Vanilla Birthday Cake Recipe
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Because everyone needs a classic vanilla cake recipe up their sleeve. What’s more comforting and nostalgic than a soft, spongey, vanilla cake with a thick, buttery-rich icing? Grab some festive rainbow sprinkles to dress her up and you’ll soon learn this recipe, ahem, takes the cake.
You will need
Serves 16
Dry ingredients
- 3 cups plain flour
- 1 1/2 cups (300g) sugar
- 3 teaspoons baking powder
- 1/8 teaspoon baking soda
- Pinch of salt, optional
Wet ingredients
- 1 3/4 cups plant-based milk
- 1/3 cup neutral oil
- 1/3 cup melted vegan butter, cooled (or more oil)
- 1 teaspoon vanilla extract
- Pinch of salt
To decorate
- 1 1/2 cups (340g) vegan block butter, room temperature (note 3 for vegan spreadable margarine
- 5-6 cups (500-600g) icing sugar, to taste
- 1 teaspoon vanilla extract
- Plant-based milk, as needed
- Vegan-friendly sprinkles
Recipe: Rainbow Nourishments
Directions
Step 1
To make the cakes: Preheat your oven to 180°C (convection) or 160°C (fan-forced). Grease or line 2 x 20cm round cake pans with baking paper.
Step 2
Add all the dry ingredients to a large mixing bowl and whisk until combined. Add all the wet ingredients and mix until just combined. Be careful to not overmix the batter.
Step 3
Divide the cake batter between your cake pans. Bake the cakes for around 30-35 minutes or until you can insert a toothpick in the middle and it comes out clean. Allow the cakes to cool in their pans for 15 minutes then cool on a wire rack.
Step 4
To make the buttercream and assemble: Add the vegan butter to a large bowl or stand mixer and beat until the butter is pale in colour. Add the sugar and vanilla extract and beat until light and fluffy. Add a dash of milk for a smoother buttercream or more sugar for a firmer buttercream.
If your cakes have domes on them, use a serrated knife to cut them off.
Step 5
When the cakes have completely cooled, place one layer on a serving plate. Spread or pipe around 3/4 cup of buttercream on the cake and place the remaining cake on top.
Step 6
Spread the remaining frosting on the sides and top of the cake and decorate with sprinkles, as desired.
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Hot tip!
Store the cake in an airtight container at room temperature for 1-2 days. Due to the butter content, the cake will firm up in the fridge, so make sure you let it come to room temperature before serving leftovers.
Recipe: Rainbow Nourishments
