A very tasty butterlress cake,good for birthday cakes.

Amazing vanilla cake

Ingredients

  • * 2 cups (500 ml) sugar
  • * 4 eggs
  • * 2-1/2 cups (625 ml) all-purpose flour
  • * 1 cup (250 ml) milk
  • * 3/4 cup (175 ml) vegetable oil
  • * 2-1/4 teaspoons (11 ml) baking powder
  • * 1 teaspoon (5 ml) vanilla

Instructions

    1. Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9×13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.

  1. 2. 2. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pan(s).
  2. 3. 3. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

Comments

SusiesBakeShoppe Says... 8 Mar 2010 , 5:51pm

Just made this cake... At first (exactly as the recipe) it was good, but tasted like it was missing something.....Next cake, I add a little butter (like have a sick) and it was great! Everyone loved it! Thanx!!

sberryp Says... 1 Jun 2010 , 8:20am

How much butter did you add?

Smittie Says... 7 Jun 2010 , 3:49am

I've been researching a butterless cake for a few days and I came across this one. Thought why not? And so I baked it for a christening cake for yesterday. OH MY GOODNESS, so lovely, so nice. Few holes than my normal vanilla cake, as well as moist. LOVE IT LOVE IT LOVE IT. Thank you so much.

abccupcakes Says... 7 Feb 2012 , 12:02pm

After reading the reviews, I made a half recipe and added about 1/4 tsp of butter flavour to it. It turned out incredibly fluffy. Does not have that melt-in-your-mouth attribute of butter cakes but still very delicious. I will be making again.

cosmoqueen80 Says... 23 Feb 2012 , 3:02pm

I tried this recipe but it took forever to cook. I used a 6 inch and 8 inch round pan. I dont know what I did wrong any ideas? The cake is delicious and moist but cooking time was about a hour almost double what was said.


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