Velvety Vanilla Cake
This Vanilla Cake Recipe was the first cake recipe I posted on my blog so I thought it was time for an update. This Velvety Vanilla Cake has three layers of a soft vanilla sponge, vanilla buttercream icing and is decorated with rainbow sprinkles.
Servings: 12
Ingredients
For the Cake
- 425 g Caster Sugar
- 425 g Unsalted Butter or Stork
- 425 g Self-Raising Flour
- 8 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
For the Buttercream
- 750 g Icing Sugar
- 375 g Unsalted Butter
- 1 tsp Vanilla Extract
- 1-3 tsp Whole Milk
- Sprinkles
Instructions
To Make the Cakes
- Preheat the oven to 180C (160C Fan). Line three 8” cake tins with greaseproof paper and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder and vanilla and whisk until all combined.
- Split the mixture evenly into the three cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are golden brown and springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- In a bowl, mix together the icing sugar, butter and vanilla until smooth. You might find that the buttercream is quite thick if this is the case add a teaspoon of milk at a time until the buttercream is the desired consistency.
To Decorate
- Once your cakes have cooled place the first one onto a cake turntable or plate and either pipe (I used a large round piping nozzle) or smooth the buttercream onto the top. Don’t worry if it splodges out of the sides we will fix this later.
- Place the next cake on top and repeat. Repeat this process until all three cakes are stacked.
- Using a cake smoother go around the sides of the cake and smooth out any icing that has splodged out.
- If there are any gaps, fill these in and smooth again. Don't worry if you can still see the cake through the buttercream this is just the crumb coat. Pop the cake into the fridge for 30 minutes until the buttercream has hardened.
- Once your crumb coat has hardened Pipe the remaining icing around the sides and top of the cake. Smooth with your cake smoother. Any buttercream that comes off on your smooth pop back into your mixing bowl. We will use this to decorate the top.
- If there are any gaps fill these with buttercream and smooth again until the cake is completely smoothed.
- Add the sprinkles to the bottom of the cake. I did this by putting them in my hand and pressing them onto the bottom of the cake.
- Once the sprinkles have been added put the cake back into the fridge for 30 minutes until the buttercream has hardened.
- Once your buttercream has set, pipe the remaining buttercream onto the top of the cake. I used a Wilton 1M Piping Tip for this and finish with some more sprinkles.