Moist Vanilla Cake Recipe (with Oil)
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I adore a moist cake, it’s timeless and always delights a crowd, and you’re going to love this Moist Vanilla Cake Recipe! Crafted without butter, this cake uses oil and a meticulously balanced mix of ingredients to create a tender, moist, and fluffy crumb. It’s a great single layer vanilla cake option if you’re after something easy yet impressive.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“I wasn’t expecting to love this as much as I did, it’s honestly better than most bakery cakes I’ve had. Super soft, really flavorful, and it stayed moist for days. I’ll definitely be making this again for family birthdays!” – Mandy S
The Moist Vanilla Cake I Can’t Stop Baking.
I adore a moist vanilla cake, it’s nostalgic, comforting, and always a crowd-pleaser.
This one has become a staple in my kitchen, especially when I need something that’s both reliable and impressive.
The olive oil and yogurt combo creates the softest, fluffiest crumb that stays tender for days (seriously, it doesn’t dry out!). I love that it’s simple enough for everyday baking but still special enough to serve at birthdays or gatherings.
Whether I finish it with vanilla buttercream, a dusting of sugar, or fresh fruit, it never lasts long in my house! Sam x
Which ingredient makes vanilla cake moist?
Oil keeps the cake moist, while eggs and baking powder give it a light, fluffy texture. Greek yogurt adds richness and a tender crumb without making the cake heavy.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this recipe!
Must Have Tools
For making the perfect moist vanilla cake recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Can I make vanilla cake without butter?
Yes! This recipe uses oil instead of butter in the batter, which makes the cake incredibly moist and keeps the crumb soft for days. If you’re after a version made completely without butter, including the frosting, check out my Vanilla Cake Without Butter recipe.
What size pan is best for vanilla sheet cake?
A 9×13-inch pan is ideal for this moist vanilla cake. It bakes evenly and yields a soft, fluffy sheet cake that’s easy to slice and serve.
Can I use this vanilla cake for layering?
Yes! Although it’s designed as a sheet cake, the structure is sturdy enough to be sliced in half and layered with your favorite frosting or filling.
How do I store a moist vanilla cake?
Store the cake in an airtight container at room temperature for up to 3 days. If frosted, you can refrigerate it for up to 5 days. Freeze (unfrosted) for up to 3 months.
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Moist Vanilla Cake Recipe (with Oil)
Ingredients
Equipment
Method
- For best results, I recommend using the weight measurements with a kitchen scale. Measuring cups can vary between regions and brands, leading to inconsistencies. A kitchen scale will ensure precision and contribute to the perfect cake every time.
- Prepare the Oven and Pan: Preheat the oven to 350ºF (180ºC). Line a 9 x 13-inch baking pan Note: Alternatively, if you have a non-stick pan, line just the base with parchment paper and liberally grease the sides with soft butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.Set aside.
- Sift and Combine Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and baking soda. Whisk in the salt. Set aside.
- Combine Sugar and Wet Ingredients: In another large mixing using electric hand beaters or a stand mixer with the paddle or whisk attached, add the sugar, eggs, oil, and vanilla extract. Beat for 1 minute until well combined. Scrape down the sides.
- Add Yogurt and Milk: Beat in the yogurt and milk for about 20 seconds until smooth.
- Incorporate Flour Mixture: Add half of the flour mixture to the wet ingredients, beat on low speed until just combined, then add the remaining flour mixture and beat on low until fully incorporated, ensuring not to overmix, about 10-15 seconds. Use a spatula to gently incorporate extra flour from the sides of the bowl back into the batter.
- Transfer Batter To Tin: Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
- Cool: Allow the cake to cool in the pan for 15 minutes, then remove from pan and cool completely on a wire rack.
- Beat Butter: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attached, beat the softened butter for 2 minutes until pale and creamy.
- Add Sugar Gradually: Gradually add the sifted powdered sugar, one cup at a time, beating well (about 15 seconds) after each addition.
- Add Cream and Vanilla: Add heavy cream and vanilla extract, then beat for 2 minutes until the frosting is light and fluffy.
- Frost Cake: Once the cake is completely cooled, spread the vanilla buttercream frosting evenly over the cake. Add Sprinkles.
- Serve: Cut into squares and serve. Enjoy!
Nutrition
Tried this recipe?
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