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Vanilla Layer Cake

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  • Cooking time40 min
  • Prep time10 min
  • Servings12
recipe image Vanilla Layer Cake

Ingredients

  • CAKE:
  • 3 cups (750 mL) all-purpose flour
  • 1 Tbsp. (15 mL) baking powder
  • 2 cups (500 mL) granulated sugar
  • 1 cup (250 mL) Becel® Salted Plant-Based Bricks or Becel® Unsalted Plant-Based Bricks
  • 4 large eggs
  • 1 cup (250 mL) milk
  • 2 tsp. (10 mL) vanilla extract
  • FROSTING:
  • 3 3/4 cups (450 g) icing sugar
  • 1/2 cup (125 mL) Becel® Salted Plant-Based Bricks or Becel® Unsalted Plant-Based Bricks
  • 2 Tbsp. (30 mL) milk
  • 1 Tbsp. (15 mL) vanilla extract

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. CAKE: Preheat oven to 350°F (180°C). Grease and flour two 9-in. (2.5 L) round cake pans. Combine flour and baking powder in medium bowl; set aside.
  2. Beat sugar with Becel Plant-Based Bricks in large bowl with electric mixer until fluffy, about 2 minutes. Beat in eggs, 1 at a time, until blended. Combine milk and vanilla. Alternately beat in milk and flour mixtures until blended. Spread evenly into prepared pans.
  3. Bake 35 to 40 minutes until toothpick inserted in centers comes out clean. Cool 15 minutes on wire rack; remove from pans and cool completely.
  4. FROSTING: Beat icing sugar, Becel, milk and vanilla in large bowl with electric mixer until fluffy, about 3 minutes. Spread in between layers and top and sides of cooled cake.

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