The advantages of an oil-based cake are that it is light, moist, easy to make, and delicious. Oil is cheaper than butter and you can make this cake for those with milk sensitives or allergies. What's not to love?
Prepare: 10 minutesmins
Bake: 45 minutesmins
Servings: 12
Ingredients
1cup(150g) flour
¾cup(150g) sugar
⅔cup(150g) oil
3large(150g) eggs
1tsp(5mL) vanilla
1tsp(4g) baking powder
½tsp(2.5g) salt
Instructions
Preheat oven to 350F (180C.)
Greased and flour or line one 9x5" (23x13 cm) loaf pan with parchment paper.
Stir together flour, baking powder and salt in a small bowl.
In a large bowl, beat eggs, oil, and vanilla until smooth. Beat in sugar. Add flour mixture and beat until you no longer see lumps, about 1 minute. Batter will be thin. Pour into prepared pan.
Bake 45 - 55 minutes or until toothpick inserted in center comes out clean. Center should read between 200F (93C) and 210F (99C.)
Cool in pan for 5 - 10 minutes; remove to wire rack to finish cooling.
Notes
For a 8" (20cm) pan, bake approximately 35-40 minutes. This is the next preferred size. For a 9" (23cm) cake pan, bake approximately 25-30 minutes. This will be a thin cake. For cupcakes, bake 15 - 20 minutes.A toothpick inserted in center should out clean. Center temperature should read between 200F (93C) and 210F (99C) when cake is fully cooked.