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  • Writer's pictureHolly

Butterless Vanilla Cake

Updated: Sep 17, 2023

sliceofvanilla cake with apple filling and caramel drizzle
Butterless Vanilla Cake

This butterless vanilla cake has quickly become my go to vanilla cake. Its moist, not too sweet with a delicious and tender crumb. It is also 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. With this recipe the butter is swabbed out for oil which produces a moister cake that will maintain is moisture longer then a butter cake. Although butter is often thought of as the more popular choice for vanilla cake, this recipe proves that just because something is poplar doesn't mean its the best option. Give it a try and see what you think.


  • 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

batter consistency throughout mixing process
Vanilla Cake Batter Consistency


  • 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 color, 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 separate 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 incorporate 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 inserted 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 flat top and will not be sticky to the touch like most vanilla cupcakes.

top viewof baked vanilla cake outside and inside texture
Texture of Butterless Vanilla Cake

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

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