Vanilla Cake without Milk
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Need a simple vanilla cake without milk? My Vanilla Cake Without Milk Recipe is perfect! It’s light, fluffy, and moist, offering a rich vanilla flavor that pairs beautifully with the vanilla buttercream frosting.
This easy vanilla cake uses olive oil for a tender crumb, making it a great go-to for those avoiding milk. Ideal for birthdays, celebrations, or a sweet everyday treat!
Vanilla Cake without Milk Recipe
This elegant vanilla cake without milk is perfect for anyone looking to create a delicious milk-free vanilla cake. It offers a light and fluffy texture, with the rich essence of vanilla shining through in every bite.
Made with simple ingredients like all-purpose flour, olive oil, and water, this cake is easy to make and utterly delightful. The absence of milk is cleverly replaced by the use of olive oil, resulting in a tender and moist crumb.
Finished with a smooth vanilla buttercream frosting, this cake is a timeless classic that’s perfect for any celebration or occasion!
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What can I use instead of milk in vanilla cake?
You can replace milk in vanilla cake with a variety of liquids depending on what you have on hand. Water, almond milk, oat milk, or coconut milk are common substitutes. Each option brings a slight difference in texture and flavor, but they all work well to maintain the cake’s moisture.
Can I use any other type of oil instead of olive oil in this recipe?
Yes, you can substitute olive oil with other neutral oils like vegetable or canola oil. These will work well to maintain the moisture and light texture of the cake without altering the flavor significantly.
How to store vanilla cake without milk
Store: Keep your cake in an airtight container at room temperature, where it will stay fresh for up to three days.
Freeze: You can freeze the cake by wrapping it tightly in plastic wrap or aluminum foil, and placing it in a freezer-safe bag or container. Freeze for up to 3 months.
Thaw: When ready to serve, thaw the cake in the refrigerator overnight or for several hours at room temperature until soft.
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Vanilla Cake without Milk
Ingredients
Vanilla Cake
- 1 3/4 cups (210g) all-purpose flour, scoop & leveled
- 2 tsp baking powder
- 1/4 tsp salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup superfine sugar
- 2 large eggs, room temperature
- 1/2 cup extra virgin olive oil
- 1/4 cup water, room temperature
- 2 tsp vanilla extract
Vanilla Buttercream Frosting
- 113 g (1 stick / 1/2 cup) unsalted butter, softened to room temperature
- 1 3/4 cups powdered sugar
- 2 Tbsp water
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven & Line Pan: Preheat oven to 356ºF (180ºC). Line a square 8×8 inch baking pan with parchment paper, set aside. Note: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- Mix Dry Ingredients: In a medium-size mixing bowl, add flour, baking powder, and salt. Whisk until well combined. Set aside.
- Beat Butter & Sugar: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and sugar on medium speed for 2 minutes until pale and creamy, scraping down the sides as needed.
- Incorporate Eggs: Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
- Add Liquids: Pour in the oil, water and vanilla. Beat for 30 seconds until well combined. Scrape down the sides again.
- Combine with Dry Ingredients: Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. Over-beating can make the cake tough and dense after baking.
- Pour and Smooth: Pour the batter into the lined pan and smooth out the top with a spatula.
- Bake: Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over.
- Cool: Remove from oven and allow to cool in the pan for 10 minutes.
- Transfer to Cool: Carefully remove from pan and transfer to a wire rack to cool completely.
Vanilla Buttercream Frosting
- Beat Butter: In a large mixing bowl, beat the softened butter for 2 minutes until creamy.
- Add Sugar Gradually: Gradually add powdered sugar, half a cup at a time, beating well (about 15 seconds) after each addition.
- Add Water and Vanilla: Add the water, vanilla extract and salt and then beat for 40 seconds until the frosting is light and fluffy.
- Frost Cake: Once the cake is completely cooled, spread the vanilla buttercream frosting evenly over the cake.
- Serve: Cut into squares and serve. Enjoy!