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Preheat oven to 350°F (175°C). Grease and flour two 6-inch round cake pans or one 8x8 inch square pan for each cake type, or line a muffin tin for cupcakes. If making both cakes, prepare two separate sets of pans.

For the Vanilla Cake: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

In a separate medium bowl, whisk together the vegetable oil, milk, vanilla extract, and white vinegar.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared pan(s).

For the Chocolate Cake: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.

In a separate medium bowl, whisk together the vegetable oil, water, vanilla extract, and white vinegar.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared pan(s).

Bake the cakes for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If baking cupcakes, reduce baking time to 18-22 minutes.

Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy frosting.

While the cakes cool, prepare the frosting (if desired). In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, alternating with the milk, until smooth and fluffy. Beat in the vanilla extract.

Once the cakes are completely cool (this may take an additional 15-20 minutes), frost as desired. Serve and enjoy your eggless cake collection!


Preheat oven to 350°F (175°C). Grease and flour two 6-inch round cake pans or one 8x8 inch square pan for each cake type, or line a muffin tin for cupcakes. If making both cakes, prepare two separate sets of pans.

For the Vanilla Cake: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

In a separate medium bowl, whisk together the vegetable oil, milk, vanilla extract, and white vinegar.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared pan(s).

For the Chocolate Cake: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.

In a separate medium bowl, whisk together the vegetable oil, water, vanilla extract, and white vinegar.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared pan(s).

Bake the cakes for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If baking cupcakes, reduce baking time to 18-22 minutes.

Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy frosting.

While the cakes cool, prepare the frosting (if desired). In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, alternating with the milk, until smooth and fluffy. Beat in the vanilla extract.

Once the cakes are completely cool (this may take an additional 15-20 minutes), frost as desired. Serve and enjoy your eggless cake collection!
