A rich, elegant vanilla cake with a tender crumb and luxurious whipped buttercream — perfect for birthdays and special occasions. The ultimate birthday cake!
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.
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.
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.
0 servings