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Vanilla Birthday Cake
Author: Jackie
Ingredients
  • For the Vanilla Cake:
  • 4 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons salt
  • 1 ½ cups buttermilk , room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 ½ cups sugar
  • ½ cup lightly packed light brown sugar
  • 4 large eggs
  • 4 large egg yolks
  • ⅔ cup confetti sprinkles
  • Milk Soak:
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • Vanilla Bean Frosting:
  • 2 sticks unsalted butter , softened
  • 5-6 cups powdered sugar
  • 1 pinch of salt
  • 2 tablespoons Rodelle vanilla bean paste
  • 4 tablespoons milk or heavy cream
  • Food coloring
  • White Chocolate Ganache:
  • 1 cup white chocolate
  • ¼ cup heavy cream
  • Confetti Sprinkles for decoration
Instructions
  1. Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
  2. Spray three 9 inch cake pans with nonstick cooking spray or line 3 muffin tins with cupcake liners.
  3. In a separate bowl, combine cake flour, salt, baking powder and soda and mix.
  4. In your mixer fitted with the paddle attachment, blend butter, sugars and vanilla at medium speed until pale and fluffy.
  5. Add eggs and yolks, one at a time, scraping the bowl after each addition.
  6. Reduce speed to low and add a cup of the flour mixture followed by ⅓ of the buttermilk.
  7. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
  8. Stir in confetti sprinkles.
  9. Divide the batter among 3 cake pans or fill cups with cupcake batter ⅔ full and gently tap on counter to remove air bubbles.
  10. Bake cakes for 35 minutes or cupcakes for 15-17 minutes or until toothpick is inserted and comes out clean.
  11. Allow to cool completely before frosting.
  12. Milk Soak-
  13. When cakes are cooled, lightly brush with milk/vanilla soak.
  14. Vanilla Bean Frosting
  15. Beat butter and extract for 2 minutes.
  16. Add powdered sugar and milk or cream.
  17. Beat with whisk attachment for 3 minutes on high.
  18. If the frosting still looks to wet, add more powdered sugar in ½ cup increments.
  19. Add desired coloring to frosting.
  20. Frost Cake or pipe frosting onto cupcakes and top with sprinkles.
  21. If you would like to add the white chocolate ganache, refrigerate frosted cake until cold and set (at least an hour).
  22. Combine white chocolate and cream in a microwave safe bowl. Microwave on high for 1 minute.
  23. Remove from microwave and stir until smooth. If it is still chunky, microwave for additional 10 second increments until smooth.
  24. Stir in 1-2 drops of food coloring.
  25. Allow to cool for 3-5 minutes then pour over cake. Return cake to fridge until ganache has set.
  26. When ready, slice and serve!