Elevate any occasion with a Vanilla Dream Cake, a Celebration Layer Cake that’s moist, fluffy, and topped with luscious vanilla buttercream! Bursting with pure vanilla flavor and adorned with colorful sprinkles, this cake is perfect for birthdays, anniversaries, or simply satisfying a sweet tooth. Easy to make and guaranteed to impress, it’s a classic dessert everyone will love.
Why You’ll Love Vanilla Dream Cake
Vanilla Dream Cake shines as a Celebration Layer Cake:
- Timeless Flavor: Rich vanilla in every bite, enhanced by real vanilla bean.
- Showstopper: Beautifully frosted with a festive sprinkle finish.
- Versatile: Perfect for any event, from casual to grand.
- Make-Ahead Friendly: Prep components in advance for stress-free baking.
I adore this Celebration Layer Cake for its simplicity and crowd-pleasing charm!
Ingredients for Vanilla Dream Cake
Here’s what you’ll need for Vanilla Dream Cake (serves 10–12):
For the Cake:
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- 2 cups water
- 6 tbsp unsalted butter
- 2 tbsp vegetable oil
- 1 tbsp vanilla extract
- 1 vanilla bean, scraped (or 1 tbsp vanilla bean paste)
- 2 large eggs
For the Vanilla Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 tbsp vanilla extract
- 2–3 tbsp heavy cream
- ½ cup rainbow sprinkles (optional)
Ingredient Tips:
- Vanilla Bean: Adds specks and depth; substitute with paste if unavailable.
- Butter: Room temperature for smooth buttercream; unsalted for flavor control.
- Eggs: Room temperature for even batter.
- Flour: Spoon and level to avoid dense cake.
- Cream: Adjust for desired frosting consistency.
Directions for Vanilla Dream Cake
Let’s create this stunning Vanilla Dream Cake!
Preheat Oven
- I preheat the oven to 350°F (175°C).
- I grease two 8-inch round cake pans, line with parchment, and lightly butter the parchment.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 ¼ cups flour, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt until combined.
Prepare Wet Ingredients
- In a saucepan over medium heat, I combine 2 cups water and 2 cups granulated sugar, simmering until dissolved.
- I remove from heat, add 6 tbsp butter, and cool to lukewarm.
- I stir in 2 tbsp vegetable oil, 1 tbsp vanilla extract, and the scraped vanilla bean (or 1 tbsp paste).
Make Batter
- I beat 2 eggs into the cooled sugar mixture, one at a time.
- I gradually add the dry ingredients, whisking until the batter is smooth.
Bake
- I divide the batter evenly between the pans and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
- I cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Buttercream
- In a large bowl, I beat 1 cup softened butter until fluffy, about 2 minutes.
- I gradually add 4 cups powdered sugar, 1 cup at a time, beating well.
- I mix in 1 tbsp vanilla extract and 2–3 tbsp heavy cream until the frosting is smooth and spreadable.
Assemble
- I place one cake layer on a serving plate and spread ¾ cup buttercream on top.
- I add the second layer, apply a thin crumb coat, and chill for 15 minutes.
- I frost the top and sides with the remaining buttercream and decorate with ½ cup rainbow sprinkles, if using.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: ~1 hour 50 minutes
- Servings: 10–12
- Calories: ~637 kcal per slice (based on 12 servings)
- Macros per Serving: 70g carbs, 4g protein, 22g fat, 1g fiber
Variations for Vanilla Dream Cake
Try these twists on Vanilla Dream Cake:
- Berry Bliss: Add ½ cup fresh raspberries between layers for a fruity Celebration Layer Cake.
- Chocolate Drizzle: Top with ¼ cup melted chocolate for contrast.
- Vegan Swap: Use flax eggs, non-dairy milk, and vegan butter for a vegan Celebration Layer Cake.
- Lemon Zest: Mix 1 tsp lemon zest into the batter for a citrusy twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend for dietary needs.
Serving Ideas:
- Pair with Layla Cooks’ Chocolate Espresso Cupcakes with Salted Caramel Buttercream for a dessert spread.
- Serve with vanilla ice cream or whipped cream for an indulgent Celebration Layer Cake experience.
- Garnish with edible flowers or berries for a festive touch.
Storage
I store Vanilla Dream Cake in an airtight container at room temperature for up to 2 days, ensuring it’s well-sealed to stay moist. For longer storage, I refrigerate it, wrapped in plastic wrap or in an airtight container, for up to 5 days. To freeze, I wrap unfrosted layers or slices tightly in plastic wrap and place in a freezer-safe bag for up to 2 months, thawing in the fridge overnight before frosting or serving. I bring refrigerated cake to room temperature for 30 minutes before serving for the best texture.
FAQs About Vanilla Dream Cake
Here are some common questions about this recipe:
Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour instead of all-purpose flour for a lighter and more tender crumb. Substitute the same amount of cake flour for the all-purpose flour (2 ¼ cups). Keep in mind that the texture may be slightly different, but it will still be delicious.
What can I use if I don’t have a vanilla bean?
If you don’t have a vanilla bean, you can use vanilla bean paste or increase the amount of vanilla extract to 1 ½ tablespoons for a similar depth of flavor. While the vanilla bean adds a rich and intense flavor, the cake will still be delicious with just vanilla extract.
How can I make the cake more moist?
To make the cake more moist, you can try adding an extra tablespoon of vegetable oil or substituting ¼ cup of the water with sour cream or yogurt. These additions will add moisture and richness to the cake.
Can I make the cake in advance?
Yes, you can make the Vanilla Dream Cake in advance. Bake the cake layers and let them cool completely before wrapping them tightly in plastic wrap and storing them in the refrigerator or freezer. Prepare the buttercream frosting and store it in an airtight container in the refrigerator. When you’re ready to assemble the cake, let the frosting come to room temperature and give it a quick whip before using it to frost the cake. This way, you can save time and have the cake ready for any celebration.
More Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Vanilla Dream Cake is a showstopper at any event. Its rich vanilla flavor and creamy buttercream frosting make it a classic favorite. Perfect for birthdays, holidays, or just because, this cake is sure to impress your guests and satisfy your sweet tooth. Enjoy!
Vanilla Dream Cake
Ingredients
Vanilla Cake:
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups water
- 2 cups granulated sugar
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 vanilla bean scraped (or 1 tablespoon vanilla bean paste)
- 2 large eggs
Vanilla Buttercream:
- 1 cup 2 sticks unsalted butter, room temperature
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 –3 tablespoons heavy cream half-and-half, or milk
- ½ cup rainbow sprinkles optional
Instructions
- Preheat oven to 350°F. Butter two 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a saucepan over medium heat, combine the water and granulated sugar. Simmer until the sugar dissolves completely. Remove the pan from heat, add the unsalted butter, and allow it to cool.
- Once the sugar mixture is chilled, mix in the vegetable oil, vanilla extract, and the scraped vanilla bean or vanilla bean paste. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually whisk in the dry ingredients until you achieve a smooth batter.
- Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack before frosting.
- In a large bowl, beat the room temperature butter until it is light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and 2-3 tablespoons of heavy cream, half-and-half, or milk until the frosting reaches your desired consistency.
- Place one cake layer on a serving plate and spread a generous amount of vanilla buttercream on top. Place the second cake layer on top and apply a crumb coat of frosting. Chill the cake for about 15 minutes to set the crumb coat. Apply the final layer of frosting and decorate with rainbow sprinkles if desired.
Notes
- For a richer flavor, use pure vanilla extract and fresh vanilla beans.
- Ensure all ingredients are at room temperature for the best mixing results.
- Chill the cake after applying the crumb coat to make the final frosting easier.
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