Vanilla Cake

30 mins
Serves 1
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Directions

  1. 1Set your oven to 350 and prep two 8-inch or three 6-inch pans.
  2. 2Set your oven to 350 and prep two 8-inch or three 6-inch pans.
  3. 3Set your oven to 350 and prep two 8-inch or three 6-inch pans.
  4. 4Butter the sides of the pan, give it a little for the bottom, and place a sheet on the bottom.
  5. 5Butter the sides of the pan, give it a little for the bottom, and place a sheet on the bottom.
  6. 6Butter the sides of the pan, give it a little for the bottom, and place a sheet on the bottom.
  7. 7Add all-purpose flour, salt, and baking powder to a sieve and whisk it out.
  8. 8Add all-purpose flour, salt, and baking powder to a sieve and whisk it out.
  9. 9Add all-purpose flour, salt, and baking powder to a sieve and whisk it out.
  10. 10Cream the room temperature unsalted butter up so it is nice and smooth.
  11. 11Cream the room temperature unsalted butter up so it is nice and smooth.
  12. 12Cream the room temperature unsalted butter up so it is nice and smooth.
  13. 13Scrape the bowl down.
  14. 14Scrape the bowl down.
  15. 15Scrape the bowl down.
  16. 16Add the granulated sugar while mixing. Increase to high and get it nice and fluffy. Mix for 3 minutes.
  17. 17Add the granulated sugar while mixing. Increase to high and get it nice and fluffy. Mix for 3 minutes.
  18. 18Add the granulated sugar while mixing. Increase to high and get it nice and fluffy. Mix for 3 minutes.
  19. 19Scrape the bowl down, and then add three eggs in one at a time.
  20. 20Scrape the bowl down, and then add three eggs in one at a time.
  21. 21Scrape the bowl down, and then add three eggs in one at a time.
  22. 22Add the vanilla.
  23. 23Add the vanilla.
  24. 24Add the vanilla.
  25. 25Add the dry mixture and buttermilk in alternating batches.
  26. 26Add the dry mixture and buttermilk in alternating batches.
  27. 27Add the dry mixture and buttermilk in alternating batches.
  28. 28Finish the cake batter off by hand.
  29. 29Finish the cake batter off by hand.
  30. 30Finish the cake batter off by hand.
  31. 31Add 600 grams of cake batter per pan.
  32. 32Add 600 grams of cake batter per pan.
  33. 33Add 600 grams of cake batter per pan.
  34. 34Give your pans a quick tap and tap the sides to help them level out.
  35. 35Give your pans a quick tap and tap the sides to help them level out.
  36. 36Give your pans a quick tap and tap the sides to help them level out.
  37. 37Bake at 350 for 30 minutes.
  38. 38Bake at 350 for 30 minutes.
  39. 39Bake at 350 for 30 minutes.
  40. 40Whip up vanilla buttercream while cake cools.
  41. 41Whip up vanilla buttercream while cake cools.
  42. 42Whip up vanilla buttercream while cake cools.
  43. 43Press any air bubbles out.
  44. 44Press any air bubbles out.
  45. 45Press any air bubbles out.
  46. 46Add one dot of buttercream on cake plate and place first cake layer in the center.
  47. 47Add one dot of buttercream on cake plate and place first cake layer in the center.
  48. 48Add one dot of buttercream on cake plate and place first cake layer in the center.
  49. 49Cover the cake with a generous layer of buttercream frosting, smooth it out, and add the second cake layer.
  50. 50Cover the cake with a generous layer of buttercream frosting, smooth it out, and add the second cake layer.
  51. 51Cover the cake with a generous layer of buttercream frosting, smooth it out, and add the second cake layer.
  52. 52Smooth out and add a really easy spiral pattern.
  53. 53Smooth out and add a really easy spiral pattern.
  54. 54Smooth out and add a really easy spiral pattern.
  55. 55Finish off with a sprinkle of sprinkles.
  56. 56Finish off with a sprinkle of sprinkles.
  57. 57Finish off with a sprinkle of sprinkles.

Ingredients

  • 2.5 cups All-purpose flour
  • 2.5 cups All-purpose flour
  • 2.5 cups All-purpose flour
  • 280 g All-purpose flour
  • 280 g All-purpose flour
  • 280 g All-purpose flour
  • 0.75 tsp Salt
  • 0.75 tsp Salt
  • 0.75 tsp Salt
  • 2.25 tsp Baking powder
  • 2.25 tsp Baking powder
  • 2.25 tsp Baking powder
  • 0.75 cup Unsalted butter
  • 0.75 cup Unsalted butter
  • 0.75 cup Unsalted butter
  • 170 g Unsalted butter
  • 170 g Unsalted butter
  • 170 g Unsalted butter
  • 1.66 cups Granulated sugar
  • 1.66 cups Granulated sugar
  • 1.66 cups Granulated sugar
  • 333 g Granulated sugar
  • 333 g Granulated sugar
  • 333 g Granulated sugar
  • 3 large Eggs
  • 3 large Eggs
  • 3 large Eggs
  • 1 Tbsp Vanilla
  • 1 Tbsp Vanilla
  • 1 Tbsp Vanilla
  • 15 mL Vanilla
  • 15 mL Vanilla
  • 15 mL Vanilla
  • 1 cup Buttermilk
  • 1 cup Buttermilk
  • 1 cup Buttermilk
  • Sprinkles
  • Sprinkles
  • 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.