Vanilla Cake Without Butter for That Light, Everyday Sweet Fix

Sometimes you just want a slice of cake that feels light, almost like a little treat you can enjoy without the usual heaviness. This vanilla cake without butter hits that spot exactly. It’s not trying to outdo fancy bakery creations—nope, it’s more like the kind of cake you might find in a cozy kitchen where simplicity is the charm.

I remember baking this cake on a lazy Sunday afternoon when I ran out of butter and didn’t want to make a trip to the store. The kitchen smelled like warm vanilla and something sweetly comforting. The texture surprised me: soft, fluffy, and surprisingly moist, even without the butter’s richness. I wasn’t expecting it to be this good, honestly. There was a moment when I almost added more oil, then thought, ‘Nah, let’s keep it simple.’ The first bite was a quiet little victory, sort of like finding an unexpected good book on a shelf you’d glanced at a hundred times.

Why You’ll Love It:

• Light and fluffy texture that feels less heavy than traditional butter cakes.
• Uses oil instead of butter, making it a great option for dairy-free or lower-fat preferences.
• Simple ingredients you likely already have on hand, so it’s easy to whip up whenever a craving hits.
• It’s simple—and that’s kind of the point. Sometimes less fuss leads to more comfort.
• Classic vanilla flavor that’s subtle but satisfying, perfect for pairing with fruit or frosting.

If you’re worried about the texture without butter, don’t be. It’s got a softness that feels almost like a little cloud, but not so airy that it falls apart when you pick it up. It’s just right for a casual afternoon treat or an easy dessert when friends drop by.

Vanilla Cake Without Butter

Print Recipe

A light and fluffy vanilla cake made without butter, perfect for those seeking a dairy-free or lower-fat alternative. This moist cake uses oil instead of butter and delivers classic vanilla flavor in every bite.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8

Ingredients

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1 and 1/2 cups (190 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) whole milk
1/3 cup (80 ml) vegetable oil
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon white vinegar

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the whole milk, vegetable oil, egg, vanilla extract, and white vinegar until smooth.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula or whisk until just combined. Do not overmix; the batter should be smooth but slightly lumpy.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Run a knife around the edges of the cake to loosen it, then invert it onto a wire rack to cool completely before serving.

Kitchen Notes:

Using a standard cake pan works just fine, nothing fancy needed here. I usually line mine with parchment paper just to make sure the cake slides out cleanly. This cake pairs surprisingly well with fresh berries or a dusting of powdered sugar if you want to keep it minimal. I’ve tried swapping vegetable oil for olive oil once, and it added a slight savory note that was interesting but not for everyone—maybe stick to the neutral oils unless you’re feeling adventurous. Also, I haven’t tested it with plant-based milk, but I imagine it would still come out fine if you need a dairy-free version.

FAQ:

Can I make this cake vegan? Not exactly, since it calls for an egg, but you could experiment with flax eggs or other substitutes and see how it turns out.

Will it keep well? Yes, it stays moist for a couple of days at room temperature if wrapped well. You can also refrigerate it to extend freshness.

Does it taste oily? No, the oil adds moisture without an oily flavor, keeping the cake light and tender.

Give this vanilla cake a try next time you want something sweet but easygoing. It’s a gentle reminder that sometimes the simplest things can make the nicest moments.