Using canola oil in cakes offers several advantages:

Moisture: Canola oil helps retain moisture in baked goods, resulting in a soft and fluffy texture.
Neutral Flavor: Its mild taste allows the vanilla flavor to shine through without any overpowering aftertaste.
Ease of Use: Unlike butter, canola oil doesn’t require softening, making the mixing process quicker and simpler.

To make this delicious vanilla cake, you will need the following ingredients:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
3 tsp baking powder
¾ tsp salt
1 cup milk (any type)
2 large eggs
¾ cup canola oil
3 tsp vanilla extract

For frosting, you can prepare a simple vanilla buttercream:

1 ¼ cups unsalted butter, softened
5 cups powdered sugar
5 tbsp milk
2 tsp vanilla extract

Preheat Your Oven: Preheat your oven to 350°F (180°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.

Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.

Combine Wet Ingredients: In another bowl, whisk together the milk, eggs, canola oil, and vanilla extract until well combined.

Combine Dry and Wet Mixtures: Pour the wet ingredients into the dry ingredients and mix gently with a hand whisk until just combined. Be careful not to overmix; a few lumps are okay.

Bake: Divide the batter evenly between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Beat the Butter: In a mixing bowl, beat the softened butter until creamy.

Add Sugar and Milk: Gradually add the powdered sugar and milk, mixing until smooth.

Flavor It: Stir in the vanilla extract and mix until fluffy.

Frost the Cake: Once the cakes are completely cool, spread a layer of frosting between the two layers and on the top and sides of the cake.

Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for better mixing and texture.
Avoid Overmixing: Mix until just combined to prevent a dense cake.
Check for Doneness: Use the toothpick test; it should come out with a few moist crumbs, not wet batter.

Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and foil, then thaw it in the fridge before serving.

This canola oil cake recipe is perfect for birthdays, celebrations, or a simple dessert to satisfy your sweet tooth. With its moist texture and rich vanilla flavor, it’s sure to impress your family and friends. Enjoy baking and indulging in this delightful treat!