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
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. 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.
