Name: Oil-Based Vanilla Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 1 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup (200g) granulated sugar; ¾ cup (180ml) neutral oil (like canola or vegetable oil); 1 tbsp pure vanilla extract; 1 cup (240ml) milk (dairy or plant-based); 1 tbsp white vinegar or lemon juice; 2 large eggs, at room temperature

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A soft, fluffy, and moist vanilla cake that skips the butter without compromising on flavor. This oil-based vanilla cake is incredibly simple to make in just one bowl, using everyday ingredients. Whether I want a dependable layer cake for a birthday, a base for frosting, or just something sweet to enjoy with tea, this recipe delivers every time.

Oil-Based Vanilla Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups (250g) all-purpose flour

1 ½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (200g) granulated sugar

¾ cup (180ml) neutral oil (like canola or vegetable oil)

1 tablespoon pure vanilla extract

1 cup (240ml) milk (dairy or plant-based)

1 tablespoon white vinegar or lemon juice

2 large eggs, at room temperature

Directions

I preheat my oven to 350°F (175°C) and prepare an 8-inch round or square cake pan by greasing and lining it with parchment paper.

In a small bowl, I mix the milk with vinegar or lemon juice and let it sit for 5–10 minutes to curdle slightly.

Meanwhile, in a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.

I add in the oil, vanilla, eggs, and the curdled milk mixture.

Then, I whisk everything together until the batter is smooth and combined, taking care not to overmix.

I pour the batter into the prepared pan and smooth out the top.

I bake the cake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes 8 generous servings. It takes about 10 minutes to prepare and 35 minutes to bake, giving a total time of around 45 minutes. Each serving contains approximately 285 kcal.

Variations

I sometimes swap vanilla extract for almond or coconut extract for a new flavor twist.

For a dairy-free version, I use almond or oat milk.

I love turning this into cupcakes—just reduce the baking time to about 18–22 minutes.

To make it a layered cake, I double the recipe and bake in two pans.

I sometimes fold in berries, chocolate chips, or lemon zest for added texture and flavor.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to a week, making sure it’s tightly wrapped. To freeze, I wrap the fully cooled cake (or slices) in plastic wrap and place them in a freezer-safe bag—it lasts well for up to 2 months. When ready to eat, I let it thaw at room temperature. If I want a warm slice, I microwave it for 10–15 seconds.

FAQs

How is oil different from butter in cake recipes?

Oil keeps the cake incredibly moist and tender, even after a few days. I find it also makes the cake easier to mix by hand, and it’s perfect for those who don’t have butter on hand.

Can I use olive oil instead of canola or vegetable oil?

Yes, but I choose a light-tasting olive oil to avoid an overpowering flavor. Neutral oils work best for a classic vanilla taste.

Can I make this cake ahead of time?

Absolutely. I bake the cake a day in advance and store it at room temperature or in the fridge, depending on how far ahead I plan. It actually gets moister the next day.

What kind of frosting goes best with this cake?

I love using vanilla buttercream, chocolate ganache, or cream cheese frosting. But honestly, it’s also delicious with just a dusting of powdered sugar.

Why do I need to curdle the milk with vinegar?

This creates a quick version of buttermilk, which helps tenderize the cake and gives it a soft crumb. It also reacts with the baking soda to help the cake rise.

Conclusion

This oil-based vanilla cake is my go-to when I want something simple, reliable, and delicious. It’s easy to whip up, super customizable, and stays moist for days. Whether I keep it plain or dress it up with frosting, it never disappoints.

📖 Recipe:

Oil-Based Vanilla Cake

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Author: Cheryl
Total Time: 45 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A soft, fluffy, and moist vanilla cake made with oil instead of butter, offering a simple and reliable one-bowl recipe that's easy to customize and stays fresh for days.

Instructions

Preheat oven to 350°F (175°C) and grease and line an 8-inch round or square cake pan with parchment paper.
In a small bowl, combine milk and vinegar or lemon juice. Let it sit for 5–10 minutes to curdle.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Add oil, vanilla, eggs, and the curdled milk mixture to the dry ingredients.
Whisk until the batter is smooth and well combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.