VANILLA CAKE WITH VANILLA BUTTERCREAM

INSTALLING THIS CLASSIC VANILLA CAKE COATED VANILLA CAKE COATING WITH SILKY VANILLA BUTTERS. PERFECT CAKE FOR ANY YEAR, WEDDING, OR ANY OCCASION!

I can't believe I just posted a recipe for vanilla cake.

THIS POSTING CAN CONTAIN AFFILIATION LINKS. PLEASE SEE MY COMPLETE DISCLOSURE POLICY FOR DETAILS.
INSTALLING THIS CLASSIC VANILLA CAKE COATED VANILLA CAKE COATING WITH SILKY VANILLA BUTTERS. PERFECT CAKE FOR ANY YEAR, WEDDING, OR ANY OCCASION!
Classic Vanilla Cake with vanilla buttercream and sprinkles.
I can't believe I just posted a recipe for vanilla cake.
I always thought that there were so many recipes out there that I would keep with more unique recipes. But really, I think the world needs my version of this simple, classic and delicious combination of flavors.

To be honest, most of my cakes use this vanilla cake recipe, but I've never paired it with vanilla buttercream.

I know it's easy enough for some people to take cake recipes from one post and frozen recipes from another, but for those of us who are a little uncomfortable mixing and matching for fear of epic failure, I combine them for you into one recipe!

INGREDIENTS
Vanilla Cakes:

• 2 1/4 cups of all-purpose flour
• 2 1/4 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 cup room temperature unsalted butter
• 1 1/2 cup sugar
• Room temperature 3 large eggs
• 1 1/2 teaspoon vanilla
• 1 cup buttermilk or pure milk, room temperature

Vanilla Buttercream:

• 6 large egg whites
• 1 1/2 cup sugar
• 2 cups room temperature unsalted butter
• 2 teaspoons vanilla

Assembly:

• sprinkles confetti
• nonpareils

INSTRUCTIONS
Vanilla Cakes:

1. Preheat the oven to 350F. Marinate and flour two rounds of 8 "cake and align with the parchment.
2. In a medium bowl, stir in the flour, baking powder, and salt until they are well mixed. Put aside.
3. Using a stand mixer equipped with paddle attachments, buttercream and sugar at medium temperature until pale and fluffy (about 3 minutes). Reduce speed and add eggs one at a time, combining fully after each addition. Add vanilla.
4. Alternatively, add a mixture of flour and buttermilk, starting and ending with flour (3 additional flour and 2 milk). Combine completely after each addition.
5. Bake for 30-35 minutes or until a toothpick inserted into the center is mostly clean.
6. Place the cake on a wire rack to cool for 10 minutes then turn into a wire rack.

Vanilla Buttercream:

1. Place the egg whites and sugar in a bowl mixer bowl, beat until mixed. *
2. Place the bowl on the pan with 1-2 "boiling water and keep stirring constantly until the mixture is hot and no longer spots when touched or read 160F on a candy thermometer (about 3 minutes)
3. Place the bowl on your mixer stand and shake it as high as possible until the meringue is stiff and cold (the bowl is no longer warm to the touch (about 5-10 minutes)).
4. Switch to the paddle attachment. Slowly add the diced butter and stir until smooth. **
5. Add vanilla and whip until blended.

Assembly:

1. Then place one layer of cake in a cake tray or serving plate. Top with 1 cup buttercream. Repeat with the remaining layers and coat the cake. Chill for 20 minutes.
2. Frost the top and sides of the cake and smooth it with a bench scraper.
3. If desired, use a decorative comb to texture the sides. ***
4. Mix confetti and nonpareil in a small bowl. Press the sprinkles gently along the bottom of the cake and sprinkle on the top. For the freckled sides, I took a little sprinkling and threw it randomly to the side.
5. Rosette pipes use 1M ends with freezing leftovers.

Share this post