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
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
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.
