Vanilla birthday cake with American buttercream
Preppy Kitchen · ♥ 11.2K likes · 631K views · 16 min video
Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Heat the oven to 350F. Butter two eight-inch round cake pans and line with parchment.
Preparing the pans
- 320 g all-purpose flour
Whisk the flour, baking powder and salt together in a large bowl and set aside.
- 2¼ tsp baking powder
- ½ tsp salt
If measuring flour by cup, fluff it in the canister, sprinkle it into the cup and level it off; scooping packs in too much and gives a dry, bready cake.
- ¾ cup softened butter
Beat the softened butter with the whisk attachment until smooth, five seconds to a minute depending on softness.
- 333 g granulated sugar
Add the granulated sugar and mix on high for about two minutes, scraping the bowl down at least once, until fluffy and cloud-like.
- 3 whole eggs
Reduce to medium and add the eggs one at a time, scraping the bowl down after each; adding them all at once curdles the butter mixture.
Adding the eggs one at a time
Add a third of the flour mixture and mix on low until just combined; then half the buttermilk; another third of the flour; the remaining buttermilk; then the last of the flour. Turn the mixer off between each addition and do not overmix.
Divide the batter evenly between the two prepared pans and smooth the tops.
Bake at 350F for 30 to 35 minutes, until the centres are springy and a skewer comes out clean.
- 284 g room temperature unsalted butter
- ¼ tsp salt
For the frosting, beat the room temperature unsalted butter with the salt on medium-high for about five minutes, scraping down halfway, until white and fluffy.
Whipping butter for American buttercream
- 5 tbsp cream
- 5 cup powdered sugar
- 2 tsp vanilla
On low, add the powdered sugar a cup at a time, alternating with a little cream, scraping the bowl two or three times.
Powdered sugar, cream and vanilla
Add the vanilla, scrape down, increase to medium and mix about a minute until fluffy. Add more cream if it is too firm.
Invert the cooled layers out of the pans. Spread about a cup of frosting on the bottom layer and top with the second.
Crumb coat and frosting the layers
Crumb coat the edge with a thin layer, then add the rest of the buttercream and smooth the top and sides.
Press sprinkles onto the bottom third of the cake and scatter more on top.