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Vanilla Cake Without Butter Recipe

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4 from 61 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A simple and delicious Vanilla Cake without butter, made moist and flavorful with extra virgin olive oil. This easy-to-make cake is perfect for any occasion, featuring a smooth vanilla icing that complements the soft, tender crumb. Ideal for those looking to bake a classic cake without using butter, maintaining a delightful texture and taste.

Ingredients

Cake Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar (golden or white)
  • 1/3 cup extra virgin olive oil
  • 2 large eggs (at room temperature)
  • 3/4 cup whole milk
  • 2 tsp vanilla extract

Icing Ingredients

  • 1 3/4 cups powdered sugar
  • 2 1/2 tbsp milk

Instructions

  1. Preheat Oven: Preheat your oven to 356ºF (180ºC) fan-forced to ensure it reaches the proper temperature for baking the cake evenly.
  2. Grease Tin: Grease an 8-inch round baking tin with butter and line the base with parchment paper. For non-stick pans, grease only the sides with butter and dust them lightly with flour to ensure the cake releases smoothly. Set the prepared tin aside.
  3. Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures even distribution of the leavening agent and salt.
  4. Beat Sugar, Oil, and Eggs: Using an electric mixer, beat the granulated sugar, extra virgin olive oil, and eggs together in a large bowl for 1 minute. This step helps to incorporate air and combine the wet ingredients well.
  5. Add Milk and Vanilla: Pour in the whole milk and vanilla extract to the wet mixture and beat for an additional 20 seconds to blend all flavors smoothly.
  6. Combine: Gradually add the dry flour mixture into the wet mixture and beat for 15-20 seconds just until incorporated and smooth. Avoid over-beating to keep the cake light and tender.
  7. Transfer to Tin: Pour the batter into the prepared baking tin, spreading it evenly and smoothing the top for an even bake.
  8. Bake: Place the tin in the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool: Remove the cake from the oven and let it cool in the tin for 10 minutes. Then carefully transfer it to a wire rack to cool completely before adding icing.
  10. Powdered Sugar: Sift the powdered sugar into a medium bowl to remove lumps and ensure a smooth icing.
  11. Mix: Add 2 1/2 tablespoons of milk to the powdered sugar and whisk until the icing is thick and smooth. If the icing is too thick for spreading, use a rubber spatula to mix it more easily.
  12. Apply to Cake: Spread the prepared icing evenly over the cooled cake surface. Allow the icing to set for about 30 minutes before slicing and serving. Enjoy your moist and flavorful vanilla cake!

Notes

  • Use room temperature eggs for better mixing and improved texture.
  • If preferred, you can substitute extra virgin olive oil with another neutral oil like canola or vegetable oil.
  • To make the cake dairy-free, substitute whole milk with a plant-based milk alternative and use a suitable butter substitute for greasing the tin.
  • Be careful not to over-mix the batter after adding flour to avoid a dense cake.
  • Ensure the cake is completely cool before applying icing to prevent melting or sliding.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/vanilla-cake-without-butter-recipe/