Description
This classic vanilla cake recipe features a moist and tender crumb complemented by a fluffy, smooth vanilla buttercream frosting. Perfectly balanced and lightly sweetened, it is decorated with colorful confetti sprinkles and nonpareils, making it an ideal dessert for celebrations and gatherings. The cake is baked in two layers for easy assembly and presentation.
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 ensure easy release.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar on medium-high speed until the mixture becomes pale and fluffy, about 3-5 minutes. This incorporates air for a light crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to infuse flavor.
- Combine Ingredients: Gradually add the dry flour mixture alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing which can toughen the cake.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Buttercream: In a heatproof bowl, whisk together the egg whites and granulated sugar over simmering water until the sugar dissolves and the mixture feels hot to the touch (about 160°F). Remove from heat and whip with a mixer on high speed until stiff peaks form. Gradually add the softened butter and vanilla extract while continuing to beat until the frosting is smooth and fluffy.
- Assemble and Decorate: Place one cake layer on a serving plate and spread a generous amount of buttercream over the top. Place the second layer on top and frost the entire cake with the remaining buttercream. Decorate the cake with confetti sprinkles and nonpareils for a festive touch.
Notes
- Ensure all ingredients are at room temperature for best mixing and texture.
- Do not overmix the batter to keep the cake tender.
- Use fresh egg whites at safe temperatures for making the meringue-style buttercream.
- The buttercream frosting is a Swiss meringue type, which is less sweet and more stable than traditional buttercream.
- The sprinkles and nonpareils add a decorative and celebratory look but can be omitted if preferred.
