Description
Vanilla Dream Cake is a moist and fluffy vanilla-flavored cake layered with a creamy vanilla buttercream frosting. This delightful dessert combines classic vanilla bean and rich buttercream for a comforting yet indulgent treat, perfect for celebrations or any special occasion.
Ingredients
Scale
Cake Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups water
- 2 cups granulated sugar
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste)
- 2 large eggs
Buttercream Frosting Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 2-3 tablespoons heavy cream, half-and-half, or milk
- ½ cup rainbow sprinkles (optional)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Butter two 8-inch round cake pans to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Prepare Sugar Mixture: In a saucepan over medium heat, combine the water and granulated sugar. Simmer until the sugar dissolves completely, stirring occasionally. Remove the pan from heat, add the unsalted butter, and let the mixture cool to room temperature.
- Combine Wet Ingredients and Batter: Once the sugar mixture is chilled, stir in the vegetable oil, vanilla extract, and the scraped vanilla bean or vanilla bean paste. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Gradually whisk the dry ingredients into the wet ingredients until you achieve a smooth batter.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely on a wire rack before frosting.
- Make the Buttercream Frosting: In a large bowl, beat the room temperature butter until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and 2-3 tablespoons of heavy cream, half-and-half, or milk until the frosting reaches your desired consistency.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of vanilla buttercream on top. Place the second cake layer on top and apply a crumb coat of frosting all over. Chill the cake for about 15 minutes to set the crumb coat. Apply the final layer of frosting smoothly and decorate with rainbow sprinkles if desired.
Notes
- For extra vanilla flavor, use both vanilla bean seeds and vanilla extract.
- Make sure the sugar mixture is fully cooled before adding eggs to prevent scrambling.
- Use room temperature butter for frosting for a smoother texture.
- Let cakes cool completely before frosting to avoid melting the buttercream.
- Chilling the crumb coat helps achieve a neater final frosting finish.
- Rainbow sprinkles add a fun touch and are optional.
