Perfect Weekend Yellow Cake

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.

Perfect Weekend Yellow Cake

5.0 from 1 reviews


Author: Erin Browne

Prep time:

5 mins

Cook time:

28 mins

Total time:

33 mins

Serves: 9 servings


  • ¾ cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ½ tsp butter flavoring*
  • ⅓ cup oil, vegetable or canola
  • ½ cup whole milk
  • 1¼ cups all-purpose flour
  • 1¼ tsp baking powder
  • ¼ tsp salt


  1. Preheat oven to 350F. Grease and flour an 8-inch square light metal baking pan and set aside. Dark metal or glass pans not recommended.
  2. With an electric mixer, beat the sugar, eggs, vanilla extract and butter flavoring until it begins to thicken, 1-2 minutes. Add the oil and milk and mix until just combined.
  3. In a second bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, add the dry ingredients to the wet in 2 additions, mixing until just combined - do not overmix.
  4. Transfer the batter into the prepared pan and bake on center rack until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 25-30 minutes. I recommend checking the cake early to make sure you don't overbake it.
  5. Frost cake with Not Too Sweet Chocolate Buttercream


* I like McCormick or Watson's brand. I do not like Wilton brand.


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Perfect Weekend Yellow Cake Perfect Weekend Yellow Cake Reviewed by Cake Lover on February 07, 2018 Rating: 5
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