Why you’ll love this vanilla cake:
Minimal Ingredients: This recipe only takes 8 simple ingredients to make Short Prep: Prep this in only 30-minutes and have it ready in under 1.5 hours Versatile: Decorate this cake however you please, make it vegan too if you choose (see notes)
Ingredient Notes:
Pastry Flour: For this recipe I used Bob’s Red Mill Unbleached Pastry Flour. This flour is low protein milled from soft white wheat and makes it ideal for tender baked goods like pastries, pie dough, or this vanilla cake because it makes it oh-so-fluffy! Eggs: If you want to make this recipe vegan you can replace the regular eggs with 3 flax eggs instead and voila!
How to make vanilla cake:
Preheat the oven to 350F and line a 10in-12in a cake pan with parchment and brush with oil or spray with oil entirely, including the edges. Set aside.
Into a small mixing bowl, combine the eggs, 1/4 of the almond milk, and vanilla. Whisk till combined and set aside. NOTE: you can also do this with hand mixer or stand mixer with paddle attachment.
In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk till combined.
Now, using a hand mixer or stand mixer with the paddle attachment, add the butter and remaining 1/2 cup of milk and mix or low-medium speed till combined.
Reduce hand mixer speed to low and slowly add in the egg mixture. Beating for 1 minute total, adding some in every 15-20 seconds. Note, you can stop and scrape down the sides to ensure everything is incorporated.
Transfer the batter to the lined cake pan and cook for around 50 minutes or until a toothpick comes out perfectly clean.
Let the cake cool for 20 minutes in the pan. Use a sharp knife to loosen around the edges of the pan before flipping and icing with your favorite vanilla icing.
How do I make vanilla icing? I have a simple recipe for vanilla recipe that you can find here. How do I make this vanilla cake vegan? If you’re vegan, use Earth Balance butter, it is already softened, so no need to bring to room temperate if it’s soft. You can also replace the eggs with 3 flax eggs as mentioned above. Storage: The cake will last up to 1 week in a tightly sealed container on the counter at room temperature. How do I store leftover icing? Any leftover icing will last up to 1 week in a sealed container in the fridge.
Other sweet recipes you’ll love:
Chocolate Brownie Whoopie Pie Brown Butter & White Chocolate Snickerdoodles Ferrero Rocher Cookies Red Velvet Cookies
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