Vanilla Cake Without Butter
Need an easy vanilla cake without butter? You’ll love my Vanilla Cake Without Butter Recipe! It’s fluffy, moist and tender with a classic vanilla flavor.
This incredible butter-free vanilla cake with oil is a great one layer cake that you can pair with any frosting you desire!
Vanilla Cake Without Butter Recipe
This exquisite vanilla cake without butter is perfect for those seeking a delicious, butter-free vanilla cake.
It boasts a light and fluffy texture, enriched with the delightful extract of vanilla.
Crafted with everyday ingredients like all-purpose flour, extra virgin olive oil, and whole milk, this cake is both straightforward and delightful.
The absence of butter is ingeniously compensated by the richness of olive oil, ensuring a moist and tender crumb.
Topped with a simple yet luscious frosting made from icing sugar and milk, this vanilla cake without butter is an effortless classic, ideal for any occasion!
Is it better to make vanilla cake with oil or butter?
Yes, you can use oil instead of butter. Oil generally creates a moister cake with a lighter texture than butter.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.
- All-purpose flour: Is also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.
- Extra Virgin Olive Oil: Used instead of butter for moisture. Can be replaced with other neutral oils like canola or vegetable oil for a similar effect.
- Granulated Sugar: Both golden and white sugar work.
- Whole Milk: Can be substituted with a plant-based milk like almond or oat milk for a dairy-free version.
How To Make Vanilla Cake Without Butter (with photos)
A full and detailed recipe card is at the bottom of this post.
Preheat Oven & Grease Tin: Preheat the oven to 356ºF (180ºC) fan-forced. Grease an 8-inch round baking pan with butter and line with parchment paper.
Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder and salt. Set aside.
Beat Sugar, Oil, and Eggs: In a large bowl, use an electric mixer to beat the sugar, oil, and eggs together for 1 minute.
Add Milk and Vanilla: Continue by pouring in the milk and vanilla extract, then beat for 20 seconds.
Combine: Add the dry flour mixture into the wet mixture and beat for 15-20 seconds until incorporated and smooth. Do not over-beat.
Transfer to Tin & Bake: Pour the batter into the greased tin, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean or just with a few moist crumbs.
Cool: Remove from the oven and let the cake cool in the tin for 10 minutes. Transfer the cake to a wire rack to cool completely before adding the icing.
Icing: Sift powdered sugar into a medium-sized bowl. Add milk and whisk until thick and smooth. If too thick, use a rubber spatula for easier mixing.
Apply to Cake: Spread the icing over the cooled cake. Let it set for 30 minutes before slicing and serving. Enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for better integration into the batter.
- Gentle Mixing: Avoid overmixing the batter to keep the cake tender.
- Cooling the Cake: Allow the banana cake to cool completely before applying frosting to prevent it from melting.
Can I use a different type of oil?
Yes, you can substitute extra virgin olive oil with another neutral oil like canola or vegetable oil.
Can I use a different type of icing for this vanilla cake?
Absolutely! Feel free to experiment with other types like cream cheese frosting, buttercream, or even a chocolate ganache.
Storage Instructions
Store: In an airtight container at room temperature for 3 to 4 days. Or in the fridge for up to 5 days.
Freezing: Wrap individual slices in cling film and then in foil and freeze for up to 3 months. Defrost at room temperature.
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Vanilla Cake Without Butter
Ingredients
Vanilla Cake
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar, golden or white
- 1/3 cup extra virgin olive oil
- 2 large eggs, at room temperature
- 3/4 cup whole milk
- 2 tsp vanilla extract
Icing
- 1 3/4 cup powdered sugar
- 2 1/2 tbsp milk
Instructions
- Preheat Oven: Preheat the oven to 356ºF (180ºC) fan-forced.
- Grease Tin: Grease an 8-inch round baking tin with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
- Dry Ingredients: In a medium size mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- Beat Sugar, Oil, and Eggs: In a large bowl, use an electric mixer to beat the sugar, oil, and eggs together for 1 minute.
- Add Milk and Vanilla: Continue by pouring in the milk and vanilla extract, then beat for an additional 20 seconds.
- Combine: Add the dry flour mixture into the wet mixture and beat for 15-20 seconds until incorporated and smooth. Do not over-beat.
- Transfer to Tin: Pour the batter into greased tin, smoothing out the top.
- Bake: Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean or just with a few moist crumbs.
- Cool: Remove from the oven and let the cake cool in the tin for 10 minutes. Transfer the cake to a wire rack to cool completely before adding the icing.
- Powdered Sugar: Sift powdered sugar into a medium-sized bowl.
- Mix: Add milk and whisk until thick and smooth. If too thick, use a rubber spatula for easier mixing.
- Apply to Cake: Spread the icing over the cooled cake. Let it set for 30 minutes before slicing and serving. Enjoy!
Notes
- Store: In an airtight container at room temperature for 3 to 4 days. Or in the fridge for up to 5 days.
- Freezing: Wrap individual slices in cling film and then in foil and freeze for up to 3 months. Defrost at room temperature.