Name: Vanilla Cake Without Milk Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 3/4 cups (210g) all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 125 g unsalted butter, softened to room temperature; 3/4 cup superfine sugar; 2 large eggs, room temperature; 1/2 cup extra virgin olive oil; 1/4 cup water, room temperature; 2 tsp vanilla extract; 113 g (1 stick / 1/2 cup) unsalted butter, softened to room temperature; 1 3/4 cups powdered sugar; 2 Tbsp water; 1 tsp vanilla extract; Pinch of salt

Jump to Recipe·4 from 56 reviews

If you’ve ever craved a homemade cake but didn’t have milk on hand, I have fantastic news for you! This Vanilla Cake Without Milk Recipe is an absolute game changer—moist, tender, and bursting with classic vanilla flavor, proving you don’t need milk to bake a delightful cake. Perfect for those with dietary restrictions or for when your kitchen is running low on dairy, this recipe uses simple pantry staples to create a stunning dessert that everyone will rave about. Trust me, once you try this, you’ll want to make it again and again.

Ingredients You’ll Need

A close-up view inside a metal mixing bowl shows one layer of light yellow, creamy butter and sugar mixture spread evenly along the sides and bottom. In the center, a single bright orange raw egg yolk with some translucent egg white surrounds it, sitting on top of the butter mix. The texture of the butter mixture is soft and fluffy with some visible small lumps. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

What’s truly wonderful about the ingredients in this Vanilla Cake Without Milk Recipe is how straightforward yet essential each one is. They work together in harmony to give you that perfect balance of flavor, texture, and color every cake lover dreams about.

All-purpose flour (1 3/4 cups / 210g): The foundation of your cake, providing structure and tenderness.
Baking powder (2 tsp): The secret to a light, fluffy crumb that rises beautifully.
Salt (1/4 tsp): Enhances the cake’s flavors without making it salty.
Unsalted butter, softened (125 g): Adds rich flavor and creates a lovely crumb texture.
Superfine sugar (3/4 cup): Sweetens the cake while keeping the texture delicate.
Large eggs (2, room temperature): Acts as a binder and helps the cake rise nicely.
Extra virgin olive oil (1/2 cup): Keeps the cake moist and adds subtle depth without overpowering vanilla.
Water (1/4 cup, room temperature): Replaces milk and keeps the batter smooth and light.
Vanilla extract (2 tsp): The star flavoring, giving that warm, inviting aroma and taste.
For the frosting – Unsalted butter, softened (113 g): Creates the creamy, luscious base of the buttercream.
Powdered sugar (1 3/4 cups): Sweetens and balances the frosting texture.
Water (2 Tbsp): Lightens the frosting for easy spreading.
Vanilla extract (1 tsp): Infuses the frosting with extra vanilla goodness.
Pinch of salt: Balances the sweetness perfectly in the frosting.

How to Make Vanilla Cake Without Milk Recipe

Step 1: Preheat and Prepare Your Pan

Start by warming up your oven to 356ºF (180ºC). While that’s heating, line an 8×8 inch square baking pan with parchment paper. This step is crucial because it ensures your cake won’t stick and releases smoothly once baked. If you don’t have parchment, a generous smear of melted butter and a light dusting of flour will do the trick for a smooth-edge cake.

Step 2: Combine the Dry Ingredients

Next, whisk together your flour, baking powder, and salt in a medium bowl. Getting this mix right is key since it spreads throughout the cake batter, giving it even texture and lift. Set this dry mixture aside for later.

Step 3: Cream the Butter and Sugar

Using an electric mixer or stand mixer, beat the softened butter with superfine sugar on medium speed for about two minutes. You’ll know it’s ready when the blend looks pale and creamy—this means air has been incorporated, which is essential for a tender, fluffy cake.

Step 4: Add the Eggs

Time to add your eggs! Do this one at a time, beating each for about 10 seconds until fully combined. Don’t forget to scrape down the sides of your bowl between additions to keep everything well mixed. This ensures your cake batter stays smooth and uniform.

Step 5: Mix in the Liquids

Pour in the olive oil, water, and vanilla extract, then beat again for about 30 seconds. This combination replaces the milk in traditional recipes, keeping the cake wonderfully moist without any dairy.

Step 6: Incorporate the Dry Ingredients

Add half of your flour mixture to the wet ingredients and beat just until combined to avoid activating too much gluten, which can make the cake tough. Scrape down the sides again, add the remaining flour, and mix just until incorporated. If you see stray flour at the edges, gently fold it in with a spatula. Patience here creates perfection.

Step 7: Pour and Smooth the Batter

Transfer your batter into the prepared pan and use a spatula to smooth the surface. This step ensures even baking and a pretty top once it comes out of the oven.

Step 8: Bake to Golden Perfection

Bake the cake for 30 to 35 minutes until the top turns a gorgeous golden shade and a skewer inserted into the center comes out clean. This indicator means your cake is perfectly baked—moist inside but fully cooked through.

Step 9: Cool Your Cake

Let your cake rest in the pan for 10 minutes post-baking to firm up slightly, then carefully lift it onto a wire rack to cool completely. Removing it too soon can cause breakage, so this helps keep the shape and texture just right.

Step 10: Make the Vanilla Buttercream Frosting

While the cake cools, whip up your frosting! Beat softened butter until creamy and smooth. Gradually add powdered sugar in batches, beating well after each addition to avoid lumps. Once all sugar is in, stir in water, vanilla extract, and a pinch of salt, then beat again until the frosting becomes light and fluffy. This luscious topping will complement the Vanilla Cake Without Milk Recipe perfectly.

Step 11: Frost and Serve

When your cake is completely cooled, spread that divine vanilla buttercream evenly over the top. Slice into squares, serve, and watch as everyone enjoys every sweet bite!

How to Serve Vanilla Cake Without Milk Recipe

The image shows a square vanilla cake with one thick layer of white creamy frosting on top. The cake is a light golden yellow inside with a smooth, soft texture. One piece is cut out and placed near the cake, revealing the inside and the frosting layer. The cake sits on a white marbled surface with a knife that has a wooden handle next to it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a little extra something on top elevates this cake from simple to spectacular. Fresh berries, a light dusting of powdered sugar, or finely chopped toasted nuts create appealing textures and a burst of flavor that complements the vanilla beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of dairy-free ice cream, a dollop of coconut whipped cream, or even a drizzle of warm berry compote. These accompaniments highlight the cake’s moist texture and bring a festive vibe to any occasion.

Creative Ways to Present

For a special event, consider layering this Vanilla Cake Without Milk Recipe with fresh fruit and whipped frosting for a stunning cake stack. Or, cut into mini squares and serve on decorative platters with edible flowers for an elegant touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Store leftover vanilla cake in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh, retaining the buttery, vanilla-rich flavor that makes this cake so irresistible.

Freezing

If you want to save some for later, wrap the cooled cake tightly in plastic wrap and then foil before freezing. It will keep well for up to 2 months. When you’re ready to enjoy it again, let it thaw overnight in the refrigerator.

Reheating

To bring this Vanilla Cake Without Milk Recipe back to its freshly-baked glory, warm slices in the microwave for about 10 seconds or until just heated through. This little trick revives the softness and richness, almost as if it just came out of the oven.

FAQs

Can I substitute olive oil with another oil in this Vanilla Cake?

Absolutely! While extra virgin olive oil adds a subtle depth of flavor, you can use neutral oils like canola or vegetable oil without changing the texture of your cake. Just keep the quantity the same.

Is this Vanilla Cake Without Milk Recipe vegan?

This particular recipe includes eggs and butter, so it’s not vegan as is. However, you could experiment with plant-based substitutes and dairy-free butter alternatives to make it vegan-friendly, but keep in mind there may be some differences in texture and flavor.

Why is it important to use room temperature ingredients?

Room temperature eggs, water, and butter blend more smoothly and trap air better during mixing. This helps your cake rise evenly and achieve that soft, tender crumb everyone loves.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum or a similar binder. The cake will be delicious but may have a slightly different texture.

How do I know when the cake is done baking?

A simple toothpick or skewer inserted into the center of the cake should come out clean or with a few moist crumbs. If it’s wet with batter, the cake needs more time in the oven.

Final Thoughts

I can’t recommend this Vanilla Cake Without Milk Recipe enough—it’s not only incredibly delicious but also surprisingly easy to make with basic ingredients. Whether you’re avoiding dairy, ran out of milk, or simply want to try a new twist on a classic, this cake will fill your kitchen with comforting aromas and your heart with joy. Give it a try, share it with your loved ones, and enjoy every bite of this timeless treat.