This delicious vanilla cake features a delicate melt-in-your-mouth crumb and luscious vanilla buttercream frosting. From the book Preppy Kitchen Super Easy, this is the perfect birthday cake! Customize with mix-ins like sprinkles or chocolate chips, or create variations such as maple spice cake.
rainbow sprinkles (or mix-ins of choice)1/3 to 1/2 cups
unsalted butter, room temperature (for frosting)1¼ cups
powdered sugar
5 cups
salt (for frosting)¼ tsp
heavy cream (for frosting)5 tbsp
vanilla extract (for frosting)2 tsp
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Preheat oven to 350°F. Prepare two 8-inch round cake pans by buttering and lining them with parchment paper.
2
In a large bowl, combine all dry ingredients: flour, baking powder, and salt. Whisk thoroughly to distribute the leavening agent evenly.
3
Using a stand or hand mixer fitted with a whisk attachment, beat the softened butter until smooth and creamy.
4
Add granulated sugar and mix on high speed for about 2 minutes, scraping down the bowl at least once, until the mixture becomes light and fluffy.
5
Reduce mixer speed to medium and add eggs one at a time, scraping the bowl after each addition.
6
Add vanilla extract and increase speed to high, mixing for 1 minute. Scrape down any remaining butter lumps from the sides.
7
Replace the whisk attachment with a paddle attachment on the mixer.
8
On low speed, alternate adding flour mixture and buttermilk in three additions each: one-third flour, half buttermilk, one-third flour, remaining buttermilk, and final flour. Mix just until combined after each addition.
9
By hand using a spatula, fold in rainbow sprinkles or chosen mix-ins, scraping the bowl to ensure even distribution.
10
Divide batter evenly between the two prepared pans. Smooth the tops with a spatula. Optional: apply damp cake strips around the pan edges for even baking.
11
Bake at 350°F for 30 to 35 minutes until the centers spring back when lightly touched and a toothpick inserted in the middle comes out clean.
12
Remove cakes from the oven and allow to cool completely in the pans. For the frosting, beat room-temperature butter on medium-high speed for about 5 minutes until very white, creamy, and fluffy.
13
Reduce to low speed and add powdered sugar one cup at a time, alternating with dashes of cream. Give the sugar time to incorporate fully after each addition.
14
Add vanilla extract. Taste the frosting and adjust sweetness, salt, or vanilla as desired. Add more cream if the frosting is too firm.
15
Invert the cooled cake layers onto a cake stand or plate. Spread about one cup of frosting on top of the bottom layer, smooth it out, then place the second layer on top.
16
Reserve about two-thirds of a cup of frosting in a piping bag for decorative dollops. Apply a thin crumb coat of frosting around the sides.
17
Spread the remaining frosting over the top and sides of the cake, smoothing it evenly with an offset spatula.
18
Pipe decorative dollops on top of the cake using the reserved frosting. Press rainbow sprinkles onto the bottom third and top of the cake.
19
Allow the cake to set in the refrigerator for a few minutes before serving. Add birthday candles if desired, then slice and enjoy.
PrimedTableBETA
