If you’re craving a celebration in every bite, this Vanilla Cake with Buttercream Frosting and Confetti Decorations Recipe is exactly what you need. It’s a classic vanilla sponge baked to tender perfection, layered and enveloped in luxuriously smooth buttercream, and topped with joyful bursts of colorful confetti sprinkles. Whether you’re marking a special occasion or simply want to brighten up your day, this cake combines simple ingredients with a show-stopping finish that always brings smiles around the table.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, from the fluffy flour that forms the base to the rich butter that gives the frosting its creamy texture. These essentials come together in harmony, creating layers of moistness, sweetness, and that irresistible vanilla aroma.
- All-purpose flour (2 1/4 cups): The foundation of the cake’s tender crumb.
- Baking powder (2 1/4 tsp): Ensures the cake rises beautifully and stays light.
- Salt (3/4 tsp): Balances flavors and enhances the sweetness.
- Unsalted butter (3/4 cup room temperature): Adds richness and moisture to the cake batter.
- Granulated sugar (1 1/2 cups for cake, plus 1 1/2 cups for frosting): Sweetens both the cake and the frosting perfectly.
- Large eggs (3 for cake, 6 egg whites for frosting): Provide structure for the cake and stability for the frosting.
- Vanilla extract (1 1/2 tsp for cake, 2 tsp for frosting): Infuses the recipe with that warm, comforting vanilla flavor.
- Buttermilk (1 cup, room temperature): Keeps the cake moist and tender while giving it a subtle tang.
- Confetti sprinkles and nonpareils: Add festive color and a delightful crunch to top off your masterpiece.
- Unsalted butter for frosting (2 cups, room temperature): Creates a smooth, fluffy canvas for decorating.
How to Make Vanilla Cake with Buttercream Frosting and Confetti Decorations Recipe
Step 1: Prepare Your Oven and Pans
Start by heating your oven to 350°F. This is the perfect temperature to bake the cake evenly. Grease and flour two 8-inch cake pans, then line them with parchment paper to ensure your cake layers come out clean and flawless.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. Setting these dry ingredients aside keeps them ready to be incorporated into your batter at just the right time.
Step 3: Cream Butter and Sugar, Add Eggs and Vanilla
Using a mixer on medium-high speed, beat the softened butter with sugar until it becomes pale and fluffy—a step that’s key for lightness. Add the eggs one by one, mixing well after each addition to keep the mixture smooth. Finally, stir in the vanilla extract to bring that signature warmth.
Step 4: Alternately Add Flour Mixture and Buttermilk
Gradually incorporate the flour mixture and buttermilk into the creamed butter mixture, starting and ending with the flour. This alternating method prevents overmixing and ensures your cake stays tender and moist.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans. Slide them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely—this prevents soggy layers and makes frosting easier.
Step 6: Make the Vanilla Buttercream Frosting
To achieve that perfectly silky buttercream, whisk egg whites and sugar over simmering water until the sugar dissolves and the mixture is hot to the touch. Whip it to stiff peaks, then gradually add softened butter and vanilla extract, whipping until the frosting is smooth, glossy, and heavenly light.
Step 7: Frost and Decorate
Generously spread the vanilla buttercream over your cooled cake layers. Then, the fun part: scatter colorful confetti sprinkles and nonpareils all over the frosting for that cheerful, festive vibe that turns every slice into a celebration.
How to Serve Vanilla Cake with Buttercream Frosting and Confetti Decorations Recipe
Garnishes
A beautifully frosted cake deserves little extras! Fresh berries add pops of natural color, while edible flowers can make your presentation truly special. For extra sparkle, a light dusting of edible glitter complements the confetti decorations without overpowering them.
Side Dishes
This vanilla cake pairs wonderfully with a scoop of rich vanilla bean ice cream or a dollop of freshly whipped cream. A cup of aromatic coffee or a glass of cold milk elevates the simple joy of each bite even further.
Creative Ways to Present
Consider stacking this cake on a decorative cake stand to make it the centerpiece of any celebration. Cutting it into fun shapes with cookie cutters for a kids’ party or layering the frosting and sprinkles inside cupcake liners can also add a playful twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is fine but may slightly change the texture of the buttercream.
Freezing
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to three months. Thaw them overnight in the refrigerator before frosting and decorating.
Reheating
Cake is best enjoyed fresh, but if you want to warm a slice, do so at room temperature or gently warm in a microwave for 10-15 seconds to avoid melting the frosting.
FAQs
Can I use regular milk instead of buttermilk?
Yes, buttermilk adds a slight tang and helps tenderize the cake crumb. To substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using.
Why do I need to use room temperature ingredients?
Room temperature ingredients blend more easily and evenly, resulting in a smoother batter, better texture, and a cake that rises evenly without curdling.
How do I ensure my egg whites whip perfectly for the frosting?
Make sure your mixing bowl and beaters are clean and free from any fat. Use fresh egg whites at room temperature and gently heat sugar with the egg whites until hot before whipping to stiff peaks.
Can I make this cake gluten-free?
While this recipe calls for all-purpose flour, you can substitute a gluten-free flour blend that measures cup-for-cup, but be aware that texture and rise might vary slightly.
How long does the decorated cake last?
When stored properly in an airtight container at room temperature, the cake stays fresh for up to two days. After that, refrigeration is recommended for up to five days, but best enjoyed sooner for perfect texture.
Final Thoughts
There’s just something magical about a Vanilla Cake with Buttercream Frosting and Confetti Decorations Recipe that spreads happiness with every slice. Simple ingredients meet a festive finish, making it perfect for any occasion or just a sweet treat to brighten your day. Give this recipe a try—you’ll soon see why it’s a cherished favorite that brings friends and family together.
Print
Vanilla Cake with Buttercream Frosting and Confetti Decorations Recipe
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic homemade vanilla cake features a moist and tender crumb with a rich vanilla buttercream frosting. Perfect for celebrations or any special occasion, it’s decorated with colorful confetti sprinkles and nonpareils for a festive touch. The recipe involves creaming butter and sugar, folding in dry ingredients and buttermilk, and baking in the oven for a light and fluffy texture.
Ingredients
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
Vanilla 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 and Prepare 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugar: Using a mixer at medium-high speed, beat the room temperature butter and 1 1/2 cups granulated sugar until the mixture is pale, light, and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to fully incorporate. Stir in 1 1/2 teaspoons of vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture and buttermilk to the butter mixture alternately, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Swiss Meringue Buttercream: Fill a heatproof bowl with the egg whites and 1 1/2 cups sugar. Place over a pot of simmering water and whisk continuously until the sugar dissolves and the mixture is warm to the touch. Transfer to a stand mixer and whip on high speed until stiff peaks form. Gradually add softened butter and 2 teaspoons vanilla extract, continuing to whip until the frosting is smooth and creamy.
- Frost and Decorate: Once the cake layers have completely cooled, spread the vanilla buttercream evenly between the layers and over the entire cake. Decorate with confetti sprinkles and nonpareils for a festive finish.
Notes
- Ensure all ingredients are at room temperature for best mixing and texture.
- Do not overmix the batter to keep the cake tender and light.
- The Swiss meringue buttercream requires patience—make sure sugar is completely dissolved to avoid graininess.
- You can substitute buttermilk with milk plus 1 tbsp lemon juice or vinegar as a DIY option.
- Store the finished cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
