I can’t believe I’m only just now posting a vanilla cake recipe. I always thought that there were so many of these recipes out there that I’d stick to more unique ones. But really, I think the world needs my version of this simple, classic, delicious flavour combination.

Truthfully, most of my cakes use this vanilla buttermilk cake recipe, but I’ve never paired it with a vanilla buttercream. I know it’s easy enough for some people to grab a cake recipe from one post and a frosting recipe from another, but for those of us that are a little less comfortable mixing and matching for fear of epic failures, I’m putting it together for you into one recipe!

I’ve used variations of this vanilla cake before, and it always yields delicious results. The buttermilk in the cake helps ensure that it’s not super sweet, and it works well with any kind of frosting. I used a Swiss meringue buttercream here because it’s my favourite, but you can use an American buttercream instead if you prefer.

Vanilla Cake:

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla
  • 1 cup buttermilk or whole milk, room temperature

Vanilla Buttercream:

  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter room temperature
  • 2 tsp vanilla
  • confetti sprinkles
  • nonpareils

Vanilla Cake:

  1. Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  3. ....................................

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