Here are the ingredients you’ll need for the oil-based vanilla cake and vanilla buttercream frosting:
Cake Ingredients
- 2½ cups all-purpose flour (312g)
- 1¾ cups granulated sugar (350g)
- 2½ tsp baking powder
- ½ tsp salt
- 4 large eggs
- 1 cup whole milk (240ml)
- 1 cup vegetable oil (240ml)
- 1 tbsp vanilla extract
- ½ cup hot water (120ml)
Vanilla Buttercream Frosting Ingredients
- 1 cup unsalted butter (226g), room temperature
- 4 cups icing sugar (500g), sifted
- 1 tbsp vanilla extract
- 2–4 tbsp milk or cream
Instructions
- Step 1: Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Step 3: In a separate bowl, mix the eggs, milk, oil, and vanilla extract until thoroughly combined.
- Step 4: Gradually add the wet ingredients to the dry ingredients, stirring until the mixture is smooth and free of lumps.
- Step 5: Slowly stir in the hot water to the batter until it becomes runny and smooth.
- Step 6: Evenly divide the batter between the prepared pans.
- Step 7: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Vanilla Buttercream Frosting Instructions
- Step 1: In a mixing bowl, beat the unsalted butter until it’s light and creamy.
- Step 2: Gradually add the sifted icing sugar, one cup at a time, mixing well after each addition.
- Step 3: Add the vanilla extract and mix until combined.
- Step 4: Add milk, one tablespoon at a time, until you reach your desired consistency.
- Step 5: Beat the frosting for 2–3 minutes until it becomes fluffy and smooth.
Assembly
- Place one cake layer on a serving board and spread a generous amount of frosting over the top.
- Carefully add the second cake layer and frost the top and sides of the cake.
- Decorate as desired—smooth, piped, or with additional toppings like sprinkles or fruits.
Frequently Asked Questions
1. Can I substitute the vegetable oil with another type of oil?
Yes, you can use canola oil or any neutral-flavored oil instead of vegetable oil.
2. How can I ensure my cake stays moist?
Using oil instead of butter typically results in a moister cake. Additionally, avoid overbaking to keep it from drying out.
3. Can I make this cake ahead of time?
Absolutely! The cake can be baked a day or two in advance and stored wrapped in plastic wrap and refrigerated.
4. What can I add to the frosting for flavor variations?
You can add different extracts (like almond or lemon), cocoa powder for a chocolate variation, or citrus zest for a fresh twist.
5. How should I store the leftover cake?
Store the cake in an airtight container at room temperature for up to three days or refrigerate it for longer freshness.
Conclusion
This oil-based vanilla cake with its fluffy buttercream frosting is a delightful treat that delivers both ease and flavor. Perfect for any occasion, it’s a recipe that not only tastes delicious but also offers flexibility for creative variations. Enjoy baking and savoring every slice!
