Dairy Free Yellow Cake

Total time1 hr 30 min

Prep time25 min

Cook time35 min

This classic two-layer yellow cake gets its warm color and tender crumb from a touch of turmeric and a well-balanced batter, with aquafaba lending lift and structure alongside the sugar and vanilla. The layers bake up golden and springy, pulling away cleanly from the pan edges, then cool into the perfect base for stacking. A generous swipe of fluffy, sweet frosting goes between the layers and blankets the top and sides, finished smooth with an offset spatula for that classic bakery look. It's the kind of cake that slices beautifully for birthdays or weekend baking projects, with a soft, fine crumb and just the right amount of sweetness in every bite. This one is a great fit for a dairy free spread, so you can serve a familiar, crowd-pleasing layer cake without a second thought.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground turmeric
¾ 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.
1 ½ cups granulated sugar
½ cup aquafaba (liquid from one 15 oz can of chickpeas)
2 tsp pure vanilla extract
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ cup sour cream

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 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp pure vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
Whisk together the flour, baking powder, baking soda, salt, and turmeric in a medium bowl until evenly combined. Set aside.

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