Easy Vanilla Cake with Oil, No Butter

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Soft, fluffy, and delightfully simple, this Easy Vanilla Cake with Oil is the perfect go-to dessert for celebrations or casual cravings. Unlike traditional recipes that rely on butter for richness, this version uses oil for a moist, tender crumb that stays fresh longer and feels lighter on the palate.

Whether you’re celebrating a birthday, bringing a sweet treat to a potluck, or just baking for fun, this vanilla cake delivers a comforting, nostalgic flavor. The colorful sprinkles on top make it festive and fun, but you can easily adapt it with your favorite frosting, fillings, or decorations to suit the occasion.

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Ingredients for this Easy Vanilla Cake with Oil, No Butter

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk (or any milk of choice)
• 1/2 cup vegetable oil (or canola or sunflower oil)
• 3 large eggs
• 1 tbsp pure vanilla extract
• Optional: rainbow sprinkles for topping
• Your favorite vanilla or buttercream frosting (store-bought or homemade)

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper circles.

Step 2: Mix Dry Ingredients

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

Step 3: Add Wet Ingredients

Add the milk, oil, eggs, and vanilla extract to the dry ingredients. Use an electric mixer on medium speed or a whisk to beat everything together until the batter is smooth and lump-free.

Step 4: Divide and Bake

Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release air bubbles.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched.

Step 5: Cool and Frost

Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.

Frost with your favorite vanilla or buttercream frosting and decorate with sprinkles if desired.

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Frequently Asked Questions

What makes this vanilla cake moist without butter?

Using oil instead of butter adds fat without solidifying when chilled, which helps the cake stay soft and moist longer.

Can I use almond or oat milk instead of whole milk?

Yes, both almond and oat milk work well and still give you a tender crumb.

Is this recipe good for cupcakes?

Absolutely! It makes about 18-20 standard cupcakes. Bake at the same temperature for 18-20 minutes.

How can I make this cake more festive?

Add colored sprinkles into the batter for a funfetti version or swap the frosting with tinted whipped cream.

Can I make this ahead of time?

Yes! Bake the cake layers a day in advance and wrap them tightly. Frost just before serving.

What frosting pairs best with this?

A classic vanilla or cream cheese frosting works beautifully. For something lighter, try whipped cream or a glaze.

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