Naked Vanilla Cake

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The minimal frosting on the outside exposes the cake layers — perfect for any occasion!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 1389kcal

Author: Christina

Ingredients

CAKE

6 cups all-purpose flour
1 cup corn starch
3 teaspoons baking soda
3 teaspoons baking powder
¼ teaspoon salt
3 cups granulated sugar
1 ⅔ cups coconut oil melted
2 Tablespoons white vinegar
2 Tablespoons vanilla extract
3 cups unsweetened vanilla almond milk

VANILLA FROSTING

1 cup shortening room temperature
1 cup vegan butter ie. Earth Balance sticks, room temperature
4 ¼ cups confectioners sugar
2 teaspoons vanilla extract
¼ cup unsweetened vanilla almond milk
⅛ teaspoon or a pinch of salt

Instructions

CAKE

Preheat the oven to 350°F. Grease and lightly flour three 9-inch cake pans. Set aside.
In a large bowl, combine the flour, corn starch, baking soda, baking powder, and salt. Sift together and set aside.
In the bowl of a stand mixer or a large bowl for a hand mixer, combine the sugar, coconut oil, white vinegar, and vanilla extract. Mix on medium until until combined — about 2 minutes.
With the mixer on low, slowly add the dry ingredients in three additions alternating with the almond milk, beginning and ending with the dry ingredients, and mixing each until incorporated. Do not over mix the batter.
Bake for around 28-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake, if it comes out clean or with light moist crumbs, it is done. Allow the cakes to cool completely in the pans before transferring to a wire rack. The cakes must be completely cool before frosting.

VANILLA FROSTING

With a hand or stand mixer, beat the shortening and butter together on medium for about 2-3 minutes, until light and creamy.
Turn the mixer to low and add the confectioners sugar ½ cup at a time, combining before each addition. Once combined, add the vanilla extract. Add the milk slowly until the frosting has a spreadable consistency.

Notes

¹I have only tested this with 9-inch cake pans. If you use larger cake pans, the time will increase, if you use larger cake pans, the time will decrease.

²Be sure to sift the dry ingredients together. Sifting is KEY to make this cake.

³I used the full ¼ cup of unsweetened vanilla almond milk for the frosting — if need be, add in 1 Tablespoon at a time (4 Tablespoons = ¼ cup). If the frosting is too thin, add a little more confectioners sugar and if too thick, add 1 Tablespoon more of almond milk.

Nutrition