An Easy Vanilla Cake without butter that makes a celebration possible any day of the week! This is a truly simple cake that doesn't require a mixer. You just need oil to give the cake a tender, moist crumb.
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Rating
3.94 stars (426 reviews)
Keywords
easy dessert recipe, vanilla cake
Ingredients
1 1/2 cups all-purpose flour ((190 g))
3/4 cup sugar ((150 g))
2 teaspoons baking powder
1/8 teaspoon kosher salt
1 large egg
2 teaspoons pure vanilla extract
1/2 cup milk, any type
1/2 cup sour cream
3 tablespoons vegetable oil ((see note))
Categories
Dessert
Steps
Heat the oven to 350 degrees F. Spray an 8x8 pan with nonstick cooking spray. (Note: I often also like to line it with parchment paper before spraying it for super easy removal, but this is optional.)
In one medium mixing bowl whisk together flour, sugar, baking powder, and salt.
In a smaller mixing bowl whisk together the egg and vanilla until smooth. Add the milk, sour cream, and vegetable oil and mix again until smooth.
Pour the wet ingredients over the dry ingredients and gently stir them together until no dry spots remain. Be careful not to overmix the batter - you'll know it's ready when it still looks slightly lumpy but all of the dry ingredients are mixed in.
Pour the cake batter into the prepared pan.
Bake until a tester inserted in the center comes out clean and the cake is golden on top, 30 to 33 minutes.
Let the cake cool before slicing and serving. (Note: If adding frosting, be sure that the cake is completely cool before adding frosting.)
Nutitrion
Serving Size: 1 slice
Calories: 232 kcal
Carbohydrates: 47 g
Protein: 5 g
Fat: 3 g
Saturated Fat: 2 g
Trans Fat: 0.002 g
Cholesterol: 26 mg
Sodium: 65 mg
Sugar: 23 g
Unsaturated Fat: 1.3 g
Reviews
Elizabeth Haines on 2026-03-28 (5 stars): Can you share the vanilla frosting recipe for this cake?
Keva on 2026-03-17 (5 stars): This cake was quick and easy to make. It tastes delicious, is moist and has delicate texture. I would definitely make this cake again.
ABL on 2026-01-26 (3 stars): This cake is OK it's just not very sweet, be prepared to over frost the cake if you're wanting a sweet treat...
Sooj Tejada on 2025-12-07 (5 stars): I tried this recipe because I ran out of butter and I was on a time crunch and couldn’t go to the store.
Although I did switch out the oil for coconut oil cuz that’s literally all I had at the time and it tastes even better with it! And add vinegar for a little tang as well as…..mayo….okok I know controversial but it’s good I promise and who doesn’t love a moist cake!
This also works well in layer cakes, I wish I could flash a picture of it. I used it for my bottom tier and it can hold heavy weight very well even if it was very spongy and soft but of course the support of ganache and dowels.
Thank you for sharing this recipe!! I’ll keep it in my baker book for emergency situations!!
And happy to say my client enjoyed it! Thank you soooo much for the save!
Fay on 2025-11-26 (5 stars): I love easy recipes so I can make often
