My Go-To Glazed Vanilla Cake

Today, I’m baking my go-to vanilla cake with the one and only Ruhama Shitrit. Watch us prepare the recipe here. This cake is so easy and comes out light, moist, and packed with vanilla flavor. It’s topped with a glossy glaze for the perfect bite.

This is the recipe that I always make if I need to make a dessert in a pinch. It comes together in one bowl and it’s an instant crowd favorite. You can also use it as a base for a funfetti birthday cake and I love to decorate the cake with flowers in the summer.

Enjoy,

Arielle

Makes one 9 inch cake

For the cake:
2 cups self-rising flour
1¾ cups granulated sugar
4 eggs
1 cup neutral oil like canola or avocado oil
3/4 cup almond milk
2 tablespoons vanilla bean paste or vanilla extract
Pinch of kosher salt

For the glaze:
2½ cups powdered sugar
1 teaspoon vanilla bean paste

Preheat the oven to 350°F. Line a 9” or 10” springform pan with parchment paper and grease with a bit of oil.

Add all of the cake ingredients into a large bowl. Whisk until combined well and you have a smooth batter. Pour the batter into the cake pan and bake uncovered in the oven for 30-35 minutes, or until a cake tester comes out clean once inserted into the cake. Allow the cake to cool to room temperature. Run a knife along the edge of the cake and pan. Remove the cake from the pan and place it onto a cake platter.

For the glaze, add the powdered sugar and vanilla paste into a bowl. Add 3 tablespoons of water and whisk until you have a thick and smooth glaze. If needed, add more water 1 tablespoon at a time until you reach the right consistency.

Pour the glaze over the cake and use a spoon or off-set spatula to smooth the surface. Allow the glaze to drip along the edges of the cake for the best results.

Notes:

• If you don’t have self-rising flour, you can use 2 cups of all purpose flour and 1½ teaspoons of baking powder instead.

• Garnish the glaze with edible flowers for a special touch.

• Add 1/2 cup of rainbow sprinkles or chocolate chips into the batter for a birthday cake or chocolate chip cake variation. And garnish the cake with either 2 tablespoons of sprinkles or chocolate chips over the glaze.

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