As a baker, it is so important to have a great vanilla cake recipe in your back pocket. And this recipe can be easily sized up for a larger cake or even used to make cupcakes. I just know that you’re going to love it. Not vegan but want to try this recipe anyway? Check out my recipe substitution recommendations at bakeangel.com/the-best-vegan-vanilla-layer-cake/
Hey Shara. You can store this cake in an airtight container at room temperature for 2-3 days. If it is particularly humid where you are, store it in the fridge instead and cover it completely with foil to stop it drying out. I have more storage tips in the recipe post on my blog: bakeangel.com/the-best-vegan-vanilla-layer-cake/ Hope that helps.
hello! so I made the cake and i love the flavor, however I don't know what i could be doing wrong, but the consistenci is off, is too wet or dense, i followed the steps as your recipe says but i replace the almond yogurt for cashew plain yogurt, do you think thats the problem? has anybody else have this issue? hopefully you can help me because i really want to stick to this recipe since is the best flavor i have ever got from a vanilla cake. thank you!
As a baker, it is so important to have a great vanilla cake recipe in your back pocket. And this recipe can be easily sized up for a larger cake or even used to make cupcakes. I just know that you’re going to love it. Not vegan but want to try this recipe anyway? Check out my recipe substitution recommendations at bakeangel.com/the-best-vegan-vanilla-layer-cake/
Hello looks fantastic. Did you have a specific vegab butter that you use?
Watching and learning from this tutorial was a delight! You are a very good teacher! And the cake looks beautiful 😊
Thank you so much for your kind words.
Everything about your cake looks delicious and beautiful! -S
Thanks so much! 😊 It's such a great cake and always my go-to for our kids birthday cakes.
how do you store the cake? so that it doesnt dry out?
Hey Shara. You can store this cake in an airtight container at room temperature for 2-3 days. If it is particularly humid where you are, store it in the fridge instead and cover it completely with foil to stop it drying out. I have more storage tips in the recipe post on my blog: bakeangel.com/the-best-vegan-vanilla-layer-cake/ Hope that helps.
thank you!!!
hello! so I made the cake and i love the flavor, however I don't know what i could be doing wrong, but the consistenci is off, is too wet or dense, i followed the steps as your recipe says but i replace the almond yogurt for cashew plain yogurt, do you think thats the problem? has anybody else have this issue? hopefully you can help me because i really want to stick to this recipe since is the best flavor i have ever got from a vanilla cake. thank you!
@@shararodriguez4567 did you try almond yoghurt instead?