Print

The BEST Vanilla Cake Recipe

Print Recipe

★★★★★

4.6 from 110 reviews

This classic vanilla cake recipe features a moist, fluffy two-layer cake made from scratch, paired with a smooth and creamy vanilla Swiss meringue buttercream. Perfect for celebrations, the cake is decorated with colorful confetti sprinkles and elegant piped rosettes, creating a festive and delicious dessert that is sure to impress.

Ingredients

Scale

Vanilla 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 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 1/2 tsp vanilla extract
  • 1 cup buttermilk (or whole milk, room temperature)

Vanilla Buttercream:

  • 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

  1. Prepare Pan: Preheat the oven to 350°F. Grease and flour two 8-inch cake rounds, then line the bottom with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
  4. Add Eggs and Vanilla: Reduce the mixer speed to low and add the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla extract and mix until combined.
  5. Alternate Adding Flour and Buttermilk: With the mixer on low, alternate adding the flour mixture and buttermilk in three additions of flour and two of buttermilk, beginning and ending with the flour. Fully incorporate each addition before the next.
  6. Bake Cake Layers: 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.
  7. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans on wire racks for 10 minutes. Then turn out the cakes onto wire racks to cool completely.
  8. Make Swiss Meringue Buttercream – Combine Egg Whites and Sugar: Place egg whites and granulated sugar into the bowl of a stand mixer and whisk to combine.
  9. Heat Mixture: Set the bowl over a pot with 1-2 inches of simmering water, whisking constantly until the mixture is hot to the touch (no longer grainy) or reaches 160°F on a candy thermometer, about 3 minutes.
  10. Whip Meringue: Transfer the bowl back to the stand mixer and whisk on medium-high speed until stiff, glossy peaks form and the bowl is no longer warm to the touch, approximately 5-10 minutes.
  11. Add Butter: Switch to the paddle attachment and slowly add cubed unsalted butter, mixing until the buttercream is smooth and creamy; if it curdles, continue mixing until smooth.
  12. Add Vanilla Flavor: Add vanilla extract and whip again until the buttercream is silky smooth and fluffy.
  13. Assemble Cake – First Layer: Place one cake layer on a cake stand or serving plate and spread about one cup of vanilla buttercream evenly over the top.
  14. Add Second Layer and Crumb Coat: Place the second cake layer on top and apply a thin crumb coat of buttercream all over the cake. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
  15. Final Frosting: Frost the top and sides of the cake generously with the remaining buttercream. Use a bench scraper to smooth the sides for a clean finish.
  16. Decorate Sides: Using a decorating comb, add texture to the sides if desired. Mix confetti sprinkles and nonpareils in a small bowl and gently press them along the bottom edge of the cake and sprinkle over the top. Randomly toss more sprinkles on the sides for a speckled effect.
  17. Pipe Rosettes: Using a piping bag fitted with a 1M tip, pipe rosettes with the remaining buttercream on the top border of the cake for a decorative finish.

Notes

  • Ensure all dairy products (butter, eggs, milk) are at room temperature for best cake texture.
  • Use a candy thermometer to accurately heat the egg whites and sugar mixture to avoid risk of raw egg consumption.
  • If the buttercream appears curdled after adding butter, keep mixing at medium speed until it becomes smooth again.
  • You can substitute buttermilk with whole milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes before using.
  • Sifting the flour can help ensure a lighter cake texture, though it is not mandatory.
  • This recipe yields two 8-inch cake layers; adjust baking time if using different pan sizes.

Keywords: vanilla cake, homemade vanilla cake, vanilla buttercream, Swiss meringue buttercream, birthday cake, easy cake recipe, moist vanilla cake

Find it online: https://kitchenbyrita.com/the-best-vanilla-cake-recipe/