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.
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
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.
Notes
Swap vanilla extract with almond or coconut extract for variation.
Use almond or oat milk for a dairy-free version.
To make cupcakes, reduce baking time to 18–22 minutes.
Double the recipe and use two pans for a layered cake.
Fold in berries, chocolate chips, or lemon zest for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 285
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
