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RECIPE
16 INGREDIENTS19 STEPS1hr 30min

Vanilla Cake with Vanilla Buttercream

Vanilla cake with vanilla buttercream is a simple and perfect way to add that special touch to any special occasion.
Vanilla Cake with Vanilla Buttercream Recipe | SideChef
Vanilla cake with vanilla buttercream is a simple and perfect way to add that special touch to any special occasion.
Chelsweets
Chelsey White is the baker, blogger, and content creator behind Chelsweets! She is a self-taught cake decorator, who loves to share her tips and tricks as well as her tried and true recipes.
https://chelsweets.com
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Chelsweets
Chelsey White is the baker, blogger, and content creator behind Chelsweets! She is a self-taught cake decorator, who loves to share her tips and tricks as well as her tried and true recipes.
https://chelsweets.com
1hr 30min
Total Time
1hr 15min
Active Time
$1.51
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Vanilla Cake

3 1/4 cups
1 Tbsp
Baking Powder
1 tsp
1 cup
Unsalted Butter , room temperature
cut into chunks
1 cup
Pasteurized Egg Whites
or about 7 egg whites
1 1/2 cups
Buttermilk , room temperature
2 Tbsp
Vegetable Oil
to taste
Food Coloring
(optional)
as needed
Non-Stick Baking Spray
for greasing the pan

Vanilla Buttercream

3 cups
Unsalted Butter , room temperature
12 cups
Powdered Confectioners Sugar
1 tsp
1/3 cup
Heavy Cream
or Whipping Cream
1 1/2 Tbsp
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Nutrition Per Serving

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CALORIES
1361
FAT
64.8 g
PROTEIN
6.3 g
CARBS
186.2 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line three 8-inch round pans with parchment rounds, and grease with Non-Stick Baking Spray (as needed) .
Step 2
In a stand mixer with a paddle attachment, mix together All-Purpose Flour (3 1/4 cups) , Baking Powder (1 Tbsp) , Granulated Sugar (3 cups) , and Salt (1 tsp) until fully combined.
Step 3
Mix chunks of Unsalted Butter (1 cup) slowly into the dry mix, at a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Step 4
Pour in Pasteurized Egg Whites (1 cup) , and mix on low until just incorporated. Mix in the Buttermilk (1 1/2 cups) in two installments, on a low speed.
Step 5
Add in Vanilla Extract (1/2 Tbsp) and Vegetable Oil (2 Tbsp) , and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds (the key is to mix until the ingredients are just incorporated so that the batter isn't overmixed).
Step 6
Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure the layers are the same height.
Step 7
Bake for 34-35 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the side. Place cake layers into the freezer to accelerate the cooling process.
Step 8
While the cake layers bake and cool, make the vanilla buttercream frosting. Beat the Unsalted Butter (3 cups) on medium speed for 30 seconds with a paddle attachment, until smooth.
Step 9
Slowly add in the Powdered Confectioners Sugar (12 cups) , 1 cup at a time. Alternate with small splashes of Heavy Cream (1/3 cup) .
Step 10
Once fully mixed, add in the Vanilla Extract (1 1/2 Tbsp) and Salt (1 tsp) , and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (a quarter cup at a time).
Step 11
To assemble, stack, and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
Step 12
Add an even layer of buttercream between each cake layer.
Step 13
Apply a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Step 14
Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
Step 15
Divide the remaining frosting evenly between two bowls. Color one pink, and the other a leaf-green using Food Coloring (to taste) . Place the pink frosting into a piping bag fitted with a Wilton 104 tip.
Step 16
While the cake chills, pipe buttercream roses using a Wilton 104 piping tip, on a flower nail topped with a piece of parchment paper. Chill the piped buttercream roses in the freezer for 10 minutes, until they’re firm to the touch.
Step 17
Place the green buttercream in a piping bag fitted with a Wilton 352 leaf tip.
Step 18
Pipe a ring of white frosting on top of the cake, about 1-inch from the top edge of the cake. Angle the chilled buttercream flowers around the ring.
Step 19
Fill in with the green buttercream and pipe leaves.
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Nutrition Per Serving
Calories
1361
% Daily Value*
Fat
64.8 g
83%
Saturated Fat
41.6 g
208%
Trans Fat
0.0 g
--
Cholesterol
172.6 mg
58%
Carbohydrates
186.2 g
68%
Fiber
0.8 g
3%
Sugars
158.2 g
--
Protein
6.3 g
13%
Sodium
556.2 mg
24%
Vitamin D
0.4 µg
2%
Calcium
77.3 mg
6%
Iron
1.5 mg
8%
Potassium
120.7 mg
3%
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