Vanilla Bundt Cake Recipe Made With Oil
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 2½ cups all-purpose flour, plus more for flouring the cake pans
  • 2 cups sugar
  • ¾ cups vegetable oil (or 1½ sticks of butter)
  • 2¼ teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup whole milk
  • Oil or butter, for greasing two cake pans
  • Optional Glaze:
  • 1½ cups powdered sugar, ½ teaspoon vanilla extract, 3-4 tablespoons milk
  1. Preheat oven to 350F.
  2. Add the flour, sugar, vegetable oil, baking powder, vanilla and salt in the bowl of a stand mixer with a paddle attachment. (If you don't have a stand mixer you can use a hand mixer but the batter it pretty thick to mix, I used a hand mixer.) Mix on slow until the ingredients are blended together, then mix on medium until for about a minute.
  3. With the mixer on, add 1 egg at a time & mix until each egg gets absorbed. Stop to scrape the bowl with a rubber spatula when needed. After all the eggs have been added, continue to mix for an additional minute.
  4. With the mixer on, add the milk, ½ cup at a time, stop to scrape the sides. Continue to mix for another minute or until the mixture appears smooth. Grease two 9-inch cake pans or a bundt pan with oil or butter, and flour them.
  5. Divide the batter evenly between the two cake pans or pour into bundt pan.
  6. Bake for 25 to 30 minutes for the 9" cake pans or 35-45 minutes for bundt pan or until the top is starting to turn golden brown and is springy to the touch.
  7. Remove from oven and let cool for at least 30 minutes. The cakes should be at room temperature before you remove them from the pan.
  8. Frost or glaze the cake as desired. If you want to make a glaze just mix a little over 1 cup of powder sugar, ½ teaspoon vanilla extract, & a couple tablespoons of milk together in a bowl until you have a thin glaze, using a spoon drizzle or pour over the top of cake.