Скачать или смотреть Dairy Free Birthday Cake (Easy Recipe!)

Celebrate a birthday with this dairy free birthday cake! This super soft and moist funfetti cake is covered in vanilla frosting and all the sprinkles! This dairy free vanilla cake is perfect for people with food allergies.

RECIPE (Printable with Notes and Tips):
https://thecookiedoughdiaries.com/dai...

INGREDIENTS

Yellow Birthday Cake
½ cup (105 g) dairy free butter, softened
½ cup oil (108 ml) (canola oil, vegetable oil, grapeseed oil, or sunflower oil)
3 eggs
1½ Tablespoon vanilla extract
1¼ cup (250 g) granulated sugar
2⅓ cup (292 g) all-purpose flour
¼ cup (25 g) cornstarch
2½ teaspoon baking powder
¾ teaspoon salt
1½ cup (375 ml) unsweetened oat milk (or other dairy free milk)
½ cup sprinkles (NOT non pareils)

Vanilla Buttercream
1½ cup (315 g) dairy free butter, softened
1½ teaspoon vanilla extract
¼ teaspoon salt
3-3½ cups (360 g) powdered sugar (icing sugar)
sprinkles (optional)


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INSTRUCTIONS

Yellow Birthday Cake
1. Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut out pieces of parchment paper so that they fit in the bottom of each pan (do not skip this step!). Set the pans aside.
2.Using a hand mixer or stand mixer with the paddle attachment, beat the butter and oil together until combined. Add in the eggs and vanilla extract.
3. Mix in the granulated sugar.
4. Add in flour, cornstarch, salt, and baking powder to a separate bowl and whisk together.
5. Alternate slowly adding in the milk and the dry ingredients. Mix until combined. Gently fold in the sprinkles.
6. Divide the cake batter between the two cake pans and bake for 24-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
7. Let the cakes cool in the pan for 10-15 minutes, then remove them from the pan (by running a butter knife or offset spatula around the edges and then flipping the cake upside down onto a cooling rack). While the cakes cool, make the buttercream.

Vanilla Buttercream
1. In the bowl of a mixer, beat the butter, salt, and half the powdered sugar together until combined. Add in vanilla. Slowly add in ¼ cup of powdered sugar at a time until it reaches your desired consistency. If the buttercream is too thick, you can add ½ tablespoon of milk in at a time, thinning it out as much as you'd like. If buttercream is too thin, add in more powdered sugar ¼ cup at a time.

Assembling the Cake
1. Add an even layer of buttercream between each of the completely cooled cake layers.
2. Frost the outside of the cake, scraping off the excess frosting with a bench scraper (this is called a crumb coat). Then place the cake in the freezer for 20 minutes then add another layer of frosting.
3. If you'd rather skip the crumb coat, you can simply frost the outside of the cake in one layer then decorate with sprinkles or as desired.


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