Butterless Vanilla Cake Recipe (No Butter, Extra Moist!)
With the rising cost of butter, baking a delicious cake without it has become a necessity for many home bakers. This Butterless Vanilla Cake is just as flavorful and moist as a traditional butter-based cake, thanks to the use of vegetable oil. Whether you're looking for a cost-effective dessert or just want a soft and tender cake, this recipe is perfect for you.
Why Make a Cake Without Butter?
Butter is a traditional ingredient in cakes, but using oil instead comes with several benefits:
- Budget-Friendly: Vegetable oil is more affordable than butter.
- Extra Moisture: Oil-based cakes stay moist longer than butter-based cakes.
- Easier Mixing: No need for creaming—just whisk everything together!
This easy vanilla cake without butter is light, fluffy, and pairs well with any frosting or filling.
Ingredients
Wet Ingredients:
- 4 large eggs
- 2 cups granulated sugar
- 1¼ cups milk (room temperature)
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Step-by-Step Instructions
Step 1: Prepare the Oven and Pans
- Preheat the oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
Step 2: Mix the Wet Ingredients
- In a large bowl, beat the eggs and sugar using a hand or stand mixer on medium-high speed for 10 minutes until the mixture is pale and fluffy.
- Reduce the speed to medium and slowly drizzle in the vegetable oil. Mix for another 5 minutes.
Step 3: Combine the Dry Ingredients
- In a separate bowl, sift the flour, baking powder, and salt.
- Whisk everything together to evenly distribute the ingredients.
Step 4: Alternate Wet and Dry Ingredients
- On low speed, add half of the dry ingredients to the egg mixture. Mix until just combined.
- Add half of the milk and mix gently.
- Repeat with the remaining dry ingredients and milk, mixing just until smooth.
Step 5: Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Baking Tips for the Best Butterless Vanilla Cake
- Use Room-Temperature Ingredients for even mixing.
- Don’t Overmix the batter to keep the cake light and fluffy.
- Measure Flour Correctly by spooning it into a cup and leveling it with a knife.
- Check for Doneness by inserting a toothpick—if it comes out clean, the cake is ready!
Butterless Vanilla Cupcakes Option
Want cupcakes instead? Use this same batter to make light and fluffy vanilla cupcakes!
- Preheat oven to 350°F (175°C).
- Line a cupcake tray with liners and fill each just over half full.
- Bake for 15-18 minutes.
- Yields 36 cupcakes with smooth, domed tops.
Serving and Frosting Suggestions
This vanilla cake without butter pairs well with:
- Classic Vanilla Buttercream (use margarine for a fully butter-free version)
- Chocolate Ganache
- Whipped Cream and Fresh Berries
- Cream Cheese Frosting
For a dairy-free version, try coconut whipped cream or a simple powdered sugar glaze.
Storage and Freezing
- Store at room temperature for 3 days in an airtight container.
- Refrigerate for up to a week.
- Freeze unfrosted cake layers for up to 3 months.
FAQs
Can I use olive oil instead of vegetable oil?
Yes! Use light olive oil to avoid a strong flavor.
Can I make this cake dairy-free?
Yes! Swap milk for almond, oat, or coconut milk.
What can I use instead of eggs?
Use ½ cup unsweetened applesauce or 2 flax eggs (2 tbsp flaxseed + 6 tbsp water).
Conclusion
This easy butterless vanilla cake is budget-friendly, moist, and incredibly delicious. Whether you’re baking for a celebration or just craving a sweet treat, this cake will impress everyone!
Try it today and let us know how it turns out!
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