Vanilla Cake Without Butter
This Vanilla Cake Without Butter Recipe is soft, fluffy, and full of classic vanilla flavour without using any butter. Made with simple pantry ingredients and olive oil, this easy one-layer cake has a tender crumb that stays moist for days.
It’s the perfect recipe when you’re out of butter, looking for a simple cake without butter, or want an easy vanilla cake that comes together quickly with no complicated steps.
If you’re looking for more recipes like this, these are more cake recipes without butter.
Recipe at a glance
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 slices
Difficulty: Easy
Main Ingredients: All-purpose flour, olive oil, eggs, milk, sugar, baking powder, and vanilla extract.
Technique: Mixing a simple oil-based vanilla cake batter, baking until lightly golden and finishing with an easy powdered sugar icing.
This simple cake with no butter is a everyday cake made with olive oil instead of butter. It has a soft, moist crumb and classic vanilla flavour, making it perfect when you need an easy cake recipe without butter or want a lighter oil-based cake.
Why this recipe works
I tested this Vanilla Cake without Butter recipe to create a soft and tender crumb without relying on butter. Instead of creaming butter and sugar, this cake uses olive oil to add moisture and keep the texture light.
Made Without Butter: Olive oil replaces butter while creating a soft, moist crumb that stays fresh for days.
No Mixer Needed for Icing: The simple powdered sugar icing takes just minutes to prepare and adds a sweet vanilla finish.
Tested and Reliable: This recipe has been tested to ensure clear instructions and consistent results, so you can make a vanilla cake without butter you’ll love.
This easy vanilla cake is perfect when you’re out of butter, want a simple pantry-friendly dessert, or need a cake that comes together quickly without waiting for butter to soften.
It’s also a great base cake because you can pair it with different frostings, toppings, and fillings depending on the occasion.
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 in this recipe and creates a soft, tender crumb. Use a mild-flavoured olive oil so it complements rather than overpowers the vanilla flavour.
- 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
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Ingredient 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 a simple 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.
Sam’s expert tips
- Using too much oil: Oil adds moisture, but adding extra can make the cake feel greasy. Measure the oil accurately for the best texture.
- Overmixing the batter: Once the flour is added, mix only until combined. Overmixing can create a dense, heavy cake.
- Using strong-flavoured olive oil: A mild olive oil works best for cakes as it allows the vanilla flavour to shine.
- Icing the cake while warm: Allow the cake to cool completely before adding icing, otherwise the icing can melt and become too thin.
Watch how to make it
How to store
Store: Keep the cooled cake in an airtight container at room temperature for up to 3 days.
Refrigerate: Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the softest texture.
Freeze: Wrap individual slices or the whole cake tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Recipe FAQ’s
How do you make a cake without butter?
A cake without butter can be made by replacing butter with another fat source, such as oil. In this recipe, olive oil creates a soft and moist crumb while keeping the cake simple and easy to prepare.
Can I make this 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?
Ye, simply divide the batter between 12 cupcake liners and bake at 356ºF (180ºC) for 18–22 minutes, or until a toothpick inserted comes out clean.
Can I use vegetable oil instead of olive oil?
A dense cake can happen if the batter is overmixed after adding the flour or if the ingredients are not measured accurately. Mix only until combined and use the correct measurements for the best texture.
What frosting goes well with this cake?
This vanilla cake pairs well with many frostings, including vanilla buttercream, cream cheese frosting, chocolate frosting, or the simple powdered sugar icing included in this recipe.
Try these recipes next
- 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
Video
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.
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