Soft, fluffy vanilla cake layers with bright cherry compote and a silky cheesecake frosting.

Vanilla Cake Layers (3 × 8-inch)

• 330 g (2 ¾ cups) cake flour
• 10 g (2 tsp) baking powder
• 2 g (½ tsp) baking soda
• 3 g (¾ tsp) fine sea salt
• 300 g (1 ½ cups) organic cane sugar
• 230 g (1 cup) non-dairy milk
• 15 g (1 Tbsp) apple cider vinegar
• 120 g (½ cup) neutral oil
• 160 g (⅔ cup) unsweetened non-dairy yogurt
• 10 g (2 tsp) vanilla bean paste or extract
• 130 g (½ cup + 2 Tbsp) hot water

Method

1. Preheat oven to 350 °F (175 °C). Grease and line three 8-inch pans with parchment.
2. Whisk cake flour, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, whisk sugar, milk + vinegar, oil, yogurt, vanilla, and hot water until smooth.
4. Pour wet into dry and mix gently until just smooth - do not overmix.