homemade vanilla cake

This Vegan Vanilla Cake is a moist, fluffy double layer cake recipe with creamy vegan buttercream frosting. You can easily customize this cake for birthdays, holidays and more!

Vegan Vanilla Cake with Buttercream Frosting

apple cider vinegar

soy milk

brown sugar (or cane sugar (400 grams))

all-purpose flour ((360 grams))

baking soda ((10 grams))

sea salt ((2.8 grams))

vegan butter (melted and cooled (150 grams))

vanilla extract

sugar

vegan butter (softened)

vegan milk (add more if needed)

sea salt (only

Grease and flour two 8” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick.  

Heat oven to 350°F/180°C.

In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.

Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.

Pour the batter equally into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans. 

For the Cake

Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.

Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.

Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.

Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

For the Frosting

Frost cakes and decorate. The frosting will set at room temperature. Enjoy!

Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.

Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to evenly shave off any doming on the cake so they lay flush.

The frosting sets at room temperature perfectly. Slice and enjoy!

Putting it All Together

https://www.youtube.com/watch?v=Aad2vWCslYQ

RECIPE FOR VANILLA CAKE: https://jessicainthekitchen.com/vegan-vanilla-cake-with-buttercream-frosting/

This Vegan Vanilla Cake is a moist, fluffy double layer cake recipe with creamy vegan buttercream frosting. You can easily customize this cake for birthdays, holidays and more! Are you going to make this cake?! ❤️

#vegan​ #veganrecipes​ #whatieatinaweek​ #vegandesserts​ #food​ #easyvegan​ #recipes​ 
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BEST VEGAN VANILLA CAKE | FLUFFY & MOIST | easy vegan dessert recipes

Step by step instructions on how to make the best vanilla cake ever. EVER. This homemade vanilla cake recipe is anything but ordinary: moist, tender, flavorful and the perfect base for any recipe.

The Best Vanilla Cake Ever

butter, room temperature

vegetable oil

eggs, room temperature

cake flour

salt

baking powder

buttermilk

Preheat the oven to 325°F and grease and flour two 8 or 9 inch cake pans. Set aside.

In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.

Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.

In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It&#8217;s okay if the batter still has a few lumps in it&#8211;you don&#8217;t want to over mix it.

Split the batter evenly into the prepared pans and bake for 30 minutes or until the cake is a lightly golden brown and springs back when pressed. This will depend on your oven. Take out of the oven and transfer to a cooling rack. Let the cakes cool completely and frost with your favorite frosting.

For buttermilk, I keep a container of Cultured Buttermilk Blend by The Saco Pantry in my refrigerator.  It last an incredibly long time and you don't waste any buttermilk because you make just the right amount that you need.  Loved this recipe because it's easy, is perfect for 3 - 6" pans, 2 - 8" pans,  13 x 9" or even cupcakes.  Absolutely delicious but you have to make sure everything is at room temp.

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

https://content.jwplatform.com/videos/XgzGhIwt.mp4

We’re breaking down exactly how to make homemade vanilla cake to take any guess work out. This easy homemade vanilla cake recipe is light and fluffy with a silky crumb, but holds up like a dream with frosting! It’s perfectly sweet, moist, tender…it’s pretty much the best vanilla cake recipe you’ll ever make!

The Best Vanilla Cake Recipe

This Almond Amaretto Bundt Cake is soft, moist, and full of delicious almond flavor. It's so easy to put together and so hard to resist!

Almond Amaretto Bundt Cake

(168 grams) unsalted butter, room temperature

(310 grams) sugar

(173 grams) sour cream

tsp almond extract

eggs

(325 grams) all purpose flour

tsp baking soda

tsp salt

(180 milliliters) milk

(60 milliliters) amaretto

tbsp (28 grams) salted butter

(69 grams) sugar

(120 milliliters) heavy whipping cream

tsp honey

(86 grams) powdered sugar, sifted

almonds,

Preheat oven to 350°F (176°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2

. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

. Add sour cream and almond extract and mix until well combined.

. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and amaretto in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the amaretto mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Pour the batter into the prepared bundt pan and bake for about 38-42 minutes, or until a toothpick comes out with a few crumbs.

. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to a cooling rack to cool completely.

. To make the icing, combine all the icing ingredients except for the powdered sugar in a small sauce pan.

0. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.

1. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.

2. Whisk in the powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out. If it’s too thin, add a little more powdered sugar.
13

Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Top the cake with some sliced almonds, if desired.

Love this cake!!  Super easy to make and fell right out of the pan, no sticking. I added more powdered sugar to the frosting than it called for because I like a viscous glaze that drips slowly down the cake. It actually appeared whiter after it dried but that could also be due to the additional powdered sugar. 

I toasted some raw almond slices a bit before sprinkling them on top. Not only does this cake look beautiful, the fragrant almond scent along with the delicious taste and texture of the cake make it a real winner!!

https://content.jwplatform.com/videos/LvK0Xhop.mp4

A soft, moist amaretto and almond cake that’s full of flavor!

I LOVE this cake - comes out perfect every time!

I am trying to make this for my son's birthday. I have 3'6" pans. Do you have suggestions for time/temperature change? Thanks so much.

This All-Purpose Homemade Vanilla Cake Recipe is the BEST Birthday Cake Recipe we&#x27;ve ever tasted! Learn How to Make Vanilla Cake from Scratch... The easy way!

The Best Homemade Vanilla Cake Recipe

cake flour ((or 2 1/4 cups all-purpose flour

baking soda

unsalted butter, (softened (1 1/2 sticks))

eggs egg

Funfetti Frosting Recipe

Preheat the oven to 350 degrees F. Set out two 9-inch cake pans or one 9X13-inch baking dish. Grease and flour the pans. (If you plan to flip the cake out of the pan, line the bottom with parchment paper before greasing the pan. Trace the bottom of the pans onto parchment paper and cut the pieces out to fit exactly.)

In the bowl of a stand mixer, cream the butter and sugar on high speed, until ultra light and fluffy. (about 3-5 minutes) Then scrape the bowl with a rubber spatula.

In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.

Pour the buttermilk in a large measuring pitcher. Then whisk in the eggs, egg white, and vanilla extract.

Turn the mixer on low and alternate adding in the flour mixture and the buttermilk, until all is combined. Scrape the bowl again. Then beat again for 15-30 seconds, just until the batter is smooth. Do not over-mix the batter.

Pour the cake batter in the prepared pan(s) and place on the center rack in the oven. Bake 9-inch pans for 22-25 minutes, or a 9X13-inch pan for 30-35 minutes. Test the cake by inserting a toothpick into the center. If it comes out clean, remove from the oven.

Cool the cake in the pan for 15 minutes, then carefully flip out onto a cooling rack. Cool completely. Once cooled, frost the cake with Homemade Funfetti Frosting. Then cut and serve!

This moist and fluffy vanilla cake recipe is the perfect homemade treat for any occasion! Made with cake flour, a blend of oil and butter, and rich vanilla bean paste, it’s soft, flavorful, and incredibly easy to make. Whether you&#039;re a beginner or an experienced baker, this simple, crowd-pleasing cake will quickly become a go-to favorite!

The Best Vanilla Cake: Moist, Fluffy, &amp; Easy to Make

½ tsp baking soda

tsp baking powder

salted butter, softened (unsalted works too)

½ tbsp vanilla bean paste

buttermilk,

Preheat

Preheat your oven to 350°F (177°C). Grease and flour three 6-inch or two 8-inch round cake pan.

In a large bowl or stand mixer using the paddle attachment, mix the cake flour, sugar, baking powder, baking soda, and salt.

Add the softened butter to the dry ingredients and mix until the texture resembles small crumbs.

Whisk

In a separate bowl, whisk together the oil, buttermilk, eggs, and vanilla bean paste.

Add half of the wet mixture to the flour mixture and mix on medium-high until lighter in color and smooth about 1-2 minutes. Add the remaining wet ingredients and mix until fully combined.

Divide

Divide the batter evenly between the prepared pans.

Bake

Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.

Cool

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

I recently baked your “Best Vanilla Cake” and overall loved the flavor and structure. However, I noticed that - after the cake had fully cooled - there were a few slightly oily, compact spots in the crumb. During mixing, the butter–dry ingredient stage became somewhat paste-like, with larger clumps rather than a fine, sandy texture.
I followed the recipe closely and added the liquid ingredients in two stages as instructed, but I’m wondering whether the butter temperature, mixing speed, or another factor could have caused this result?

Your recipes are so precise and easy to follow. 
Would you recommend this recipe for the base of a trea leches cake?
Thank you in advance.

I made it Monday and put too much butter trying to tweak it without doubling. Let’s just say the flavor was in point but of course you all know how it turned out. So I’m making it now cause I got an order going out Sunday. So I doubled it and it’s in the oven now. I know it’s gonna be delicious.

https://www.youtube.com/watch?v=YfxhKz2Y2cs

My FAMOUS Vanilla Cake Recipe! Moist, Fluffy and Super EASY!

Looking for the ultimate vanilla cake recipe that’s moist, fluffy, and ridiculously easy to make? You’re in the right place! 🙌 In today’s video, I’ll be sharing my FAMOUS vanilla cake recipe that’s perfect for any occasion. Whether you're baking for birthdays, weddings, or just a sweet treat, this recipe is guaranteed to impress. 🎂

FULL RECIPE: https://everythingjustbaked.com/the-best-vanilla-cake-moist-fluffy-easy-to-make/ 



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00:00 Introduction
00:53 Ingredients 
02:53 Mixing 
08:16 Whipped Cream
09:45 Decorating

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