Ingredients:

  • 2 cups (250g) All-Purpose Flour, sifted
  • 1 ½ cups (300g) Granulated Sugar
  • 3 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup (240ml) Milk (dairy or non-dairy, such as almond or soy)
  • ½ cup (120ml) Vegetable Oil (sunflower or canola)
  • 2 teaspoons Vanilla Extract
  • 2 tablespoons White Vinegar
  • 1 cup (240ml) Boiling Water
  • 1 cup (226g) Unsalted Butter, softened (for frosting)
  • 3 cups (360g) Powdered Sugar, sifted (for frosting)
  • 3-4 tablespoons Milk (dairy or non-dairy) (for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9-inch round cake pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together milk, oil, vanilla extract, and white vinegar.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
  5. Gradually pour in the boiling water while whisking. The batter will be thin – this is normal.
  6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake cools, beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, alternating with milk, until the frosting is smooth and creamy. Stir in vanilla extract.
  9. Once the cake is completely cool, frost it with the prepared frosting. Decorate as desired with sprinkles, fruit, or chocolate shavings.