If you’re looking for a delectable and impressive dessert for any occasion, this Vanilla Cake is the perfect choice. Its moist and fluffy texture paired with a silky vanilla buttercream and colorful sprinkles makes it a crowd-pleaser that everyone will love.
Ingredients:
Vanilla Cake:
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 1/2 tsp vanilla extract
1 cup buttermilk, room temperature
Vanilla Buttercream:
6 large egg whites
1 1/2 cups granulated sugar
2 cups unsalted butter, room temperature
2 tsp vanilla extract
Assembly:
Confetti sprinkles
Nonpareils
Directions:
Preheat the Oven: Begin by preheating your oven to 350°F. Grease and flour two 8-inch cake rounds and line them with parchment paper for easy removal.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this mixture aside.
Cream the Butter and Sugar: In a stand mixer or large bowl, cream the unsalted butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 3 minutes.
Add Eggs and Vanilla: Reduce the mixer speed and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Combine Dry and Wet Ingredients: Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two, starting and ending with the flour mixture (3 additions of flour and 2 of milk). Mix until just combined.
Bake the Cake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cakes; it should come out mostly clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Vanilla Buttercream: While the cake is cooling, prepare the buttercream. Whisk the egg whites and sugar together in a heatproof bowl set over simmering water until the mixture is hot and the sugar is dissolved. Remove from heat and whip until stiff peaks form. Gradually add the butter and vanilla extract, continuing to whip until the buttercream is smooth and creamy.
Assemble and Decorate: Once the cakes are completely cool, spread a layer of vanilla buttercream between the cake layers. Frost the top and sides of the cake with the remaining buttercream. Decorate with confetti sprinkles and nonpareils for a festive touch.
Serving Tips:
Proper Slicing: Use a sharp serrated knife to slice the cake for clean edges. For a neater presentation, wipe the knife with a damp cloth between cuts.
Serving Temperature: Vanilla cake is best enjoyed at room temperature. If it’s been refrigerated, let it sit out for about 30 minutes before serving to bring back its fluffy texture and enhance its flavor.
Presentation: Garnish the cake with additional sprinkles or a light dusting of powdered sugar just before serving for a fresh, festive look. You can also pair slices with a scoop of vanilla ice cream or fresh fruit for an extra treat.
Storage Tips:
Room Temperature: If you plan to consume the cake within 2-3 days, store it in an airtight container at room temperature. This will keep the cake moist and fresh.
Refrigeration: For longer storage, especially if your cake is frosted with buttercream, place it in an airtight container and refrigerate. It can stay fresh for up to a week. To prevent the cake from drying out, you might also cover it with plastic wrap.
Freezing: To store the cake for an extended period, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw the cake in the refrigerator overnight before bringing it to room temperature for serving.
Cake Layers: If you prefer to freeze the cake layers separately, wrap each layer individually in plastic wrap and foil before freezing. This makes it easy to thaw and assemble the cake later.
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FAQs:
Can I use a different type of flour for this vanilla cake?
Yes, you can use cake flour instead of all-purpose flour for a lighter, fluffier texture. If you use cake flour, reduce the amount by about 1/4 cup. Be sure to adjust the baking powder as needed, as cake flour often requires less leavening.
Can I make this vanilla cake ahead of time?
Absolutely! You can bake the cake layers up to a week in advance. Once cooled, wrap the layers tightly in plastic wrap and store them at room temperature or freeze them for longer storage. Thaw the layers before frosting. You can also make the vanilla buttercream a day ahead; just keep it covered in the refrigerator and rewhip it before using.
How can I make this vanilla cake gluten-free?
To make a gluten-free vanilla cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum or guar gum. Make sure to also check the labels on your baking powder and other ingredients to ensure they are gluten-free.
What can I do if my cake layers are domed or uneven?
If your cake layers come out domed or uneven, you can level them with a serrated knife or a cake leveler once they have cooled. Simply slice off the domed top to create a flat surface before frosting. For future bakes, you can also use baking strips around your cake pans to help the cakes bake more evenly.
Conclusion:
This Vanilla Cake recipe is ideal for birthdays, anniversaries, or any celebration that calls for a sweet treat. Its light, fluffy texture and rich vanilla flavor are sure to make it a hit at your next gathering.
📖 Recipe:
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Vanilla Cake
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
Description
This Vanilla Cake recipe features a moist and fluffy cake with a rich vanilla flavor, perfect for any celebration. Paired with a silky vanilla buttercream and topped with colorful sprinkles, this cake is a delightful treat that will impress your guests. Ideal for birthdays, anniversaries, or any special occasion, this vanilla cake is easy to make and incredibly satisfying.
Ingredients
Vanilla Cake:
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 1/2 tsp vanilla extract
1 cup buttermilk, room temperature
Vanilla Buttercream:
6 large egg whites
1 1/2 cups granulated sugar
2 cups unsalted butter, room temperature
2 tsp vanilla extract
Assembly:
Confetti sprinkles
Nonpareils
Instructions
- Preheat Oven: Preheat your oven to 350°F. Grease and flour two 8-inch cake pans, lining them with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Beat butter and sugar on medium-high speed until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Combine Ingredients: Gradually add the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
- Bake: Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Buttercream: Whisk egg whites and sugar over simmering water until hot and sugar dissolves. Whip to stiff peaks, then gradually add butter and vanilla until smooth.
- Assemble and Decorate: Frost the cooled cake layers with vanilla buttercream. Decorate with confetti sprinkles and nonpareils.
Notes
Ensure all ingredients are at room temperature for best results.
The cake layers can be baked ahead of time and stored in an airtight container or frozen.
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 694 kcal per serving
