This vanilla cake recipe without butter is a light and fluffy treat that’s perfect for any occasion! I love baking vanilla cake, and I often find myself debating whether to use oil or butter.
I love baking and cake is truly my favorite dessert. I’m a big fan of cake and always excited to try new recipes that bring something different to the table.
One of the most surprising and delightful recipes I discovered is the vanilla cake recipe without butter. At first, I wasn’t sure how a cake could taste good without such a key ingredient, but I gave it a try and it completely changed my mind.
The texture was soft and moist and the flavor was rich and comforting. This vanilla cake recipe without butter quickly became one of my personal favorites.
It’s easy to make and never fails to impress. Every time I bake it I’m reminded of how sometimes the simplest changes lead to the most delicious results.
Why You Make A Vanilla Cake Without Butter?
Making a vanilla cake without butter allows for a lighter, moister texture thanks to ingredients like oil and sour cream. Oil blends more thoroughly into the batter, creating a tender crumb that stays soft longer.
This approach is especially useful when you want a cake that remains fluffy even after refrigeration. Using sour cream adds richness and tang, enhancing flavor and moisture.
The absence of butter also means the cake comes together more quickly, since there’s no need to cream fat and sugar. It’s a simple way to achieve delicious results.
How To Prepare Vanilla Cake Recipe Without Butter?
Recipe Overview
Preparation: 25 minutes
Cooking: 40 minutes
Total: 65 minutes
Course: Dessert
Cuisine: International
Calories: 320
Yield: 10servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 2 (9-inch) round cake pans
- Cooling rack
- Oven
Ingredients
- 2 ½ cups granulated sugar
- 7 large eggs (room temperature)
- 2 ½ teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 ½ cups whole milk
- ½ cup sour cream
- 3 tablespoons vegetable oil
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large bowl, beat the eggs and sugar together on medium-high speed until light and fluffy (about 3–5 minutes). Add the vanilla extract and mix to combine.
3. In a separate bowl, sift together the flour, baking powder, and salt. In another bowl or large measuring cup, whisk together the milk, sour cream, and vegetable oil until smooth.
4. Alternately add the dry ingredients and milk mixture to the egg mixture, starting and ending with the dry ingredients. Mix just until combined – don’t overmix!
5. Pour the batter evenly into the prepared pans. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool in the pans for 10–15 minutes, then remove and transfer to a wire rack to cool completely.
Special Note
While this vanilla cake recipe without butter doesn’t use butter, the applesauce helps to add moisture and a touch of sweetness to the cake. If you prefer a denser cake, you can consider using a little less milk.
Best Serving Ideas
The best way to serve a vanilla cake recipe without butter is by topping it with fresh berries and a light dusting of powdered sugar.
For extra flavor, add a dollop of whipped cream or a drizzle of warm strawberry or chocolate sauce. It also pairs beautifully with a scoop of vanilla or fruit-flavored ice cream.
You can slice it into layers and add fruit preserves or a light cream filling for a more elegant presentation. Simple or dressed up, it always tastes delicious.
Health benefits
This vanilla cake recipe without butter offers a lighter alternative to traditional recipes. Using oil instead of butter can reduce saturated fat, making it a heart-friendlier option.
The addition of sour cream provides calcium and a dose of protein, while keeping the cake moist and rich. When enjoyed in moderation, it’s a satisfying treat that fits into a balanced lifestyle.
Making vanilla cake recipe without butter at home also allows control over ingredients, which can support healthier choices overall.
What Can I Use Instead Of Butter In Vanilla Cake?
You can use several alternatives to butter in a vanilla cake, depending on your dietary preferences and desired flavor. Here are some popular options:
1. Vegetable Oil: Canola, sunflower, or grapeseed oil are great for a moist cake.
2. Coconut Oil: Adds a subtle coconut flavor and a rich texture.
3. Applesauce: A healthy substitute that adds moisture and sweetness. Use about 1/2 cup of applesauce for every 1 cup of butter.
4. Nut Butters: Almond, peanut, or cashew butter can provide a nutty flavor and richness.
5. Margarine: A common substitute for butter in baking; ensure it’s suitable for your dietary needs.
6. Greek Yogurt or Sour Cream: Adds moisture and tanginess, making the cake tender. Use about 1/2 cup for every 1 cup of butter.
7. Silken Tofu: Blended silken tofu can replace butter while adding protein. Use a 1:1 ratio.
8. Avocado: Mashed avocado offers healthy fats and a creamy texture. Use a 1:1 ratio for butter.
Is It Better To Make Vanilla Cake With Oil Or Butter?
It depends on what you’re looking for in your vanilla cake! Butter tends to create a richer flavor and a slightly denser texture, giving the cake a more classic taste.
It also helps with browning, resulting in a lovely crust. On the other hand, using oil often results in a lighter, moister cake because oil remains liquid at room temperature.
If you prefer a fluffier texture, oil might be the better choice. Ultimately, it comes down to personal preference both methods can produce delicious cakes!
Frequently Asked Questions
1. Can I use a different type of oil?
Yes! You can substitute vegetable oil with canola oil, coconut oil, or any neutral oil. Just be aware that coconut oil may add a slight flavor.
2. Can I make this cake dairy-free?
Absolutely! You can use non-dairy milk, such as almond, soy, or oat milk, to make the cake dairy-free.
3. How should I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
4. Can I freeze this cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can last up to 3 months.
5. What can I use as a substitute for eggs?
You can use unsweetened applesauce (1/4 cup per egg), flaxseed meal (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), or commercial egg replacers.
6. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back when lightly pressed.
7. Can I add flavors or mix-ins?
Absolutely! You can enhance the flavor by adding citrus zest, almond extract, or chocolate chips. Just make sure not to overload the batter to maintain the cake’s texture.
Conclusion
This vanilla cake recipe without butter has been an easy and sweet success in my baking journey. I never expected such rich flavor and soft texture from a recipe without butter, but it proved me wrong in the best way.
It’s now one of my favorite cakes to make and share. I hope others try it and enjoy the same happiness it brings to me every time.
Baking doesn’t have to be complicated to be special, and this vanilla cake recipe without butter is proof of that.
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Vanilla Cake Recipe Without Butter
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 2 (9-inch) round cake pans
- Cooling rack
- Oven
Ingredients
- 2 ½ cups granulated sugar
- 7 large eggs room temperature
- 2 ½ teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 ½ cups whole milk
- ½ cup sour cream
- 3 tablespoons vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, beat the eggs and sugar together on medium-high speed until light and fluffy (about 3–5 minutes). Add the vanilla extract and mix to combine.
- In a separate bowl, sift together the flour, baking powder, and salt. In another bowl or large measuring cup, whisk together the milk, sour cream, and vegetable oil until smooth.
- Alternately add the dry ingredients and milk mixture to the egg mixture, starting and ending with the dry ingredients. Mix just until combined – don’t overmix!
- Pour the batter evenly into the prepared pans. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10–15 minutes, then remove and transfer to a wire rack to cool completely.