Vanilla Cake Recipe With Oil: The Incredibly Moist Cake That Stays Fresh for Days
Why You’ll Love This Vanilla Cake Recipe With Oil
Tired of dry, crumbly cakes that go stale overnight? This vanilla cake made with oil is about to become your new go-to recipe! Unlike butter-based cakes, this oil-based version creates an incredibly moist, tender crumb that stays fresh for days. The secret is in the oil—it keeps the cake soft and prevents it from drying out, making it perfect for make-ahead occasions or when you want a cake that tastes just as amazing on day three as it does on day one.
This recipe is also incredibly forgiving and beginner-friendly. No need to worry about room temperature butter or perfect creaming techniques. Just mix, pour, and bake! The result is a beautifully light, fluffy cake with a delicate vanilla flavor that pairs perfectly with any frosting or can be enjoyed plain with a simple dusting of powdered sugar.
Quick Info Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 10 mins | 25 mins | 35 mins | 12 | Easy |
What You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup vegetable oil (or canola oil)
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon white vinegar (secret ingredient for extra fluffiness)
For Simple Vanilla Buttercream (Optional):
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Ingredient Notes & Substitutions:
- Oil: Vegetable, canola, or light olive oil work best. Avoid coconut oil as it can solidify and create texture issues.
- Milk: Whole milk creates the richest texture, but 2% or even buttermilk work well. For dairy-free, use unsweetened almond or oat milk.
- Vinegar: This reacts with the baking powder to create extra lift and tenderness. Don’t skip it!
- Eggs: Large eggs at room temperature mix more easily. Place in warm water for 5 minutes if forgotten on the counter.
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray or butter, then line the bottoms with parchment paper. Lightly dust with flour, tapping out excess.
- Whisk together dry ingredients in a large mixing bowl. Combine flour, sugar, baking powder, and salt, ensuring there are no lumps. Make a well in the center of the dry ingredients.
- Combine wet ingredients in a separate bowl or large measuring cup. Whisk together the oil, eggs, milk, vanilla extract, and vinegar until well combined. The mixture should be smooth and uniform. The vinegar might seem odd, but it’s the secret to an incredibly tender, fluffy cake!
- Pour wet ingredients into the dry ingredients and mix with a whisk or electric mixer on medium speed for 2 minutes. The batter should be smooth and lump-free. Don’t worry about overmixing—oil-based cakes are much more forgiving than butter cakes.
- Divide batter evenly between the prepared pans. Use a kitchen scale for the most even layers, or eyeball it and level with a spatula. Give each pan a gentle tap on the counter to release air bubbles.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back lightly when touched in the center, and the edges should just start pulling away from the sides. Don’t overbake! Oil cakes can go from perfectly moist to dry quickly in the final few minutes.
- Cool in pans for 10 minutes, then run a knife around the edges and turn out onto wire racks. Remove parchment paper and cool completely before frosting, about 1 hour.
- For single-layer cake: Use a greased 9×13-inch pan and bake for 28-32 minutes, testing with a toothpick for doneness.
How to Serve
This versatile vanilla cake is delicious in so many ways:
Classic Layer Cake: Frost between layers and all over with vanilla buttercream, chocolate frosting, or cream cheese frosting. The moist crumb pairs beautifully with any frosting flavor.
Simple and Elegant: Dust with powdered sugar and serve with fresh berries and whipped cream. The cake’s tender texture makes it perfect for soaking up berry juices.
Birthday Cake: This recipe holds up beautifully under fondant or elaborate decorating. The stable, moist texture won’t crack or crumble during decorating.
Cupcakes: Divide batter among 24 cupcake liners and bake for 18-20 minutes. Perfect for parties and portion control!
Trifle Base: Cube the cake and layer with pudding, fruit, and whipped cream for an impressive dessert that feeds a crowd.
Expert Tips for Success
Measure Accurately: Unlike butter cakes where you can eyeball some measurements, oil cakes benefit from precise measuring. Use the scoop-and-level method for flour.
Don’t Skip the Parchment: Even with greased pans, parchment paper ensures your cakes release perfectly every time. It’s worth the extra step!
Room Temperature Ingredients: While not as critical as with butter cakes, room temperature eggs and milk still create a smoother batter and more even texture.
Storage Magic: This is where oil cakes truly shine! Store covered at room temperature for up to 5 days, and the cake actually gets more moist with time. Wrap unfrosted layers in plastic wrap and freeze for up to 3 months.
Pro tip: This cake is incredibly versatile for flavor variations. Add lemon zest, almond extract, or even cocoa powder to customize!
Altitude Adjustments: If you’re above 3,000 feet, reduce baking powder to 1½ teaspoons and increase flour by 2 tablespoons for better structure.
Make It Ahead: This cake is perfect for advance preparation. Bake layers up to 3 days ahead and store wrapped at room temperature, or freeze for longer storage.
Common Questions
Why use oil instead of butter in cake?
Oil creates a more tender, moist texture because it coats flour proteins differently than butter. Oil is 100% fat, while butter is only about 80% fat, so oil cakes stay moister longer and have a softer crumb.
Can I substitute applesauce for some of the oil?
Yes! You can replace up to half the oil with unsweetened applesauce for a lighter cake. Keep in mind this will make the texture slightly more dense but still deliciously moist.
My cake sank in the middle—what happened?
This usually happens from opening the oven door too early or using expired baking powder. Make sure your baking powder is fresh (replace every 6 months) and resist peeking until at least 20 minutes into baking time.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious and moist.
How do I know when the cake is perfectly done?
Look for edges that just start pulling away from the pan sides, a center that springs back when lightly touched, and a toothpick that comes out clean or with just a few moist crumbs. The cake should smell fragrant and golden.
Can I use this batter for other pan sizes?
Yes! This recipe is very adaptable. Use a bundt pan (45-50 minutes), three 8-inch rounds (18-22 minutes), or even a sheet pan (20-25 minutes). Always test for doneness with a toothpick.
Final Thoughts
This vanilla cake recipe with oil is truly a game-changer for home bakers. The incredible moisture, foolproof technique, and amazing staying power make it perfect for everything from casual family dinners to special celebrations. You’ll love how easy it is to achieve bakery-quality results every single time.
What sets this cake apart is its reliability—no failed attempts due to cold butter or overmixing. Just measure, mix, and bake your way to cake perfection! The tender, fluffy texture and pure vanilla flavor create the ideal canvas for any frosting or topping you dream up.
Whether you’re a nervous beginner or an experienced baker looking for a dependable recipe, this oil-based vanilla cake delivers every time. The fact that it stays fresh and moist for days is just the cherry on top!
Ready to bake the moistest vanilla cake of your life? Gather your ingredients and let’s create something amazing together. I can’t wait to see your beautiful creations—tag me when you share your finished masterpiece!
