A supremely moist and tender vanilla cake made with vegetable oil—a simple, everyday yet special treat.

Scale

2½ cups all-purpose flour (312g)

1¾ cups granulated sugar (350g)

2½ tsp baking powder

½ tsp salt

4 large eggs

1 cup whole milk (240ml)

1 cup vegetable oil (240ml)

1 tbsp vanilla extract

½ cup hot water (120ml)

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1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or line with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. In a separate bowl, beat the eggs. Then add milk, oil, and vanilla extract, whisking until smooth.

4. Pour the wet ingredients into the dry ingredients and mix just until combined.

5. Add the hot water gradually while stirring. The batter will be thin—that’s perfect!

6. Divide the batter evenly into the prepared pans.

7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

8. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Don’t overmix the batter—just until the flour disappears.

Use room-temperature eggs and milk for best consistency.

For cupcakes, bake 18–22 minutes at 350°F.

Cake layers can be wrapped and frozen for up to 2 months.