Vegan Yellow Cake

Total time1 hr 30 min

Prep time25 min

Cook time35 min

This classic layer cake bakes up tall, tender, and golden, with a soft crumb thanks to that alternating mix of dry ingredients and wet — a technique that keeps the layers light instead of dense. A touch of turmeric gives the crumb its warm, sunny color, while vanilla rounds out the flavor in both the cake and the frosting. The frosting itself is whipped until fluffy and smooth, spread thick between the layers and swept over the top and sides for that classic bakery-style finish. Aquafaba does some quiet heavy lifting here, helping the batter come together with the same structure you'd expect from a traditional yellow cake. It's an easy layer cake to bring to a birthday or potluck, and it fits neatly into a vegan spread without sacrificing that nostalgic, made-from-scratch taste.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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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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