Vanilla Cake Without Butter
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This Vanilla Cake Without Butter Recipe is light, fluffy, and full of classic vanilla flavor. It’s a simple single-layer vanilla cake made without any butter. One of my favorite recipes for cake without butter when you’re low on ingredients or want a softer, oil-based crumb. Finished with an easy icing made from powdered sugar and milk, it’s a quick and fuss-free dessert you can pair with any frosting you like!
What Readers Are Saying
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“This recipe worked out super well and got me out of a pinch, I didn’t have neutral flavor olive oil so I used canola and it worked anyways. Thanks for sharing! Will save for another time.” – Lexy
Why you’ll love this recipe
This cake is a go-to for how easily it comes together using just a bowl and basic pantry staples. The olive oil ensures it stays moist for days, and the flavor is classic enough to serve at any gathering. Sam x
Made Without Butter – Olive oil makes the crumb soft and moist
Perfect Everyday Vanilla Cake – A one-layer cake that pairs with any frosting
No Mixer Needed for Icing – Quick powdered sugar glaze comes together in seconds
Simple Ingredients – Likely already in your pantry
Ingredients you’ll need
You only need simple pantry ingredients to make this soft and moist vanilla cake without butter:
- All-purpose flour – For structure and a tender crumb
- Baking powder – Helps the cake rise and stay light
- Salt – Balances the sweetness and enhances flavor
- Granulated sugar – Adds sweetness and moisture
- Extra virgin olive oil – Replaces butter and keeps the crumb moist
- Eggs – Bind the ingredients and add richness
- Whole milk – Provides moisture and structure
- Vanilla extract – Gives the cake its classic vanilla flavor
- Powdered sugar – Creates a smooth, sweet vanilla icing
- Milk – Thins out the powdered sugar into a pourable icing
Easy substitutions
- Olive oil: Swap with any neutral oil like canola or vegetable oil
- Milk: Use almond or oat milk for a dairy-free version
- Granulated sugar: White or golden sugar both work well
- Flour: Use a 1:1 gluten-free flour blend developed for baking if needed
How to make vanilla cake without butter
Step 1: Whisk flour, baking powder and salt in a medium bowl. Set aside.
Step 2: Beat sugar and eggs for 1 minute.
Step 3: Pour in the milk and vanilla extract, then beat for an additional 20 seconds.
Step 4: Add dry ingredients and beat until incorporated.
Step 5: Bake for 35–35 minutes. Cool completely before icing.
Step 6: Make the icing by whisking the powdered sugar and milk together until smooth. Drizzle and spread over the cooled cake. Allow to set before slicing.
Samantha’s recipe tips
- Use Room Temp Ingredients – Helps batter mix evenly
- Don’t Overmix – To keep the cake light and tender
- Cool Cake Completely Before Icing – To avoid melting the icing
- Accurate Measuring – Use the spoon and level method for the all-purpose flour
How to store
Room Temperature – Store in an airtight container for 3 to 4 days.
Refrigerate – Keep covered in the fridge for up to 5 days.
Freeze – Wrap individual slices in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.
More recipes
- Vanilla Cake without Milk
- Vanilla Cake without Butter
- Vanilla Cake without Eggs
- Vanilla Cake without Milk and Eggs
- Dairy Free Vanilla Cake
- Vanilla Cake without Cake Flour
- Vanilla Cake without Vanilla Extract
- Vanilla Mug Cake without Milk
- One Layer Yellow Cake without Buttermilk
- Basic 8 inch Vanilla Cake
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Vanilla Cake Without Butter
Ingredients
Method
- 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!
Nutrition
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.
Tried this recipe?
Let us know how it was!Can I make this vanilla cake dairy-free?
Yes! Simply replace the whole milk with a non-dairy alternative like almond milk, oat milk, or soy milk. The texture will remain soft and tender.
Can I make this vanilla cake into cupcakes?
Yes! Divide the batter between 12 cupcake liners and bake at 356ºF (180ºC) for 18–22 minutes, or until a toothpick inserted comes out clean.
Does it taste different without butter?
Not noticeably! Olive oil gives the cake a moist texture and mild richness without overpowering the vanilla flavor. Most people won’t even realize there’s no butter.
Great recipe! I bake this cake to share a my women’s fellowship, sometimes I add cinnamon and nutmeg to give it a nice warm touch. It is a great recipe for sharing with others. Thank you
Hi Annezetta, thank you so much for the lovely feedback! I’m so glad to hear that you’re enjoying the recipe and that the cinnamon and nutmeg add a nice touch. It’s always wonderful when a recipe becomes part of a special gathering. I appreciate you sharing how you make it your own. Thanks again. Kindest, Sam 🙂
just made and outcome heavenly,thanks for the receipe.my kids love it.i used strawberry flavor instead
So glad to hear it Olive, thanks so much! Kindest, Sam 🙂
this recipe worked out super well and got me out of a pinch, I didn’t have neutral flavor olive oil so I used canola and it worked anyways. thanks for sharing! will save for another time
Hi Lexy! I’m so glad to hear the recipe worked out well for you, even with the canola oil swap! It’s always great when you can adapt a recipe with what you have on hand. Thanks for trying it out and for your feedback 🙂 Kindest, Sam x