A rich, elegant vanilla cake with a tender crumb and luxurious whipped buttercream — perfect for birthdays and special occasions. The ultimate birthday cake!
A rich, elegant vanilla cake with a tender crumb and luxurious whipped buttercream — perfect for birthdays and special occasions. The ultimate birthday cake!
Yields1 Serving
Cake ingredients-(Two 8 inch layers) 250 g (2 cups) plain flour 35 g (4 & 1/2 tbsp) cornstarch 2 2 tsp baking powder ½ tsp baking soda ½ tsp baking salt 3 large eggs 330 g (1 & 2/3 cup) caster sugar 113 g (1/2 cup) unsalted butter 120 ml (1/2 cup) neutral oil-(e.g. sunflower or vegetable) 240 ml (1 cup) buttermilk 60 g (1/4 cup) full fat sour cream 2 tsp vanilla bean paste 1 tsp white vinegarButtercream Frosting (for Filling sides & top) 340 g (1 & 1/2 cups) unsalted butter 500 g (4 cups) powdered sugar , sifted 1 tsp vanilla bean paste 45 ml (3 tbsp) heavy cream 1 tbsp buttermilk pinch of saltOptional Vanilla Syrup (for extra moist crumb) 50 g (1/4 cup) granulated sugar 60 ml (1/4 cup) water ½ tsp vanilla extract
11. Preheat oven to 180°C (non-fan) / 350°F. Grease and line two 8-inch / 20cm round cake pans with parchment.
2.In a medium bowl, whisk together dry ingrediants: flour, cornstarch, baking powder, baking soda, and salt.
3. In a stand mixer or large bowl, cream butter and sugar on medium-high for 4–5 minutes until pale and fluffy. Add eggs one at a time, beating well. Stir in vanilla bean paste.
4. On low speed, add dry ingredients in 3 parts, alternating with the buttermilk + sour cream. Start and end with dry ingredients. Stir in the oil and vinegar gently until smooth. Make sure not to overmix.
5. Divide the batter between both pans. Tap pans to remove air bubbles. Bake for 30–35 minutes , or until a toothpick inserted in the center comes out clean or with moist crumbs. You may need longer baking time depending on your oven. Cool in tins for 10 minutes, then turn out onto a wire rack.
Optional Vanilla Syrup
1. In a small saucepan, combine the sugar and water over medium heat.
2. Stir until the sugar is completely dissolved. Bring to a gentle simmer, then remove from heat.Stir in the vanilla extract.
3. Let cool slightly before using. Brush the warm cake layers with the syrup once taken out of the tins.
Make the Buttercream
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In a stand mixer, whip the butter on high speed for 5 full minutes until light, pale, and fluffy.
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Reduce speed to low, gradually add the sifted icing sugar / powdered sugar.
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Add vanilla, cream, and buttermilk . Whip on medium-high for 2–3 minutes more until smooth. Add a small pinch of salt if needed.
Assemble
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Place one sponge layer on a cake plate or even surface. Spread ¼ of the buttercream on top.
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Add second sponge and spread a another thin layer of buttercream on top. Chill 15–20 min.
-
Remove from the fridge and now frost the sides and top with the remaining buttercream. Swirl or smooth as you prefer . Decorate with sprinkles and candles.
1. Preheat oven to 180°C (non-fan) / 350°F. Grease and line two 8-inch / 20cm round cake pans with parchment.
2.In a medium bowl, whisk together dry ingrediants: flour, cornstarch, baking powder, baking soda, and salt.
3. In a stand mixer or large bowl, cream butter and sugar on medium-high for 4–5 minutes until pale and fluffy. Add eggs one at a time, beating well. Stir in vanilla bean paste.
4. On low speed, add dry ingredients in 3 parts, alternating with the buttermilk + sour cream. Start and end with dry ingredients. Stir in the oil and vinegar gently until smooth. Make sure not to overmix.
5. Divide the batter between both pans. Tap pans to remove air bubbles. Bake for 30–35 minutes , or until a toothpick inserted in the center comes out clean or with moist crumbs. You may need longer baking time depending on your oven. Cool in tins for 10 minutes, then turn out onto a wire rack.
Optional Vanilla Syrup
1. In a small saucepan, combine the sugar and water over medium heat.
2. Stir until the sugar is completely dissolved. Bring to a gentle simmer, then remove from heat.Stir in the vanilla extract.
3. Let cool slightly before using. Brush the warm cake layers with the syrup once taken out of the tins.
Make the Buttercream
-
In a stand mixer, whip the butter on high speed for 5 full minutes until light, pale, and fluffy.
-
Reduce speed to low, gradually add the sifted icing sugar / powdered sugar.
-
Add vanilla, cream, and buttermilk . Whip on medium-high for 2–3 minutes more until smooth. Add a small pinch of salt if needed.
Assemble
-
Place one sponge layer on a cake plate or even surface. Spread ¼ of the buttercream on top.
-
Add second sponge and spread a another thin layer of buttercream on top. Chill 15–20 min.
-
Remove from the fridge and now frost the sides and top with the remaining buttercream. Swirl or smooth as you prefer . Decorate with sprinkles and candles.