moist, tender cake.

Step 5: Pour and Bake

Pour that gorgeous, smooth batter evenly into your prepared pans and smooth the tops with a spatula. Pop them into the oven! Baking time is about 28-32 minutes for two rounds or 35-40 minutes for the sheet cake.

Step 6: Test and Cool

Check for doneness with a toothpick. If it comes out clean or with just a few moist crumbs, it’s ready! Let the cakes cool in their pans for about 10 minutes before carefully flipping them out onto a wire rack. Patience is a virtue—let them cool completely before you even think about frosting!

Pro Tips for Making the Recipe

• Don’t Skip the Room Temp Rule: I know, it feels like a chore, but using room temperature eggs and milk is a true baking secret! It ensures that the oil, milk, and eggs combine (or emulsify) perfectly, resulting in a much finer-crumbed, lighter cake.
• The Overmixing Warning: When adding the dry ingredients, stop mixing the second you see no more streaks of flour. Mixing too long develops the gluten, which leads to a tough, dense cake. We want tender!
• Use the Parchment Paper: Cutting a circle of parchment paper for the bottom of the pan is a non-negotiable step. It guarantees that your beautiful cake layers won’t stick and will release perfectly every time.

How to Serve

This is the ultimate vanilla canvas! Here are a few ways to show off this beautiful cake:

• The Classic Way: You can never go wrong with a fluffy Vanilla Buttercream or a rich, dark Chocolate Ganache. This cake is sturdy enough for a beautiful, towering layer cake!
• Fruity Twist: Pair it with fresh seasonal fruit! Think sliced strawberries and a dollop of whipped cream, or a bright, tangy Lemon Curd filling.
• Simple Snack Cake: If you baked it in a 9×13 pan, a dusting of powdered sugar is all you need for the perfect no-fuss dessert alongside your afternoon coffee.

Make Ahead and Storage

Storing Leftovers

If the cake is unfrosted, wrap it tightly in plastic wrap and keep it at room temperature for up to 3 days. Once frosted, store it in an airtight container in the refrigerator for up to 5 days, bringing it back to room temperature before serving for the best texture.

Freezing

This cake freezes beautifully! Once completely cooled, wrap the layers tightly in plastic wrap, then wrap them again in aluminum foil. They can be frozen for up to 3 months. Thaw them overnight in the refrigerator (still wrapped) before unwrapping and frosting.

Reheating

No need to reheat! This cake is best enjoyed at room temperature. If it’s been refrigerated, give it at least 30-60 minutes on the counter to come back to its perfectly soft, moist state.

FAQs

What’s the benefit of an oil-based cake versus a butter-based cake? The biggest difference is moisture and shelf life! Oil is 100% fat, while butter is only about 80% fat and 20% water. The oil incorporates into the batter more uniformly and doesn’t solidify like butter at room temperature, which means your cake will stay wonderfully soft and tender for much longer. It also makes the mixing process quicker, as you skip the step of creaming butter and sugar!

Can I use any other kind of milk besides whole milk? You absolutely can, but I highly recommend whole milk for the richest flavor and most tender result because of its fat content. If you need a substitute, 2% milk will work fine, but you might notice a very slight difference in richness. While I haven’t tested it extensively, non-dairy milks like soy milk or oat milk should also work due to their similar consistency, though the final texture may vary slightly.

Why do the eggs and milk need to be at room temperature? This might seem fussy, but it’s a huge game-changer! When cold ingredients hit the other ingredients, they cause the batter to seize up and can break the emulsion, resulting in a less smooth, lumpier batter. Room temperature ingredients blend together much more easily and uniformly, trapping more air, which ultimately creates a lighter, finer-crumbed, and softer cake. Don’t skip this step!

Can I add other flavors to this basic vanilla recipe? Yes, please do! This is your perfect blank canvas for baking joy! You can easily stir in things like a tablespoon of lemon zest or orange zest to the wet ingredients for a beautiful citrus kick. You could also fold in some mini chocolate chips or sprinkles at the end of mixing. Just keep the total volume of any add-in to about 1/2 cup so you don’t weigh the batter down.