Vanilla Celebration Cake

I baked this Vanilla Celebration Cake last weekend, and oh wow, it looked so happy on the table. The sweet smell made me smile instantly. I just had to tell you about it.

I love how simple it is to make. A few ingredients, and it turns soft and fluffy. The vanilla flavor feels light and cheerful.

I couldn’t wait to taste a slice. Every bite felt like a little celebration. I think you’ll feel the same joy when you try it.

So, let’s make it together. It’s easy and fun. This cake is perfect for any happy moment.

Why You’ll Love This Recipe

• Classic Yet Versatile: Vanilla sponge is a timeless favorite that pairs beautifully with any frosting or filling.
• Soft and Moist Texture: The combination of buttermilk and egg whites ensures a tender crumb that melts in your mouth.
• Perfect for Celebrations: With its show-stopping appearance and delightful flavor, this cake is a guaranteed crowd-pleaser.
• Make-Ahead Friendly: Prepare the components in advance and assemble when ready.
• Customizable: Add food coloring, change up the sprinkles, or try different fillings to make it uniquely yours.

Required Kitchen Tools

To make this cake, you’ll need:

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Offset spatula for frosting
• Parchment paper
• 8-inch round cake pans (3 for layers)
• Wire cooling rack
• Cake turntable (optional for easier decorating)

Ingredients

For the Sponge:

• 225g unsalted butter, softened
• 350g caster sugar
• ½ tsp salt
• 1 tbsp vanilla extract or ½ tbsp vanilla paste
• 5 egg whites
• 350g plain flour
• 1½ tbsp baking powder
• 250ml buttermilk, room temperature

For the Buttercream:

• 560g unsalted butter, softened
• 1.25kg icing sugar, sifted
• 150ml milk or cream
• 1 tbsp vanilla extract or ½ tbsp vanilla paste
• 1 tsp salt
• Various sprinkles for decoration

Variations for Vanilla Celebration Cake

• Add a Filling: Incorporate a fruit jam, chocolate ganache, or fresh whipped cream between layers for extra flavor.
• Color the Sponge: Use gel food coloring to tint the batter for a rainbow effect.
• Experiment with Extracts: Swap vanilla for almond or lemon extract to change the flavor profile.
• Top It Off: Decorate with fresh flowers, edible glitter, or chocolate shavings instead of sprinkles.

Step-by-Step Instructions

1. Prepare the Cake Pans

Preheat your oven to 180°C (350°F) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar

In a large bowl, using a stand mixer or hand mixer, beat the softened butter and caster sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.

4. Add the Vanilla and Egg Whites

Mix in the vanilla extract or paste until combined. Gradually add the egg whites, one at a time, beating well after each addition. The mixture may look slightly curdled—don’t worry, it will come together once the dry ingredients are added.

5. Alternate Dry Ingredients and Buttermilk

Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing to ensure a tender crumb.

6. Divide and Bake

Divide the batter evenly among the prepared cake pans. Smooth the tops with an offset spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

7. Make the Buttercream

Beat the Butter

In a large bowl, beat the softened butter on medium speed until smooth and creamy, about 2-3 minutes.

Add the Sugar

Gradually add the sifted icing sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Scrape down the sides of the bowl periodically.

Add the Vanilla and Milk

Mix in the vanilla extract and salt. Add the milk or cream a tablespoon at a time until the frosting reaches your desired consistency. Beat on high speed for 3-5 minutes until fluffy.

8. Assemble the Cake

Level the Cakes

Use a serrated knife to trim the tops of the cakes for even layers, if necessary.

Stack the Layers

Place the first cake layer on a serving plate or cake turntable. Spread a generous amount of buttercream evenly over the top. Repeat with the second and third layers.

Crumb Coat and Chill

Apply a thin layer of buttercream around the entire cake to seal in crumbs. Chill the cake for 20-30 minutes to set the crumb coat.

Frost and Decorate

Use the remaining buttercream to frost the cake. Smooth the sides and top with an offset spatula. Decorate with sprinkles, adding them along the edges, on top, or all over for a celebratory look.

Serving and Storage

How to Serve Vanilla Celebration Cake

This cake is best enjoyed at room temperature. Slice it into generous wedges and serve with:

• A glass of cold milk
• Fresh berries
• A dollop of whipped cream

Storing the Cake

• Unfrosted Layers: Wrap the cooled cake layers tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to 2 months.
• Frosted Cake: Keep the fully assembled cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.
• Buttercream: Store leftover buttercream in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Rewhip before using.

Nutrition Information (Per Serving)

Calories	Fat	Carbs	Protein
680	34g	86g	4g
Note: Values are approximate and depend on portion size.

FAQs About Vanilla Celebration Cake

Can I Make This Cake Gluten-Free?

Yes, substitute the plain flour with a 1:1 gluten-free baking blend. Ensure your baking powder is gluten-free as well.

How Do I Prevent Dry Cake?

Make sure not to overbake. Check the cake a few minutes before the timer ends and remove it from the oven as soon as a toothpick comes out clean.

Can I Use Whole Eggs Instead of Just Whites?

Yes, but using egg whites alone helps create a lighter, whiter sponge. If using whole eggs, replace the 5 egg whites with 3 large whole eggs.

What’s the Best Way to Apply Sprinkles?

To avoid a mess, gently press the sprinkles onto the sides of the frosted cake using your hands or a sheet of parchment paper.