Pillowy vanilla crumb, laced with Oreo flecks, wrapped in a glossy swirl of cinnamon-chocolate goo, and finished with a cloud of buttercream.

Vanilla Oreo Cake

Ingredients

• 300 g (2 ½ cups) cake flour, spooned & leveled
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp fine sea salt
• 1 tsp black cocoa powder
• 270 g (1 ⅓) cups sugar
• 135 g (⅔ cup) neutral oil (canola or grapeseed)
• 240 g (1 cup) unsweetened soy milk, room temp
• 15 g (1 tbsp) apple cider vinegar
• 120 g (½ cup) plain unsweetened non-dairy yogurt, room temp
• 1 tablespoon vanilla extract or paste
• 90 g (about 8 whole Oreos), finely crushed (not powdered - leave texture)

Instructions

1. Preheat oven to 350°F. Grease and line three 8-inch pans.
2. Whisk soy milk and vinegar; let sit 5 minutes to curdle.