Imagine reaching for a slice of vanilla cake that’s both light and tender, yet completely free of butter. It’s a subtle shift from the usual rich, heavy cakes, but it doesn’t sacrifice the warmth or that familiar vanilla aroma that fills your kitchen with comfort. This vanilla cake without butter is just that—a gentle, fluffy treat waiting to be enjoyed with a cup of tea or coffee on a quiet afternoon.
I remember the first time I tried this recipe: the batter was creamy and smooth, and I hesitated a bit, wondering if skipping butter would make it dry. But as soon as it came out of the oven, the scent was inviting, almost like a soft whisper of vanilla and warmth. When I sliced into it, the crumb was tender and moist, the texture somewhere between a sponge and a classic cake. Admittedly, I got a little distracted during the cooling time, checking my phone a few times, so the cake cooled unevenly—but that just meant the edges were extra soft and perfect for a little nibble here and there. It’s the kind of cake that feels honest and uncomplicated, and somehow that’s what makes it so comforting.
- Delivers a moist and fluffy texture without relying on butter, perfect for dairy-free or lighter baking needs.
- The flavor is straightforward vanilla—no frills, no fuss, just simple goodness that’s easy to love.
- It’s quick to mix and bake, so even when you’re pressed for time, you can still have fresh cake ready in under an hour.
- It’s simple — and that’s kind of the point. This isn’t a cake to impress, but one to enjoy without overthinking.
If you’re a bit wary about baking without butter, this cake eases you in gently. The balance of oil and yogurt keeps it moist, but it’s not going to be the same dense, rich mouthful you might expect from a traditional butter cake. That’s okay though—sometimes a lighter slice is exactly what you want.
PrintVanilla Cake Without Butter
A moist and fluffy vanilla cake made without butter, perfect for those seeking a dairy-free or lower-fat option without compromising on flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup whole milk
2 large eggs
2 teaspoons vanilla extract
1/2 cup plain yogurt
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk together the vegetable oil, whole milk, eggs, vanilla extract, and plain yogurt until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, being careful not to overmix.
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
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.
Turn the cake out onto a wire rack and let it cool completely before frosting or serving.
Kitchen Notes: This cake plays well with basic kitchen tools — no fancy mixers required. I usually just whisk together the wet ingredients by hand and fold in the dry. For serving, it’s lovely plain or with a dusting of powdered sugar, though a simple glaze or fresh berries would work nicely if you feel like dressing it up. I haven’t tried it with plant-based yogurts, but that might be a fun experiment if you’re avoiding dairy entirely. Also, swapping whole milk for a non-dairy option could work, but I’m not sure if the texture would be the same—worth a try if you’re curious. Sometimes I toss in a pinch of cinnamon or nutmeg for a little extra warmth, though vanilla is perfect on its own.
FAQ
Can I use margarine instead of vegetable oil?
Margarin might change the texture since this recipe relies on liquid oil for moisture, but it could work if melted well.
How do I store the cake?
Keep it in an airtight container at room temperature for a couple of days, or wrap it tight and freeze for longer storage.
Is this cake suitable for people with lactose intolerance?
It’s not completely dairy-free due to the yogurt and milk, but you could experiment with dairy-free alternatives.
Can I make this cake in a different pan size?
Yes, but baking times might vary. Keep an eye on it and test with a toothpick.
This vanilla cake without butter invites you to slow down just a little, to savor a soft slice with a warm drink. Give it a try next time you want something gentle and straightforward — it might surprise you.