2Photo Credit: Ashley Cuoco

Vanilla + Buttercream: a true BIRTHDAY combo! Classic and simple. I know a cute little boy who turned 2 years old today. I decided he needed a big, pretty white cake to blow out candles beneath. Or just dig his little face into. Probably both! When I presented him with this sugary, buttery confection, his eyes widened and he screamed “CAKEY! CAKEEEEY!” over and over again. What enthusiasm!! But really. Why wait for a birthday to bake a cake? Try celebrating your anniversary…a new job…cardboard collection day…a Tuesday? Any reason will do. Satisfy your sweet tooth with this delight!

Cake Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 large cage-free eggs
  • 2 cups unbleached cake flour (I used all-purpose)
  • 3 tsp baking powder
  • 1 tsp sea salt
  • 1 3/4 cup buttermilk
  • 2 tsp vanilla extract

Frosting Ingredients:

  • 1 1/2 cups unsalted butter
  • 6 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp buttermilk*
  1. Preheat oven to 375 degrees F. To make cake, start by creaming the butter and sugar in a stand mixer or hand mixer. Add eggs. In a separate bowl, mix flour, baking powder and salt. Gradually add this dry ingredient mixture to the wet while alternately adding buttermilk. Mix in vanilla.
  2. Divide batter into 2 (8″) round cake pans. Grease pans generously with butter. You can also try filling 3 (6″) round pans for a cute small cake.
  3. Bake 20-25 minutes or until edges are a light golden brown. I have a gas oven, and 21 minutes was perfect. Allow cakes to cool in pans for 10 minutes before removing. Transfer cakes to cooling racks. Allow to cool completely before frosting. This is super important!! Nothing is worse than a cake that is frosted when warm. It’s impossible. Letting it cool overnight is best– avoid all temptation!
  4. To make the buttercream frosting: in a stand mixer or in a bowl with hand mixer, whisk the butter for 1 minute. Add the powdered sugar, 1 cup at a time. Scrape the sides in between each addition. Mix for 20 seconds or so between each sugar addition. Add vanilla extract and buttermilk. Mix on medium high speed for 4-5 minutes. Frosting should look light and creamy. Chill for 30 minutes before frosting your cake.
  5. For best frosting results, use an offset spatula. It has a large surface area, making it easier to spread evenly. Then first frost with a “crumb coat,” which is thin layer of frosting. This ensures that the end result is clean. Chill cake in the refrigerator for 30 minutes before adding the second layer. Then be generous with the rest of the frosting and get creative!

*If your frosting seems too thick or hard to work with, add 1-2 teaspoons more.

1Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco

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