Choose Your Own Adventure Vanilla Cake

In this course you’ll learn how to make my go-to vanilla cake with vanilla bean frosting and coconut caramel sauce, in just five simple steps. Start to finish, you can expect this course to take upwards of three hours. Soon enough, you’ll be able to whip up a cake in two hours or less!

Recipes coming soon to this course: brambleberry filling and funfetti cookie crumbs.

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THINGS YOU’LL NEED

Before you get started, please make sure you have everything from the lists below.

    • All-purpose unbleached flour

    • Potato starch (Bob’s Red Mill)

    • Cane sugar (the whitest you can find)

    • Baking soda

    • Baking powder

    • Fine sea salt

    • Neutral oil

    • Vanilla extract

    • Unsweetened almond milk

    • Apple cider vinegar

    • Shortening

    • Powdered cane sugar

    • 15 oz can coconut cream

    *Baking powder needs to be fresh. If you’ve not replaced yours within the past couple of months, it’s time.

    • Mixing bowls

    • Fine mesh sieve

    • Balloon whisk

    • Spatulas

    • Hand or stand mixer

    • Measuring spoons (and cups, if you don’t have a scale)

    • 9x13” cake pan

    • Parchment paper

    • 6x2” cake ring

    • 6” cake board

    • 4” cake collar

  • A few items that make things easier, but are not required for this course.

    • Food scale (strongly encouraged)

    • Disposable decorating bag (here’s a reusable option)

    • Offset spatula (for a gorgeous, smooth top)

    • Squeeze bottle (great for decorating then storing ganache, caramel, etc.)