Oil Donut Cake

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This vanilla doughnut cake is easy to make and soft because it uses oil instead of butter. You will need an 8-inch round tube pan for this doughnut cake.

Alternatively, you can use an 8-inch round cake pan, and the cake will still turn out perfectly. Then, preheat the oven to 350 degrees Fahrenheit. In a big bowl, put one cup of all-purpose flour and one teaspoon of baking powder.

Mix them well so that the baking powder is evenly distributed throughout the flour. In another bowl or the bowl of a stand mixer, add two eggs and beat the eggs until they are smooth and pale yellow, then add one teaspoon of vanilla extract and half a cup of oil.

Continue to beat until the oil is incorporated in the egg mixture, then add one cup of powdered sugar slowly while beating the mixture on medium speed for another minute. Add one tablespoon of milk to help loosen the batter and mix it in.

Then, sift in the dry ingredients into the egg mixture in three batches and combine the mixture until you have a smooth batter.

One thing you have to remember is that when beating the eggs, do so at high speed, but when combining the flour to make the cake batter, combine everything at the lowest speed and do not overbeat the batter.

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