Description
This classic Vanilla Cake is a moist and fluffy treat perfect for any celebration. It features a tender crumb made from simple ingredients like flour, butter, and buttermilk, paired with a rich, smooth vanilla buttercream frosting 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
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 3-5 minutes. This incorporates air and creates a light texture. Then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
- Combine Ingredients: Gradually add the dry flour mixture alternately with the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix gently after each addition until just combined to avoid overmixing and creating a dense cake.
- Bake: Divide the cake batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Once baked, cool the cakes in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Make Buttercream: To prepare the frosting, whisk the egg whites and granulated sugar together over a pot of simmering water until the sugar dissolves and the mixture is warm to the touch. Then, using a mixer, whip the mixture to stiff peaks. Gradually add the room temperature butter, a few tablespoons at a time, mixing until the frosting is smooth and creamy. Finally, stir in the vanilla extract for flavor.
- Assemble and Decorate: Once the cake layers have completely cooled, spread a generous amount of vanilla buttercream on top of one layer, then place the second layer on top. Frost the entire cake evenly with the remaining buttercream. Decorate the cake with colorful confetti sprinkles and nonpareils for a fun and festive finish.
Notes
- Ensure all your ingredients are at room temperature for the best texture.
- Do not overmix the batter to keep the cake light and fluffy.
- Use fresh egg whites for the buttercream to achieve the best stability and texture.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra moisture, brush each cake layer with a simple syrup before frosting.
