Yellow Layer Cake (Recipe #98)

I was waiting for a celebration to try this vegan cake recipe from America’s Test Kitchen. My sister turned 21 earlier this year and we did not get the change to celebrate until last weekend. I was slightly afraid to bring this cake for two reasons. One-I have never made a cake from scratch. Two-I have never made a vegan cake from scratch and have heard bad things when people have (they are tasteless, etc.). I am being completely honest and transparent when I say that this cake was really amazing. I am so glad I made it and so glad that I brought it to share with my family!

It was quite a simple recipe that didn’t call for anything out of the ordinary. The only ingredient that was a bit different was aquafaba. The recipe called to whip this until it was almost like a meringue to mix into the cake. This was to help add volume. Otherwise, it called for oat milk, coconut oil, vanilla extract, cream of tartar, cake flour, sugar, baking powder, and salt. It suggested pairing it with their chocolate frosting recipe (which I did and it was perfect). The only thing that I did differently than the recipe was that I used almond milk instead of oat milk because that was what I had on hand. This was such a good recipe!

        Just as I have mentioned, I have not made a cake before and I was not sure what to expect. After having made this cake, I was so happy with the recipe that I am going to keep it on hand if I ever need a cake again. I did get one critique from my one sister and she said it was a bit too “coconutty.” She suggested that I pair this cake with a different flavor like almond extract instead of vanilla. I think this is such a good idea! I would also love to put a layer of jelly in the middle with the frosting to add more to it. I think raspberry would be the perfect jelly! Overall, it was a great cake! I would love to make this again!

Taste: 10/10!!

Level of difficulty: 1/5

Notes for next time: HIghly recommend! I would make it again!!