Butterless Vanilla Cake

This cake is super affordable to make, yet doesn't skimp on flavor. With the way food costs are rising, I saw a need for a more affordable cake. The cost of butter has double in the last year or so making it a not so ideal to use. This cake tastes amazing and has a wonderful bite to it as well.


  • 4 Whole Large Eggs

  • 1 1/4 Cups Milk, room temp

  • 3/4 Cup Vegetable oil

  • 1 Tbsp Baking Powder

  • 1 Tbsp Vanilla Extract

  • 2 Cups White Sugar

  • 3 Cups All Purpose Flour

  • 1/2 Tsp Salt


  • Preheat your oven to 350F.

  • Prepare two 9 inch cake pans spraid with non stick spray and line the bottoms with parchment paper.

  • Whip your eggs, vanilla and sugar together for 10 minutes on speed 6 of your stand mixer (medium high).

  • Once tripled in volume and pale in colour, reduce speed one notch (down to 5) and slowly and in a thin stream, add your oil. Once added, scrape the sides of the bowl down and continue beating for 5 more minutes.

  • Meanwhile in a seperate bowl, sift your flour into a bowl, then whisk it together with baking powder, and salt. Set aside.

  • Next, alternate between adding the dry and wet ingredients in 2 halves starting with the dry. Allow the dry ingredients to fully encorporate on low speed before adding the wet.

  • Batter should not be lumpy and can make a ribbon form when allowed to drip off your spatula.

  • Divide batter evenly into your cake pans and bake for 20 to 25 minutes until a tooth pick comes out clean.

  • For cupcakes, fill paper foils just over half full and bake at 350F for 15 to18 minutes. Makes 36 cupcakes. Tops will have a lovely smooth and flatt top and will not be sticky to the touch like most vanilla cupcakes.

Whether it's Sweet or Savoury, let it be made with Love!


Recent Posts

See All