If you’re like me, sometimes you just want a soft, fluffy vanilla cake without the hassle of creaming butter or running to the store for special ingredients. This easy vanilla cake made with oil instead of butter has become my go-to for quick celebrations, weeknight cravings, or whenever I just want a slice of something sweet and nostalgic. It’s moist, tender, and loaded with rich vanilla flavor—plus, it stays fresh for days!

I’ve made this cake countless times, and I love how unfussy it is. The oil keeps it incredibly moist, even after refrigerating, and the texture is so light that it pairs perfectly with any frosting—from whipped cream to rich buttercream. You can dress it up with sprinkles, fresh fruit, or keep it plain and simple for tea time.

Why You’ll Love This Easy Vanilla Cake with Oil, No Butter

No mixer needed – Just a whisk and a bowl!
Stays moist longer thanks to the oil.
Butter-free – Perfect if you’re out of butter or prefer dairy-free.
Versatile – Use it as a base for layer cakes, cupcakes, trifles, or sheet cakes.
Perfect crumb – Light, soft, and melts in your mouth.

What Kind of Oil Should I Use for Vanilla Cake?

The best oil for this cake is neutral-flavored oil. I typically use canola or vegetable oil because they don’t overpower the vanilla. If you want a slightly richer taste, light olive oil or grapeseed oil also work well. Avoid strong oils like extra virgin olive oil or coconut oil unless you’re intentionally going for that specific flavor profile. The beauty of using oil is its ability to keep the crumb incredibly moist, even when refrigerated.

Options for Substitutions

If you’re looking to adapt the recipe to suit different dietary needs or pantry limitations, here are some helpful swaps:

Eggs → Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan version.
All-Purpose Flour → Can be swapped with a 1:1 gluten-free baking blend if you’re avoiding gluten.
Milk → Use any kind of milk: dairy, almond, oat, soy—it all works! I often use oat milk and get great results.
Sugar → While granulated white sugar is ideal, coconut sugar can work for a deeper flavor (though it may darken the cake slightly).
Vanilla Extract → For a bolder vanilla flavor, try vanilla bean paste or scrape a vanilla pod.

Each substitution may slightly affect the texture or flavor, but the result will still be a deliciously soft, sweet cake.

Ingredients for This Easy Vanilla Cake with Oil, No Butter

Each ingredient in this recipe plays a key role in delivering a soft, flavorful cake that’s simple to make yet incredibly satisfying.

All-Purpose Flour
This is the backbone of the cake, providing structure and body while keeping the crumb soft and tender.
Granulated Sugar
Sweetens the cake and also helps retain moisture. It contributes to the cake’s beautiful golden edges.
Baking Powder
Acts as a leavening agent to help the cake rise and become airy.
Salt
Balances the sweetness and enhances the flavor of the vanilla.
Eggs
Add richness, structure, and stability to the cake. They also help bind everything together.
Neutral Oil (like canola or vegetable oil)
Keeps the cake incredibly moist and tender. It also makes the batter easy to mix without creaming.
Milk (dairy or plant-based)
Adds moisture and helps create a smooth batter. It also contributes to a tender crumb.
Vanilla Extract
Infuses the cake with warm, aromatic flavor. Use a good-quality extract for best results.

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch pan or two 8-inch round pans, then line the bottoms with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together 2½ cups all-purpose flour, 2½ teaspoons baking powder, and ½ teaspoon salt. Set aside—this forms the base of your cake.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together 4 large eggs, 1¾ cups granulated sugar, 1 cup neutral oil, 1 tablespoon vanilla extract, and 1 cup milk. Mix until the batter is smooth and well blended.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture in batches, whisking just until incorporated. Be careful not to overmix—this helps keep the cake light and fluffy.

Step 5: Pour and Bake

Pour the batter evenly into your prepared pan(s). Tap gently on the counter to remove air bubbles. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Frost

Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, frost with whipped cream, buttercream, or any frosting of your choice.

How Long to Cook the Easy Vanilla Cake with Oil, No Butter

Baking times can vary slightly depending on your oven and the pan you use, but here’s a reliable guide:

For a 9×13-inch pan: Bake for 30 to 35 minutes.
For two 8-inch round pans: Bake for 28 to 32 minutes.
Check doneness by inserting a toothpick into the center—if it comes out clean or with a few dry crumbs, it’s ready. Avoid overbaking, as it can dry out the cake.

Tips for Perfect Easy Vanilla Cake with Oil, No Butter

Use room temperature ingredients – They blend more evenly and help the batter rise properly.
Don’t overmix – Once you add the dry ingredients, stir just until combined to keep the cake tender.
Preheat the oven – A properly heated oven ensures even baking from the start.
Grease and line your pans – This guarantees easy release and keeps the bottom of your cake intact.
Cool completely before frosting – If the cake is still warm, your frosting will melt and slide off.
Level the layers (if using round pans) – Use a serrated knife to make flat layers for a professional-looking finish.

Watch Out for These Mistakes While Cooking

Even with a simple recipe like this, a few missteps can impact the final result. Keep an eye out for these common mistakes:

Using strong-flavored oils: Stick to neutral oils like canola or vegetable; olive or coconut oil can overpower the vanilla flavor.
Overmixing the batter: This can create a dense, chewy cake instead of a soft, fluffy one.
Incorrect oven temperature: Always preheat your oven and use an oven thermometer if needed. Too hot or too cool, and your cake won’t bake evenly.
Not measuring ingredients properly: Use a kitchen scale or level off your measuring cups for accurate results.
Skipping the pan lining: It may seem optional, but parchment paper makes a big difference in getting a clean release.

What to Serve With Easy Vanilla Cake with Oil, No Butter?

This cake’s neutral, comforting flavor makes it a perfect base for all kinds of pairings. Here are some favorite ways to serve it:

Fresh Berries

Strawberries, blueberries, or raspberries add a burst of color and tartness that complements the cake’s sweetness.

Whipped Cream

A dollop of lightly sweetened whipped cream takes this cake from simple to special with minimal effort.

Chocolate Ganache

Pour a glossy layer of ganache over the top for a rich, decadent twist.

Ice Cream

Serve slices with a scoop of vanilla, strawberry, or pistachio ice cream for a cool contrast in texture and temperature.

Lemon Curd

Bright and tangy, lemon curd brings a citrusy zing that pairs beautifully with vanilla.

Nutella or Hazelnut Spread

A thin layer on top of each slice gives a nutty, indulgent upgrade.

Caramel Sauce

Drizzle caramel over warm slices for an extra-cozy dessert.

Toasted Coconut

Sprinkle on top for a tropical crunch that adds texture and flavor.

Storage Instructions

One of the great things about this easy vanilla cake is how well it holds up over time.

Room Temperature: Store the unfrosted cake in an airtight container or tightly wrapped in plastic wrap for up to 3 days. Keep it in a cool, dry spot.
Refrigerator: If your cake is frosted or contains perishable fillings (like whipped cream or cream cheese), refrigerate it. It will stay fresh for 4 to 5 days. Bring to room temperature before serving for the best texture.
Freezer: This cake freezes beautifully. Wrap individual slices or whole layers in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.

Estimated Nutrition (per slice, based on 12 servings)

Please note this is an estimate and may vary based on specific ingredients used:

Calories: 310
Total Fat: 15g
Saturated Fat: 2g
Cholesterol: 55mg
Sodium: 190mg
Total Carbohydrates: 40g
Sugars: 22g
Protein: 4g
Fiber: 0.5g

This cake is a nice balance of indulgent and light, especially if you pair it with fresh fruit or a low-sugar topping.

Frequently Asked Questions

What kind of oil is best for this cake?

A neutral oil like canola, vegetable, or grapeseed oil works best. They won’t interfere with the vanilla flavor and keep the texture moist and light.

Can I make this cake dairy-free?

Absolutely! Just use a plant-based milk like almond, oat, or soy. The results are just as soft and delicious.

Can I use this recipe for cupcakes?

Yes, this batter makes excellent cupcakes. Just divide the batter into lined cupcake tins and bake at 350°F (175°C) for about 18–22 minutes.

How do I know when the cake is done?

Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s done. The top should also spring back when lightly pressed.

Can I add mix-ins like chocolate chips or fruit?

Definitely! Stir in up to 1 cup of mini chocolate chips, blueberries, or chopped nuts for added flavor and texture.

Is this cake good for layering?

Yes, it’s a wonderful base for layer cakes. Just be sure to cool the layers completely and level them before frosting for a smooth finish.

What’s the best way to frost this cake?

It pairs beautifully with vanilla buttercream, whipped cream, or even a light cream cheese frosting. For a glaze-style finish, try a simple powdered sugar icing.

Can I reduce the sugar in the recipe?

You can reduce the sugar by ¼ cup without affecting the texture too much, but keep in mind it may change the overall sweetness and flavor balance.

Conclusion

This Easy Vanilla Cake with Oil, No Butter is the kind of recipe you keep in your back pocket for every occasion. Whether you’re baking for a party, a casual get-together, or just to treat yourself, this cake is fast, foolproof, and always a hit. It’s soft, moist, and full of vanilla flavor—with minimal effort and pantry-friendly ingredients.

Once you make it, you’ll see why it’s become a reliable favorite in my kitchen. Customize it however you like, and enjoy every bite.

Easy Vanilla Cake with Oil, No Butter

Author: Emily Carter
Total Time: 45 minutes
Yield: 12 servings

Print Recipe

Description

A light, fluffy, and moist vanilla cake made with oil instead of butter. This simple, no-fuss recipe is perfect for everyday baking and special occasions. It comes together in one bowl, bakes beautifully, and stays fresh for days.

Ingredients

2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
4 large eggs
1 cup neutral oil (canola or vegetable oil)
1 tablespoon vanilla extract
1 cup milk (dairy or plant-based)

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan or two 8-inch round pans and line with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
In a separate bowl, whisk together eggs, sugar, oil, vanilla extract, and milk until smooth.
Gradually add the dry ingredients into the wet mixture, stirring gently just until combined.
Pour the batter into the prepared pan(s). Tap the pan lightly to release air bubbles.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost and decorate as desired once completely cooled.

Prep Time: 15 minutes
Cook Time: 30 minutes