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
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
- 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.
