Low Iodine Vanilla Birthday Cake

Total time2 hr

Prep time25 min

Cook time35 min

4.8

(3)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
½ cup neutral oil (such as canola or vegetable oil)
½ cup sour cream
2 tsp pure vanilla extract
1 tbsp white vinegar

For the frosting

1 cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 ½ cups powdered sugar, sifted
3–4 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 ½ tsp pure vanilla extract
¼ tsp salt

For serving

rainbow sprinkles (optional)
Can be omitted
rainbow sprinkles

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!