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.
Indulge in the light and airy delight of a vanilla cake made without butter, perfect for those seeking a healthier twist on a classic favorite.
By using vegetable oil and milk, you achieve a rich texture and delicious taste, all without the richness of butter.
It’s versatile and easy to make, ensuring that anyone can whip it up in no time, even if you’re a beginner in the kitchen.
Gather your ingredients, preheat your oven, and get ready to create a delightful dessert that’s sure to become a family favorite, all while keeping things light and delicious!
Why You Make A Vanilla Cake Without Butter?
Making a vanilla cake recipe without butter allows for a lighter, healthier alternative that doesn’t compromise on flavor.
This approach is perfect for those with dietary restrictions, such as lactose intolerance, or anyone looking to reduce saturated fat in their diet.
By using ingredients like oil and yogurt, you can achieve a moist and fluffy texture while introducing unique flavors.
Additionally, this recipe offers a chance to experiment with various ingredients, making it versatile for different preferences and occasions. Embracing a butter-free cake opens up exciting possibilities in the kitchen!
How To Prepare Vanilla Cake Recipe Without Butter?
Recipe Overview
Preparation: 25 minutes
Cooking: 30-35 minutes
Total: 55-60 minutes
Course: Dessert
Cuisine: International
Calories: 320
Yield: 10servings
Kitchen Utensils
- Mixing bowls
- Whisk
- Spatula
- Cake pan (9×13 inch)
- Oven
Ingredients
For the Cake:
- 2 ½ cups granulated sugar
- 7 large eggs, at room temperature
- 2 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 ½ cups milk
- 1 ¼ cups vegetable oil
- ½ cup unsweetened applesauce
For the Optional Frosting:
- 1 ¼ cups vegetable shortening (or dairy-free alternative)
- 5 cups powdered sugar
- 5-7 tablespoons milk (or dairy-free milk)
- 2 ½ teaspoons vanilla extract
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients:
In another bowl, mix the vegetable oil, applesauce, eggs, vanilla extract, and milk until well combined.
4. Combine Mixtures:
Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
5. Pour Batter:
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
6. Bake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool:
Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
8. Make the Frosting (Optional):
In a mixing bowl, beat the vegetable shortening until fluffy. Gradually add powdered sugar, mixing well. Add milk and vanilla extract until you reach your desired consistency.
9. Frost the Cake:
Once the cakes are completely cool, spread the frosting between the layers and over the top and sides of the cake.
Special Note
While this recipe 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.
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 is a delightful and healthier alternative to traditional recipes. Its light texture and rich vanilla flavor make it perfect for any occasion, from celebrations to everyday treats.
With simple ingredients and an easy preparation process, it’s accessible for bakers of all skill levels. Whether you choose to frost it or enjoy it plain, this cake is sure to impress friends and family alike.
So, embrace the joy of baking and savor each delicious bite of this versatile dessert!
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Vanilla Cake Recipe Without Butter
Equipment
- Mixing bowls
- Whisk
- Spatula
- Cake pan (9×13 inch)
- Oven
Ingredients
For the Cake:
- 2 ½ cups granulated sugar
- 7 large eggs at room temperature
- 2 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 ½ cups milk
- 1 ¼ cups vegetable oil
- ½ cup unsweetened applesauce
For the Optional Frosting:
- 1 ¼ cups vegetable shortening or dairy-free alternative
- 5 cups powdered sugar
- 5-7 tablespoons milk or dairy-free milk
- 2 ½ teaspoons vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients:
- In another bowl, mix the vegetable oil, applesauce, eggs, vanilla extract, and milk until well combined.
Combine Mixtures:
- Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
Pour Batter:
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Make the Frosting (Optional):
- In a mixing bowl, beat the vegetable shortening until fluffy. Gradually add powdered sugar, mixing well. Add milk and vanilla extract until you reach your desired consistency.
Frost the Cake:
- Once the cakes are completely cool, spread the frosting between the layers and over the top and sides of the cake.