Description
Vanilla Dream Cake is a moist, tender, and flavorful vanilla layer cake made with a combination of water, butter, and vanilla bean for rich aroma. It features a smooth vanilla buttercream frosting topped with optional rainbow sprinkles for a whimsical finish. Perfect for birthdays, celebrations, or any occasion that calls for a classic yet delightful dessert.
Ingredients
Scale
Cake Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups water
- 2 cups granulated sugar
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste)
- 2 large eggs
Frosting Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 2-3 tablespoons heavy cream, half-and-half, or milk
- ½ cup rainbow sprinkles (optional)
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside for later use.
- Dissolve Sugar: Place water and granulated sugar in a saucepan over medium heat. Simmer gently until the sugar is fully dissolved, ensuring a smooth syrup. Remove from heat and add the 6 tablespoons of unsalted butter, stirring until melted. Allow this mixture to cool to room temperature.
- Combine Wet Ingredients and Dry Mixture: After the sugar mixture cools, stir in the vegetable oil, vanilla extract, and the scraped vanilla bean or vanilla bean paste. Beat in the eggs one at a time, fully incorporating each before adding the next. Gradually whisk in the dry ingredients to form a smooth, lump-free batter.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans and smooth tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks.
- Make the Frosting: In a large bowl, beat the room temperature butter until light and fluffy. Gradually add powdered sugar one cup at a time, beating well after each addition. Stir in the vanilla extract and 2 to 3 tablespoons of heavy cream, half-and-half, or milk until the frosting reaches a spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of vanilla buttercream frosting on top. Position the second cake layer over the first and apply a thin crumb coat of frosting over the entire cake. Chill the cake for about 15 minutes to set the crumb coat.
- Finish Decorating: Apply the final layer of frosting smoothly over the cake. Decorate with rainbow sprinkles if desired for a festive touch. Serve and enjoy!
Notes
- Ensure the sugar mixture is cooled before adding eggs to prevent cooking them.
- You can substitute milk for heavy cream or half-and-half in the frosting for a lighter texture.
- Use room temperature butter for the frosting to achieve a smooth and creamy consistency.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- To intensify vanilla flavor, scrape seeds from the vanilla bean carefully or use high-quality vanilla bean paste.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
