This vanilla cake recipe with oil is perfect for any occasion! Its fluffy, moist, and flavorful texture is a result of the perfect balance between oil and butter—giving you a rich, buttery taste without sacrificing moisture. Whether you’re celebrating a birthday, hosting a party, or just craving a sweet treat, this cake is sure to impress.
Give it a try, and it might just become your new go-to vanilla cake recipe! Let me know if you’d like the full ingredients list and instructions!
EQUIPMENT
- Stand Mixer with paddle and whisk attachments
- Three 6″ Cake Pans
INGREDIENTS
- 1/2 cup Unsalted Butter (at room temperature)
- 1/2 cup Vegetable Oil
- 1 1/2 cups Granulated Sugar
- 5 Egg Whites (at room temperature)
- 1 tablespoon Pure Vanilla Extract
- 3 cups Cake Flour (sifted; see substitution note below)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 cups Buttermilk (at room temperature; see substitution note below)
INSTRUCTIONS
- Preheat the oven to 325°F.
- Sift the flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
- Spray three 6-inch cake pans with non-stick spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together for 3-4 minutes until fully combined.
- Gradually add the sugar and beat on medium-high speed until light and fluffy (about 2 minutes). Scrape down the sides of the bowl.
- Reduce mixer speed to low and add the egg whites one at a time, followed by the vanilla extract. Increase speed to high and beat until smooth and light in color.
- With the mixer on low speed, add one-third of the flour mixture and mix until just combined. Scrape down the bowl.
- Add half of the buttermilk and mix until just combined. Repeat this process, beginning and ending with the flour mixture. Avoid overmixing to prevent a dense cake.
- Evenly distribute the batter among the three prepared pans. Use a kitchen scale for precise division.
- Bake for 35-38 minutes, or until a knife or toothpick inserted into the center comes out clean. Since ovens vary, start checking at 30 minutes.
- Cool cakes on a rack for 10 minutes before inverting them onto a cooling rack to cool completely.
NOTES
- Cake Flour Substitution: For every cup of cake flour, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch. Sift together to combine.
- Buttermilk Substitution: Combine 1 1/2 cups whole milk with 1 1/2 tablespoons white vinegar or lemon juice. Let it sit for 5 minutes until it curdles.
Enjoy your fluffy, moist, and flavorful vanilla cake!
