Vanilla Oil Cake with Buttercream Frosting
A moist two layer vanilla cake made with vegetable oil and topped with smooth vanilla buttercream.
Equipment
- Two 8 inch round cake pans
- Parchment paper
- Large mixing bowl
- Whisk
- Electric mixer
- Wire rack
Ingredients
Main Ingredients
- 2 cup all purpose flour plus 1/2 cup more
- 1 cup granulated sugar plus 3/4 cup more
- 2 tsp baking powder plus 1/2 tsp more
- ½ tsp salt
- 4 large eggs room temperature
- 1 cup whole milk room temperature
- 1 cup vegetable oil
- 1 tbsp vanilla extract
- ½ cup hot water
- 1 cup unsalted butter room temperature, for the buttercream
- 4 cup powdered sugar sifted
- 1 tbsp vanilla extract for the buttercream
- 2 tbsp milk or cream for the buttercream, add up to 2 tbsp more if needed
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line two greased 8 inch pans with parchment.
- Batter. Whisk the dry ingredients, then whisk in the eggs, milk, oil, and vanilla, followed by the hot water.
- Bake. Divide between the pans and bake 30 to 35 minutes until a toothpick comes out clean or with moist crumbs.
- Cool. Cool 10 minutes in the pans, then turn out onto a rack to cool completely.
- Frosting. Beat the butter until pale, then beat in the powdered sugar a cup at a time with the vanilla and milk.
- Assemble. Spread frosting between the layers and over the top and sides.
Notes
Substitutions: Use salted butter for the frosting if you prefer.
Tips: Sift the powdered sugar and use room temperature eggs and milk for a smooth batter and frosting. Nutrition does not include the optional sprinkles.
Storage: Keep at room temperature for up to 3 days or refrigerate for up to a week. Freeze unfrosted layers for up to 3 months.