Bakery Recipe for Perfect Yellow Cake
Prep time
Bake time
Total time
I am baking in a 9" x 13" cake pan today but this cake batter will make 18 cupcakes, 2- 8" layers or 3-7" layers
Grease and Parchment line your cake pan(s) and preheat the oven to 350°F
Serves: serves 15 ppl
  • For the Cake Batter:
  • Soy Milk 1½ cups (355ml) *soy milk is the only plant milk that will thicken like buttermilk, but you can use whatever plant milk you prefer
  • White Vinegar 1½ Tablespoons
  • Vegan Butter ½ cup (113g)
  • Vegetable oil of your choice ½ cup (117ml) *or more vegan butter melted
  • Granulated Sugar 1¾ cup (350g)
  • Salt ½ teaspoon
  • Vanilla Extract 3 teaspoons (15ml)
  • All Purpose Flour 2 cups (250g)
  • Cake Flour 1 cups (120g) *see notes in body of the text article for more info on cake flour
  • Baking Soda 2 teaspoons
  • 1 recipe Fudge Icing *optional or whatever icing you prefer
  1. First combine the vegetable oil with the melted vegan butter add the vanilla extract and set aside
  2. Combine the soy milk with the vinegar and let stand for 5 minutes to thicken.
  3. Sift all the dry ingredients together in a large mixing bowl, including the sugar.
  4. Pour the wet ingredients in and whisk smooth, this will be the plant milk mixture and the butter/oil mixture
  5. Pour the batter into the greased and parchment lined pan(s) and bake immediately in the preheated 350°F oven for 15 minutes, then turn the open temperature down to 325°F to bake the rest of the way, approximately 20 minutes more or when you gently press the centers they are springy to the touch. Or do the toothpick test for moist crumbs.
  6. Cool in the pan(s) until you can safely touch without burning yourself then turn the cake(s) out onto a cooling rack to cool the rest of the way.
  7. Once completely cooled ice with your choice of icing
Recipe by Gretchen's Vegan Bakery at