Zutaten für Double Layer Birthday Cake Allergen Free
- 2½ cups cake flour
- 1½ cups granulated sugar
- 1 cup water
- 1/2 cup shortening
- 1/4 cup vegetable oil
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 tablespoons vinegar
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Zubereitung von Double Layer Birthday Cake Allergen Free
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a small bowl, whisk together 3 teaspoons water, 3 teaspoons oil, and 2 teaspoons baking powder. This mixture substitutes for 2 eggs.
- In a large bowl, combine all remaining dry ingredients (see ingredient list for specifics).
- Gradually add the wet ingredient mixture (water, oil, and baking powder) to the dry ingredients, mixing on low speed.
- Using an electric mixer, beat on medium speed for 4 minutes, until the batter is smooth and well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once completely cool, frost your cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
175g
Fat
19g
Carbs
28g
