Oil-Based Vanilla Cake
This moist and flavorful cake, with a sweet vanilla taste, is perfect for birthdays, celebrations, or cozy desserts at home.
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.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for about a week or frozen for up to 3 months.