Vanilla Cake Recipe with Oil
This is the ultimate vanilla cake recipe with oil! It is fluffy, moist, flavourful, and truly the best vanilla cake I’ve ever had! We use a combination of oil and butter to maintain the buttery taste but not compromise on moistness! Try it, I bet it will be your new favourite too!
Servings 8
Equipment
- Stand Mixer, paddle attachment and whisk attachment
- Three 6" Cake Pans
Ingredients
- ½ cup Unsalted Butter At room temperature
- ½ cup Vegetable Oil
- 1½ cups Granulated Sugar
- 5 Egg Whites At room temperature
- 1 tablespoon Pure Vanilla Extract
- 3 cups Cake Flour Sifted See note about substitution below.
- 1 tablespoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1½ cups Buttermilk At room temperature. See note about substitution below.
Instructions
- Preheat your oven to 325 degrees F.
- Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside.
- Spray three 6-inch cake pans with non-stick spray. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 3-4 minutes until they are completely unified.
- Slowly add sugar into the mixture and beat on medium to high speed until light and fluffy (about 2 minutes) Scrape down the sides of the bowl.
- With the mixer on low speed add egg whites in one at a time followed by the vanilla. Beat on high until mixture is smooth and light in colour.
- With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the butter milk and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cake will become quite dense.
- Distribute cake batter evenly between three 6-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally.
- Bake for 35-38 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 30 minutes and watching carefully from there!
- Cool on cooling rack for 10 minutes before inverting and removing cakes from can pan to cool completely.
Notes
Cake Flour Substitution: For every cup of cake flour required, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch. Sift to combine.
Buttermilk Substitution: Combine 1 and ½ cups whole milk with 1 and ½ tablespoons of white vinegar of lemon juice. Let sit for 5 minutes. It will curdle.
Frosting - for this cake, use my Swiss meringue buttercream frosting recipe.