The Best Vanilla Cake Recipe with Oil

Published: Dec 20, 2020 · Modified: Mar 13, 2024 by Blair Braz · This post may contain affiliate links · 75 Comments

Jump to Recipe Print Recipe

This is the ultimate vanilla cake recipe with oil! It is fluffy, moist, flavourful, and truly the best vanilla cake I’ve ever had! We use a combination of oil and butter to maintain the buttery taste but not compromise on moistness! Try it, I bet it will be your new favourite too!

The Best Vanilla Cake Recipe with Oil - BAKED by Blair (1)

Jump to:

Why I love this Vanilla Cake Recipe:
Ingredients to Make A Vanilla Cake Recipe with Oil
How to Avoid a Vanilla Cake Catastrophe:
FAQs for using this Vanilla Cake Recipe with Oil:
Storage
Related
Vanilla Cake Recipe with Oil

Vanilla cake. I honestly have never been the biggest vanilla cake fan. When I first began baking cakes I found vanilla cake really challenging to perfect. The number of dense, flavourless cakes that I’ve ended up with - yuck. After plenty of vanilla cake catastrophes I can assure you this is the best vanilla cake recipe with oil that you will ever have. This recipe is moist, flavourful, and has the perfect crumb consistency!

The Best Vanilla Cake Recipe with Oil - BAKED by Blair (2)

Why I love this Vanilla Cake Recipe:

It’s fluffy and light from using cake flour and egg whites.
The vanilla flavour really comes through from the pure vanilla extract we use.
The perfect crumb consistency that makes frosting it a breeze!
It creates the perfect cake base to spruce up with flavoured buttercream, fillings, sprinkles etc.
It requires simple ingredients you likely already have in your pantry.

Ingredients to Make A Vanilla Cake Recipe with Oil

The Best Vanilla Cake Recipe with Oil - BAKED by Blair (3)

Unsalted Butter - provides buttery flavour
Vegetable Oil - adds extra moisture to the cake.
Granulated Sugar - for sweetening batter and helps with creating light and fluffy cupcake through creaming process. Sugar crystals aid with whipping air into butter.
Egg Whites - important for leavening process
Pure Vanilla Extract - the sole flavour of our cake so make sure to use pure vanilla extract, not artificial vanilla extract for the strongest flavour.
Cake Flour - a low protein flour essential to create a light, beautifully textured cake. See the note about how to make homemade cake flour.
Baking Powder - helps with rise in the cake layers.
Salt - helps balance out the sweetness.
Buttermilk - provides a delicious tang to the cake. See the note at the bottom for how to make a buttermilk substitution if you don't feel like purchasing it from the grocery store.

How to Avoid a Vanilla Cake Catastrophe:

Ensure all of your ingredients are room temperature. In order to allow your ingredients to incorporate together well, this is imperative. In the first step of the recipe, it's especially important to allow the butter and oil to amalgamate together - and this takes time!
Cream your butter and sugar until they are light and fluffy! Don’t skip this step. It’s important to allow time for these to whip together in order to create a light and fluffy cake.
Don’t over mix your batter! Oh my goodness. If I had a nickel for every time I over mixed my batter and ended up with a dense vanilla cake when I first started baking… We only want to mix just enough to incorporate our ingredients.
Use real vanilla extract! Since this is the dominant flavour of this cake, you want to make sure you’re using good quality vanilla so the flavour shines through.

The Best Vanilla Cake Recipe with Oil - BAKED by Blair (4)

FAQs for using this Vanilla Cake Recipe with Oil:

I don't have buttermilk, can I use regular milk?

Definitely! You can use regular milk if you like. You can also use this easy substitutions. For each cup of buttermilk needed, add one tablespoon of white vinegar (I use this most often) or one tablespoon of lemon juice to a cup of milk (I prefer whole milk)

Can I use all purpose flour?

Yes! But i prefer cake flour. Here is an easy substitution. For each cup of all purpose (AP) flour, remove two tablespoon and replace with two tablespoon of cornstarch. Whisk together well. This will create a softer flour, more similar to cake flour.

Can I make this into a sheet cake?

Yes! It will fit in a 9x13 pan. You can also make two 8'' cake layers with this recipe.

The Best Vanilla Cake Recipe with Oil - BAKED by Blair (5)

Storage

Store your oil based vanilla cake in the fridge for up to 3 days. Once your cut into the cake it's important to place a piece of plastic wrap on the exposed cake insides. The fridge can be very drying for cake.

Store vanilla cake layers wrapped tightly in two layers of plastic wrap on the counter for up to 2 days. Alternatively, you can freeze cake layers wrapped tightly in two layers of plastic wrap for up to 3 months. When you're ready to frost your vanilla cake, simply remove the layers from the freezer and thaw on the counter for 2-3 hours.

Interested in more recipes like this? Try these:

Chocolate Chip Sheet Cake
8 Vegan Christmas Cakes Recipes
Pecan Desserts
8 Ideas for an Easy Marshmallow Fluff Dessert

For this cake I used Swiss Meringue Buttercream - it is silky, smooth, and perfectly sweet. Find the recipe here.

Vanilla Cake Recipe with Oil

Blair Braz

5 from 25 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine American

Servings 8

Equipment

Stand Mixer, paddle attachment and whisk attachment
Three 6" Cake Pans

Ingredients

½ cup Unsalted Butter At room temperature
½ cup Vegetable Oil
1½ cups Granulated Sugar
5 Egg Whites At room temperature
1 tablespoon Pure Vanilla Extract
3 cups Cake Flour Sifted See note about substitution below.
1 tablespoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1½ cups Buttermilk At room temperature. See note about substitution below.

Instructions

Preheat your oven to 325 degrees F.
Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside.
Spray three 6-inch cake pans with non-stick spray. Set aside.
Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 3-4 minutes until they are completely unified.
Slowly add sugar into the mixture and beat on medium to high speed until light and fluffy (about 2 minutes) Scrape down the sides of the bowl.
With the mixer on low speed add egg whites in one at a time followed by the vanilla. Beat on high until mixture is smooth and light in colour.
With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the butter milk and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cake will become quite dense.
Distribute cake batter evenly between three 6-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally.
Bake for 35-38 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 30 minutes and watching carefully from there!
Cool on cooling rack for 10 minutes before inverting and removing cakes from can pan to cool completely.

Notes

Cake Flour Substitution: For every cup of cake flour required, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch. Sift to combine.

Buttermilk Substitution: Combine 1 and ½ cups whole milk with 1 and ½ tablespoons of white vinegar of lemon juice. Let sit for 5 minutes. It will curdle.

Frosting - for this cake, use my Swiss meringue buttercream frosting recipe.

Keyword fluffy vanilla cake, moist vanilla cake, vanilla cake recipe

More Cake Recipes

Gluten Free Christmas Desserts
Chocolate Blueberry Cake
Easy Vegan Vanilla Cake
The Best Recipe for Strawberry Trifle

Reader Interactions

Comments

Carolina says
November 29, 2020 at 2:47 pm

Actually the best vanilla cake!
Reply
Marina Mooney says
February 05, 2021 at 4:33 am

I’ve been looking for a perfect vanilla cake recipe for years and have finally found it - delicious!
Reply
- Blair Braz says
  February 05, 2021 at 4:40 am
  Yes!!! I'm thrilled you found your perfect vanilla cake recipe. It's my favorite too 🙂
  Reply
- Sukhi says
  May 27, 2021 at 4:15 pm
  
  This recipe is perfection. So light and moist with the punch of vanilla flavour!
  Reply
  - Blair Braz says
    May 27, 2021 at 8:17 pm
    Isn't is such a great punch of vanilla!!
    Reply
Carey C says
February 05, 2021 at 4:37 am

This is the fluffiest and tastiest vanilla cake recipe I have found! I have been trying to find the perfect vanilla cake recipe for years...only to end up with dense and dry cakes...not BakedByBlairs vanilla cake recipe! It’s perfectly moist and fluffy! She gives the best directions-they are always broken down perfectly and make cake baking a simpler task because she is such an excellent teacher!
Reply
- Blair Braz says
  February 05, 2021 at 4:39 am
  Oh my goodness! What a seriously kind comment. I'm so happy that you love the cake and also that the instructions are easy to follow. I find the instructions to be the most important part of any blog post so this is exciting for me!!!
  Reply
Kelli George says
February 05, 2021 at 6:47 am

I absolutely LOVE Blair’s recipe for vanilla cake! The combination of the oil and butter makes the cake so light, moist and fluffy. It’s now become my go-to vanilla cake recipe because it’s so darn good!
Reply
- Blair Braz says
  February 05, 2021 at 4:36 pm
  See Also
  Berry Pavlova Cake Recipe Easy Key Lime Pie Recipe {Only 6 Ingredients & No Bake!} - Belly Full Rock Recipes TOP 10 Cake Recipes UPDATED to 25 cake recipes!Peanut Butter Cup Fudge - A small batch fudge recipe
  Yay!!! Isn't it just the best?!
  Reply
  - Gio says
    November 23, 2021 at 5:54 am
    I cannot wait to make this cake for my son’s bday! I am wondering if the whisk attachment is needed, do I have to change the paddle attachment at some point? TIA
    Reply
    - Blair Braz says
      January 19, 2022 at 2:32 am
      The whisk attachment is not needed! Can't wait to hear your thoughts.
      Reply
- Kekeli says
  April 29, 2021 at 2:06 pm
  I will give a try for sure
  Reply
  - Blair Braz says
    April 29, 2021 at 9:42 pm
    Great!
    Reply
- Sylvia Motsi says
  August 11, 2021 at 7:36 am
  
  Thanks, God bless yu this is the best Vanilla cake receipe
  Reply
  - Blair Braz says
    August 12, 2021 at 6:57 pm
    Yay! I'm SO glad!!
    Reply
Sarah says
February 05, 2021 at 11:57 pm

I have been baking cakes regularly for four years, and I can say hands-down that this is my favourite vanilla cake recipe that I’ve ever tried! It’s got everything perfect that you would want in vanilla cake, from the moisture of the oil to the flavour of the butter, to the tenderness imparted by the buttermilk, to the fine crumb given by the cake flour, to the light fluffiness from the egg whites. Oh yeah, and a healthy dose of vanilla! Blair, this recipe is EVERYTHING!
Reply
Carley Townsend says
February 07, 2021 at 8:28 pm

Turned out SO well! Moist, fluffy, and delicious; it's the perfect balance of vanilla and sweet!
Reply
- Blair Braz says
  February 08, 2021 at 12:56 am
  Yes! I'm so glad to hear!!!
  Reply
Xandra says
February 14, 2021 at 1:42 pm

I made this cake (along with BBB’s infamous chocolate cake and chocolate frosting) to make this beauty for my nephew’s construction theme 3rd birthday! All I did was added yellow food coloring to the batter before cooking in order to get that caution tape vibe 🚧🦺👷
Reply
- Blair Braz says
  February 14, 2021 at 2:18 pm
  Unreal!!! I must try adding colouring to the cake layers!
  Reply
Lena says
February 16, 2021 at 5:14 am
This cake looks SO yummy! Is it possible to bake this in two 8 (or 9) inch pans? Would you adjust the baking time?
Reply
- Blair Braz says
  February 16, 2021 at 5:15 pm
  Yes! You can absolutely bake it in 8" cake pans. I recommend two 8" pans and to use approximately the same bake time, but check it at 30 minutes and go from there!
  Reply
  - Julie Harris says
    June 19, 2021 at 7:37 pm
    I would love to find the perfect vanilla cake but I’m wondering how to make this into a 3 layer 8” cake ! Can you help !?!?
    Reply
Heather says
February 27, 2021 at 9:09 pm

This is my favourite cake of yours!
Reply
Kekeli says
April 29, 2021 at 2:08 pm
I will give a try for sure
Reply
- Blair Braz says
  April 29, 2021 at 9:41 pm
  Great, I can't wait to hear how you like it.
  Reply
Amber Wheat says
May 23, 2021 at 8:28 pm
This has become my go-to recipe for vanilla cake. It always comes out perfect and it is easy to bake, easy to cut off tops for icing, and it stays moist even after freezing it.
Reply
- Blair Braz says
  May 25, 2021 at 1:58 am
  Wonderful! Thank you so much for sharing this!
  Reply
Brett says
May 24, 2021 at 10:14 pm

I don’t even like vanilla cake and this is my favorite flavour of cake you’ve made for me!
Reply
- Blair Braz says
  May 25, 2021 at 1:58 am
  haha!!! good!
  Reply
Alisha Linehan says
May 26, 2021 at 4:40 pm

Really moist and tasty. Definitely adding it to my rotation!
Reply
See Also
Mini Vanilla Cake (Best Recipe) - Easy From Scratch
- Blair Braz says
  May 27, 2021 at 8:16 pm
  Amazing!!!! So happy!
  Reply
Maria says
June 17, 2021 at 3:49 pm
Absolutely love your cake recipes! Made the vanilla and came out a bit dry is that due to not measuring properly? Could I add more oil?
Reply
- Blair Braz says
  June 18, 2021 at 4:21 pm
  Yes, it could be from improper measuring of flour. Additionally it could be if you oven temperature was slightly off (each oven is a bit different in regard to the actual temperature inside vs. what the oven reads as) Thanks for your kind words about my recipes!
  Reply
  - Maria says
    June 23, 2021 at 5:54 pm
    Would doubling the recipe be enough for 3 layer 8inch pans?
    Reply
    - Blair Braz says
      June 23, 2021 at 7:01 pm
      Yes! It absolutely will be. You can make 3 layer 8" pans with 1 batch but they would be thinner layers.
      Reply
Niki says
July 05, 2021 at 2:30 am
Sadly, I followed the directions EXACTLY and I have an oven thermometer but I found the recipe to be drier than others and it seemed to be way too much batter for three 6inch pans. As I was filling my pans, I was like WOW, this is a lot of batter. The tops of the cakes came WAY over the tops of the pans, which I felt was odd and I had to cut off the tops of the cakes which I normally don’t ever have to do with other recipes. I wanted to love it but it just didn’t work for me.
Reply
- Blair Braz says
  July 13, 2021 at 6:58 pm
  Hello - I'm very sorry to hear about your experience. A few things can contribute to a dry cake which I'm wondering if could have happened. When you were measuring your flour did you use the measuring cup to scoop out the flour? Or did you use a spoon to fill the measuring cup and level off? If you used the measuring cup as a scoop it can cause flour to become packed down and ultimately lead to too much flour and a dry cake. Another thought is if you filled your cake pans too high you may have needed to cook the cake longer since there was so much batter. This could have also dried out the cake. Let me know if either of these help and how I can trouble shoot with you more!
  Reply
Mel says
July 31, 2021 at 4:11 pm

the cake looks so fluffy and tasty!! Would I be able to use whole eggs in the recipe? If so, how many should I use? Thanks!!!
Reply
- Blair Braz says
  August 01, 2021 at 2:42 pm
  Hey Mel! Yes, you can substitute eggs - I would use 3 eggs. Note that the color of the cake will be more of a yellow cake if you use eggs instead of only egg whites!
  Reply
Vanessa says
September 03, 2021 at 2:53 pm

Such a good recipe! I use the cornstarch substitution for the flour and this cake comes out light, fluffy and delicious! The only vanilla cake recipe I use!
Reply
- Blair Braz says
  September 03, 2021 at 6:46 pm
  Incredible 🙂
  Reply
GUSTAVO says
September 12, 2021 at 2:21 pm

I hadn't seen a recipe like this one before! I am about to get to the supermarket to get my ingredients! It really inspired me, thank u!
Reply
- Blair Braz says
  September 12, 2021 at 2:28 pm
  Oh good! So glad.
  Reply
Angela says
September 12, 2021 at 4:19 pm

What a beautiful cake! Love the layers and it's so moist! Thanks for the perfect recipe.
Reply
- Blair Braz says
  September 13, 2021 at 12:29 am
  I'm glad you loved it!
  Reply
Biana says
September 12, 2021 at 4:45 pm

This vanilla cake looks amazing! Will be perfect for birthday parties, with some funfetti sprinkles.
Reply
- Blair Braz says
  September 13, 2021 at 12:29 am
  Absolutely!
  Reply
maryanne says
September 12, 2021 at 5:04 pm

My vanilla cake turned out so light and fluffy! And I love the vanilla flavor! I recipe tested it before we have some friends over next month, and now I know I will be making this for sure! Thanks for a great recipe!
Reply
Beth says
September 12, 2021 at 5:28 pm

This cake is absolutely delicious and so easy to follow! I love that this doesn’t have oil in it and the family just loves it. I can’t wait to make this cake again!
Reply
Danika says
January 20, 2022 at 9:24 pm

I am not much of a baker but I used this recipe to make my daughters first birthday cake and with Blair’s great tips it turned out great!
Reply
- Blair Braz says
  January 21, 2022 at 4:50 pm
  Incredible! I love this recipe too 🙂
  Reply
Lilo says
February 10, 2022 at 11:22 pm
Hey can I use eggwhites out of a carton ?
Reply
- Blair Braz says
  February 10, 2022 at 11:40 pm
  Absolutely you can! I recommend using 3/4 cup for the 5 egg whites.
  Reply
Christin says
May 20, 2022 at 5:31 pm
Hello,
Will this cake hold under fondant? Thank you!
Reply
- Blair Braz says
  August 02, 2022 at 7:03 pm
  I haven't tried it, but the oil adds so much moisture I probably wouldn't substitute.
  Reply
  - Susan says
    September 10, 2022 at 2:44 pm
    
    This vanilla cake recipe is easy to make. The cake is light and fluffy. Perfect every time I make it
    Reply
    - Blair Braz says
      September 10, 2022 at 6:23 pm
      I'm so happy you enjoyed it!
      Reply
Danielle says
September 10, 2022 at 3:14 am
The best vanilla cake recipe. It’s light, fluffy and full of flavor.
Reply
- Blair Braz says
  September 10, 2022 at 3:24 am
  I'm so glad!
  Reply
Janelle says
September 25, 2022 at 12:15 am

This vanilla cake is worth every minute of preparation. It’s unlike any other I’ve tasted. Extremely fluffy and delicious. My go to recipe for vanilla cake.
Reply
- Blair Braz says
  September 25, 2022 at 12:49 am
  Thank you for your review!!
  Reply
Kendra says
December 05, 2022 at 5:05 pm
I've only ever had poor experiences with baking white cakes, so I'm excited to try this recipe! Is this a good amount of batter for 24 cupcakes?
Reply
Suzanne Carroll says
January 11, 2023 at 9:08 pm
Looks amazing. Could I make in bundt pan?
Reply
- Blair Braz says
  May 24, 2023 at 1:24 pm
  I haven't tried this, so I can't comment - sorry!
  Reply
Brit says
November 18, 2023 at 2:56 pm

This turned out so well.
Reply
Brit says
December 20, 2023 at 2:29 pm

Turned out so well.
Reply
Ana C says
January 11, 2024 at 4:45 pm

I made it and it is moist, fluffy and soft, delicious!
Reply
- Blair Braz says
  January 11, 2024 at 4:47 pm
  I'm so glad!!! Thanks for trying our recipe out.
  Reply
Bernadette says
January 11, 2024 at 6:51 pm
Can this recipe be used for cupcakes? I’ve tried so many recipes. I’m to the point that I cringe when someone asks for vanilla cupcakes. Thank you!
Reply
- Blair Braz says
  January 11, 2024 at 9:44 pm
  Hello! Yes it absolutely can. It will make 24 cupcakes. You can half the recipe to make 12-13. That's how I felt too!!
  Reply
Michelle Alexandre says
February 27, 2024 at 6:08 pm
Would it be ok to substitute almond for the vanilla?
Reply
- Blair Braz says
  February 27, 2024 at 8:24 pm
  Absolutely! I prefer using soy milk because almond milk does have a strong taste but you can definitely use almond milk if that's what you prefer.
  Reply
Gina Cernuschi says
February 28, 2024 at 8:21 am
Looks amazing
Please could you send me the metric ingredients
Thank you
Reply
- Blair Braz says
  February 28, 2024 at 4:20 pm
  Thank you!!
  114 g butter
  119ml oil
  300 g sugar
  411 g cake flour
  Do you have teaspoons for the baking soda etc?
  Reply

The Best Vanilla Cake Recipe with Oil - BAKED by Blair (2024)

FAQs

What makes a cake more moist oil or butter? ›

Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness. It also coats the flour uniformly, which keeps the layers from being tough even if the batter is overbeaten.

Learn More Now ›

What is the best oil to use in a cake? ›

Best Oils for Baking

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

View Details ›

What is a secret ingredient for cakes? ›

Mayonnaise: The Hidden Gem in Cake Recipes

Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake. This unexpected addition can take your cake recipes to a whole new level. To incorporate mayonnaise into your cake batter, simply add a couple of tablespoons to the mix.

Get More Info ›

Are Betty Crocker cakes better with oil or butter? ›

Cake mixes almost always call for vegetable oil as their fat; needless to say, butter has a lot more flavor than vegetable oil, and it makes for a much better texture. Just replace the oil with an equal amount of melted butter, and you'll get a drastically better cake with a more complex flavor.

Tell Me More ›

What's the secret to a moist cake? ›

10 WAYS TO MAKE CAKE MOIST

USE THE CORRECT TEMPERATURE AND BAKING TIME. Consider lowering your oven temperature slightly when baking a cake. ...
USE VEGETABLE OIL. ...
USE BUTTERMILK INSTEAD OF MILK. ...
ADD INSTANT PUDDING MIX. ...
ADD MAYONNAISE. ...
USE SIMPLE SYRUP OR GLAZE. ...
USE CAKE FLOUR. ...
DON'T OVERMIX.

More items...

Read The Full Story ›

Is it better to put sour cream or milk in a cake? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Is it better to bake a cake with canola oil or olive oil? ›

Both olive oil and canola oil will work for baking cakes, depending on what you want the final dessert to taste like. According to Bakestarters, canola oil is the best choice for baking most cakes because it won't affect the flavor of the cake at all and will let other ingredients like chocolate or vanilla bean shine.

Read On ›

Is sunflower oil or olive oil better for baking cakes? ›

Olive oil wins in taste and flavor, and it is a versatile oil to keep on hand for many different cooking applications, including frying. However, sunflower oil's mild taste and higher smoke point makes it a good choice if you are baking or working at extremely high cooking temperatures.

Explore More ›

What oil should not be used for baking? ›

The oils which should be avoided for cooking are oils like soybean, corn, canola, sunflower, and safflower. These oils have unstable fats and will decimate the nutritional properties of your food. Oh, and they'll give you a big fat health risk in the meantime.

Know More ›

What is the most important ingredient in a cake? ›

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.

Tell Me More ›

Which 2 ingredients help the cake to rise? ›

Firstly, you need to mix your baking powder/bicarbonate of soda through your flour before you add this to the mixture. These two ingredients are the most common raising agents in baking, so I've focused on them here (also make sure they are in date!).

Discover More Details ›

What adds richness to cakes? ›

In addition to its delicious taste, butter adds richness and flavor to your baked goods. Different types of butter are available, but salted and unsalted butter are the two most commonly used in baking. As the name suggests, salted butter contains salt, and unsalted butter does not.

Read The Full Story ›

Which cake is better Betty Crocker or Duncan Hines? ›

The Betty Crocker cake had a great fluffy texture that was perhaps even better than Duncan Hines'. But it was quite bland. I didn't taste much chocolate, and it relied on the frosting to make it taste delicious. This story was originally published on March 10, 2022 and most recently updated on January 5, 2024.

Discover More ›

How to make a cake mix taste like a bakery cake? ›

Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.

Discover More ›

What makes a cake fluffier butter or oil? ›

Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter. So why do most cake recipes start with butter? Flavor. Cakes made with butter often taste better than oil cakes.

Read The Full Story ›

What makes a cake too moist? ›

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Explore More ›

What happens if you use oil instead of butter in cake? ›

Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.) You can use a 1:1 ratio when it comes to coconut oil.

Explore More ›

Is it better to grease cake pan with butter or oil? ›

The verdict: Use butter if you want to. If you have extreme concerns about your cake sticking, use shortening (which is pure fat with no water), cooking spray, or baking spray. Coconut oil or bacon fat will also work, as will clarified butter which has the milk solids removed.

Read On ›

Does butter keep a cake moist? ›

It is made from churned cream, a process that separates the butterfat from the buttermilk. It is typically made from cow's milk and is yellow in colour. The high fat content of butter keeps the sponge moist and tender whilst also providing a delicious buttery flavour that you won't get with margarine or oils.

The Best Vanilla Cake Recipe with Oil - BAKED by Blair (2024)

Why I love this Vanilla Cake Recipe:

Ingredients to Make A Vanilla Cake Recipe with Oil

How to Avoid a Vanilla Cake Catastrophe:

FAQs for using this Vanilla Cake Recipe with Oil:

Storage

Vanilla Cake Recipe with Oil

Equipment

Ingredients

Instructions

Notes

More Cake Recipes

Reader Interactions

Comments

Leave a Reply

FAQs

What makes a cake more moist oil or butter? ›

Which 2 ingredients help the cake to rise? ›

References