Forget everything you thought you knew about vanilla cake. This recipe utilizes oil instead of butter, creating a remarkably moist and tender crumb that practically melts in your mouth. Paired with a generous dose of vanilla and a simple glaze, it’s a celebration of pure, unadulterated flavor–a cake that’s delightfully uncomplicated yet stunningly delicious. It’s the perfect base for frosting or beautiful on its own.
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8
Cook Time: 35 minutes
Servings: 8
Ingredients
- 1 ¾ cups (210g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (180ml) vegetable oil
- 1 cup (240ml) buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup (180ml) boiling water
- 1 cup (120g) powdered sugar (for glaze)
- 2-3 tbsp milk (for glaze)
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Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the oil, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until well combined.
- Gradually pour in the boiling water while mixing on low speed (the batter will be thin).
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake.
Expert Tips for Success
- Don’t overmix the batter, as it can lead to a tough cake.
- Using room temperature buttermilk helps the ingredients blend more easily.
- Ensure the boiling water is truly boiling for best results–it activates the baking soda.
- For extra vanilla flavor, use vanilla bean paste instead of extract.
- Cooling the cake completely before glazing prevents the glaze from melting.
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Frequently Asked Questions
Q: Can I use a different type of oil?
A: Vegetable oil, canola oil, or even light olive oil will work. Avoid strongly flavored oils.
Q: Can I make this cake in a different size pan?
A: Yes, you can. Adjust baking time accordingly – smaller pans will require longer baking times.
Q: What if I don’t have buttermilk?
A: You can make a substitute by adding 1 tbsp of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
Thank you for trying out this recipe! We hope you and your family enjoy it.
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