I’m or leave a review here on this recipe and tell me your vanilla cake success story! I can’t wait to hear it! Make sure you snap a picture and send it to me over on Instagram. Soft, fluffy, and totally dairy-free vanilla cake layers with a whipped dairy-free vanilla buttercream frosting that tastes like classic cake heaven. And gives that little bit of polished appeal to this banging vanilla cake.Īnd there you have it. To add a bit of extra detail and interest, I used my offset spatula to create horizontal lines around the cake and then three diagonal lines across the font. Now I would never sacrifice flavour for a pretty cake but there’s no harm in gussying up a vanilla cake. The second important part is that it looks nice. My first and most important part about a cake is that it tastes superb. My cake style is fairly simple with a rustic aesthetic. Once that stage has been achieved you can add in the remaining ingredients. This mixture, at first glance, should look like it’s already buttercream frosting. The key to knowing when the butter and shortening mixture is ready is when the colour has lightened to a very pale yellow, almost white, and the volume has doubled. In the summer, I can sometimes get away with only 5 minutes. In the winter, being way up in Northern Canada, I let mine beat for 10 minutes. Scrape down the sides of the bowl every so often to make sure all the little butter and shortening bits are getting mixed but let that baby go. With the flat beater (paddle) attachment, crank that stand mixer up to high and let it beat for at least 5 minutes. Creaming the dairy-free butter and shortening together.
I’ve said it before and I’ll say it again, the key to smooth and dreamy whipped buttercream frosting is the very first step. But you know what, dang, it was so darn good! It took some serious restraint on my part to whip up a delicious dairy-free vanilla buttercream and then just leave it. I’m not going to lie, everything within my bold flavour loving heart told me to pair these delectable vanilla cake layers with a fun and funky buttercream. Vanilla cake layers that are fluffy perfection! Divide the batter into the cake pans, make sure you generously spray and parchment line them for no-fuss removal, and bake them for 15-20 minutes or until a toothpick inserted in the center comes out clean. I personally find that the reverse creaming method creates gorgeous volume within the batter itself. But I pinky promise it’s worth it!īut back to the cake, your vanilla cake batter should now be thicky, creamy, glossy, and so totally delicious. Yes, it’s a bit pricier than artificial extract. I will forever until the day I die, strongly urge you to go the extra mile, spend the extra dollar, and get the real pure vanilla extract. There are a lot of vanilla extracts and emulsions. This is a vanilla cake after all!Ī quick note about vanilla extract. Next, the milk, eggs, and of course, the vanilla. Less gluten means a softer spring-like crumb.Īfter the butter and dry ingredients have been creamed together and have formed a sand-like texture, the wet ingredients get added in two separate stages. The next step to reverse creaming is adding the butter bit by bit which coats the flour and helps inhibit gluten formation. In reverse creaming, the dry ingredients with the sugar are whisked together to create air and break down any of the larger sugar crystals. Traditionally, most vanilla cake recipes start by creaming the butter and sugar together until light and fluffy.
#Vanilla cake full#
It’s fluffy, full of flavour, and has a melt-in-your-mouth crumb. I used this technique in my Peanut Butter Chocolate Cake and fell in hard love. So let’s start creaming this classic dairy-free vanilla cake up.įirst up, to create a soft and tender crumb that vanilla cakes are known for, we are going to reverse cream the butter and dry ingredients.
Yes, it’s a few more steps, but sometimes a cake made from scratch is worth that extra effort. Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.Ī pale yellow crumb, warm notes of sweet vanilla, and soft cloud-like texture, this vanilla cake will rival any box mix. And guess what, I bet you wouldn’t even be able to tell it was dairy-free because it’s out-of-this-world delicious.
This vanilla cake is light, fluffy, has a beautiful soft crumb, and is completely 100% dairy-free. And dare I say, one of the trickiest cake flavours to nail down too.
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