What actually is a yellow cake? Isn’t it just vanilla?
Well, In our past lives and certainly in my bakery it was the egg yolks in the recipe that gave the cake it’s classic yellow tinge.
The term “yellow” implies that you are getting a rich, dense and super moist vanilla cake!
Well now we don’t even need the eggs to get the most beautiful and delicious yellow cake recipe with minimal ingredients!
As a matter of fact we don’t even need an egg replacer!
It’s so versatile you can even make it lower sugar and lower oil!
This yellow cake recipe doesn’t crumble and it stacks and carves like a dream come true!
Dense light pound cake with a tighter crumb than a sponge cake iced with classic bakery fudge icing this cake is going to top your winners list!
Of course you can ice it with whatever icing you prefer but I love the classic yellow cake and deep, dark fudge icing combination!
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Notes for Success:
I am baking in a 9″ x 13″ cake pan today but this cake batter will make 18 cupcakes, 2- 8″ layers or 3-7″ layers
Soy milk is the only milk that will sour upon adding vinegar for our mock “buttermilk”
Of course you can use any plant milk of your choice if you are staying away from soy
And you will still add the vinegar as that is also the activator for the baking soda to leaven this recipe
A combination of oil and melted vegan butter is my preference but you can use all of one or the other if you prefer
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
Yield: serves 15 ppl
Yellow Cake
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
For the Cake Batter:
- Soy Milk 1½ cups (355ml)
- White Vinegar 1½ Tablespoons
- Vegan Butter ½ cup (113g)
- Vegetable oil of your choice ½ cup (117ml) *or more vegan butter melted
- Granulated Sugar 1½ cup (300g)
- Salt ½ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- All Purpose Flour 3 cups (375g)
- Baking Soda 2 teaspoons (8g)
for the optional icing
Instructions
- Preheat the oven to 350F and then grease & parchment line your cake pan(s) ~ this recipe will make 3-7″ layers or -9″x13″ pan
- Combine the vegetable oil with the melted vegan butter add the vanilla extract and set aside
- Combine the soy milk with the vinegar and let stand for 5 minutes to thicken. Soy milk is the only plant milk that will thicken, but you can use another milk if you prefer
- Sift all the dry ingredients together in a large mixing bowl, including the sugar.
- Pour the wet ingredients in and whisk smooth, this will be the plant milk mixture and the butter/oil mixture
- Pour the batter into the greased and parchment lined pan(s) and bake immediately in the preheated 350°F oven for 15 minutes, then turn the open temperature down to 325°F to bake the rest of the way, approximately 10-25 minutes more depending on the size pans you are using. When you gently press the centers they should be springy to the touch. Or do the toothpick test for moist crumbs.
- Cool in the pan(s) until you can safely touch without burning yourself then turn the cake(s) out onto a cooling rack to cool the rest of the way.
- Once completely cooled ice with your choice of icing
