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Slice of vanilla cake without butter on plate.
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Vanilla Cake Without Butter

This easy Vanilla Cake Without Butter Recipe is fluffy, moist and tender with a classic vanilla flavor!
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 375kcal
Author Samantha Pickthall

Ingredients

Vanilla Cake

  • 1 3/4 cups 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
US Customary - Metric

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.

Nutrition

Calories: 375kcal | Carbohydrates: 65g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 174mg | Potassium: 185mg | Fiber: 1g | Sugar: 46g | Vitamin A: 104IU | Calcium: 88mg | Iron: 1mg