This dreamy layer cake comes together with plant-based milk and a splash of apple cider vinegar for a tender, tangy crumb, then gets its fluffy texture from creamed butter, cane sugar, and a touch of neutral oil. Vanilla extract runs through both the cake and the frosting, giving every bite that classic, cozy flavor. The layers bake up soft and springy, with tops that bounce back under a light touch, then cool completely before getting sandwiched and coated in a billowy powdered sugar frosting. That frosting whips up light, smooth, and easy to spread, making the final cake look bakery-worthy without much fuss. It's a reliable, crowd-pleasing dessert that fits comfortably into a vegetarian kitchen, whether you're baking for a birthday or just craving a good slice of vanilla cake.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Stir together the 1 cup plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.
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