I find myself in a conundrum when I bake cakes from scratch. I love the flavor of a cake made with butter, but I prefer the light, springy and moist texture of a cake made with oil.
Cakes made with oil are also a bit more forgiving. If you mess up one little part of the process of baking a butter cake, it can spell disaster. Using ingredients that are too cold, not thoroughly creaming the butter and sugar, overmixing the batter once the dry ingredients are added, overbaking by even a minute or two... any of those things can ruin the delicate texture of a cake.
So when I want to bake up a delicious cake for a weekend treat and don't want any fuss, I'll reach for an oil-based recipe. My secret ingredient is the bit of butter flavoring added to the batter. This yellow cake is so wonderfully moist and flavorful, you'll never miss the butter.
This recipe will make one perfect little 8-inch square cake - ideal for a weekend treat when you don't want a ton of extra cake sitting around in your kitchen at the start of the week.Print
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