Description
This classic vanilla cake recipe produces moist, fluffy layers with a rich vanilla flavor, topped with a smooth and creamy homemade vanilla buttercream frosting. Perfect for celebrations, the cake is beautifully adorned with colorful confetti sprinkles and nonpareils, adding a festive touch to an already delightful dessert.
Ingredients
Scale
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
Buttercream Frosting
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 2 cups unsalted butter, room temperature
- 2 tsp vanilla extract
Decoration
- Confetti sprinkles
- Nonpareils
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans, then line them with parchment paper to ensure the cakes bake evenly and are easy to remove from the pans.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer on medium-high speed, beat the unsalted butter and 1 1/2 cups granulated sugar together until the mixture becomes pale and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition to fully incorporate. Then stir in the 1 1/2 teaspoons of vanilla extract.
- Combine Ingredients: Gradually add the flour mixture and buttermilk alternately to the butter mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing, which keeps the cake tender.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Make Buttercream: In a heatproof bowl set over simmering water, whisk together the egg whites and 1 1/2 cups sugar until the mixture is hot and the sugar has dissolved (about 3-5 minutes). Remove the bowl from heat and whip the mixture at high speed until stiff peaks form. Gradually add the softened 2 cups unsalted butter, a few tablespoons at a time, continuing to whip until the frosting is smooth and glossy. Stir in 2 teaspoons vanilla extract.
- Assemble and Decorate: Once the cake layers are completely cooled, frost the top of one layer with a generous amount of the vanilla buttercream. Place the second layer on top and continue frosting the top and sides of the cake. Finish by decorating with confetti sprinkles and nonpareils to create a festive look.
Notes
- Ensure all ingredients are at room temperature for best mixing results, especially the eggs, butter, and buttermilk.
- The egg whites for the buttercream are cooked gently over simmering water for safety and to dissolve the sugar, which creates a smooth frosting texture.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
- For even cake layers, rotate the pans halfway through baking.
- Store the cake covered in the refrigerator for up to 3 days, or freeze for longer storage.
