Pour in the remaining liquid mixture and mix on medium for another 2 minutes. Scrap the sides of the bowl after the first 30 seconds of mixing and again when done. This butter replacement contains water, salt, emulsifiers, and flavoring additives to mimic the taste of butter. So, it’s around 80% fat; any percentage lower than that will have a spread-like texture. To the remaining buttercream add the chopped mini eggs and sprinkles and mix on low until combined. This will be used for the final coat on the cake. To use it in a bundt cake, simply open the can and blend the cream layer with the coconut water. Then, add the same volume of milk called for in the cake recipe. Cover the cake with a layer of mini egg buttercream and very roughly smooth sides using the Wilton Cake Smoother. Note that due to the mini eggs and sprinkles the final layer of buttercream will not be totally smooth. Refrigerate the cake while the chocolate ganache drip is prepared.

The last step of this Mini Egg cake cacophony is the buttercream frosting. Again, using my go-to Vanilla Buttercream recipe as the base, I added in half a cup of chopped Mini Eggs and a healthy splash of brightly colored confetti sprinkles. This frosting was everything fun! Chunks of Mini Egg yum, pops of spring pastels, and that dreamy smooth vanilla buttercream to round out the flavor profile. Structure: Butter provides a base for other ingredients to cling to. When liquids, like eggs, are added to the batter, the high-fat content creates an emulsion essential for the stability and structure of the batter. So, you can use them in a non-dairy bundt cake recipe to bind all the ingredients together and provide structure to the cake.

Is Ganache Hard or Soft?

You can also buy soy milk with vanilla or other flavorings to enhance the cake’s flavor. 5 – Almond Milk As for the fats, they add softness and increase the cake’s size. What’s more, milk plays an important role in the taste! As you know, the former contains sugars like lactose. Texture: Thanks to its high-fat content, butter improves a cake’s texture. When creamed with sugar, butter traps air that expands when baked, resulting in a fluffy, tender cake.

Several brands offer commercial egg substitutes. Those products typically contain some form of starch, like potato or tapioca, and leavening agents. You can even whip the solidified fat layer that’s separated at the can’s top and make luscious whipped cream! 7 – Oat Milk Repeat with the remaining layers and apply a thin coat of vanilla buttercream all over the cake. Refrigerate for 20 minutes. Keep in mind that almond milk is low in proteins, so the cake might come out pale even though it’s cooked well. 6 – Coconut MilkMilk proteins, like casein, form a network in the batter, holding it together and helping it rise in the oven. Oil is an excellent choice for those who want to achieve an impeccable cake texture. The former produces softer, loftier, and moister cakes than butter since oil remains liquid when the cake cools, but butter solidifies. In the bowl of a stand mixer with the paddle attachment cream the butter on high speed until light and fluffy. Approximately 10 minutes. Combine the batter. Alternate adding the dry ingredients and the oat buttermilk to the mixer. I usually add about 1/4 of the total at a time and scrape the sides as I go to make sure it’s mixing well. Other common frostings include cream cheese, buttercream, and vanilla milk glaze, which aren’t dairy-free. Why Do Cakes Contain Butter?