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The Best Vanilla Cake Recipe

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This classic Vanilla Cake is soft, tender, and full of simple vanilla flavor, layered and finished with a smooth vanilla buttercream. Colorful confetti sprinkles and nonpareils add a fun finishing touch, making this homemade cake a great choice for birthdays, celebrations, or any sweet occasion.

Ingredients

  • For the vanilla cake:
  • 2 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup buttermilk or whole milk, room temperature
  • For the vanilla buttercream:
  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • For assembly:
  • Confetti sprinkles
  • Nonpareils

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the room-temperature butter and granulated sugar until light and fluffy, about 3–4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk or whole milk. Begin and end with the dry ingredients. Mix just until combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  9. To make the buttercream, place the egg whites and granulated sugar in a heatproof bowl over a saucepan of gently simmering water. Whisk continuously until the sugar dissolves and the mixture reaches about 160°F (71°C).
  10. Transfer the egg white mixture to a mixer and whip on medium-high speed until a glossy, stiff meringue forms and the bowl has cooled to room temperature.
  11. Gradually add the room-temperature butter, a tablespoon at a time, mixing until smooth and creamy. Add the vanilla extract and mix until fully incorporated.
  12. To assemble, place one cooled cake layer on a serving plate. Spread an even layer of vanilla buttercream over the top.
  13. Place the second cake layer on top and frost the top and sides with the remaining buttercream.
  14. Decorate with confetti sprinkles and nonpareils. Slice and serve.

Notes

  • Use room-temperature ingredients for a smoother batter and more even baking.
  • Do not overmix the cake batter after adding the flour.
  • Allow the cake layers to cool completely before frosting to prevent the buttercream from melting.
  • If the buttercream becomes too soft, chill it briefly and whip again before frosting.
  • Buttermilk gives the cake a slightly richer and more tender texture, while whole milk also works well.
  • Store the finished cake covered at room temperature for up to 2 days or refrigerate for longer storage. Bring refrigerated cake closer to room temperature before serving.

Find it online: https://ayoubrecipe.com/the-best-vanilla-cake-recipe/