Most recipes can be cut down, but the single-layer cakes I’ve made before call for one egg – and I didn’t want to figure out how to halve an egg. Instead, I chose a recipe without eggs and cut it in half; this recipe for crazy vanilla cupcakes, which makes one dozen cupcakes or an 8-inch round, has no dairy at all. I’m delighted to report that it turned out very well, just enough for four servings.
I cut my cake in half and turned it into a two-layer, but you could easily skip that step if you like. I also tinted my frosting a light pink and added some sprinkles for an extra bit of color.
For the cake
- 3/4 cup plus 1 1/2 tablespoons flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon white vinegar
- 3/4 teaspoon vanilla extract
- 2 1/2 tablespoons vegetable oil
- 1/2 cup water
For the frosting
- 4 tablespoons unsalted butter, at room temperature
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 teaspoons heavy cream
- Food coloring, if desired
- Sprinkles, if desired
Preheat oven to 350 degrees. Lightly grease a 6-inch round cake pan; line with a parchment circle, then lightly grease the parchment and flour the pan.
In a medium bowl, combine flour, sugar, baking soda, and salt. Make three wells for the wet ingredients; add vinegar to one, vanilla to another, and vegetable oil to the third. Add water and stir until batter is very well-combined.
Pour batter into prepared pan and bake for 20-22 minutes, until a cake tester comes out clean.
Remove from oven and allow to cool in pan for a few minutes, then turn onto a wire rack to cool completely.
Make the frosting: In a mixing bowl, beat butter on medium speed for about 3 minutes, until light and fluffy. Add powdered sugar all at once, then beat on low speed until all of the sugar is incorporated into the butter; this will take a few minutes. Scraped down the bowl, then beat on medium speed for 2-3 minutes.
Add vanilla extract, almond extract, and heavy cream, then beat for another 1-2 minutes.
Add food coloring if desired; I used a few drops of red for a light pink shade.
Slice cake into two layers; place a dab of frosting on your cake plate to help the bottom layer stay in place during frosting. Place the bottom layer on the plate and top with a thin layer of frosting. Top with the second layer; frost the top and sides. If desired, add rainbow sprinkles.
Store in an airtight container at room temperature.