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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

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30 mins to prep

30 mins to bake

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.

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.

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