Vanilla Cake

Classic Vanilla Cake with Silky Vanilla Buttercream

Looking for the perfect classic vanilla cake recipe that’s ideal for birthdays, celebrations, or simply indulging your sweet tooth? This Vanilla Cake with Vanilla Buttercream is light, fluffy, and incredibly moist, making it a go-to cake for any occasion. Topped with silky vanilla buttercream and a fun sprinkle of confetti and nonpareils, this cake is not only delicious but also a showstopper. Let’s get started on this delightful bake!

Ingredients:

Vanilla Cake:

• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup buttermilk or whole milk, room temperature

Vanilla Buttercream:

• 6 large egg whites
• 1 1/2 cups granulated sugar
• 2 cups unsalted butter, room temperature
• 2 teaspoons vanilla extract

Assembly:

• Confetti sprinkles
• Nonpareils

Directions:

Vanilla Cake:

1. Prepare the Oven and Cake Pans:
   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy release.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
3. Cream Butter and Sugar:
   Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
4. Add Eggs and Vanilla:
   Reduce the mixer speed to low and add the eggs, one at a time, fully incorporating each before adding the next. Then, mix in the vanilla extract.
5. Combine Wet and Dry Ingredients:
   Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour (3 additions of flour, 2 of buttermilk). Mix each addition until fully combined.
6. Bake the Cakes:
   Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Cool the Cakes:
   Let the cakes cool in the pans on a wire rack for 10 minutes, then turn them out onto the wire rack to cool completely before frosting.

Vanilla Buttercream:

1. Prepare the Meringue:
   In a heatproof bowl of a stand mixer, combine the egg whites and sugar. Place the bowl over a pot with 1-2 inches of simmering water. Whisk constantly until the mixture is hot and no longer grainy to the touch, or until it reaches 160°F on a candy thermometer, about 3 minutes.
2. Whip the Meringue:
   Place the bowl on the stand mixer and whisk on medium-high speed until stiff peaks form and the meringue is cool to the touch, about 5-10 minutes.
3. Add Butter and Vanilla:
   Switch to the paddle attachment and slowly add the butter, one cube at a time, mixing until the buttercream is smooth. Add the vanilla extract and continue mixing until the frosting is silky and smooth.

Assembly:

1. Frost the Cake:
   Place one cake layer on a cake stand or serving plate. Spread approximately 1 cup of buttercream on top.
   Add the second layer and apply a thin crumb coat of frosting over the entire cake. Chill the cake for 20 minutes to set the crumb coat.
2. Final Frosting and Decoration:
   Frost the top and sides of the cake with the remaining buttercream, smoothing the surface with a bench scraper. For added texture, use a decorating comb on the sides of the cake if desired.
3. Decorate with Sprinkles:
   In a small bowl, mix the confetti sprinkles and nonpareils. Gently press the sprinkles along the bottom edge of the cake and sprinkle along the top for a fun, celebratory look. For a speckled effect, grab a pinch of sprinkles and toss them randomly at the sides of the cake.
4. Optional Piping:
   If you have leftover buttercream, pipe rosettes or other decorative patterns on top of the cake using a 1M piping tip.
5. Serve and Enjoy:
   Slice and serve this beautifully decorated vanilla cake at your next celebration!

Recipe Details:

• Prep Time: 25 minutes
• Baking Time: 30-35 minutes
• Total Time: 1 hour
• Servings: 12 servings
• Calories: 450 kcal per serving

Tips:

• Ensure your butter and eggs are at room temperature for a smooth batter and creamy buttercream.
• You can store any leftover cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
• For an extra pop of flavor, you can add a layer of fruit preserves or fresh berries between the cake layers.

This Vanilla Cake with Vanilla Buttercream is the perfect dessert for any occasion, from birthdays to casual gatherings. Its soft and fluffy texture, combined with the rich, smooth buttercream and festive sprinkles, will make it the star of your next celebration!

Vanilla Cake

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 12 1x

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Description

This classic Vanilla Cake with Vanilla Buttercream is a timeless dessert that’s perfect for any celebration. The soft, fluffy cake layers are rich in vanilla flavor, and the silky buttercream adds a smooth and creamy finish. Whether you’re celebrating a birthday or hosting a party, this cake will impress with its light texture and delicious sweetness. The addition of colorful confetti sprinkles makes it fun and festive for all ages!

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Ingredients

Scale 1x2x3x

Vanilla Cake:
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 cup buttermilk or whole milk, room temperature
Vanilla Buttercream:
6 large egg whites
1 1/2 cups granulated sugar
2 cups unsalted butter, room temperature
2 teaspoons vanilla extract
Assembly:
Confetti sprinkles
Nonpareils

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Instructions

Vanilla Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake rounds, then line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until pale and fluffy (about 3 minutes). Reduce the speed and add the eggs one at a time, fully incorporating each before adding the next. Add the vanilla extract.
Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour (3 additions of flour and 2 of milk). Mix each addition until fully combined.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool the cakes in the pans on a wire rack for 10 minutes, then turn them out onto the wire rack to cool completely.
Vanilla Buttercream:
Place the egg whites and sugar in the bowl of a stand mixer and whisk until combined.
Place the bowl over a pot with 1-2 inches of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch, or until it reaches 160°F on a candy thermometer (about 3 minutes).
Place the bowl on the stand mixer and whisk on medium-high speed until the meringue is stiff and the bowl is cool to the touch (about 5-10 minutes).
Switch to the paddle attachment and slowly add the butter, one cube at a time, mixing until smooth.
Add the vanilla extract and continue mixing until the buttercream is smooth and silky.
Assembly:
Place one cake layer on a cake stand or serving plate. Spread approximately 1 cup of buttercream on top.
Add the second layer and apply a thin crumb coat of frosting over the entire cake. Chill the cake for 20 minutes.
Frost the top and sides of the cake with the remaining buttercream, using a bench scraper to smooth the surface.
If desired, use a decorating comb to add texture to the sides of the cake.
In a small bowl, mix the confetti sprinkles and nonpareils. Gently press them along the bottom edge of the cake and sprinkle along the top. For a speckled effect, grab a pinch of sprinkles and toss them randomly at the sides of the cake.
Pipe rosettes using a 1M tip with any leftover frosting for decoration.

• Prep Time: 25 minutes
• Cook Time: 30-35 minutes

Nutrition

• Calories: 450