Indulge in the ultimate celebration treat with our Vanilla Dream Cake. This moist and decadent vanilla cake, topped with fluffy vanilla buttercream and colorful sprinkles, is perfect for any special occasion. Whether it’s a birthday, anniversary, or just a sweet craving, this cake will bring smiles to everyone.
Ingredients:
For the Vanilla Cake:
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups water
2 cups granulated sugar
6 tablespoons unsalted butter
2 teaspoons baking soda
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste)
2 large eggs
For the Vanilla Buttercream:
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 tablespoon vanilla extract
2-3 tablespoons heavy cream, half-and-half, or milk
½ cup rainbow sprinkles (optional)
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans and set them aside.
Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
Wet Ingredients:
In a saucepan over medium heat, combine the water and granulated sugar. Simmer until the sugar dissolves completely. Remove the pan from heat, add the unsalted butter, and allow it to cool.
Combine Ingredients:
Once the sugar mixture is chilled, mix in the vegetable oil, vanilla extract, and the scraped vanilla bean or vanilla bean paste. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually whisk in the dry ingredients until you achieve a smooth batter.
Bake:
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack before frosting.
Prepare the Buttercream:
In a large bowl, beat the room temperature butter until it is light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and 2-3 tablespoons of heavy cream, half-and-half, or milk until the frosting reaches your desired consistency.
Assemble the Cake:
Place one cake layer on a serving plate and spread a generous amount of vanilla buttercream on top. Place the second cake layer on top and apply a crumb coat of frosting. Chill the cake for about 15 minutes to set the crumb coat. Apply the final layer of frosting and decorate with rainbow sprinkles if desired.
Serving Tips:
Room Temperature: For the best flavor and texture, serve the Vanilla Dream Cake at room temperature. Take the cake out of the refrigerator about 30 minutes to an hour before serving.
Portion Control: Use a sharp knife to cut clean slices. A serrated knife works well to make smooth, even cuts through the layers.
Accompaniments: Pair the cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce for an extra indulgent treat.
Garnishing: Add fresh berries, a sprinkle of edible flowers, or a dusting of powdered sugar for a decorative and tasty touch.
Storage Tips:
Room Temperature: If you plan to eat the cake within 2 days, store it in an airtight container at room temperature. Ensure the container is sealed well to prevent the cake from drying out.
Refrigeration: For longer storage, place the cake in the refrigerator. Wrap it in plastic wrap or place it in an airtight container to keep it fresh. The cake will stay good for up to 5 days.
Freezing: To store the cake for an extended period, freeze it. Wrap individual slices or whole layers in plastic wrap, then place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Frosting: If you’ve applied a crumb coat, let the cake chill before adding the final layer of frosting. This step helps to keep the frosting smooth and intact during storage.
Related Recipes:
FAQs:
Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour instead of all-purpose flour for a lighter and more tender crumb. Substitute the same amount of cake flour for the all-purpose flour (2 ¼ cups). Keep in mind that the texture may be slightly different, but it will still be delicious.
What can I use if I don’t have a vanilla bean?
If you don’t have a vanilla bean, you can use vanilla bean paste or increase the amount of vanilla extract to 1 ½ tablespoons for a similar depth of flavor. While the vanilla bean adds a rich and intense flavor, the cake will still be delicious with just vanilla extract.
How can I make the cake more moist?
To make the cake more moist, you can try adding an extra tablespoon of vegetable oil or substituting ¼ cup of the water with sour cream or yogurt. These additions will add moisture and richness to the cake.
Can I make the cake in advance?
Yes, you can make the Vanilla Dream Cake in advance. Bake the cake layers and let them cool completely before wrapping them tightly in plastic wrap and storing them in the refrigerator or freezer. Prepare the buttercream frosting and store it in an airtight container in the refrigerator. When you’re ready to assemble the cake, let the frosting come to room temperature and give it a quick whip before using it to frost the cake. This way, you can save time and have the cake ready for any celebration.
Conclusion:
This Vanilla Dream Cake is a showstopper at any event. Its rich vanilla flavor and creamy buttercream frosting make it a classic favorite. Perfect for birthdays, holidays, or just because, this cake is sure to impress your guests and satisfy your sweet tooth. Enjoy!
📖 Recipe:
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Vanilla Dream Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate Vanilla Dream Cake, a moist and decadent vanilla cake topped with fluffy vanilla buttercream and colorful sprinkles. Perfect for any celebration, this classic cake recipe is sure to delight your taste buds and impress your guests.
Ingredients
Vanilla Cake:
2 ¼ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 cups water
2 cups granulated sugar
6 tablespoons unsalted butter
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste)
2 large eggs
Vanilla Buttercream:
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 tablespoon vanilla extract
2–3 tablespoons heavy cream, half-and-half, or milk
½ cup rainbow sprinkles (optional)
Instructions
- Preheat oven to 350°F. Butter two 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a saucepan over medium heat, combine the water and granulated sugar. Simmer until the sugar dissolves completely. Remove the pan from heat, add the unsalted butter, and allow it to cool.
- Once the sugar mixture is chilled, mix in the vegetable oil, vanilla extract, and the scraped vanilla bean or vanilla bean paste. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually whisk in the dry ingredients until you achieve a smooth batter.
- Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack before frosting.
- In a large bowl, beat the room temperature butter until it is light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and 2-3 tablespoons of heavy cream, half-and-half, or milk until the frosting reaches your desired consistency.
- Place one cake layer on a serving plate and spread a generous amount of vanilla buttercream on top. Place the second cake layer on top and apply a crumb coat of frosting. Chill the cake for about 15 minutes to set the crumb coat. Apply the final layer of frosting and decorate with rainbow sprinkles if desired.
Notes
For a richer flavor, use pure vanilla extract and fresh vanilla beans.
Ensure all ingredients are at room temperature for the best mixing results.
Chill the cake after applying the crumb coat to make the final frosting easier.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 637 kcal per serving
