Vanilla Cake Recipe Without Butter
This vanilla cake recipe without butter uses oil for a moist and tender texture. Made with flour, sugar, eggs, and vanilla extract, it’s simple and delicious. Ideal for those seeking a lighter option, this cake pairs well with fruit, frosting, or whipped cream, making it perfect for any occasion!
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.
Notes
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.