Vanilla Cake Recipe with Oil

A vanilla cake frosted minimally with strawberry slices in between, with a slice cut out and topped with more fresh strawberries and chamomile flowers

Vanilla Cake Recipe with Oil

Moist and fluffy, this vanilla cake recipe with oil will be your go-to-cake for every birthday or special occasion that comes your way!

Course Cakes

Cuisine American

Keyword olive oil cake, vanilla cake recipe with olive oil, vanilla olive oil cake

Prep Time 10

Cook Time 30

Additional Time 1

Total Time 1 40

Servings

Calories 325kcal

Author Laura Bashar | Family Spice

Ingredients

1 ¼ cup granulated sugar
2 ¼ cup all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
1 ¼ teaspoon vanilla extract
⅔ cup whole milk
3 large eggs
½ cup extra virgin olive oil

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Instructions

Preheat oven to 350ºF.
Coat 2 9-inch round cake pans with non-stick spray and line bottom with parchment paper.
In a medium-sized bowl, whisk together flour, baking powder and salt.
In a large bowl, using a stand or hand mixer combine sugar and olive oil until combined and mixture resembles wet sand.
Add vanilla and milk into sugar mixture. Scrape the sides of mixing bowl and mix again.
Mixing on low speed, add eggs one at a time, scraping down sides in between.
In batches, add dry ingredients and mix into wet ingredients until just combined. Again, scrape down sides of the bowl to combine thoroughly. Do not over mix the batter.
Divide batter into prepared cake pans and bake until edges are golden, approximately 20-23 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Place on rack to cool before removing cakes from pans.
Once cooled, frost as desired.

Notes

This recipe yields a 2 layer 9-inch cake with layers approximately 1-½ inches thick. Pictured above is the same recipe baked in 6-inch pans.

Choose a late harvest, mild flavored extra virgin olive oil to bake this cake. You can also use a lemon or orange infused olive oil, too.

VEGAN OPTION: Swap out the milk in this recipe with almond milk, or any non-dairy milk. Swap the eggs for a flax seed egg: 2 ½ Tablespoons of ground flax seed mixed with ½ cup of water for the 3 eggs in this recipe.

TO STORE: If your cake is frosted, I suggest storing any leftovers in an airtight container and refrigerate for up to 5 days. If unfrosted, you can keep it covered on the counter for up to 3 days or refrigerate for longer.

TO FREEZE: You can also freeze leftovers. Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.

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