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Slice of moist oil-based vanilla cake on a white plate
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Oil-Based Vanilla Cake

This Oil-Based Vanilla Cake is a moist and tender dessert topped with fluffy frosting, perfect for any occasion.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Easy
Servings: 8 servings
Calories: 350kcal

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!

Notes

Store leftovers tightly in plastic wrap or an airtight container. Keep at room temperature for up to two days or in the fridge for up to five days.

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 30g | Vitamin A: 200IU | Calcium: 100mg | Iron: 1mg