Switching from butter to oil in your vanilla cake recipe is easier than you might think! Oil not only results in a lighter texture but also makes the preparation simpler as it doesn’t require creaming, leading to a moist and fluffy cake. Here’s a straightforward oil-based vanilla cake recipe scaled down from a standard 500g butter equivalent.
Standard Oil-Based Vanilla Cake Recipe
- Oil: 400g (instead of 500g butter)
- Sugar: 500g (you can reduce this to 400g for a less sweet cake)
- Eggs: 8 to 9 large eggs (approximately 500g)
- Flour: 500g
- Liquid: 250ml (milk or water)
- Baking Powder: 2½ tablespoons (about 30g)
- Flavor: 1 to 2 tablespoons (such as vanilla)
- Optional: 100g yogurt or buttermilk for a creamier texture
Total Batter Yield
All of these ingredients combined will yield approximately 2.25 to 2.40 kg of cake batter.
Yield by Cake Size
| Cake Pan Size | Batter Needed | Cakes You Can Make |
|---|---|---|
| 6-inch round (2″ deep) | 500g | 4 cakes |
| 7-inch round (2″ deep) | 700g | 3 cakes |
Utilizing this oil-based recipe, you’ll find a delightful transformation in your cake’s texture and flavor. The process is simpler and allows for creativity while baking. Enjoy your fluffy cake, and if you found this post helpful, feel free to follow Deborah Chisom Ugwa for more baking tips and tricks!
