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–+ servings
Vanilla cake on a white cake stand with one slice cut and ready to serve.
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5 from 3 votes

Eggless Vanilla Cake

This eggless vanilla cake is moist, light, fluffy and extremely easy to make. It's made with oil instead of butter for the perfect texture. Ideal for any celebration.
Prep Time15 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 301kcal
Author: Alison

Ingredients

  • 2 and ⅔ cups All Purpose Flour Measured Correctly*
  • 1 and ½ cups White Granulated Sugar
  • 1 and ½ tsp Baking Soda
  • ¾ tsp Salt
  • 1 and ½ cups Milk
  • ½ cup Canola Oil or Vegetable Oil
  • 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
  • 2 tsp Vanilla Extract

Frosting

US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans (*see notes) with non-stick spray and line the bottoms with circles of parchment paper.
  • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
  • Add milk, canola oil, distilled white vinegar and vanilla extract and mix into a batter. Don't over-mix.
  • Divide the batter evenly between your two prepared 8-inch cake pans.
  • Bake for 30 minutes. Insert a toothpick into the center of one of the cakes to check for doneness, it should come out clean.
  • Let the cakes cool in the pans for a few minutes and then transfer them to a wire cooling rack to cool completely.
  • When they're completely cool, frost with vanilla buttercream frosting.

Notes

  1. Spoon and level, or weigh your flour. The best way to measure the flour if you're using cups is to 'spoon and level'. Spoon the flour into the measuring cup and then level off the top with a knife. You don't want to scoop the flour or pack it into the cup as this will result in using more flour than needed. If you have a food scale then you can simply weigh your flour for perfect accuracy every time. Click 'metric' below the list of the ingredients to get the ingredient weights in grams. 
  2. Different size cake pans. This cake can also be made in two 9-inch round cake pans. Bake time will be 25 minutes. It can also be made as a 9x13 quarter sheet cake (bake for 25-30 minutes) or a 10x15 half sheet cake (bake for 20 minutes).
  3. Cupcakes: This recipe will make 18-24 cupcakes. Bake for 20 minutes.
  4. Storing: Keep your cake in an airtight container at room temperature for 3-4 days or in the fridge in a covered container for up to a week.
  5. Freezing: You can freeze it for up to 3 months either frosted or unfrosted. Thaw it overnight in the fridge and bring to room temperature before serving.
  6. Nutritional info: The nutritional information is for the cake only and excludes frosting. Nutritional information for the vanilla buttercream frosting can be found on that separate linked recipe. 

Nutrition

Serving: 1Slice | Calories: 301kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 296mg | Potassium: 72mg | Fiber: 1g | Sugar: 27g | Vitamin A: 49IU | Calcium: 39mg | Iron: 1mg