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Awesome Vanilla Cake

A community recipe by

Not tested or verified by

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Cakes don't have to be crazy, They have to be divine, which is why I bring to you, the vanilla cake, sweet and simple. It can make fabulous birthday cake!


Serves: 7 pretty big slices

  • 2¼ teaspoons baking powder
  • ¾ cup vegetable oil
  • 1 cup milk
  • 2½ cups flour
  • 4 eggs
  • 2 cups superfine sugar
  • 1 teaspoon vanilla


Awesome Vanilla Cake is a community recipe submitted by izyleai and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
  • 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).
  • 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.
  • Additional Information

    Good with plain vanilla frosting, there is nothing better...

    Tell us what you think

    What 15 Others have said

    • I made this this morning and it is very moist. I did half the sugar without affecting the consistency. I also added chocolate chips. I will be making this again using different additions to it e.g. nuts.

      Posted by EvyMaPa on 10th June 2018
    • I came across this after googling "sponge cake recipe that does not use butter" because I ran out of butter and felt the urge to bake. I've just finished baking cute 24 cupcakes by halfing the measurements in this recipe and evenly pouring the batter into a muffin tray. I am so impressed! I also added mashed bananas to this because mine were really ripe. (Chuck them in too! It works!) Love the taste. Golden, moist and fluffy with a hint of banana. Cheers!

      Posted by Melodia on 6th April 2016
    • I followed the recipe closely, but the result was disappointing. The cake had a rubbery texture.

      Posted by yerffoeg22 on 3rd April 2016
    • I have used this recipe twice and it turned out perfect each time. Wonderfully fluffy, flavourful and moist. didn't make any changes and frosted with homemade vanilla buttercream. Delicious!

      Posted by WhisperyWind on 21st March 2016
    • I believe this is one of the best oil vanilla cake recipes I have come across, trying my rainbow version with it right now, make gorgeous cupcakes with it, and soon be popping in a couple topped with brown sugar and pecans and just a hint of pumpkin spice love it. So versatile thanks all.

      Posted by Karen1965 on 1st February 2016
    • I've never seen superfine sugar in a shop (although never been looking for it!) what did everyone use? Are we talking icing sugar or caster sugar? Or is superfine sugar a real thing that I need to look harder for?

      Posted by Abbicadabra on 29th October 2015
    • love the recipe :) I made it with my son and made the batter in to rainbow colours and made a rainbow swirl cake so pretty and very delicious thank you for sharing your recipe

      Posted by kimmycopas on 27th October 2015
    • could someone help me as love this cake recipe but want to make it in a 8inch square tin and don' t know how long to cook it for and would I have to half the recipe and cook it as 2 seperate cakes ? Thanks Tracey

      Posted by tiggyboo100 on 2nd October 2015
    • I wonder if I can reduce the sugar to 1 cup only and get the same consistency . I found it too sweet. I don't know if somebody already made it with less sugar. Please send me some tips. Thanks

      Posted by DulceClaudia on 25th July 2015
    • The cake tasted awesome..but the problem i always face is when i keep the frosted cake in the fridge thn it becomes hard amd becomes soft if kept outside for 10-15 min..but as i live in a hot country the buttercream frosting also at the end i have a soft cake but melted buttercream...any suggestions on how can i preserve the frosted cake properly?? So that i can serve it to the guests whenever i want and don't have to wait for 15 mins after bringing out from the fridge??

      Posted by Shariqa on 3rd July 2015
    • Was searching for a recipe for vanilla cake made with oil as recently tried a chocolate cake recipe which used oil and was great recipe to use. Came across this one and then found same recipe posted from the Rachael Ray show in 2009. Is from the "cakeboss" so should be an ok recipe so will try it and post my findings

      Posted by Donnadog on 24th February 2015
    • I replaced 1/2 cup of the sugar with 1/2 a 3.4 ounce instant vanilla pudding package. I frosted it with a basic homemade vanilla buttercream frosting. It came out fantastic! It was very moist and flavorful. I made it for a party and got many complements. Many guests went back for more slices.

      Posted by LMzhickteno on 1st January 2015
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