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slice of Vanilla Cake on a green and white plate, topped with sprinkles
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Vanilla Cake with Vanilla Frosting

Yield: 16 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Vanilla Cake with Vanilla Frosting is the perfect cake for most any celebration!
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Ingredients

For the cake:

  • 3 1/4 cups (390 g) cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups (300 ml) milk

For the frosting:

  • 2 1/2 cups (275 g) confectioners' sugar, sifted
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 to 3 tablespoons (30 to 45 ml) milk
  • 1 teaspoon vanilla extract or vanilla bean paste
  • sprinkles, for garnish

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Instructions
 

To make the cake:

  • Preheat oven to 350°F (175°C). Line a 9"x 13"x 2" baking pan with parchment paper. Grease (or butter and flour) the paper and any exposed parts of the inside of the pan.*
  • Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  • Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of milk. Mix just until combined.
  • Transfer the batter to the prepared pan and spread evenly. Tap the pan on the counter a few times to get rid of large air pockets.
  • Bake 35 to 40 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
  • Cool the cake completely in the pan on a wire rack.

To make the frosting:

  • Beat the confectioners’ sugar and butter until thoroughly combined.
  • Add 2 tablespoons of the milk and the vanilla. Continue beating, adding a small amount of milk at a time until the frosting is the desired consistency.
  • Spread the frosting on the cooled cake. Top with sprinkles.

Notes

  • *The parchment can be used to make a "sling" that you can use later to remove the cooled cake from the pan.
  • Store tightly covered in the refrigerator up to 5 days. Bring to room temperature for serving.
Author: Jennifer McHenry
Course: cakes
Cuisine: American
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