Are you looking for a delicious and moist white cake recipe that’s sure to please? Look no further! In this article, we’ll be sharing 18 scrumptious white cake recipes that use oil instead of butter, giving them a unique flavor and texture. From classic vanilla to innovative flavors like pistachio and matcha green tea, there’s something for everyone in this collection.
We’ve experimented with different types of oil, from vegetable oil to coconut oil and everything in between, to find the perfect combinations that bring out the best in these cakes. Whether you’re a seasoned baker or just starting out, these recipes are easy to follow and require minimal ingredients. So go ahead, get baking, and discover your new favorite white cake recipe!
Classic Vanilla White Cake with Vegetable Oil
A timeless dessert that’s sure to please, this classic vanilla white cake is a staple for any occasion. With the added convenience of using vegetable oil instead of butter or other fats, this recipe makes it easy to whip up a delicious and moist cake.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 1 cup whole milk, at room temperature
Instructions:
1. Preheat the oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Beat on high speed for 2 minutes, until smooth.
4. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with milk, beginning and ending with the flour mixture. Beat just until combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Lemon Zest White Cake with Olive Oil
This refreshing cake is infused with the warmth of lemon zest and the richness of olive oil, creating a perfect combination for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup whole milk, at room temperature
– 1/4 cup extra-virgin olive oil
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tbsp freshly grated lemon zest
– 2 tbsp freshly squeezed lemon juice
Instructions:
1. Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Whisk together flour, sugar, eggs, milk, olive oil, baking powder, and salt until smooth.
3. Stir in lemon zest and juice.
4. Divide the batter evenly between the prepared pans.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack.
Cooking Time: 25-30 minutes
Coconut Infused White Cake with Coconut Oil
Elevate your baking game with this moist and decadent white cake infused with the richness of coconut. This recipe combines the classic flavors of vanilla and coconut to create a truly unique dessert.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60ml) melted coconut oil
– 1 teaspoon pure vanilla extract
– 1/2 cup (60g) unsweetened shredded coconut
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. Whisk together flour, sugar, and eggs in a large bowl until smooth.
3. Add milk, melted coconut oil, and vanilla extract; whisk until combined.
4. Fold in unsweetened shredded coconut.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 25-30 minutes
Almond White Cake with Light Olive Oil
This almond-infused white cake is a perfect combination of textures, featuring a delicate crumb, a hint of nutty flavor, and a subtle richness from light olive oil. Perfect for any occasion, this cake is sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup light olive oil
– 1 cup whole milk, at room temperature
– 1 teaspoon pure almond extract
– 1/2 cup sliced almonds
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, olive oil, milk, and almond extract.
4. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
5. Fold in sliced almonds.
6. Divide the batter evenly between prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 50-60 minutes
Orange Blossom White Cake with Avocado Oil
Elevate your baking game with this refreshing orange blossom white cake infused with the subtle nuance of avocado oil. The perfect dessert for springtime gatherings or special occasions.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup avocado oil
– 2 teaspoons baking powder
– 1 teaspoon orange blossom water
– 1/2 teaspoon salt
– 1 tablespoon grated orange zest
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together eggs, milk, avocado oil, orange blossom water, and salt.
4. Add the dry ingredients to the wet ingredients; whisk until smooth.
5. Fold in orange zest.
6. Divide batter evenly between prepared pans.
7. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 30-35 minutes
Earl Grey White Cake with Grapeseed Oil
Elevate your baking game with this elegant Earl Grey white cake, infused with the subtle citrus flavor of grapeseed oil.
Ingredients:
• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• ½ cup (120ml) whole milk, at room temperature
• ¼ cup grapeseed oil
• 2 teaspoons Earl Grey tea leaves, finely ground
• 1 teaspoon baking powder
• ¼ teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans.
2. Whisk together eggs, sugar, and milk until smooth.
3. Add grapeseed oil, Earl Grey tea leaves, baking powder, and salt. Whisk until combined.
4. Gradually add flour, whisking until just combined.
5. Divide batter evenly between prepared pans. Smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 25-30 minutes
Pistachio White Cake with Almond Oil
A classic white cake gets a boost of flavor and moisture from the addition of pistachio extract and almond oil, resulting in a deliciously tender crumb.
Ingredients:
– 2 1/4 cups (285g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60ml) almond oil
– 1 teaspoon pistachio extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, whisk together eggs, milk, almond oil, and pistachio extract.
4. Gradually add dry ingredients to wet ingredients, whisking until smooth.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Rosewater White Cake with Sunflower Oil
This elegant cake is infused with the delicate flavor of rosewater and the subtle nuttiness of sunflower oil, making it a perfect dessert for special occasions. With its tender crumb and moist texture, this cake is sure to impress.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) sunflower oil
– 3 large eggs, at room temperature
– 2 teaspoons rosewater
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together sunflower oil, eggs, and rosewater until smooth.
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 25-30 minutes
Blueberry Swirl White Cake with Canola Oil
Treat your family and friends to a moist and flavorful dessert with this easy-to-make blueberry swirl white cake recipe. Perfect for special occasions or everyday indulgence, this cake is sure to please.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup canola oil
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk, at room temperature
– 2 cups fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and butter until light and fluffy. Add canola oil and mix well.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, alternating with milk, beginning and ending with the flour mixture.
6. Gently fold in blueberries.
7. Divide batter evenly among prepared pans and smooth tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Chai Spiced White Cake with Walnut Oil
Elevate your dessert game with this moist and aromatic Chai Spiced White Cake, infused with the rich flavor of walnut oil.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1/2 cup whole milk, at room temperature
– 2 teaspoons chai spice mix (or to taste)
– 2 tablespoons walnut oil
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat eggs until light and fluffy. Add softened butter and mix until combined.
4. With the mixer on low speed, gradually add dry ingredients to egg mixture in three parts, alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
5. Stir in chai spice mix and walnut oil.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 50-60 minutes (total time)
Raspberry Filled White Cake with Safflower Oil
This moist and flavorful white cake is filled with a sweet raspberry surprise. Perfect for springtime celebrations or as a treat any time of the year, this recipe combines the richness of safflower oil with the tartness of fresh raspberries.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup safflower oil
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 teaspoons vanilla extract
– Fresh raspberries for filling
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, safflower oil, milk, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool completely before filling with fresh raspberries.
Cooking Time: 50-60 minutes
Matcha Green Tea White Cake with Rice Bran Oil
Celebrate the subtle nuances of green tea in this delicate white cake infused with the bright, grassy notes of matcha. The addition of rice bran oil adds a nutty depth and tender crumb to this Japanese-inspired dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons matcha powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup rice bran oil
– 1 cup whole milk, at room temperature
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and matcha powder.
3. In a large bowl, whisk eggs until frothy. Add milk, rice bran oil, and whisk until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Lavender Honey White Cake with Light Olive Oil
This recipe combines the subtle sweetness of honey, the soothing aroma of lavender, and the delicate flavor of white cake, all infused with the light and silky texture of olive oil. The result is a moist and fragrant dessert perfect for special occasions or everyday indulgence.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/4 cup (60ml) light olive oil
– 1 tsp baking powder
– 1/4 tsp salt
– 2 tbsp dried lavender buds
– 2 tbsp honey
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together eggs, olive oil, salt, and honey until well combined.
4. Add the lavender buds to the egg mixture and stir gently to combine.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 50-60 minutes
Strawberry Shortcake White Cake with Corn Oil
Experience the sweetness of fresh strawberries on top of a moist and tender white cake, made possible by the versatility of corn oil. This recipe is perfect for springtime gatherings or as a delightful dessert any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup corn oil
– 2 large eggs
– 2 cups whole milk
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, corn oil, eggs, milk, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow cakes to cool completely before assembling with whipped cream and fresh strawberries.
Cooking Time: 50-60 minutes
Caramel Drizzle White Cake with Peanut Oil
This recipe combines the tender crumb of white cake with the deep, caramel flavor of a rich drizzle, all thanks to the smoothness of peanut oil.
Ingredients:
For the cake:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk
– 1/4 cup (60ml) peanut oil
– 2 teaspoons baking powder
– 1 teaspoon pure vanilla extract
For the caramel drizzle:
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) heavy cream
– 1 tablespoon unsalted butter, melted
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together eggs, milk, peanut oil, and vanilla extract.
4. Add dry ingredients to wet ingredients; whisk until smooth.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool in pans for 5 minutes before transferring to wire racks.
7. To make the caramel drizzle, combine sugar, heavy cream, and melted butter in a saucepan. Cook over medium heat, stirring constantly, until golden brown. Remove from heat; stir in salt.
8. Drizzle warm caramel over cooled cake.
Cooking Time: 50-60 minutes
Tiramisu Inspired White Cake with Hazelnut Oil
Elevate your dessert game with this moist and flavorful white cake, infused with the nutty goodness of hazelnut oil and a hint of tiramisu’s signature charm.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup unsalted butter, softened
– 2 tablespoons hazelnut oil
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, beat egg whites until stiff peaks form. Add softened butter and hazelnut oil; beat until smooth.
4. Gradually add dry ingredients to wet ingredients, alternating with vanilla extract, beginning and ending with dry ingredients.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 25-30 minutes
Blackberry Lemon White Cake with Grapeseed Oil
This moist and flavorful cake combines the sweetness of blackberries, the brightness of lemon zest, and the tenderizing power of grapeseed oil. Perfect for a springtime dessert or brunch.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsalted butter, softened
– 1/2 cup grapeseed oil
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup blackberries, fresh or frozen
– 2 tablespoons freshly squeezed lemon juice
– Lemon zest, for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. Whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together grapeseed oil, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Gently fold in blackberries and lemon juice.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
Spiced Pumpkin White Cake with Coconut Oil
Celebrate the flavors of fall with this moist and aromatic spiced pumpkin white cake, infused with the richness of coconut oil.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened pumpkin puree
– 1/2 cup coconut oil, melted
– 2 large eggs
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup whole milk, at room temperature
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine pumpkin puree, melted coconut oil, eggs, and milk. Whisk until smooth.
4. Add dry ingredients to wet ingredients; whisk until just combined.
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 30-35 minutes
Summary
Get ready to indulge in the world of white cakes with a delicious twist! This collection of 18 recipes features classic vanilla flavors and innovative twists using various oils, such as vegetable oil, olive oil, coconut oil, and more. From lemon zest to pistachio, orange blossom to matcha green tea, each recipe offers a unique flavor profile to tantalize your taste buds. Whether you’re a fan of fruity or nutty flavors, these recipes are sure to satisfy your sweet tooth and inspire your baking creativity.
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