Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease and flour your cake pans, then line the bottoms with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the wet ingredients: plant-based milk, oil, vanilla extract, and apple cider vinegar.
- Pour the wet mixture into the dry ingredients and mix with a spatula until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in their pans for 10-15 minutes, then invert onto a wire rack to cool completely.
- In a large mixing bowl, beat the softened vegan butter until light and fluffy, then gradually add powdered sugar.
- Add vanilla extract and salt. Adjust consistency with plant-based milk if necessary.
- Place one cooled cake layer on your serving plate and spread a layer of buttercream on top. Repeat with remaining layers.
- Apply a crumb coat all over the cake to trap crumbs, then refrigerate for 20-30 minutes.
- Apply a final thicker layer of frosting and smooth with an offset spatula.
- Decorate the cake with colored buttercream, fresh berries, and any personalized decorations.
Notes
Chill cake layers for sharper edges. Use natural dyes slowly for desired colors. Refrigerate leftovers in an airtight container.