The Oil-Based Vanilla Cake is a delightful treat that everyone will love! This cake is moist, flavorful, and easy to make. With its sweet vanilla taste, it’s perfect for birthdays, celebrations, or just a cozy dessert at home. Let’s dive into why you should make this lovely cake and how you can whip it up in no time!
Table of Contents
Why Make This Recipe
There are many reasons to make the Oil-Based Vanilla Cake. First, it’s simple and requires basic ingredients that you probably already have in your kitchen. Second, using oil instead of butter makes the cake extra moist and fluffy. Lastly, the vanilla flavor is universally loved, making it a great option for anyone. Whether you’re a baking novice or a seasoned pro, this recipe is sure to impress!
How to Make Oil-Based Vanilla Cake
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 tsp Baking powder
- 0.5 tsp Salt
- 4 large Eggs
- 1 cup Whole milk
- 1 cup Vegetable oil
- 1 tbsp Vanilla extract
- 0.5 cup Hot water
- 1 cup Unsalted butter (Room temperature)
- 4 cups Icing sugar (Sifted)
- 1 tbsp Vanilla extract
- 2-4 tbsp Milk or cream
Directions
- Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, lightly beat the eggs. Add the milk, oil, and vanilla extract to the eggs, whisking until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking until no lumps remain and the batter is smooth.
- Stir in the hot water slowly. Your batter should be slightly runny—don’t worry, this is what gives the cake its incredible texture!
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting by beating the butter on high speed until creamy and pale. Gradually add the sifted icing sugar, one cup at a time, beating well after each addition.
- Add vanilla extract, then drizzle in milk or cream a little at a time, beating until the frosting is fluffy and spreadable (about 2–3 minutes).
- To assemble, place one cooled cake layer on your serving plate. Spread a generous layer of frosting over the top. Add the second cake layer and frost the top and sides. Decorate with sprinkles, fresh berries, or piping if you wish!
How to Serve Oil-Based Vanilla Cake
You can serve the Oil-Based Vanilla Cake as is, or you can add some fun decorations. Slices of the cake go perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For an added burst of flavor, you can serve it with fresh fruit or a drizzle of chocolate sauce.
How to Store Oil-Based Vanilla Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you have leftovers, you can also refrigerate them for about a week. If you want to keep it longer, consider freezing your cake. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can last up to 3 months in the freezer.
Tips to Make Oil-Based Vanilla Cake
- Make sure all your ingredients are at room temperature for the best results.
- Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
- If your frosting is too thick, add a little more milk or cream until you reach your desired consistency.
Variation
You can easily change the flavor of your Oil-Based Vanilla Cake by adding different extracts, like almond or lemon. For a fun twist, consider folding in chocolate chips, nuts, or fresh fruit into the batter before baking!
FAQs
1. Can I use a different type of oil?
Yes, you can use other oils like canola or coconut oil, but make sure they have a neutral flavor.
2. Is this cake suitable for birthday celebrations?
Absolutely! Its moist texture and delicious taste make it a great choice for any celebration.
3. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and frost it just before serving for the best freshness.
Enjoy baking and indulging in this simple and delicious Oil-Based Vanilla Cake!
Oil-Based Vanilla Cake
Ingredients
Cake Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 tsp Baking powder
- 0.5 tsp Salt
- 4 large Eggs
- 1 cup Whole milk At room temperature
- 1 cup Vegetable oil
- 1 tbsp Vanilla extract
- 0.5 cup Hot water
Frosting Ingredients
- 1 cup Unsalted butter (Room temperature)
- 4 cups Icing sugar (Sifted)
- 1 tbsp Vanilla extract
- 2-4 tbsp Milk or cream Adjust for desired consistency
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, lightly beat the eggs. Add the milk, oil, and vanilla extract to the eggs, whisking until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking until no lumps remain and the batter is smooth.
- Stir in the hot water slowly. The batter should be slightly runny.
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
Baking
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
Frosting
- While the cakes are cooling, prepare the frosting by beating the butter on high speed until creamy and pale.
- Gradually add the sifted icing sugar, one cup at a time, beating well after each addition.
- Add vanilla extract and drizzle in milk or cream until the frosting is fluffy and spreadable.
Assembly
- To assemble, place one cooled cake layer on your serving plate. Spread a layer of frosting over the top.
- Add the second cake layer and frost the top and sides. Decorate as desired.
