We've been searching for a while to find the perfect tbh cake recipe ... and folks, I think we did it! The combination of the tbh hazelnut flavor with a bright cherry jam and a creamy vanilla frosting is just *chef's kiss*. Try it for yourself and let us know if you're as obsessed with this recipe as we are!
- Preheat the oven to 350 degrees and grease 3 6 inch cake pans.
- In a measuring cup or small bowl add non-dairy milk and apple cider vinegar. Mix it together and let it set aside to curdle a little bit.
- In a medium bowl whisk together the flour, baking powder and salt and set aside.
- In a large bowl using a handheld mixer or the bowl of a stand mixer with a paddle attachment, beat together the TBH sugar and oil until well combined, scraping the sides as needed.
- To the bowl with the TBH mix, with the mixer on low speed, alternate adding the flour mixture and vegan buttermilk and 3 Parts ending with the buttermilk. This is a thicker cake batter and won't pour like a traditional cake batter, but this is what it's supposed to look like!
- Split batter evenly between the three cake pans and spread it out so it hasn't even top. Bake for 30 to 35 minutes or until a toothpick comes out clean in the middle. if the toothpick still has a bit of remnants of oil or cake batter let it cook for another 2 to 3 minutes or until a clean toothpick comes out.
- Let the cake cool completely while you make your frosting.
- In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter until smooth, about 2 minutes.
- Gradually add the sifted powdered sugar about one cup at a time, and mix starting on low speed gradually increasing to medium, until all the powdered sugar is mixed in.
- Add 2 tablespoons of milk and vanilla extract and beat on medium speed for 3 to 4 minutes, or until everything is well combined. Scrape the bowl as needed.
- If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, half cup at a time until you've reached your desired consistency.
- Remove the stems and pits from the cherries if needed.
- Place the cherries sugar and lemon juice in a medium sauce pot and bring to a boil over medium-high heat. Once at a boil reduce heat to medium and simmer to thicken, approximately 15 minutes.
- Use a potato masher or Fork to mash fruit as much or as little as desired. 15. The cherry jam is done when it is thick and it coats the back of a spoon. If it runs like honey it's not quite thick enough yet and you need to get it longer. Store in a pint-size mason jar in the refrigerator once cooled.
- Evenly slice your 3 cake layers and half. Pipe or spread some of your vanilla frosting over the first half and then add a thin coat of cherry jam. Place another cake layer on top and repeat with the remaining layers.