Description
This Vanilla Cake without Milk is a moist, tender sponge cake perfect for those avoiding dairy. Made with basic pantry ingredients like flour, eggs, olive oil, and vanilla, it features a light vanilla buttercream frosting. Easy to prepare and baked in under an hour, it’s an ideal dessert for any occasion with a rich flavor and soft crumb.
Ingredients
Dry Ingredients
- 1 3/4 cups (210g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Cake Ingredients
- 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
Vanilla Buttercream Frosting
- 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
Instructions
- Preheat Oven & Line Pan: Preheat your oven to 356ºF (180ºC). Line an 8×8 inch square baking pan with parchment paper or alternatively grease a non-stick pan with melted butter and dust with flour for smooth cake sides.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until fully combined. Set aside.
- Beat Butter & Sugar: Using an electric hand mixer or stand mixer with paddle attachment, beat the softened butter and superfine sugar on medium speed for about 2 minutes until the mixture becomes pale and creamy, scraping the bowl sides as needed.
- Incorporate Eggs: Add the eggs one at a time, beating each for 10 seconds before adding the next. Scrape down the bowl sides to ensure even mixing.
- Add Liquids: Pour in the olive oil, water, and vanilla extract. Beat the mixture for 30 seconds until well blended, scraping the sides again to combine thoroughly.
- Combine with Dry Ingredients: Add half of the dry flour mixture and beat just until combined. Scrape the sides, add the remaining flour mixture, and beat until incorporated, being careful not to over-mix. If some flour remains on the sides, gently fold it in using a spatula to maintain a tender crumb.
- Pour and Smooth: Transfer the batter into the prepared baking pan and level out the surface evenly with a spatula.
- Bake: Bake for 30-35 minutes or until a skewer inserted into the center comes out clean and the cake has a golden crust.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 10 minutes to settle.
- Transfer to Cooling Rack: Carefully lift the cake out of the pan using the parchment paper and transfer to a wire rack to cool completely.
- Prepare Vanilla Buttercream Frosting: In a large bowl, beat the softened butter for 2 minutes until creamy and smooth.
- Add Sugar Gradually: Add the powdered sugar in increments of half a cup, beating well for about 15 seconds after each addition until fully incorporated.
- Add Water, Vanilla & Salt: Mix in the water, vanilla extract, and a pinch of salt. Beat the frosting for 40 seconds until it is light, fluffy, and spreadable.
- Frost Cake: Once the cake is completely cooled, spread the vanilla buttercream evenly over the surface using an offset spatula or knife.
- Serve: Slice the cake into squares and serve. Enjoy your dairy-free vanilla cake!
Notes
- Ensure all ingredients like eggs, butter, and water are at room temperature for better mixing and texture.
- Do not over-mix the batter once adding flour to avoid a dense, tough cake.
- The olive oil helps keep the cake moist while keeping it milk-free.
- You can substitute superfine sugar with granulated sugar if needed, but superfine dissolves better.
- For best results, cool the cake completely before applying frosting to prevent melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
