An Easy Vanilla Cake recipe makes a celebration possible any day of the week! Especially because this cake is made without butter or buttermilk. All you need is oil to give the cake a tender, moist crumb.
To know me is to know that I love baking, but do not love a big baking project. I love a cake that can be whisked up while dinner is in the oven and enjoyed immediately after. And once I started making this Easy Chocolate Cake (also made with oil and no butter), I knew I needed a similar vanilla version. And this no-butter easy vanilla cake is the best vanilla cake recipe if you want oil instead of butter or buttermilk to give it a delicious, moist crumb.
Perhaps best of all, this cake makes just enough to serve a small group - like our family of five and a few dinner guests. It makes nine generous servings. I've used it to make birthday cakes for family members and friends. It’s great with just a dusting of powdered sugar, but is extra fun with my whipped cream frosting and a few sprinkles.
Why Bake a Cake with Oil
Convenience is a great reason to make a cake with oil instead of butter. Oil is easy to measure and doesn't need to be softened first. And although oil doesn't have the same rich flavor as butter, it makes for a very moist cake.
Ingredients
- All-Purpose Flour - Just the regular all-purpose white flour that you likely already have in your pantry. To get the most accurate results (and minimize dishes!), I like to do this on a scale by weight.
- Sugar - Use granulated white sugar for this cake. Like the flour, I prefer to do this on a scale by weight, right inside the mixing bowl.
- Baking Powder - Double check that you use baking powder in this cake, NOT baking soda. Baking powder makes the cake rise and keeps it super light and fluffy.
- Sour Cream - The sour cream gives the cake added moisture and a very subtle, pleasant tangy flavor. I use full fat sour cream, but light sour cream or even plain Greek yogurt will work.
- Egg, Milk, Vegetable Oil, Pure Vanilla Extract, pinch of salt - You’ll also need these other common ingredients that you probably already have in your kitchen.
How to Make Vanilla Cake
- Whisk together dry ingredients in a large mixing bowl – flour, baking powder, and salt.
- Whisk together wet ingredients in a separate bowl - egg, vanilla, sugar, milk, sour cream, and vegetable oil. (Note: Don't worry if they are cold. The ingredients do not need to be at room temperature for this recipe to work.)
- Pour wet ingredients over dry ingredients and stir just until combined (don't overmix; the batter will be slightly lumpy).
- Pour batter into a greased 8x8 baking pan. (It's not necessary, but you can opt to line it with parchment paper for extra easy removal from the pan.)
- Bake at 350 degrees F until a tester inserted in the center comes out clean and the center of the cake springs back lightly when pressed, 33 to 36 minutes.
- Cool, slice, and serve!
Tips
- For the easiest removal from the pan, line it with a piece of parchment paper and also spray it with nonstick cooking spray.
- Use full fat sour cream - this will give you the most moist, flavorful result in this no-butter cake.
- Don't overmix. Keep in mind that the batter will have some small lumps. Don't overmix it because that can make your cake tough instead of light and fluffy.
- Let the cake cool completely before frosting. If you're going to add frosting (see below for ideas), be sure to let the cake cool completely. If the cake is still warm, your frosting will melt right off.
- Store the cake in the pantry (if not frosted) or in the refrigerator (if frosted) for up to 3 days.
Toppings for Easy Vanilla Cake
Any easy vanilla cake is great topped with any of the options below. Just be sure to let the cake cool completely before adding any frosting, or the frosting will melt right off.
- Powdered Sugar
- Cinnamon-Sugar
- Light and Fluffy Vanilla Frosting and Sprinkles
- Creamy Chocolate Frosting (for an 8x8 cake)
- Nutella Cream Cheese Frosting
Frequently Asked Questions
Yes! Olive oil will work fine, but keep in mind that olive oil does have a flavor that will be noticeable in the finished cake.
If the cake is unfrosted, you can store it at room temperature for 3 days or in the refrigerator for 5 days. If it is frosted, it's best to keep it in the refrigerator. (Cold slices of this cake are delicious!)
The best way to make this cake ahead is to bake it up to 3 days ahead and store it, unfrosted, wrapped tightly in plastic wrap, in the refrigerator. Let it come to room temperature a few hours ahead of time and then frost right before serving.
Yes, but the cake will take 3 to 5 minutes longer to cook. I prefer to bake this cake in an aluminum baker.
I get this question a lot, and I've never actually tried it! But you should be able to double the recipe and bake the cake in a 9x13 pan. It will likely take about 10 minutes longer to cook.
I don't find that this cake needs cake flour. All-purpose flour yields a tender, light crumb. If you do try it with cake flour, I'd love to hear about it in the comments.
Yes. You can bake this cake in round cake pans. If using a 9-inch round pan, the baking time should be about the same as listed in the recipe card. If using an 8-inch round pan, it should take about 5 minutes more to bake.
Yes. These layers are sturdy enough to stack into layers. Just bake as many individual cakes as you would like in round pans as outlined above.
Other Easy Desserts
- One Bowl Chocolate Cake - This is my go-to weeknight cake because it can be made in one bowl!
- Easy Apple Crumble - Just a few minutes to prep and you can have this super easy not-too-sweet apple crumble for dessert. Top it with vanilla ice cream or whipped cream!
- Peanut Butter Cup Cookie Bars - These peanut butter bars loaded with chocolate peanut butter cups are made in an 8x8 baking pan which is great for a weeknight dinner, packing in lunches, or freezing for later.
- Smash Cake for Baby's First Birthday - If you happen to have a baby in your life that is about to turn one (or just want a small cake to serve your family!), check out this sweet vanilla smash cake.
Favorite Tools
- Anchor 3-Piece Glass Mixing Bowls - My go-to mixing bowls for baking.
- 8x8 Metal Baking Pan - This nonstick pan is my absolute favorite for baking any small cakes, brownies, and other desserts.
Vanilla Cake Recipe (made with oil, not butter)
Equipment
- Mixing Bowls
- 8x8 baking dish
Ingredients
- 2 cups All-Purpose Flour (2 cups = 250 g)
- 4 teaspoons Baking Powder
- ⅛ teaspoon Salt
- 1 Egg
- 2 teaspoons Pure Vanilla Extract
- 1 cup Sugar (1 cup = 200 g)
- ¾ cup Milk
- ¾ cup Sour Cream
- ½ cup Vegetable Oil (see note)
Instructions
- Heat oven to 350 degrees F. Spray an 8x8 pan with nonstick cooking spray. (This cake bakes best in a metal pan. If using a glass pan, expect that it may take about 5 minutes longer to bake.)
- In one medium mixing bowl whisk together flour, baking powder, and salt.
- In a larger mixing bowl whisk together the egg, vanilla, and sugar until smooth. Add milk, sour cream, and vegetable oil and mix again until smooth.
- Pour the dry ingredients over the wet ingredients and stir until just combined (no dry spots should remain; but the batter will be lumpy).
- Pour cake batter into prepared pan.
- Bake until the center is firm and the cake is golden on top, 33 to 36 minutes.
- Let cake cool in the pan before slicing and serving. (Note: If adding frosting, be sure that the cake is completely cool before adding frosting.)
Monica G
Excellent recipe! A dense cake with just the right amount of vanilla. I only used 1 cup of sugar and it was just sweet enough for us. My son said it was like cornbread! Thank you for sharing, your applesauce cake is the next one I’m baking!
Jess
Thanks so much Monica! Glad you liked it! We've done the same thing and reduced the sugar too and had the same thought!
SG
Made the vanilla snack cake with the creamy chocolate frosting and it was a hit for my niece's birthday dinner. I measured the flour and the sugar per your suggestion. Will keep this recipe on hand. The best part is the size is perfect to eat only enough to satisfy the sweet tooth without feeling guilty for over indulging.
asiansnacks
Hi author!
Love the way you describe. Its really amazing.Thanks for
sharing your knowledge.
Regards:
Snacks Near Me
Angela Kitchen
Great cake unique and easy to make...thank you🌈😊
Becky
Love this cake! I use it for strawberry shortcake. I can’t believe I can bake cakes from scratch. Keep sharing your recipes!!
Alyssa
Could you use full fat plain yogurt for the sour cream?
Jess
Absolutely - that will work great!
Elizabeth Malek
My family makes this cake so often— one of a kind!! So simple and delicious & ADDICTING!
Jess Smith
That's so great to hear! I'm so glad you like it!
Robert Timmons
Recipe was awesome, my wife really loved it I'm not much of a Baker but it turned out perfectly!!!!!
Jimi
Can you use cake flour for this recipe instead of all purpose?
Jess Smith
Absolutely! Cake flour works well in this recipe.
Erica
Can I put chopped fresh strawberries in the cake? If so, how many cups and how will that effect the bake time?
Erika
Should I grease or flour the pan before adding the batter?
Jess Smith
Yes - do grease the pan (no need to flour). Thanks so much for your note - I've updated the recipe to include that.
Joanna
I made this cake twice last month for 2 celebrations. They were delicious and I love the smaller size. It's perfect for a smaller crowd. No need to spend big money on a bakery cake because this is just as good. I made a simple glaze for the topping instead of icing and served with strawberries. It was a hit with everyone.
Jess Smith
That's wonderful! Thanks so much for the note Joanna - so glad you've liked it! (And love the idea of simple glaze + strawberries - yum.)
Ali B
Hi Jess I tried this recipe for the first time 5 days ago and my husband loved it but a little too dense for me. So I tried it again today and measured flour more carefully, sifted the dry ingredients. Whisked the wet ingredients in separate bowl Very well added to dry and folded all together gently with rubber spatula then baked. And voila! Much better. I used coconut and vanilla flavoring, cream cheese frosting and coconut on top. Delish. Thanx for this quickie snack. 😋
Jess Smith
I'm so glad you both liked it! Those additions / toppings sound absolutely delicious!
Deborah
So easy and delicious and "sociable ".......and we love it. Thank you.
Tracy
Added some Nesquick and only did 2/3 cup of sugarto make it a chocolate cake yummy 😋😋 thanks for the recipe 😋😋😋😋
Jess Smith
What a great idea! Yum!
Kate
This is awesome, thank you! The recipe I have been searching for. My family cheered!
Jess Smith
So glad you all enjoyed it Kate. Thank you for the note!
nadene mallisk
did not care for it
Kelli Ludinich
Loved it! It was perfect for what I was craving. Not overly sweet. Loved the texture and weight of it. Thank you!!
Jess Smith
So glad you enjoyed it! Thank you for the note!
Kate
Best cake ever.
Jess Smith
So glad you liked it Kate!!!
Amy
I’m making 3 of these for different homes for Mother’s Day! I doubled the recipe in my mixing bowl and then allowed my 5 year old to follow with the third batter in her own bowl. It was easy and a lot of fun! Even with a 2 year old trying to take swipes at the bowls. They are in the oven right now, I’ll update with how they turn out! My daughter insisted they needed to be pink though, so we added a small amount of food coloring. Thanks for the recipe!
Denise
How can the sodium be right??? Baking powder salt milk sour cream and egg have sodium
Jess Smith
Hi Denise! We get all of the nutrition information from the USDA Database of Food, but there may be variations. We always recommend that you use your own preferred nutrition calculator if you are looking for more detailed or accurate information.
Nancy Bishop
I love the cake and the easy prep method. I don't like frosting. especially when shoveled on. Would a lemon glaze work for this cake?
Thanks // Nancy B
Jess Smith
A lemon glaze would be fantastic on this! Great idea
Brittnee
Delicious, quick, and easy! Perfect for a quiet Valentine’s night in:)
Jess Smith
So glad you enjoyed it!
Holly
do you think i could use this recipe as a base for a poke cake with jello?? thanks in advance
Jess Smith
I think that would be wonderful! I'm not exactly sure what adjustments I'd recommend, but this cake would be a great base to play with if you wanted to add the jello poke-cake style.
Holly
it ended up being wonderful! i didn’t even make any adjustments really, except maybe a little less sugar & added a small amount of almond extract, but i LOVED it for a small poke cake!
Marlene
My hubby and I enjoyed this delicious snack cake! It was very easy to make and I liked the fact that I had all of the ingredients in my pantry. It was great not having to get the mixer out to make it. I found a homemade buttercream icing recipe that was perfect with it. The cake was a little bit dense, as another reviewer stated, but we loved the taste of it, so it didn’t matter. Thank you for this great recipe!
Brooklynn
Hi!! Can I make this without sour cream or yogurt?
Jess Smith
You'll need something in its place. Buttermilk would probably work or a plant-based yogurt.
Rachel
I’ve been making this cake as a healthier snack with just some berries instead of frosting and we always love it!! But I noticed the recipe changed sometime recently and I tried it anyway but still think I like the original way better. Is it possible to share those original measurements? 😊
Jess Smith
Hi Rachel - I just emailed you! Let me know if you didn't get it.
Pat
I make a struesal topping, take the cake out about 7 min. early and put the topping on and return to oven for maybe 5-7 more min. Makes a great coffee cake.
Jess Smith
The streusel topping is such a great idea! Thanks so much for sharing Pat!