Description
An incredibly light and moist vanilla cake made with oil instead of butter for maximum tenderness, with a delicate crumb that stays fresh for days – perfect for birthdays or any celebration!
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 (for Frosting)
2-4 tbsp Milk or Cream (for Frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- Whisk flour, sugar, baking powder and salt in large bowl.
- In separate bowl, beat oil, eggs, milk, sour cream and extracts until smooth.
- Gradually add wet ingredients to dry, mixing just until combined (don’t overmix).
- Divide batter evenly between pans. Bake 25-30 minutes until toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- Frost with your favorite buttercream or enjoy as is!
Notes
- For even fluffier texture, sift dry ingredients twice
- Can bake as 9×13 sheet cake for 30-35 minutes
- Substitute buttermilk for milk for tangier flavor
- Store airtight at room temperature up to 4 days
- Prep Time: 15 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg