Vanilla Layer Cake
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Cooking time40 min![]()
Prep time10 min![]()
ServingsPortions 12
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) Dairy-free Becel® Plant Butter - Salted or Dairy-free Becel® Plant Butter - Unsalted
- 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) Dairy-free Becel® Plant Butter - Salted or Dairy-free Becel® Plant Butter - Unsalted
- 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
- 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.
- Beat sugar with Becel® Plant Butter 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.
- 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.
- FROSTING: Beat icing sugar, Becel® Plant Butter, 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.
