Butterless Vanilla Cake
Updated: Jan 7
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 not so ideal to use. This cake tastes amazing and has a wonderful bite to it as well.
4 Whole Large Eggs
2 Cups White Sugar
1 1/4 Cups Milk, room temp
3/4 Cup Vegetable oil
1 Tbsp Baking Powder
1 Tbsp Vanilla Extract
3 Cups All Purpose Flour
1/2 Tsp Salt
Preheat your oven to 350F.
Prepare two 9 inch cake pans coat 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!