Indulge in the irresistible charm of our Homemade Vanilla Cake, a classic treat with a soft, moist texture and a heavenly vanilla buttercream finish. Ideal for birthdays, celebrations, or any sweet moments. Pin this delightful recipe and make your next gathering extra special! 🍰🌟 #VanillaCake #HomemadeDesserts #BakingDelights”
Vanilla Cake
Vanilla Cake with a rich and moist crumb, topped with creamy Vanilla Buttercream and adorned with colorful confetti sprinkles. Perfect for celebrating special occasions or brightening up any day.
Equipment
- Two 8-inch Round Cake Pans
- Parchment paper
- mixing bowls
- Whisk
- electric mixer
- Heatproof Bowl
- Double Boiler (or Saucepan and Bowl)
- Rubber or Silicone Spatula
- Measuring cups and spoons
- Cake Stand or Serving Plate
- Cake Decorating Tools If you want to get creative with decorating, you can use cake decorating tools, such as piping bags and tips, to apply the buttercream and create various designs.
- cooling rack
- Oven Thermometer
Ingredients
For the Vanilla Cake:
- 2 1/4 cups of all-purpose flour
- 2 1/4 teaspoons of baking powder
- 3/4 teaspoon of salt
- 3/4 cup of unsalted butter at room temperature
- 1 1/2 cups of granulated sugar
- 3 large eggs at room temperature
- 1 1/2 teaspoons of vanilla extract
- 1 cup of buttermilk or whole milk at room temperature
For the Vanilla Buttercream:
- 6 large egg whites
- 1 1/2 cups of granulated sugar
- 2 cups of unsalted butter at room temperature
- 2 teaspoons of vanilla extract
Instructions
For the Vanilla Cake:
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- In another mixing bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add the eggs one at a time, making sure each egg is fully incorporated before adding the next one. Mix in the vanilla extract.
- Gradually add the dry mixture and buttermilk (or whole milk) alternately to the wet mixture. Start and end with the dry ingredients, and mix until just combined. Be careful not to overmix the batter.
- Divide the cake batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10 minutes, and then remove them from the pans and place them on a wire rack to cool completely.
For the Vanilla Buttercream:
- In a heatproof bowl, whisk together the egg whites and sugar.
- Place the bowl over a pot of simmering water (double boiler) and whisk the mixture constantly until it reaches 160°F (71°C) and the sugar has completely dissolved. This usually takes about 5-7 minutes.
- Remove the bowl from the heat and use an electric mixer to beat the mixture until it forms stiff, glossy peaks and has cooled to room temperature.
- Gradually add the room-temperature butter, one tablespoon at a time, while continuing to beat the mixture. It may appear curdled at some point, but keep beating, and it will come together to form a smooth buttercream.
- Mix in the vanilla extract.
Assembly:
- Place one of the cooled cake layers on a serving plate.
- Spread a layer of vanilla buttercream on top.
- Add the second cake layer and frost the top and sides of the entire cake with the remaining buttercream.
- Decorate with confetti sprinkles and nonpareils as desired.
- Slice, serve, and enjoy your delicious homemade vanilla cake!
Notes
- Room Temperature Ingredients: It's important to use room temperature butter, eggs, and milk as specified in the recipe. This ensures that the ingredients incorporate smoothly and result in a tender cake.
- Measuring Flour: When measuring the all-purpose flour, spoon it into your measuring cup and level it off with a knife. Avoid packing the flour into the cup, which can lead to overly dense cake.
- Buttermilk Substitute: If you don't have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of whole milk. Let it sit for about 5 minutes before using in the recipe.
- Cake Baking Time: Ovens can vary, so keep a close eye on your cakes as they bake. Start checking for doneness around the 25-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cakes are ready.
- Buttercream Consistency: If your buttercream appears too thin or curdled when adding the butter, don't worry. Just keep beating, and it will come together. If it remains too soft, you can briefly refrigerate it to firm it up before frosting the cake.
- Decorating: Get creative with your cake decoration. You can use a piping bag and different tips to create various designs with the buttercream. The confetti sprinkles and nonpareils can be arranged in any pattern you like to make the cake visually appealing.
- Storage: Store the finished cake in an airtight container in the refrigerator. Bring it to room temperature before serving for the best taste and texture.
- Variations: You can add flavor variations to the cake by mixing in ingredients like lemon zest, chocolate chips, or almond extract for a different twist on the classic vanilla cake.
Nutrition
Calories: 694kcal | Carbohydrates: 69g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 160mg | Sugar: 51g | Vitamin A: 1400IU | Calcium: 83mg
