This Vegan Vanilla Cake recipe is a two-layer cake that is full of big vanilla flavor and bakes up tender and moist! This recipe is simple, reliable, and absolutely delicious. And I walk you through how to stack the cake step-by-step.
I love to have so many cake recipes here on Earthly Provisions. And if you are a beginner, don't worry! I have recipes for all skill levels. From my easy, single-layer Vegan Lemon Cake to my delicious, two-layer Vegan Coconut Cake, to my rich and chocolatey Vegan Chocolate Cake, there is a recipe for everyone.
But a Vegan Vanilla Layer Cake is the most classic, versatile cake recipe you can have in your arsenal. And my version is easy to make, bakes up tender and moist, and is slathered with fluffy vanilla frosting. And, I am finally ready to share it with you. So let's make it!
Jump to:
Why You'll Love This Recipe
- This Vegan Vanilla Cake is easy to make, and bakes up super moist and fluffy.
- It is absolutely delicious and has big vanilla flavor.
- And it makes the perfect vegan birthday cake.
- My vanilla cake recipe is made without eggs and milk, so anyone can enjoy it!
- In this post, show you step-by-step how to stack the cake layers, so even a beginner can make this recipe!
Ingredient Notes
All-Purpose Flour: I use all-purpose flour for this cake recipe rather than cake flour. I find I can still get a light and fluffy bakery-style texture, and everyone has all-purpose flour on hand.
Vegan Butter: I like Soy-Free Earth Balance Buttery Sticks or Country Crock Plant Butter Sticks.
Baking Powder and Baking Soda: I use a combination of baking powder and baking soda for a light and tender cake.
Non-Dairy Milk: I used oat milk, but soy milk or almond milk also work!
Vanilla Extract: The vegan cake layers and vanilla frosting both get big doses of vanilla extract.
Lemon Juice or Vinegar: I used lemon juice, but white vinegar or apple cider vinegar will also work. You will not taste this in the final cake. It's just to activate the baking soda.
Variations and Substitutions
I used my recipe for Vegan Vanilla Frosting for this recipe to keep it super classic.
But, you could also use my Vegan Chocolate Buttercream Frosting or even my Vegan Cream Cheese Frosting.
Special Equipment
You will need two 8-inch round cake pans for this recipe. My favorite brand is Fat Daddio's! My cakes bake evenly and never stick.
And, you will need a hand mixer or a stand mixer to make the vanilla frosting.
I like to use a turntable for decorating, but it is not absolutely necessary.
And my favorite frosting spatula is a mini offset spatula!
How to Make the Cake Layers and Frosting
Step 1. In a large mixing bowl, combine sugar, non-dairy milk, melted vegan butter, vanilla extract, and vinegar or lemon juice. Whisk well.
Step 2. Add the flour, baking powder, baking soda, and salt and whisk to form the batter.
Step 3. Divide the batter into two prepared 8-inch round cake pans and spread the batter out evenly. If you have a kitchen scale, it will be 13 ounces per pan.
Now, bake the vegan vanilla cake layers for about 20 minutes. A toothpick inserted into the center of a cake layer should come out clean.
Allow the layers to cool completely before frosting.
Step 5. To make the vegan vanilla frosting, cream vegan butter in a large bowl using a hand mixer.
Take your time with this step. The butter needs to be completely smooth for a smooth frosting.
Next, add powdered sugar and mix on low until combined.
Then, add vanilla and non-dairy milk and mix on medium speed until the frosting is light and fluffy.
How to Stack and Decorate A Layer Cake
Step 7. To stack the Vegan Vanilla Cake, place one cake layer upside down on a cake board or a cake stand.
Then, scoop about ¾ cup of vanilla frosting on top.
Step 8. Next, use a metal spatula or a butter knife to evenly spread the frosting across the top of the cake.
Step 9. Flip the remaining cake layer upside down and place it on top of the frosted layer.
Step 10. Frost the outside of the layer cake using the same spatula or knife. I topped my cake with a few rainbow sprinkles, but you can use any garnishes you like!
Recipe FAQs
Place the cake in a large cake box or other large container and store it in the refrigerator for up to 4 days.
Yes! Bake the cake layers, then allow them to cool completely. Turn them out of the cake pans and wrap them with plastic wrap and freeze for up to a month. On the day you want to stack and decorate the cake, just make the frosting and proceed with the recipe.
Vegan cake is made of the same ingredients as regular cake: flour, sugar, baking powder and baking soda and salt. The only difference is that vegan cakes use non-dairy butter and non-dairy milk.
No! They taste exactly the same. This vegan cake recipe, in particular, has big vanilla flavor.
Yes! The cake layers will just be a little bit thinner.
I don't recommend it. It will be too much batter. But my Earl Grey Lavender Cake and my Vegan Pumpkin Cake recipes are for 6-inch cake pans!
Expert Recipe Tips
Make sure that the vegan butter is at room temperature for making the vanilla frosting. It will be much easier to mix to a light and fluffy texture.
If you are a beginner at stacking cakes, I recommend that you turn the cakes out of the cake pans and freeze the layers for 30 minutes before stacking the cake.
This will give you more stability when stacking and frosting this Vegan Vanilla Cake.
Looking for More Easy Vegan Dessert Recipes?
If you tried this Vegan Vanilla Layer Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Vanilla Cake
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 2 8" Round Cake Pans
- 1 Hand Mixer or Stand Mixer
- 1 Cake Stand
- 1 Metal Spatula
Ingredients
For the Vanilla Cake Layers
- 2 ⅔ Cup All-Purpose Flour
- 1 tablespoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 ½ Cup Granulated Sugar
- 1 ½ Cup Non-Dairy Milk
- 9 tablespoon Vegan Butter, melted
- 1 tablespoon Lemon Juice or White Vinegar
- 1 tablespoon Vanilla Extract
For the Vanilla Frosting
- 16 tablespoon Vegan Butter, room temperature
- 4 Cups Powdered Sugar, sifted
- 2 teaspoon Vanilla Extract
- 2 tablespoon Non-Dairy Milk
Instructions
To Make the Vanilla Cake Layers
- Preheat oven to 350* F. Grease two 8 inch round cake pans with coconut oil or pan spray. Insert a parchment circle into the bottom of each pan.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk together and set aside.2 ⅔ Cup All-Purpose Flour, 1 tablespoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- In a large bowl, combine sugar, non-dairy milk, melted vegan butter, lemon juice or vinegar and vanilla. Whisk to combine.1 ½ Cup Granulated Sugar, 1 ½ Cup Non-Dairy Milk, 9 tablespoon Vegan Butter, melted, 1 tablespoon Lemon Juice or White Vinegar, 1 tablespoon Vanilla Extract
- Add the dry ingredients into the wet ingredients and whisk to form the batter. Then, divide the batter between the two prepared cake pans. If you are using a scale, it will be about 20 ounces of batter per pan. Then, use a spatula to spread the batter out evenly.
- Bake the cakes in a 350* oven for 25-28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely before frosting.
Make the Vanilla Frosting
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, cream the vegan butter until completely smooth.16 tablespoon Vegan Butter, room temperature
- Add the powdered sugar and mix on low until combined. Then, add the vanilla and mix until combined. Finally, add the non-dairy milk and mix on medium speed until light and fluffy.4 Cups Powdered Sugar, sifted, 2 teaspoon Vanilla Extract, 2 tablespoon Non-Dairy Milk
Stack and Frost the Cake
- Place one layer of cake upside down on a cake stand or a cake plate. Top the cake layer with about ¾ cup of frosting and use a metal spatula to spread the frosting evenly across the cake.
- Top with the remaining cake layer, then frost the exterior of the cake.
- Decorate as desired and serve!
Jessica says
Hi! I’m looking to make a mini cake with your recipe so using two 4in pans.
Would I just cut the recipe in half?
Megan Calipari says
Yes, that's what I'd recommend! It will still probably be too much cake batter, but it can be hard to divide more than that with the fractions. So maybe make a few cupcakes with the additional batter!
Cindy says
Hi there!
this recipe look so yummy!!
can we do it gluten free ?
thank you
Megan says
Hi! I’ve made this cake once already but wanting to adapt for cupcakes. About how many would this make? And what should the bake time be?
Megan Calipari says
Hi! This recipe will make about 24 cupcakes. And I'd start with a bake time of 18-20 minutes. Use the toothpick test to make sure they are done!