To adapt this cake to different size cake pans, see our notes on how to do that below. You can also make this cake as a three layer 6-inch cake, or a single layer 9-inch cake. The layers on this cake are not very tall, but I think it’s a perfect size and you get 10 nice sized slices out of it. I used cake pans which are 7 inches round. Just a little note that this cake is quite a small petite cake! So seriously – this cake is easy enough that a kid can do it (with supervision, of course). Since vanilla is her favorite flavor for everything, she loved this cake. I made this with my niece when she came for a sleepover at her aunt and uncle’s house. So if you’re going to keep the cake around for a few days, then choose a different decoration OR just add some sliced strawberries to the individual slices as you serve them. So it really only works if you’re going to serve it within minutes of placing those strawberries on top. You also have the small problem of the strawberries running and making the cake soggy. I love the fresh fruit, but of course it doesn’t keep.
#Vanilla cake free#
However, feel free to use whatever cake decorations you please. Strawberries on top add a dash of gorgeous color and offset the vanilla flavor just right. The vanilla flavor comes through perfectly, and by pairing it with vanilla frosting, you get yourself a whole lot of vanilla heaven going on! I’m happy to report that the recipe you see below delivers the ideal level of moistness and as you can see, the color is totally gorgeous! The next time I tried it, it ended up way too dry, so I knew I needed to adjust the flour ratio. I ended up with a delicious cake that looked like a seed cake and nothing at all like a vanilla cake. The first time it was delicious, but I used a flax egg and while a flax egg is GREAT for most cakes, in the case of a vanilla cake when you want it to have the glorious light color, well….it didn’t work out so well. I’m going to admit, I had to play around with this recipe for quite a bit before I got it right. This vegan vanilla cake is light fluffy and dreamy! But what you’re going to like most about it is how EASY it is. All rights reserved.Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)Ĭopyright 2019 Television Food Network, G.P. When measuring flour, we spoon it into a dry measuring cup and level off excess. Spread the remaining frosting over the top and sides, smoothing it out. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. (It's ok if some of the cake shows through.
Frost the sides of the cake with 1 1/2 cups of the frosting and smooth out completely to make an even crumb coat. Spread the top with 1 1/2 cups of the frosting. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. To assemble the cake: Place one cake, domed-side down, on a platter. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, drizzle in the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes. Remove the parchment and let the cakes cool completely.įor the frosting: Beat the butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Run a knife around the sides of the cakes and invert onto the wire rack. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Scrape the batter evenly into the prepared pans. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Line the bottoms with parchment paper rounds lightly coat the paper with nonstick spray. For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch cake pans with nonstick cooking spray.
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