Introduction

This vanilla cake recipe is a classic favorite that yields a moist, tender crumb with a rich, buttery vanilla flavor. Perfect for celebrations or any occasion, it’s layered with smooth, fluffy vanilla buttercream and finished with colorful sprinkles for a festive touch.

The image shows a round, three-layer cake covered with smooth, light cream-colored frosting that has thin horizontal lines evenly spaced around the sides. The base of the cake is densely decorated with a thick band of colorful round sprinkles in pastel shades of pink, yellow, green, blue, purple, and white, with some sprinkles scattered upward on the cake's sides. The top edge of the cake is covered with a similar layer of scattered sprinkles, and five large swirls of the same cream-colored frosting are evenly spaced around the top. The cake sits on a tall, white cake stand positioned on a soft blue cloth, with a white bowl nearby, all against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 cup granulated sugar
3 large eggs (room temperature)
1 1/2 tsp vanilla extract
1 cup buttermilk (or whole milk, room temperature)
6 large egg whites
1 1/2 cups granulated sugar
2 cups unsalted butter (room temperature)
2 tsp vanilla extract
Confetti sprinkles
Nonpareils

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans, then line the bottoms with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
Step 3: Using a stand mixer with a paddle attachment, cream the butter and 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 3 minutes.
Step 4: Reduce the mixer speed to low and add the eggs one at a time, fully incorporating each before adding the next. Mix in the 1 1/2 teaspoons of vanilla extract.
Step 5: Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. There will be three additions of flour and two of buttermilk. Mix until just combined after each addition.
Step 6: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean.
Step 7: Let the cakes cool in the pans on a wire rack for 10 minutes, then invert them onto the rack to cool completely.
Step 8: For the vanilla buttercream, combine the egg whites and 1 1/2 cups sugar in the bowl of a stand mixer.
Step 9: Place the bowl over simmering water (double boiler) and whisk constantly until the sugar is dissolved and the mixture is warm to the touch (about 160°F or 3 minutes). Be careful not to scramble the eggs.
Step 10: Transfer the bowl to the stand mixer and whisk on medium-high speed until stiff peaks form and the mixture is cool to the touch, about 5–10 minutes.
Step 11: Switch to the paddle attachment and slowly add the 2 cups of cubed butter, mixing until the frosting is smooth and creamy.
Step 12: Add 2 teaspoons of vanilla extract and whip until fully incorporated and fluffy.
Step 13: To assemble, place one cake layer on your serving plate and spread about 1 cup of buttercream on top. Add the second layer and apply a thin crumb coat all over the cake. Chill for 20 minutes.
Step 14: Frost the top and sides of the cake evenly and smooth with a bench scraper. Optionally, use a decorating comb to add texture to the sides.
Step 15: Mix the confetti sprinkles and nonpareils in a small bowl. Press them gently along the bottom edge of the cake and sprinkle some on top. For a fun effect, toss a pinch at the sides for a speckled look.
Step 16: Use the remaining buttercream to pipe rosettes on top of the cake using a 1M piping tip for a pretty finish.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.
Substitute buttermilk with whole milk mixed with 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.
If you don’t have a stand mixer, an electric hand mixer will also work well for the buttercream and batter.
To add extra flavor, fold in a teaspoon of lemon zest or almond extract to the batter or frosting.

Storage

Store the cake covered in an airtight cake container or wrapped with plastic wrap in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. The cake and frosting can also be frozen separately for up to 2 months; thaw overnight in the refrigerator before assembling.

How to Serve

A slice of two-layer vanilla cake sits on a pale green plate with white polka dots and a gold edge. Each cake layer is light yellow with a soft, spongy texture. Between the layers and covering the top and sides is a thick white frosting that looks smooth and creamy. The cake is decorated with small, round, colorful sprinkles scattered on the frosting edges and surface. Next to the cake on the plate is a delicate swirl of white whipped cream with a few sprinkles on it. The plate is placed on a white marbled surface, and in the background, there is a white bowl filled with more colorful sprinkles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer for both the batter and buttercream. It may take a bit longer to achieve the proper texture, but it works well for this recipe.

What if I don’t have buttermilk?

You can substitute whole milk mixed with 1 tablespoon of lemon juice or vinegar for each cup of buttermilk. Let the mixture sit for 5 minutes before using as a substitute.