If you have been dreaming about a cake that brings together classic flavors and festive charm, look no further than this Vanilla Cake with Buttercream and Festive Sprinkles Recipe. This delightful treat boasts a moist, tender crumb infused with vanilla’s gentle aroma, perfectly topped with a luxuriously creamy buttercream and vibrant sprinkles that make every slice feel like a celebration. Whether it’s a birthday, holiday, or just a reason to enjoy something sweet, this recipe will become your go-to for moments that call for a little extra joy.
Ingredients You’ll Need
Simple, yet thoughtfully chosen ingredients make this vanilla cake sing. Each one plays a pivotal role in creating the perfect texture, flavor, and look of the finished cake, allowing the vanilla to shine through while the buttercream provides richness and the sprinkles add that playful pop of color.
- 2 1/4 cups all-purpose flour: The backbone of the cake that gives structure and softness.
- 2 1/4 tsp baking powder: Helps the cake rise to fluffy perfection.
- 3/4 tsp salt: Balances sweetness and enhances flavor depth.
- 3/4 cup unsalted butter, room temperature: Adds moisture and richness to the batter.
- 1 1/2 cups granulated sugar: Sweetens and helps with the tender crumb.
- 3 large eggs, room temperature: Bind the ingredients and contribute to the cake’s lightness.
- 1 1/2 tsp vanilla extract: Infuses the batter with that irresistible vanilla aroma.
- 1 cup buttermilk, room temperature: Provides a subtle tang and tender crumb.
- 6 large egg whites: Essential for the silky, fluffy buttercream texture.
- 1 1/2 cups granulated sugar (for buttercream): Sweetens and stabilizes the frosting.
- 2 cups unsalted butter, room temperature (for buttercream): Supplies a creamy, dreamy base for frosting.
- 2 tsp vanilla extract (for buttercream): Gives the frosting its classic vanilla flavor.
- Confetti sprinkles: Add cheerful bursts of color and crunch.
- Nonpareils: Tiny, glossy spheres that bring texture and festive flair.
How to Make Vanilla Cake with Buttercream and Festive Sprinkles Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F. Grease two 8-inch cake pans thoroughly and dust them with flour, then line the bottoms with parchment paper to ensure your cakes come out cleanly and keep their perfect shape.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Setting these dry ingredients aside ensures even distribution and prevents lumps, which is key to achieving that tender crumb you crave.
Step 3: Cream Butter and Sugar, Then Add Eggs
Beat the unsalted butter and sugar on medium-high until pale and fluffy—this may take several minutes but it’s absolutely worth it as it gives the cake body and lightness. Add in the eggs one at a time, mixing well after each to create a smooth, homogenous batter. Stir in the vanilla extract last to bring that warm, fragrant essence to the mix.
Step 4: Alternate Adding Dry Ingredients and Buttermilk
Now it’s time to bring everything together. Gradually incorporate the flour mixture and buttermilk alternately into the butter mixture, always starting and finishing with the flour. Mix just until combined to keep the crumb tender without overworking the batter.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes. Use a toothpick or cake tester inserted into the center; when it comes out clean, your cake is done. Let the layers cool in their pans for 10 minutes before transferring to wire racks to cool completely—this step prevents the delicate layers from breaking.
Step 6: Make the Buttercream Frosting
Bring the sweet magic to life by whisking egg whites and sugar over simmering water until the sugar dissolves and the mixture is warm to touch. Transfer to a mixer and whip until stiff peaks form. Slowly add the soft butter and vanilla extract while continuing to beat until the frosting is perfectly smooth and fluffy, ready to slather on your cake layers.
Step 7: Assemble and Decorate
Spread a generous layer of the vanilla buttercream over one cake layer, then top with the second layer and frost the top and sides. Finally, shower your cake with confetti sprinkles and nonpareils for that irresistible, festive finish that brightens any occasion.
How to Serve Vanilla Cake with Buttercream and Festive Sprinkles Recipe
Garnishes
Beyond the classic colorful sprinkles, consider fresh edible flowers, thin curls of white chocolate, or a light dusting of powdered sugar for an elegant touch that contrasts beautifully with the playful sprinkles. These garnishes add personality and allure to your presentation.
Side Dishes
This vanilla cake pairs wonderfully with fresh berries, a scoop of vanilla bean ice cream, or a lightly brewed cup of tea or coffee. These sides can create a well-rounded dessert experience, balancing the sweetness and adding fresh or warm notes alongside the cake.
Creative Ways to Present
Try serving the cake slices on pastel plates for a soft aesthetic or atop a rustic wooden board for a cozy, casual vibe. You can also stack mini versions of this cake for a charming tiered look at tea parties or small celebrations, making the Vanilla Cake with Buttercream and Festive Sprinkles Recipe even more delightful to share.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake in an airtight container at room temperature for up to two days. If your kitchen is warm, storing it in the refrigerator helps maintain the frosting’s freshness, though bring it back to room temperature before serving to enjoy its full flavor and silky texture.
Freezing
You can freeze the cake layers without frosting by wrapping them tightly in plastic wrap and then aluminum foil. They’ll stay fresh for up to three months. Thaw in the refrigerator overnight before frosting. For fully assembled and frosted cakes, freezing is possible but sprinkles may lose their crispness upon thawing.
Reheating
Since this is a cake best enjoyed fresh, reheating is not recommended. Instead, allow refrigerated cake to come to room temperature naturally for about an hour before serving to regain the best flavor and texture.
FAQs
Can I use regular milk instead of buttermilk in this recipe?
Yes, you can substitute regular milk by adding 1 tablespoon of lemon juice or white vinegar to the cup of milk and letting it sit for 5 minutes to mimic buttermilk’s acidity, which helps tenderize the cake.
Is it okay to use salted butter in the cake and frosting?
Using salted butter is fine if that’s what you have on hand, just reduce or omit the added salt in the dry ingredients to keep the balance right.
How early can I make the buttercream frosting?
You can make the buttercream frosting a day ahead and store it in an airtight container at room temperature if your kitchen is cool; otherwise, refrigerate and bring to room temperature before use.
What if I don’t have confetti sprinkles or nonpareils?
No problem! You can substitute with chocolate shavings, crushed nuts, or even fresh fruit to add texture and color to your cake decorating.
Can this recipe be doubled for a larger gathering?
Absolutely, just double all ingredients and bake in appropriately sized pans or multiple pans. Make sure to adjust baking time as needed, checking with a toothpick for doneness.
Final Thoughts
This Vanilla Cake with Buttercream and Festive Sprinkles Recipe is more than just a cake; it’s an experience that brings a smile to any celebration. The simplicity of the ingredients combined with the joyful finishing touches make it a truly memorable dessert to bake and share. Give this recipe a try and watch how it becomes one of your favorite sweet traditions.
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Vanilla Cake with Buttercream and Festive Sprinkles Recipe
- Prep Time: 2 hours
- 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, buttery vanilla buttercream frosting. Perfect for celebrations, this cake is made from scratch using simple ingredients and is decorated with colorful confetti sprinkles and nonpareils for a festive touch.
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
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans, then line the bottoms with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat unsalted butter and 1 1/2 cups granulated sugar on medium-high speed until the mixture is pale, light, and fluffy. This step incorporates air for a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time into the creamed butter mixture, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract evenly.
- Combine dry and wet ingredients: Gradually add the flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the buttercream frosting: In a heatproof bowl placed over simmering water, whisk together the egg whites and 1 1/2 cups sugar until the sugar dissolves and the mixture is hot to the touch. Remove from heat and whip using a mixer until stiff peaks form. Gradually add the softened butter and vanilla extract, continuing to whip until the buttercream is smooth, creamy, and spreadable.
- Assemble and decorate: Once the cake layers are completely cooled, spread a generous amount of vanilla buttercream between the layers and over the top and sides of the cake. Finish by decorating with confetti sprinkles and nonpareils for a cheerful, festive look.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for best results and proper mixing.
- Do not overmix the batter once the flour and buttermilk are added to maintain a tender crumb.
- Use a toothpick or cake tester to check doneness; it should come out clean or with a few moist crumbs.
- Make sure the cake layers are completely cooled before frosting to prevent the buttercream from melting.
- This cake can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- To make the buttercream safely, ensure the egg whites reach a temperature of at least 160°F when whisking with sugar over simmering water to reduce risk of salmonella.
