This easy white Christmas vanilla cake can be made with your favorite icing, favorite decorations, or like I did it with sprinkled coconut on top. Get creative!
Preheat the oven to 350F and line a 10in-12in a cake pan with parchment and brush with oil or spray with oil entirely, including the edges. Set aside.
Into a small mixing bowl, combine the eggs, 1/4 of the almond milk, and vanilla. Whisk till combined and set aside. NOTE: you can also do this with a hand mixer or stand mixer with the paddle attachment.
In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk till combined.
Now, using a hand mixer or stand mixer with the paddle attachment, add the butter and remaining 1/2 cup of milk and mix or low-medium speed till combined.
Reduce hand mixer speed to low and slowly add in the egg mixture. Beating for 1 minute total, adding some in every 15-20 seconds. Note, you can stop and scrape down the sides to ensure everything is incorporated.
Transfer the batter to the lined cake pan and cook for around 50 minutes or until a toothpick comes out perfectly clean.
Let the cake cool for 20 minutes in the pan. Use a sharp knife to loosen around the edges of the pan before flipping and icing with your favorite vanilla icing.
Video
Notes
If you're vegan, then use 3 flax eggs to replace the egg.If you're vegan, use Earth Balance butter, it is already softened, so no need to bring to room temperate if it's soft.The cake will last up to 1 week in a tightly sealed container on the counter at room temperature.Any leftover icing will last up to 1 week in a sealed container in the fridge.