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A white vanilla cake with diagonal stripes in the frosting.

Dairy Free Vanilla Cake


  • Author: Katie Stymiest
  • Total Time: 2 hrs 3 Min
  • Yield: 10 Slices 1x

Description

The fluffiest and most delicious dairy-free vanilla cake recipe. Four soft vanilla cake layers covered in a whipped vanilla buttercream frosting. This classic vanilla cake recipe is a must-bake.


Ingredients

Scale

Dairy-Free Vanilla Cake

  • ¾ cup dairy-free milk, divided & room temperature
  • ¼ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tbsp. pure vanilla extract
  • 1 ¾ cup cake flour, sifted
  • 1 ½ cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. fine sea salt
  • ⅛ tsp. baking soda
  • ⅔ cup dairy-free salted butter, room temperature

Dairy-Free Vanilla Buttercream

  • 1 cup dairy-free salted butter, room temperature
  • 1 cup all-vegetable shortening
  • 6 cups icing sugar
  • 1 tbsp. pure vanilla extract
  • 1 tsp. fine sea salt

Cake Decor

  • Golden Oreos

Instructions

Dairy-Free Vanilla Cake

  1. Preheat the oven to 350 degrees and spray and parchment line four 6-inch round cake pans.
  2. In a small mixing bowl combine ¼ cup of milk and the vegetable oil. Set aside.
  3. In the other small mixing bowl gently whisk together the remaining milk (½ cup), eggs, and vanilla extract. Set aside.
  4. In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
  5. Add in the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand.
  6. Slowly pour in the milk and oil mixture and mix on medium for 2 minutes.
  7. Slowly pour the milk, egg, and extract mixture in and mix on medium for another 2 minutes. Scrap the sides of the bowl when necessary.
  8. Divide the cake batter into the four prepared cake pans and bake for approximately 15-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.

Dairy-Free Vanilla Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. Approximately 10 minutes.

  2. Add the icing sugar, vanilla extract, and salt and mix on low until combined.

  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

  1. Level each fully cooled vanilla cake layer with a cake leveler or knife.

  2. Place one leveled layer of vanilla cake on a cake board, plate, and/or cake turntable and top with approximately 1 ½ cup of dairy-free vanilla buttercream.

  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  4. Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.

  5. Decorate the cake as you please. I used the tip of my offset spatula to create horizontal lines around the cake and three diagonal lines on the front. With a Wilton 1m piping tip, I piped swirls around the top border and placed a Golden Oreo between each swirl. Enjoy!

  • Prep Time: 1 Hr 45 Min
  • Cook Time: 18 Min
  • Category: Baking
  • Cuisine: American

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