Basic Canola Oil White Cake Recipe

Classic White Cake

This classic two layered cake can work as a base for any number of flavourful additions you can dream up. For great contrast in flavour and colour, try frosting it with chocolate canola oil frosting.

Prep Time

Servings

16

2 3/4 cups cake and pastry flour (675 mL)

1 1/2 tsp baking powder (7mL)

1/2 tsp baking soda (2 mL)

1/2 tsp salt (2 mL)

1 1/2 cups granulated sugar (625 mL)

1 cup canola oil (250 mL)

1 Tbsp vanilla extract (15 mL)

3 large eggs (3)

1 1/2 cups buttermilk (625 mL)

  1. Preheat oven to 350°F (180°C). Spray 2 – 9 inch (22 cm) round cake pans with canola oil cooking spray. Line with parchment paper and spray top of parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, combine sugar, canola oil and vanilla extract. Beat until well combined. Add eggs one at a time and beat well after each addition.
  3. Add ⅓ of dry ingredients to wet mixture and mix until just combined. Alternating, add ½ of buttermilk, ⅓  flour mixture, remaining ½ of buttermilk and remaining ⅓ of flour, mixing until just combined after each addition. Do not overmix.
  4. Divide batter equally and pour into prepared pans. Bake for 30 – 35 minutes or until a toothpick inserted into centre of cakes comes out clean. Allow cakes to cool in pans for 10 minutes before turning out onto wire racks to cool completely.
  5. When cakes have cooled, assemble with Chocolate Frosting.

 

* All purpose flour can be used in this recipe. The cake crumb will not be as tender.

Ingredients

2 3/4 cups cake and pastry flour (675 mL)

1 1/2 tsp baking powder (7mL)

1/2 tsp baking soda (2 mL)

1/2 tsp salt (2 mL)

1 1/2 cups granulated sugar (625 mL)

1 cup canola oil (250 mL)

1 Tbsp vanilla extract (15 mL)

3 large eggs (3)

1 1/2 cups buttermilk (625 mL)

Directions

  1. Preheat oven to 350°F (180°C). Spray 2 – 9 inch (22 cm) round cake pans with canola oil cooking spray. Line with parchment paper and spray top of parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, combine sugar, canola oil and vanilla extract. Beat until well combined. Add eggs one at a time and beat well after each addition.
  3. Add ⅓ of dry ingredients to wet mixture and mix until just combined. Alternating, add ½ of buttermilk, ⅓  flour mixture, remaining ½ of buttermilk and remaining ⅓ of flour, mixing until just combined after each addition. Do not overmix.
  4. Divide batter equally and pour into prepared pans. Bake for 30 – 35 minutes or until a toothpick inserted into centre of cakes comes out clean. Allow cakes to cool in pans for 10 minutes before turning out onto wire racks to cool completely.
  5. When cakes have cooled, assemble with Chocolate Frosting.

 

* All purpose flour can be used in this recipe. The cake crumb will not be as tender.

Nutritional Analysis

Calories

545

Total Fat

23.7 g

Saturated Fat

2.3 g

Cholesterol

75 mg

Sodium

259 mg

Carbohydrates

75.4 g

Fiber

1.5 g

Protein

6.2 g

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