Shena’s Perfect Vanilla Cake with Buttercream Frosting (Parve/Non-Dairy Option)

Shena Dominitz Shena Dominitz
4.9 (19 reviews)

Move over Betty and Duncan, I have something better! My recipes need a vanilla cake to then craft into the show-stopping and delicious dessert I intend to present. It is a simple recipe, to then make into what you envision – or keep it simple to complement some fresh fruit. You can only keep crafting new styles and tastes with this cake. Enjoy the endless possibilities. Watch Shena make her ice cream cone drip cake on Shena’s Sweet Spice!

1h 10
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Egg, Wheat

Episode for this recipe

3 2:17

Ice Cream Cone Drip Cake

Shena Creates

Shena Dominitz

Ep. 5

Aug 25, 2020

Watch now

Directions

Prepare the Cake

  1. Prepare two 10-inch cake pans (lined with Gefen Parchment Paper). Preheat oven to 350 degrees Fahrenheit.

  2. Combine flour, baking powder and salt. Separately combine milk and vanilla. Using an electric mixer combine the milk/vanilla, oil and sugar, then add in eggs.

  3. Pour the wet ingredients into the flour mixture. Mix until just combined, but lump-free.

  4. Divide the batter evenly between the two pans.

  5. Place the pans in the center of the preheated oven. Bake for 30-40 minutes. If a toothpick is inserted into its center it should come out dry. 

Prepare the Buttercream Frosting

  1. Create a yummy topping with this easy and parve frosting for your vanilla cake! This frosting has made it on to my most celebrated cakes, with incredible memories as an added bonus! Celebrate all the reasons to smile with a great cake to mark that special moment!

  2. Cream your shortening and butter with your electric mixer at medium speed.

  3. Scrape down the sides, then add vanilla and salt.

  4. Gradually add sugar, then meringue powder.

  5. Once well combined, add in milk.

  6. Cover with a damp towel if using the same day. If you’re preparing in advance for another day, refrigerate or freeze. Take out a few hours before using and use the paddle on an electric mixer to smooth before using to frost cake.

Notes:

This recipe makes two 10-inch pans. If you desire a higher cake, just double the recipe and layer three, or four, cakes.

Notes:
Yields 5 cups of frosting

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What Cooks Are Saying

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18 Comments

Debra Markowitz •

This is a very good recipe. I made it in a 9X13 rectangular pan—it took 45 minutes in my oven.
I see from the comments that some people are a little confused by the instructions. Allow me to re-write according to cookbook editing standards.

  • 3 cups all-purpose flour (360 grams—always weigh flour for consistent results)
  • 1 and 1/2 tablespoons baking powder
  • ¾ teaspoon salt (a little more salt balanced the sweetness better)
  • 2 and 1/2 cups sugar
  • 5 eggs
  • 1 and 1/2 cups (12 fluid ounces) fruit or nut oil, such as avocado or sunflower
  • 2 teaspoons (needed more imho) vanilla bean paste or extract
  • 1 and 1/2 cups (12 fluid ounces) milk (or oat milk for a parve choice)

In a small bowl, combine the flour with the baking powder and salt.
In the bowl of a mixer, combine the eggs with the sugar and beat at medium speed until fluffy.
Add the oil and vanilla and beat on medium speed until well combined.
Add about ⅓ of the flour mixture and beat on low speed, just to combine.
Add about ½ of the milk and and beat on low speed, just to combine.
Add half of the remaining flour and beat on low speed, just to combine.
Add the rest of the milk and beat on low speed, just to combine.
Add the rest of the flour and beat on low speed, just to combine.
Beat on medium/high speed for about 30 seconds to make sure everything is well combined.
Pour into your prepared pans and bake as directed.

I hope that helps!

sora nieman •

Thanks its awesome!

anonymous •

I made the cake- it was a perfect 👌decorating birthday cake. I piped flowers along the top. The cake filled 3 pans though not doubled. It was delicious 😋

sari-s-officelittlewhitelabel-com-1 •

ok thank you so much I’ll by th3 meringue powder but is there a substitute for the coconut

Debra Markowitz •
Reply to sari-s-officelittlewhitelabel-com-1

Any solid shortening will do. Crisco is not a great choice because it's very unhealthful, where coconut oil is a healthy fat. You won't get a strong coconut flavor if you go with the coconut oil. But if you're dealing with an allergy or you just really don't like coconut, you can use organic palm oil. Some supermarkets carry it, but many don't. You can find it on Amazon.

sari-s-officelittlewhitelabel-com-1 •

is there a substitute for the meringue powder and the coconut? thx

Raquel Malul Kosher.com Team •
Reply to sari-s-officelittlewhitelabel-com-1

You can use regular shortening and try one of these substitutes for the meringue powder but I don't know how it will work for this recipe https://food52.com/blog/26844-best-meringue-powder-substitutes.