12 of Our Best Oil-Based Cake Recipes (2024)

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Credit: Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Torie Cox

Inspired by her Aunt Julie’s blackberry jam cake, Damaris Phillips created this showstopping version. The caramel cream cheese frosting is slightly savory to balance out the sweetness of this three-layer cake.

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Credit: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower

This cake uses fruity olive oil to boost the deep citrus flavor of the cake, which is a perfect choice for afternoon snacking.

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This recipe is from Odette Williams' Simple Cake, a compendium of approachable, delicious cakes for celebrating every day. Per Williams, this cake is "A not-too-sweet chocolate cake, topped with silky Chocolate Swiss Meringue Buttercream, sprinkled with a little sea salt crunch: This is the cake you bake to help you or a loved one get across the finish line."

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Credit: Johnny Autry; Styling: Leigh Ann Ross

Heart-healthy canola oil helps lighten this classic dessert. And an ingenious technique of soaking a vanilla bean in the oil adds deep, rich flavor.

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"I have a friend who has celiac disease, and he moaned to me that he'd never eat another chocolate cake. So I did this gluten-free recipe for him. It's my go-to dessert right now; it's like a fudgy brownie."

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Credit: Photo: Becky Luigart-Stayner

Rosemary lends evergreen essence, while olive oil enhances the flavor and maintains the moist texture of this Mediterranean-inspired cake. You can prepare it up to 2 weeks ahead and freeze, unglazed; top thawed cake with glaze before serving to your guests. Casual yet elegant, it's a fine finish for a dinner party and also makes a well-chosen addition to a dessert buffet.

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Credit: Beth Branch

Actually taste the rainbow with a vibrant 7-layer rainbow cake! Tip: Use liquid gel or gel-paste food coloring for a deeper, richer color as opposed to its traditional liquid counterpart.

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This cappuccino Bundt cake will take your coffee break to the next level and is ideal for brunches.

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Credit: Jeff Kauck

Wheat germ and canola oil boost the nutrition profile of this simple dessert by adding vitamin E. Granny Smith apples remain firm and pleasantly tart when cooked. For a sweeter apple that also holds up well when cooked, try Braeburn.

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Credit: Becky Luigart-Stayner

This rustic cake has a slight crunch from cornmeal, and a mixture of winter fruits balances the tangy lemon flavor. The compote is best served at room temperature or slightly warm.

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Credit: Howard L. Puckett; Styling: Cindy Manning Barr

A cinnamon coffee cake might be one of the best-smelling cakes you can bake, and this is a great one to have in your repertoire. (Pro tip: Soften brown sugar that's hard and dry by placing it in the microwave for a few seconds.)

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Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

This Yellow Squash Bundt Cake is a delicious way to use up a prolific seasonal squash harvest and is guaranteed to change the minds of even the staunchest squash-detractors. Bright yellow squash boosts the golden hue of this lemony cake, helping to create a tender and moist texture. Both straightneck and crookneck squash will work in this recipe, but straightneck squash is easier to grate.

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