Vanilla-Cake-2

Vanilla Layer Cake

Simple, sweet, and straightforward, this cake offers that classic vanilla taste that you were craving. Even though I wasn’t super excited to make just a vanilla cake, I have to admit that this was one tasty cake. While of the more elaborate cakes I’ve made can have so many flavor profiles that your tongue experiences sensory overload- this isn’t one of those. This pure, uncomplicated sweet treat is sure to please the fussy eater in your life. I was told it tasted like wedding cake- I don’t know if that’s a good thing or not. But I can tell you definitively that if you’re craving something sweet, this will absolutely do the trick.

AuthorMackieDifficultyIntermediate

Cake
 2 ¼ cups Flour
 ¾ tsp Salt
 2 ¼ tsp Baking Powder
 ¾ cup Butter (room temperature)
 1 ⅓ cups Sugar
 1 Egg
 1 ½ tsp Vanilla
 1 ¼ cups Whole Milk
Frosting
 1 cup Butter (room temperature)
 6 cups Confectioners' Sugar
 ¼ cup Whole Milk
 1 tsp Clear Vanilla
 ½ cup Salt
 1 Can of Edible Gold Spray
 Pearl Sprinkles
 Clear Sprinkles

Cake
1

Preheat the oven to 350 degrees.

2

In a medium sized bowl, combine the flour, salt, and baking powder. Mix well and set aside. In a separate large bowl, cream the butter and sugar together until the mixture becomes light and fluffy, about 2-3 minutes.

3

Add the eggs one at a time, mixing between each addition. Add the vanilla and half of the dry ingredients; mix until just combined. Add all of the milk and stir until homogenous. Add the second half of the dry ingredients and beat until combined.

Pour the batter into four 8 inch cake pans- about 1 1/2 cups of batter per pan or roughly 11 oz per pan.

4

Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and place on a wire cooling rack. Allow the cakes to cool completely.

Frosting
5

I doubled my frosting recipe.

Cream the butter on high speed for 2-3 minutes or until light and fluffy. Add half of the confectioners' sugar and add the salt; continue to mix until the frosting is smooth. Add the milk and vanilla (you don't want your machine to struggle while beating the mixture), mix, than add the remaining sugar. Beat on high speed until the frosting is smooth.

6

Place one of the cake layers onto a cake stand and frost a level surface on top of the cake. Set the second cake layer on top of the frosting and repeat. After setting the fourth layer of cake on top of the frosting, frost the sides and top of the cake. Chill the cake in the freezer until the frosting is firm.

7

Once the frosting has set, spray the edges with golden spray, taking care to protect your work surface with paper. Scrape some of the frosting into a piping bag and decorate the top of the cake. If desired spray the dollops of frosting with golden color too. (I, personally, cut circles of parchment paper for the bottom of my cake pans and I used one of these paper circles to create my frosting rosettes on. I then sprayed them separate from the cake, froze them, and set them on top of the cake after I'd finished spray painting the cake. You can follow suit or make your own decision.) Garnish with sprinkles (they'll adhere to any golden parts of the cake) and serve.

Ingredients

Cake
 2 ¼ cups Flour
 ¾ tsp Salt
 2 ¼ tsp Baking Powder
 ¾ cup Butter (room temperature)
 1 ⅓ cups Sugar
 1 Egg
 1 ½ tsp Vanilla
 1 ¼ cups Whole Milk
Frosting
 1 cup Butter (room temperature)
 6 cups Confectioners' Sugar
 ¼ cup Whole Milk
 1 tsp Clear Vanilla
 ½ cup Salt
 1 Can of Edible Gold Spray
 Pearl Sprinkles
 Clear Sprinkles

Directions

Cake
1

Preheat the oven to 350 degrees.

2

In a medium sized bowl, combine the flour, salt, and baking powder. Mix well and set aside. In a separate large bowl, cream the butter and sugar together until the mixture becomes light and fluffy, about 2-3 minutes.

3

Add the eggs one at a time, mixing between each addition. Add the vanilla and half of the dry ingredients; mix until just combined. Add all of the milk and stir until homogenous. Add the second half of the dry ingredients and beat until combined.

Pour the batter into four 8 inch cake pans- about 1 1/2 cups of batter per pan or roughly 11 oz per pan.

4

Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and place on a wire cooling rack. Allow the cakes to cool completely.

Frosting
5

I doubled my frosting recipe.

Cream the butter on high speed for 2-3 minutes or until light and fluffy. Add half of the confectioners' sugar and add the salt; continue to mix until the frosting is smooth. Add the milk and vanilla (you don't want your machine to struggle while beating the mixture), mix, than add the remaining sugar. Beat on high speed until the frosting is smooth.

6

Place one of the cake layers onto a cake stand and frost a level surface on top of the cake. Set the second cake layer on top of the frosting and repeat. After setting the fourth layer of cake on top of the frosting, frost the sides and top of the cake. Chill the cake in the freezer until the frosting is firm.

7

Once the frosting has set, spray the edges with golden spray, taking care to protect your work surface with paper. Scrape some of the frosting into a piping bag and decorate the top of the cake. If desired spray the dollops of frosting with golden color too. (I, personally, cut circles of parchment paper for the bottom of my cake pans and I used one of these paper circles to create my frosting rosettes on. I then sprayed them separate from the cake, froze them, and set them on top of the cake after I'd finished spray painting the cake. You can follow suit or make your own decision.) Garnish with sprinkles (they'll adhere to any golden parts of the cake) and serve.

Vanilla Layer Cake

Thanks to Best Friends For Frosting for the recipe!

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