Vanilla No-Bake Cake
Prep
30 mins
Cook
0 mins
Servings
8
Difficulty
Easy
A light and airy vanilla cake made with a no-bake method, perfect for hot summer days.
Ella x
Ingredients
- 400 gall-purpose flour
- 600 ggranulated sugar
- 200 gunsalted butter
- 4large eggs
- 2 mLvanilla extract
- 400 mLmilk
- 1 gsalt
- 1 gbaking soda
- 1 gcream of tartar
- 100 gconfectioner's sugar
- 20 gunflavored gelatin
- 100 gchopped almonds
Detail level
Instructions
- 1
In a medium saucepan, combine milk, cream of tartar, and baking soda. Heat over low heat, whisking constantly, until the mixture comes to a simmer.
Tip: Be careful not to let the mixture boil.
- 2
In a large mixing bowl, combine flour, sugar, and salt. Stir to combine.
- 3
In a separate bowl, whisk together butter, eggs, and vanilla extract until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl for an even consistency.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until well combined.
Tip: Use an electric mixer on low speed for about 2 minutes, until the batter is smooth.
- 5
Remove the saucepan from the heat and let it cool slightly.
Tip: Let it cool for about 5 minutes, until the mixture has cooled down to room temperature.
- 6
Add the gelatin to the cooled milk mixture and stir until dissolved.
Tip: Let it sit for about 5 minutes, until the gelatin has fully dissolved.
- 7
Pour the gelatin mixture into the mixing bowl with the batter and mix until well combined.
Tip: Use an electric mixer on low speed for about 2 minutes, until the batter is smooth.
- 8
Pour the batter into a greased and floured 20cm round cake pan.
Tip: Smooth the top of the batter with a spatula.
- 9
Refrigerate the cake for at least 4 hours, or until set.
Tip: You can also let it set overnight, for a more intense flavor.
- 10
Dust the cake with confectioner's sugar and sprinkle with chopped almonds before serving.
Tip: You can also top with whipped cream, if desired.
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