Description
A moist and flavorful Vanilla Dream Cake featuring a tender crumb infused with vanilla bean and topped with creamy vanilla buttercream frosting. Perfect for celebrations or a delightful dessert treat, this cake combines a luscious vanilla bean batter with a smooth, rich buttercream and optional rainbow sprinkles for a whimsical finish.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients for Cake
- 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 the pans
Preheat the oven to 350°F. 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. Set this mixture aside for later incorporation. - Dissolve sugar
In a saucepan over medium heat, combine the water and granulated sugar. Simmer gently until the sugar dissolves completely. Remove from the heat and add the unsalted butter, allowing the mixture to cool to room temperature. - Combine wet and dry ingredients
Once the sugar mixture is cooled, 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 flour mixture until the batter is smooth and well combined. - Bake the cake
Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Remove from oven and let the cakes cool completely on a wire rack before frosting. - Make the frosting
In a large bowl, beat the room temperature butter with a mixer until light and fluffy. Gradually add powdered sugar, one cup at a time, beating thoroughly after each addition. Blend in vanilla extract and 2-3 tablespoons of heavy cream, half-and-half, or milk to achieve a smooth, spreadable consistency. - Assemble and decorate
Place one cake layer on a serving plate and spread a generous layer of vanilla buttercream on top. Add the second cake layer and apply a thin crumb coat of frosting. Chill the cake for about 15 minutes to set the crumb coat. Finally, apply the remaining frosting evenly and decorate with rainbow sprinkles if desired.
Notes
- Ensure the sugar mixture is fully cooled before mixing with eggs to prevent scrambling.
- Use room temperature butter for the frosting for optimal creaminess and ease of mixing.
- Vanilla bean paste can be used as a convenient substitute for scraping vanilla bean pods without sacrificing flavor.
- The crumb coat helps trap loose crumbs for a smooth final frosting layer.
- Rainbow sprinkles are optional but add a festive touch to the cake.
