Celebration Vanilla Layer Cake with Buttercream Frosting
This delightful Celebration Vanilla Layer Cake is an adapted version of Magnolia Bakery’s classic recipe, bringing you a moist and flavorful cake that’s perfect for any special occasion. Crafted with whole eggs, rich butter, and a blend of self-rising and all-purpose flours, it guarantees a tender crumb that will bring joy to your taste buds. The cake layers are beautifully complemented by a luscious pink buttercream frosting and vibrant colored sprinkles, transforming your birthday or celebration into a nostalgic reminder of childhood parties filled with laughter. Whether served as a towering layer cake or as whimsical cupcakes, this recipe is sure to delight guests of all ages.
N/A
Servings
320
Calories
11
Ingredients
Ingredients
Unsalted butter
1 cup (softened)
Sugar
2 cups
Large eggs
4 (at room temperature)
Self-rising flour
1 1/2 cups
All-purpose flour
1 1/4 cups
Milk
1 cup
Vanilla extract
1 teaspoon
Very soft unsalted butter
1 cup
Confectioners' sugar
8 cups
Milk
1/2 cup
Vanilla extract
2 teaspoons
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare three 9-inch round cake pans by greasing and lightly flouring them, then lining the bottoms with waxed paper to prevent sticking.
3
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until it is smooth and creamy.
4
Gradually add the sugar to the butter, beating until the mixture is fluffy and pale, about 3 minutes.
5
Incorporate the eggs one at a time, ensuring to beat well after each addition to fully integrate them into the batter.
6
In another bowl, whisk together the self-rising flour and all-purpose flour. Gradually add this flour mixture to the batter in four parts, alternating with the milk and vanilla extract. Beat well after each addition until just combined.
7
Evenly divide the batter among the prepared cake pans.
8
Bake in the preheated oven for 20 to 25 minutes, or until a cake tester inserted into the center comes out clean.
9
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10
For cupcakes, line two 12-cup muffin tins with cupcake papers and fill each cup about three-quarters full with batter. Bake for 20 to 22 minutes, or until the tops spring back when lightly touched.
11
Remove the cupcakes from the pans and cool completely on a wire rack.
12
Once the cakes are completely cool, frost the layers, stacking them with frosting in between. Then ice the top and sides of the cake generously.
13
To prepare the buttercream frosting, beat the very soft butter in a large mixing bowl until smooth. Gradually add 4 cups of confectioners' sugar, then add the milk and vanilla extract. Mix until creamy and smooth.
14
Add remaining confectioners’ sugar, one cup at a time, until the frosting reaches a spreadable consistency. If desired, incorporate food coloring to achieve a festive hue.
15
Store any leftover frosting in an airtight container at room temperature for up to three days, as refrigeration will cause it to harden.
Nutrition Information
15g
Fat
45g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Celebration Vanilla Layer Cake with Buttercream Frosting.
Is this an original recipe?
It is an adapted version of Magnolia Bakery’s classic recipe.
What oven temperature is required?
350°F (175°C).
What pans should I use for the cake layers?
Three 9-inch round cake pans.
How do I prepare the cake pans?
Grease and lightly flour them, then line the bottoms with waxed paper.
How long should I beat the butter and sugar together?
About 3 minutes until the mixture is fluffy and pale.
How are eggs added to the batter?
Incorporate them one at a time, beating well after each addition.
What types of flour are used in this recipe?
A combination of 1 1/2 cups self-rising flour and 1 1/4 cups all-purpose flour.
How is the flour incorporated into the batter?
Gradually in four parts, alternating with milk and vanilla extract.
What is the baking time for the cake layers?
20 to 25 minutes.
How do I check if the cake is done?
A cake tester inserted into the center should come out clean.
How long should cakes cool in the pans?
10 minutes before transferring to a wire rack.
Can I make cupcakes with this recipe?
Yes, line two 12-cup muffin tins and fill three-quarters full.
How long do cupcakes bake?
20 to 22 minutes.
How do I know if the cupcakes are done?
The tops should spring back when lightly touched.
What ingredients are in the buttercream frosting?
Very soft unsalted butter, confectioners' sugar, milk, and vanilla extract.
How much confectioners' sugar is needed for the frosting?
8 cups.
How should I add the sugar to the frosting?
Gradually add 4 cups first, then the remaining sugar one cup at a time until spreadable.
Can I add color to the frosting?
Yes, you can incorporate food coloring to achieve a festive hue.
How do I assemble the cake?
Frost the layers while stacking them, then ice the top and sides generously.
How should leftover frosting be stored?
In an airtight container at room temperature.
Should I refrigerate the frosting?
No, refrigeration will cause the frosting to harden.
How long does the frosting last at room temperature?
Up to three days.
What is the calorie count for a serving?
320 calories.
How much fat is in one serving?
15g.
What is the carbohydrate content?
45g.
How much protein is in the cake?
3g.
How many ingredients are in this recipe?
11 ingredients.
What type of butter is used in the recipe?
Unsalted butter, softened for the cake and very soft for the frosting.
What are common tags for this recipe?
Cake, birthday cake, vanilla cake, celebration, dessert, and buttercream.