Why I Bake Cakes with Oil

Oil-based cakes have become a firm favorite in my baking repertoire, and let me tell you why. These delightful creations are light, moist, and incredibly easy to make. Not to mention, they’re downright delicious! What’s more, using oil as the fat in a cake recipe offers several advantages that you simply can’t ignore.

One of the key benefits of oil-based cakes is their exceptional texture. They boast a beautiful crumb that’s both tender and moist, making every bite a true delight. Plus, oil-based cakes have a longer shelf life, so you can enjoy them for longer without compromising on flavor or freshness.

Another advantage of using oil in cakes is its cost-effectiveness. Compared to butter, oil is generally more affordable, making it a practical choice for those looking to create delectable treats on a budget. Additionally, oil-based cakes offer a great solution for individuals with milk sensitivities or allergies since they can be made without any dairy products. Everyone deserves a slice of cake, after all!

Now, let’s talk about the versatility of oil-based cake recipes. They provide a wonderful canvas for a wide range of flavors and variations. For instance, you can infuse the batter with the zesty essence of lemons or the rich aroma of chocolate. The possibilities are endless, and you can truly let your imagination run wild in the kitchen.

When it comes to the process, making an oil-based cake is a breeze. Rather than the traditional creaming method involving butter and sugar, you simply weigh the eggs and match their weight with equal amounts of oil, sugar, and flour. This streamlined approach not only saves time but also results in a smooth batter that’s ready for baking in no time.

To give you a taste of the magic, here’s a simple recipe for an oil-based vanilla cake:


  • 1 cup (150g) all-purpose flour
  • 3/4 cup (150g) sugar
  • 2/3 cup (150g) oil
  • 3 large eggs (150g)
  • 1 tsp (5mL) vanilla extract
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2.5g) salt


  1. Preheat your oven to 350°F (180°C). Prepare a 9×5″ (23×13 cm) loaf pan by greasing and flouring it.
  2. In a small bowl, combine the flour, baking powder, and salt.
  3. In a large bowl, whisk together the eggs, oil, and vanilla extract until smooth.
  4. Gradually add the sugar to the egg mixture, whisking until well combined.
  5. Slowly incorporate the flour mixture into the wet ingredients, whisking until the batter is smooth and free of lumps.
  6. Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

This recipe is just the tip of the iceberg when it comes to the marvelous world of oil-based cakes. Feel free to experiment with different extracts, spices, or even add-ins like chocolate chips or dried fruit. Let your creativity soar and enjoy the delightful results!

So why not give oil-based cakes a whirl in your own kitchen? I promise you won’t be disappointed. The lightness, moistness, and sheer deliciousness of these cakes will have you coming back for more. Happy baking, my friends!

Cake Baker