What is the difference between the white cake and the yellow cake?
And why do I need both?
For most it is simply aesthetics, but when you look at those two recipes in comparison it comes down to the ingredients used.
In our past life it was the egg yolks in the recipe that gave the cake it’s classic yellow tinge.
This yellow cake recipe happens to be my Super Easy Vanilla Cake recipe which is a variation on the Wacky Cake we have all come to know and love.
It is one of my most acclaimed recipes in my Cookbook Modern Vegan Baking
It doesn’t crumble and it stacks and carves like a dream come true!
Dense light pound cake with a tighter crumb than a sponge cake
Iced with classic bakery fudge icing this cake is going to top your winners list!
Of course you can ice it with whatever you prefer
But I love the classic yellow cake and deep, dark fudge icing combination!
Check out all the icing recipes I have here!
Any of these would be amazing on this perfect bakery recipe for yellow cake!
Bake it into round cake layers or even cupcakes!
This is one easy recipe to mix since you don’t even need an electric mixer!
It’s all done by hand in one large bowl!
Notes for Success:
I use soy milk as the milk for the majority of my baking.
Soy milk is the only milk that will sour upon adding vinegar which is what we do to make a mock “buttermilk”, of course you can use any plant milk of your choice if you are staying away from soy, but you will still add the vinegar, as that is also the activator for the baking soda to leaven this recipe
I use a combination of oil and melted vegan butter but you can use all of one or the other if you prefer
For more easy cake recipes click the links below!
For the Cake Batter:
- Soy Milk 1½ cups (355ml)
- White Vinegar 1½ Tablespoons
- Vegan Butter ½ cup (113g)
- Vegetable oil of your choice ½ cup (117ml) *or more vegan butter melted
- Granulated Sugar 1½ cup (300g)
- Salt ½ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- All Purpose Flour 3 cups (375g)
- Baking Soda 2 teaspoons (8g)
- 1 recipe Fudge Icing
- First combine the vegetable oil with the melted vegan butter add the vanilla extract and set aside
- Combine the soy milk with the vinegar and let stand for 5 minutes to thicken. Soy milk is the only plant milk that will thicken, but you can use another milk if you prefer
- Sift all the dry ingredients together in a large mixing bowl, including the sugar.
- Pour the wet ingredients in and whisk smooth, this will be the plant milk mixture and the butter/oil mixture
- 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.
- 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.
- Once completely cooled ice with your choice of icing
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