Classic Vanilla Cake

Directions

1. Grease three 6-inch (15 cm) round cake pans and line the bottoms with cut-out parchment paper liners. Preheat the oven to 350°F (180°C)*.
2. In a bowl, combine the milk and vinegar. Let it sit for 5 minutes to curdle.
3. Meanwhile, place a sieve over a large bowl and sift together the dry ingredients. Stir to combine. Make a shallow well in the centre of the flour mixture.
4. Pour the milk mixture and remaining wet ingredients into the well of the dry ingredients. Mix until just combined, but be careful not to overmix**.
5. Divide the batter between the pans and tap them on the counter a few times to remove any air bubbles.
6. Bake the cakes in the oven on the center rack for 25 - 30 minutes, rotating the pans on the rack once at the halfway point. The cakes are done when a wooden skewer inserted into the centre comes out clean.
7. Allow the cakes to cool in the pan for 5 minutes before transferring them to a cooling rack. Carefully peel off the parchment liners and allow the cake to cool completely***.
8. While the cakes cool, prepare the buttercream frosting. In a large bowl, whip the butter with a electric hand mixer until fluffy, about 3 - 4 minutes.
9. Then add the powdered sugar and vanilla.
10. Beat the frosting for another 4 - 5 minutes, or until fluffy and lighter in colour.
11. Place the first layer of the completely cooled cake, rounded side up, on your serving dish****. Cover the cake with ⅓ cup of frosting. Use a spatula to smooth the frosting to the edge of the cake.
12. Place the second layer on the cake, flat side up and frost the same way as the bottom layer. Lastly, place the third layer on the cake, flat side up, to complete the cake.
13. Cover the top and sides of the cake in frosting.
14. Decorate the cake as desired. Slice, serve, and enjoy!

Notes

• ^†We recommend either soy or pea milk for this recipe, as the high protein content is what allows the milk to curdle to create vegan buttermilk.
• * The original recipe for this cake can also be used to make two 8-inch (20 cm) cakes or 24 cupcakes. We used top and bottom heating (not fan-assisted/convection).
• ** Optionally, to make a "funfetti cake", add ½ cup of your favourite sprinkles into the batter.
• *** Be patient and allow the cakes to cool completely, otherwise, the frosting will melt upon contact with the cake.
• **** Tucking a couple of pieces of parchment paper under the cake will collect any frosting smudges and can be pulled away when the cake is complete, leaving a clean serving platter.

Storage

• This cake can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
• The cake can also be prepared in advance of assembly and stored tightly wrapped in plastic wrap in the fridge or freezer. If stored in the freezer, thaw the cake before assembly.
• The frosting can also be made in advance and kept in an airtight container in the fridge for up to 5 days or freezer for up to 1 month. Allow the frosting to come to room temperature before beating with a wooden spatula or hand mixer to re-fluff.