Sometimes you crave a cake that feels just right—moist, fluffy, but not weighed down by butter. This vanilla cake without butter fits that exact moment. It’s a little lighter, made with oil instead, which keeps it tender and soft without losing any of that comforting vanilla warmth.
I remember trying this recipe on a whim one lazy afternoon. The kitchen smelled like vanilla and something sweet but not cloying. I was juggling a phone call and stirring the batter with one hand, so it wasn’t perfectly smooth—there were a few little lumps, honestly. But when I popped it in the oven, the aroma filled the house, and I couldn’t wait to sneak a slice. The texture was just right: cakey but moist, with a delicate crumb that didn’t crumble all over the place. It wasn’t fancy, but it was exactly what I needed after a long day.
It’s not a rich, buttery cake, and that’s kind of the point. It’s simple, approachable, and feels lighter on the stomach, which means you might find yourself coming back for seconds without the usual regret.
- Light and fluffy texture from oil instead of butter keeps it moist without heaviness.
- Simple ingredients you probably already have on hand, making it easy to whip up anytime.
- Subtle vanilla flavor that’s comforting but not overpowering.
- It’s simple — and that’s kind of the point. No elaborate steps or fancy techniques.
If you’re worried about the texture or taste without butter, don’t be. It’s a straightforward cake that’s surprisingly satisfying, especially when you want something less dense but still sweet and homey.
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Vanilla Cake Without Butter
- Total Time: 45 minutes
- Yield: 8 1x
Description
A moist and fluffy vanilla cake made without butter, perfect for those looking for a dairy-free or lighter alternative. This simple recipe uses oil to keep the cake tender and delicious.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1/3 cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 teaspoon white vinegar
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the whole milk, vegetable oil, egg, vanilla extract, and white vinegar until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and let it cool completely before serving or frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: I usually use a standard round cake pan for this recipe, nothing fancy, and it bakes up beautifully every time. I’ve served it plain with a dusting of powdered sugar or alongside fresh berries and a dollop of whipped cream. Sometimes I add a little lemon zest to the batter for an unexpected zing, but that’s just a personal thing — it’s great as-is, too. If you want to switch up the oil, I sometimes try light olive oil instead of vegetable oil, which adds a tiny bit of depth, but I haven’t tested all options thoroughly.
FAQ:
Is this cake dairy-free? Mostly yes, except for the milk, so you could try a plant-based milk if you want to make it fully dairy-free.
Can I use this recipe for cupcakes? I haven’t tried, but it should work just fine; just watch the baking time.
What’s the best way to store leftovers? Keep it in an airtight container at room temperature for a couple of days or freeze slices wrapped well for longer storage.
Give this vanilla cake without butter a try next time you want something simple yet satisfying. It’s a gentle reminder that sometimes less is more in the kitchen.