We understand some people have dietary restrictions, but everyone deserves a treat! Our moist vanilla cake recipe can be enjoyed plain or dressed up and easily modified to meet your dietary needs. In this recipe sugar contributes to both flavor and texture. When sugar molecules meet water molecules, they form a strong bond. This union of sugar and water affects the texture of baked goods in two important ways: it keeps baked goods soft and moist.

Moist Vanilla Cake

INGREDIENTS

For the Vanilla Cake:

• 2 cups flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 ¼ cup milk (can substitute soy or almond milk)
• 2 tablespoon warm water
• 2 teaspoon vanilla extract
• 1/3 cup vegetable oil
• 1 tablespoon white vinegar

For The Vanilla Frosting:

• 4 cups powdered sugar
• 1 cup (16 tbsp) butter, room temperature (or diet friendly substitute)
• 1 tablespoon milk (can substitute soy or almond milk)
• 2 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350°F.
2. Add the flour, sugar, baking soda and salt to a large mixing bowl and mix together.
3. In the bowl of a stand mixer, add the milk, water, vanilla, oil and vinegar and whisk until just combined.
4. Gradually add the dry ingredients ½ cup at a time, with light mixing in between additions.
5. Grease two 8 inch round cake tinswith non-stick spray and cover the bottom with parchment paper
6. Divide the batter evenly between them.
7. Bake for 40-50 minutes. Test with a toothpick every 5 minutes (after first 40 minutes) until it comes out clean.
8. Move to a cooling rack to cool completely.

Make the frosting:

1. Use an electric mixer to cream the butter for 1-2 minutes.
2. Add the powdered sugar 1 cup at a time until you see stiff peaks.
3. Add the vanilla and milk.
4. At your discretion, add more powdered sugar if the frosting is too soft or more milk if too firm until it is smooth and creamy. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.
5. Decorate as desired and enjoy!