Vanilla cake with sprinkles, and whipped vanilla buttercream
Course Dessert
Cuisine Cake
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 18
Author Molly Murphy
Ingredients
For the cake
1cupunsalted butterroom temperature
1¾cupgranulated sugar
⅓cupvegetable oil
3large whole eggsroom temperature
3large egg whitesroom temperature
⅓cupssour creamroom temperature
1tablespoonclear vanilla extract
3cupsall-purpose flour
1tablespoonbaking powder
½teaspoonbaking soda
1teaspoonsalt
1¼cupsbuttermilkroom temperature
For the raspberry Compote
4cupsfresh or frozen raspberries
1cupgranulated sugar
¼cupwateradded to raspberry mixture
1tablespoonfresh lemon juice(or just the juice from one lemon)
zest from one lemon
¼cupwaterused for the cornstarch slurry
¼cupcornstarch
For the Vanilla Buttercream
2cupsunsalted butterroom temperature
7cupspowder sugarsifted
¼cupheavy whipping cream
2teaspoonclear vanilla extract
½teaspoonsalt
For the raspberry buttercream filling
1cupvanilla buttercream recipe
3tablespoonsraspberry compote
Instructions
For the cake
Preheat the oven to 325 degrees. Prepare three 8-inch or four 6-inch round cake pans by taking oil and a paper towel, and evenly distributing oil to the sides and the bottom of the pan. Sprinkle some flour on top of the oil, making sure it’s evenly coated. Dump out excess. Set aside.
In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 4 minutes.
Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated. Making sure that you scrape down the sides each time. Add the sour cream and vanilla, beat on medium speed for a minute.
Turn the mixer on low and add ½ of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by the rest of the flour mixture, and the rest of the buttermilk while mixing on low.
Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 23 to 28 minutes, until a toothpick comes out with just a few moist crumbs on it or until it starts to get a little golden brown on top.
Remove cakes from the oven and let them cool in pans for 15 minutes before taking them out of the pan and placing them on cooling racks.
When cakes are completely cooled, wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until you’re ready to frost. If you are a beginner, I recommend putting them the freezer because it is so much easier to frost a slightly frozen cake.
For the vanilla buttercream
In a bowl fitted with a paddle attachment, beat the butter on medium-high speed for about 3 minutes.
Add powdered sugar, and heavy cream. Mix on low.
Before frosting your cake, use a wooden spoon or rubber spatula to hand mix the frosting to push out any air bubbles.
For the raspberry buttercream filling
Add the raspberry compote to 1 cup of the vanilla buttercream and beat until evenly combined.
assembly
If the cakes need to be leveled, level each cake layer with a knife or cake leveler.
Place the first cake layer on a cake board top side down, and top with ½ or ⅓ cup raspberry buttercream (depending on if it's 8-inch or 6-inch cake layers) and then add a thin layer of raspberry compote
Repeat step two with the remaining cake layers. Place the final cake layer top-side down.
Apply a thin crumb coat with the vanilla buttercream around the cake and chill for 15 minutes in the freezer to set.
Finish frosting the cake with the remaining frosting.