If you’re craving a cake that’s as joyful to look at as it is delightful to eat, the Vanilla Cake with Buttercream Frosting and Confetti Sprinkles Recipe is going to be your new best friend in the kitchen. This classic vanilla cake is light, tender, and perfectly moist, layered with a fluffy, rich buttercream frosting that melts in your mouth. The playful confetti sprinkles add bursts of color and a little extra fun to every bite, making it a showstopper for birthdays, celebrations, or simply when you want to treat yourself to something special. Once you try this Vanilla Cake with Buttercream Frosting and Confetti Sprinkles Recipe, you’ll want to make it again and again—it’s pure happiness on a plate.
Ingredients You’ll Need
Every ingredient in this Vanilla Cake with Buttercream Frosting and Confetti Sprinkles Recipe is a simple yet vital building block that crafts both flavor and texture. Together, they create that classic vanilla charm while the sprinkles bring a cheerful and festive feel.
- All-purpose flour (2 1/4 cups): The base of your cake that provides structure and tenderness.
- Baking powder (2 1/4 tsp): Helps your cake rise to fluffy perfection.
- Salt (3/4 tsp): Balances sweetness and enhances all the flavors.
- Unsalted butter, room temperature (3/4 cup + 2 cups): Gives tenderness to the cake and creaminess to the frosting.
- Granulated sugar (1 1/2 cups + 1 1/2 cups): Sweetens both the cake and buttercream to just the right degree.
- Large eggs, room temperature (3 eggs + 6 egg whites): Eggs add richness and structure; separating whites ensures a light, airy frosting.
- Vanilla extract (1 1/2 tsp + 2 tsp): The star flavor that makes this cake irresistibly comforting.
- Buttermilk, room temperature (1 cup): Adds tenderness and a subtle tangy depth to the cake.
- Confetti sprinkles: Brings playful pops of color and texture to the frosting.
- Nonpareils: Delicate, crunchy sprinkle accents that complete the festive look.
How to Make Vanilla Cake with Buttercream Frosting and Confetti Sprinkles Recipe
Step 1: Preheat Oven and Prepare Pans
Start by heating your oven to a cozy 350°F, which is perfect for baking an evenly golden and moist vanilla cake. Grease and flour two 8-inch cake pans, then line the bottoms with parchment paper to ensure your layers come out smoothly and intact—a small step with a big payoff!
Step 2: Whisk Dry Ingredients
In a medium bowl, combine your all-purpose flour, baking powder, and salt. Whisking these together ensures your leavening is evenly distributed throughout the batter, giving your cake a beautiful, consistent rise and texture.
Step 3: Cream Butter and Sugar
Beat the 3/4 cup of room temperature unsalted butter with 1 1/2 cups sugar on medium-high speed. This step is crucial as it traps air, making your cake light and fluffy. Once pale and fluffy, add the eggs one by one, mixing well after each addition to incorporate them fully and infuse richness. Stir in the vanilla extract—it’s where that warm, inviting flavor truly shines.
Step 4: Combine Dry and Wet Ingredients
Add the flour mixture and buttermilk alternately to the creamed butter mixture, starting and ending with the flour. Mix until just combined to avoid overworking the batter, which can make the cake tough. This alternating method balances moisture and aeration perfectly.
Step 5: Bake the Cake
Divide the batter evenly between your two prepared pans. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely—patience here will give you clean frosting edges!
Step 6: Make the Buttercream Frosting
Whisk the egg whites with sugar over a double boiler until the sugar dissolves and the mixture is warm to the touch. Then whip it on high speed to stiff peaks for that glossy meringue base. Slowly add the 2 cups of softened butter and vanilla extract, beating until the frosting is smooth, silky, and luxuriously creamy. This Swiss meringue buttercream is the perfect balance of light and rich.
Step 7: Assemble and Decorate
Spread a generous layer of buttercream on the first cooled cake layer, then top with the second. Slather frosting over the entire cake and finish by sprinkling confetti sprinkles and nonpareils all around. The colorful sprinkles add that happy finishing touch, making your cake almost too pretty to eat—almost!
How to Serve Vanilla Cake with Buttercream Frosting and Confetti Sprinkles Recipe
Garnishes
A few extra confetti sprinkles placed just before serving brighten up the edges and create a festive vibe. Fresh berries or edible flowers nearby can also complement the cake and add a lovely touch of freshness and sophistication.
Side Dishes
Pair this vanilla cake with simple sides like a cold glass of milk or a scoop of vanilla bean ice cream. Light fruit salads or a dollop of whipped cream can also balance the richness of the frosting and elevate the dessert experience.
Creative Ways to Present
Consider serving individual cake slices on colorful plates or stacking mini versions for a playful dessert tower. You can also pack slices in pretty takeout boxes with a sprinkle of confetti on top for gifts or parties, spreading the joy beyond the dining table.
Make Ahead and Storage
Storing Leftovers
Store leftover vanilla cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days to keep it moist and flavorful. The buttercream frosting helps seal in freshness beautifully.
Freezing
You can freeze both the baked cake layers and the assembled cake. Wrap layers individually in plastic wrap and foil for up to 3 months. For the assembled, freeze the whole cake uncovered for an hour, then wrap tightly to avoid freezer burn. Thaw in the fridge overnight before serving.
Reheating
If you like your vanilla cake a little warmed up, just let it come to room temperature first. For a slight warmth, microwave single slices in short 10-second bursts—just enough to soften the buttercream without melting it completely.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or white vinegar to mimic the tang and acidity that tenderize the cake.
Is it safe to use raw egg whites in the buttercream?
This recipe uses Swiss meringue, where egg whites are gently heated over simmering water to eliminate harmful bacteria, making it a safe and smooth frosting choice.
How long does this cake stay fresh?
When stored properly at room temperature, the cake is best enjoyed within 2 days, but chilling it can extend freshness for up to 4 days. Just allow it to warm slightly before serving.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure the blend contains xanthan gum or another binder to keep the cake’s texture tender.
What is the best way to achieve smooth frosting?
Make sure your butter is at room temperature and beat the Swiss meringue buttercream slowly after adding the butter to avoid curdling. Patience and thorough beating will give you that silky finish.
Final Thoughts
This Vanilla Cake with Buttercream Frosting and Confetti Sprinkles Recipe isn’t just a dessert; it’s a celebration in every bite. It brings smiles, colors, and that comforting vanilla flavor we all adore. Whether it’s a special occasion or a spontaneous sweet treat, this cake will make your day brighter and your gatherings a little sweeter. Give it a try—you’ll wonder how you ever lived without it!
Print
Vanilla Cake with Buttercream Frosting and Confetti Sprinkles Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic vanilla cake recipe features a moist and fluffy cake layered with smooth vanilla buttercream frosting. Perfectly balanced with a hint of buttermilk, this cake is delightful for celebrations and everyday treats. Decorated with colorful confetti sprinkles and nonpareils, it adds a festive touch to any occasion.
Ingredients
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. Grease and flour two 8-inch cake pans, then line the bottoms with parchment paper to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a mixer on medium-high speed, beat the unsalted butter and granulated sugar together until the mixture becomes pale and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to combine.
- Combine Ingredients: Gradually add the dry flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix just until combined to avoid overmixing, which can toughen the cake.
- Bake: Divide the cake batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Buttercream: To prepare the frosting, place egg whites and granulated sugar in a heatproof bowl over simmering water (double boiler). Whisk constantly until the sugar is completely dissolved and the mixture is hot to the touch. Transfer this mixture to a stand mixer and whip on high speed until stiff peaks form. Gradually add the room temperature butter, mixing until the frosting is smooth and creamy. Mix in vanilla extract until fully incorporated.
- Assemble and Decorate: Once the cake layers have cooled completely, spread a generous layer of vanilla buttercream on one cake layer. Place the second cake layer on top and frost the entire cake with the remaining buttercream. Finish by decorating the cake with colorful confetti sprinkles and nonpareils for a festive look.
Notes
- Ensure all ingredients are at room temperature for best mixing and texture.
- Do not overmix the batter once flour is added to keep the cake tender.
- The frosting is a Swiss meringue buttercream, which requires careful temperature control while heating the egg whites and sugar.
- If you prefer, you can substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar as a buttermilk substitute.
- Store the cake covered at room temperature for up to 2 days, or refrigerate for longer storage.
