Directions
- 1Set your oven to 350 and prep two 8-inch or three 6-inch pans.
- 2Butter the sides of the pan, give it a little for the bottom, and place a sheet on the bottom.
- 3Add all-purpose flour, salt, and baking powder to a sieve and whisk it out.
- 4Cream the room temperature unsalted butter up so it is nice and smooth.
- 5Scrape the bowl down.
- 6Add the granulated sugar while mixing. Increase to high and get it nice and fluffy. Mix for 3 minutes.
- 7Scrape the bowl down, and then add three eggs in one at a time.
- 8Add the vanilla.
- 9Add the dry mixture and buttermilk in alternating batches.
- 10Finish the cake batter off by hand.
- 11Add 600 grams of cake batter per pan.
- 12Give your pans a quick tap and tap the sides to help them level out.
- 13Bake at 350 for 30 minutes.
- 14Whip up vanilla buttercream while cake cools.
- 15Press any air bubbles out.
- 16Add one dot of buttercream on cake plate and place first cake layer in the center.
- 17Cover the cake with a generous layer of buttercream frosting, smooth it out, and add the second cake layer.
- 18Smooth out and add a really easy spiral pattern.
- 19Finish off with a sprinkle of sprinkles.
Ingredients
- 2.5 cups All-purpose flour
- 280 g All-purpose flour
- 0.75 tsp Salt
- 2.25 tsp Baking powder
- 0.75 cup Unsalted butter
- 170 g Unsalted butter
- 1.66 cups Granulated sugar
- 333 g Granulated sugar
- 3 large Eggs
- 1 Tbsp Vanilla
- 15 mL Vanilla
- 1 cup Buttermilk
- Sprinkles
Equipment
Oven8-inch pans6-inch pansSieveWhiskStand mixerSmall bowlSpatulaPiping bagCake plateCake turntable
Tips
- Measure flour with a scale, or fluff it up and sprinkle it into your measuring cup.
- Room temperature ingredients are KEY.
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