moist vanilla cake recipe with oil
The Best moist vanilla cake recipe with oil
What I appreciate most about this recipe is how straightforward it is. No fancy ingredients, no complicated steps—just a basic, foolproof cake that turns out perfect every time. And because it uses oil instead of butter, it’s a little lighter, which makes it a great option for everyday eating. Plus, the oil adds a subtle richness without overpowering the vanilla flavor, so it’s versatile enough for any occasion. My family requests this one more than any other, and I can see why—it’s just that good.
Ultra-Moist Vanilla Cake with Oil
A tender and fluffy vanilla cake made with oil for extra moisture. Perfect for birthdays, celebrations, or a simple sweet treat with a cup of tea or coffee.
🥘Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 3/4 cup (180ml) vegetable oil or melted coconut oil
- 3 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- 1/2 cup (120ml) sour cream or plain yogurt, room temperature
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 tsp pure vanilla extract
- 2-3 tbsp heavy cream or milk
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper or lightly grease with oil to prevent sticking. -
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. -
3
In a large mixing bowl, combine the granulated sugar and brown sugar. Add the oil and mix until fully incorporated. -
4
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. -
5
In a separate bowl, whisk together the milk and sour cream (or yogurt). -
6
Alternate adding the dry ingredients and the milk mixture to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined—do not overmix. -
7
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. -
8
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If using a 9×13-inch pan, bake for 35-40 minutes. -
9
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting. -
10
For the vanilla buttercream (if using), beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, mixing until smooth and fluffy. Frost the cooled cake layers as desired.
🔧Equipment
- 9-inch round cake pans (2) or 9×13-inch baking pan
- Mixing bowls (2)
- Whisk
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ultra-Moist Vanilla Cake with Oil Works
❓ Frequently Asked Questions About Ultra-Moist Vanilla Cake with Oil
1. Why is oil used instead of butter in this vanilla cake recipe?
Oil keeps the cake incredibly moist and tender because it remains liquid at room temperature, unlike butter which solidifies. This results in a softer crumb that stays fresh longer. Oil also allows the vanilla flavor to shine without competing with the rich taste of butter.
2. Can I substitute the oil with melted butter or another fat?
Yes, you can replace the oil with melted butter, but the texture will be slightly denser and less moist. For best results, use a neutral-flavored oil like vegetable, canola, or coconut oil (refined for no coconut taste). Avoid strongly flavored oils like olive oil, as they can overpower the vanilla.
3. How do I prevent the cake from becoming too dense or greasy?
To avoid a dense cake, ensure you:
– Measure flour correctly (spoon into the cup and level off, don’t scoop).
– Don’t overmix the batter—fold just until combined.
– Use room-temperature ingredients for even mixing.
For greasiness, make sure the oil is fully incorporated and not pooled at the bottom. A fine-mesh sieve can help distribute it evenly.
4. Can I make this cake ahead of time, and how should I store it?
Absolutely! This cake stays moist for days. Store it:
– At room temperature: Wrap tightly in plastic or place in an airtight container for up to 3 days.
– In the fridge: Up to 5 days (bring to room temperature before serving for best texture).
– Freezer: Wrap slices or the whole cake in plastic + foil, then freeze for up to 3 months. Thaw overnight in the fridge.
5. What’s the best way to enhance the vanilla flavor in this cake?
For a stronger vanilla taste:
– Use high-quality pure vanilla extract (not imitation).
– Add ½ teaspoon vanilla bean paste or scrape 1 vanilla bean into the batter.
– Infuse the oil: Warm the oil with a split vanilla bean, then cool before using.
– Add a pinch of vanilla powder (if available) for depth. Avoid overdoing it—vanilla should complement, not dominate.
