Few things say “comfort” quite like the classic vanilla cake, but my Oil-Based Vanilla Cake recipe takes this timeless treat and makes it even more irresistible. Imagine a moist, tender crumb topped with fluffy frosting—pure joy in every bite! What makes this cake truly stand out is its simplicity: no need to cream butter, no fussy techniques, just quick mixing and into the oven it goes. I first whipped up this recipe on a lazy Sunday afternoon when my kids wanted cake but I was low on time (and butter!). To my surprise, it became a fast favorite—especially compared to my popular Chocolate Pudding Cake, which is rich and decadent but takes a bit longer. If you love easy, crowd-pleasing desserts that anyone can make, then you’re in the right place. Let’s get baking!
What is Oil-Based Vanilla Cake?
Ever wondered what makes Oil-Based Vanilla Cake so special—or why it’s called that? Well, it’s all in the name! Unlike traditional cakes that start by creaming a mountain of butter, oil-based cakes swap out the butter for vegetable oil, making the process quick and effortless. Why oil? Because it delivers a soft, ultra-moist crumb, even if the cake sits out for a few days (if it lasts that long!). I always say, “the way to a man’s heart is through his stomach,” and I guarantee this cake wins hearts at every celebration. Give it a try and see how this humble oil can transform your baking routine!
Why You’ll Love This
You’ll fall in love with this Oil-Based Vanilla Cake for so many reasons! First off, the star of the show is its ultra-moist texture—oil keeps the cake soft and fresh for ages, unlike some butter-based recipes that tend to dry out. Plus, making it at home is much more budget-friendly than store-bought cakes, which are often packed with preservatives and are nowhere near as delicious. The real magic is in the layers and generous vanilla frosting—a classic combo that satisfies any sweet tooth! If you enjoyed my Vanilla Sheet Cake, this one is even softer and easier to master. So grab your mixing bowl and let’s make some baking memories!
How to Make Oil-Based Vanilla Cake
Quick Overview
Looking for an easy, delicious, and truly satisfying cake recipe? Oil-Based Vanilla Cake has you covered. With a straightforward mixing method, a short prep time of about 15 minutes, and just 30–35 minutes in the oven, you can have this luscious cake on your table in under an hour. Expect incredible moisture, a light crumb, and a dreamy frosting—perfect for any occasion or just because you deserve a little treat!
Ingredients
For the cake:
2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
4 large eggs
1 cup whole milk
1 cup vegetable oil
1 tbsp vanilla extract
1/2 cup hot water
For the vanilla frosting:
1 cup unsalted butter, room temperature
4 cups icing sugar, sifted
1 tbsp vanilla extract
2–4 tbsp milk or cream
Directions
- Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, lightly beat the eggs. Add milk, oil, and vanilla extract to the eggs, whisking until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking until no lumps remain and the batter is smooth.
- Stir in the hot water slowly. Your batter should be slightly runny—don’t worry, this is what gives the cake its incredible texture!
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting by beating butter on high speed until creamy and pale. Gradually add the sifted icing sugar, one cup at a time, beating well after each addition.
- Add vanilla extract, then drizzle in milk or cream a little at a time, beating until the frosting is fluffy and spreadable (about 2–3 minutes).
- To assemble, place one cooled cake layer on your serving plate. Spread a generous layer of frosting over the top. Add the second cake layer and frost the top and sides. Decorate with sprinkles, fresh berries, or piping if you wish!
What to Serve With Oil-Based Vanilla Cake
Oil-Based Vanilla Cake is a fabulous centerpiece dessert, but it gets even better when paired with light, tangy, or fresh flavors. Here are a few ideas:
– Fresh berries or berry compote for a tart, colorful contrast
– Lemon curd or citrus zest for a zippy flavor burst
– A scoop of vanilla or berry ice cream for extra indulgence
– Lightly sweetened whipped cream
– Hot coffee, vanilla chai, or herbal tea to round out the dessert experience
Mix and match your favorites to create a spread that suits the occasion and your cravings!
Top Tips for Perfecting Oil-Based Vanilla Cake
- Room temperature ingredients: Make sure your eggs and milk are at room temperature before mixing—they blend more smoothly and help the batter rise better.
- Sift your flour and icing sugar: This keeps the batter and frosting extra light and avoids clumps.
- Don’t overbake: Start checking your cake at the 28-minute mark. Overbaking can dry out even the most moist of cakes!
- Ingredient substitutions: For a dairy-free option, swap in almond or oat milk and use a plant-based butter in the frosting.
- Hot water magic: Adding hot water makes the batter runny, but don’t worry—that’s the secret to a tender, bakery-style crumb!
- Let it cool completely: Always cool the cake layers before frosting to avoid a melted frosting disaster.
- Customize the flavor: Mix in citrus zest, almond extract, or even a handful of chocolate chips for a personal twist!
Storing and Reheating Tips
To keep your Oil-Based Vanilla Cake fresh, cover any leftovers tightly in plastic wrap or an airtight container. Store at room temperature for up to two days or in the fridge for up to five days—the oil helps maintain moisture!
If you want to freeze the cake, wrap unfrosted layers in plastic wrap and aluminum foil, then freeze for up to three months. To serve, thaw at room temperature before frosting. Frosted slices can also be frozen, just wrap them well and thaw individually.
To reheat a refrigerated or frozen slice, let it come to room temp naturally or gently microwave for 10-15 seconds. This brings back that fresh, just-baked softness!
FAQs
Can I use a different type of oil instead of vegetable oil?
Yes! Any neutral oil like canola or sunflower works just as well. Avoid olive oil, which can add a strong flavor.
What if I don’t have whole milk?
You can substitute with 2% milk, almond milk, or oat milk. The texture may be slightly different, but the cake will still be delicious!
Can I make this cake in one pan instead of two?
Absolutely. Just use a 9×13 inch pan or a larger round pan and bake for an additional 5–10 minutes, checking doneness with a toothpick.
Is this cake suitable for cupcakes?
Definitely! Pour the batter into lined cupcake tins (about 2/3 full) and bake at 350°F for 18–22 minutes.
Can I add mix-ins like chocolate chips or sprinkles?
Go for it! Gently fold in 1 cup of your desired add-in just before pouring the batter into pans.
Conclusion
Oil-Based Vanilla Cake is the answer to your busy schedule and your sweet tooth—quick, easy, and incredibly moist, with a fluffy crumb and a frosting that’s sure to win everyone over. You don’t need a stack of baking skills or fancy equipment; just a handful of pantry staples and a little love. Whether you want a last-minute birthday cake, an easy weekend treat, or the perfect foundation for creative toppings, this recipe is pure gold. Try it today, share it with friends and family, and don’t forget to check out my other cake recipes for more inspiration. Happy baking!
Oil-Based Vanilla Cake
Equipment
- Mixing Bowl
- Whisk
- Cake Pans
- Oven
- Wire Rack
Ingredients
For the cake:
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 tsp Baking powder
- 0.5 tsp Salt
- 4 large Eggs
- 1 cup Whole milk
- 1 cup Vegetable oil
- 1 tbsp Vanilla extract
- 0.5 cup Hot water
For the vanilla frosting:
- 1 cup Unsalted butter Room temperature
- 4 cups Icing sugar Sifted
- 1 tbsp Vanilla extract
- 2-4 tbsp Milk or cream
Instructions
- Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, lightly beat the eggs. Add milk, oil, and vanilla extract to the eggs, whisking until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking until no lumps remain and the batter is smooth.
- Stir in the hot water slowly. Your batter should be slightly runny—don’t worry, this is what gives the cake its incredible texture!
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting by beating butter on high speed until creamy and pale. Gradually add the sifted icing sugar, one cup at a time, beating well after each addition.
- Add vanilla extract, then drizzle in milk or cream a little at a time, beating until the frosting is fluffy and spreadable (about 2–3 minutes).
- To assemble, place one cooled cake layer on your serving plate. Spread a generous layer of frosting over the top. Add the second cake layer and frost the top and sides. Decorate with sprinkles, fresh berries, or piping if you wish!