This is a sweet cake! It’s an American style vanilla butter cake (it’s definitely sweet) with a fabulous cookies and cream frosting. You can either use vegan store brought cookies or make your own. Either way it’s a sweet-as winner!
Vanilla Cake with Cookies n Cream
- Total Time: 1 hour 40 minutes
- Yield: 2 2 x 6 inch 1x
Ingredients
Units
Scale
- 300 g powdered sugar
- 250 g vegan butter (cubed at room temp)
- 2 tbs vanilla bean paste
- 420 g all-purpose plain flour
- 30 g corn flour or corn starch
- 2 tbs baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 625 ml soy milk (at room temp and maybe a tiny bit extra on the side)
- 2 tbs white vinegar
- 2 tbs veggie oil
- ! FILLING
- 125 g veggie shortening (at room temp)
- 125 g vegan butter (at room temp)
- 250 g vegan cookies (processed with a food processor )
- 750 g powdered sugar
- 1 tbs vanilla bean paste
- 3–4 tbs plant milk
Instructions
- Pre-heat a conventional over at 150C/300F, grease and line 2 x 6IN tins and wrap with baking strips
- Using a standard mixer with paddle attachment beat the butter on low until soft and gradually add sieved sugar, and vanilla on low-medium speed until creamy
- In another bowl sieve flour, corn starch, baking powder, baking soda and salt together and mix well
- In another bowl add vinegar to milk, stir until it thickens, then add oil and stir
- Slowly add a small amount of flour and then milk to buttered sugar and beat on low speed, repeat the process over until you have combined all ingredients
- Divid patter evenly between two 6IN greased cake tins, don’t fill anymore then 3/4 full
- Bake to 150C/300F for 80-90 mins or until skewer comes out clean when poked in the center of cake
- Leave cake to be completely cold before frosting with filling
- HOW TO MAKE THE FILLING In a mixer with a paddle attachment, mix butter and shortening on low-medium speed until fluffy, add vanilla and mix
- Sieve icing sugar and gradually add to butter mix mixing on low speed, add parts of milk to help it mix
- Once combined and fluffy slowly add cookie crumbs (add cookies to food processor and pulse until crumbs) to icing and mix until combined
- Fill a pipping bag ready to add to cake as a middle filling and frosting
Notes
NOTES ABOUT THIS CAKE *This cake is super moist so you shouldn’t need to sugar syrup layers if that’s your standard practice *This is an excellent cake for towers and carving once cold and it freezes really well without drying out
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Birthday, Cake, Chocolate, Cookies
Keywords: dairy free, egg free, vegan, vegan baking, vegan cake, vegan cake filling, vegan chocolate, vegan cookie, vegan frosting
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Hi Sara, This cake looks incredible!! Is the cake strong enough to hold fondant? Thank you so much for sharing your recipes xx
Yes I think it should be fine
Hi! This recipe looks great I can’t wait to try it!
I only have one question, in the photo looks like it’s 3 layers…but the recipe calls for 2 pans! What do you suggest for a 3 layer cake? 6 inch! Thank you!
Hey Marta,
I made the cake 1.5 times.
Sorry, I made a little note on the recipe. Hope you love the recipe. xox
I made the vanilla cake without the frosting to use in a child’s birthday cake and it was delicious, really moist and the children loved it! It kept really well at room temperature for a couple of days (although I’m in the UK so room temperature isn’t that warm at this time of year!) I doubled the amount of cake batter and baked for about 2 hours in 2 x 8″ pans. I will definitely be making this again and will do the cookie frosting next time as that looks delicious!
Thanks so much for sharing Alisar! xo
This cake is heaven! I made it two weeks in a row after the recipe was shared. I was even making a 5 layer cake that ended up with only 4 layers because I ate one …oops!
This is my new vanilla cake recipe!