One of my most requested recipes is finally here! My classic soft white cake with a gorgeously sweet vanilla (bean) buttercream is my go-to when asked for something simple and decadent. It’s the base for a lot of my new recipes, and is completely fool-proof. Plus, it tastes like a dream, and is quite simple to throw together. Always a plus, right?
I love to play around with flavors and textures with my cakes, but I feel like it’s always good to have a handful of classic sure-fire recipes under my belt as a cake creator. You can create over-the-top cakes all day long, but at the end of the day, someone will always request a simple white cake, or classic chocolate cake. You are going to want to have one that you know will work every single time. THIS recipe is everything you need for that, I can promise you that! I always talk about building your cake confidence in the kitchen, and releasing these precious recipes that I have treasured and kept secret for so long is something I’ve felt I need to do to help you guys!
(All I ask, is that if you make my recipe, give me credit for it.
If you use this recipe on your website, in your business page, etc, give me credit within the recipe text. Thanks!)
The layers are soft, tender, and decadent, with just enough of that “white cake” flavor without it being all you can taste. The buttercream is my favorite vanilla bean buttercream, using vanilla bean paste AND vanilla, creating an almost ice-cream taste along with the classic American buttercream taste.
Yes, a cake mix is involved, but if you know me, you know that I don’t bake from doctored cake mixes because I can’t bake from scratch (because I certainly can), but for ease, accessibility, and being able to get that soft & tender texture and taste every time no matter what. Adding egg whites, buttermilk, sour cream, and even more vanilla really help create such a soft & gorgeous texture and flavor without any effort at all.
Need to make these into cupcakes? NO PROBLEM! Scoop the batter into cupcake tins lined with cupcake liners, about halfway full each (24), and bake for 12-14 minutes at the same oven temperature as the recipe below. Easy peasy.
Also, if you’re looking to make this into funfetti, add in a handful of jimmies to the batter. I love how cake-making really isn’t rocket science that way!
To get the sprinkles to stick on the side of the cake, after the final coat, place the cake on a cookie sheet to catch the sprinkles, and gently press the sprinkles on the side of the bottom of the cake with your hand. I usually pick out any big sprinkles (the sixlet balls) and then press those in at the end. To have the sprinkles go up the side of the cake, you have to hand place them.
Yep.
I know it’s tedious, but you’ll survive. haha.
The swirls on top were made using the popular Wilton 1M piping tip.
The little flecks are from the vanilla bean, and they are my favorite part! The buttercream is a bit on the ivory or soft pink side, and that’s from the bounds of vanilla that I used in it. If you want it to be white-white, you can always use less vanilla, or even use clear vanilla extract. I personally don’t favor the taste of the clear vanilla extract – I feel like it lacks the depth of warmth that real vanilla has, but it’s up to you!
That’s it! I seriously hope you enjoy my classic white cake and that it can help you get a head-start into your cake making.
Have fun, and happy baking!
(Can’t wait to see you try my recipes – If you do, tag me on IG with #bakingwithblondie, or @bakingwithblondie).
P.S. You guys are the best, really.
Thanks for patiently waiting so long for this recipe. I promise it’s worth the wait. 🙂
White Cake with Vanilla Bean Buttercream
Author: Mandy | Baking with Blondie
Classic White Cake with Vanilla Bean Buttercream.
Ingredients
- White Cake [br]
- ⅔ Cup Sour Cream
- ¾ Cup Buttermilk (room temp)
- 1 Tablespoon Mexican Vanilla
- 4 Egg Whites (room temp)
- ⅓ Cup Vegetable Oil
- 1 Duncan Hines White Cake Mix
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- Vanilla Bean Buttercream [br]
- 3 sticks unsalted butter
- 1 Tablespoon Vanilla
- 1/2 Tablespoon Vanilla Bean Paste
- Pinch of Salt
- 1/4 Cup Heavy Cream
- 6-7 Cups Sifted Powdered Sugar
- [br]
- Sweetapolita “It’s Vintage” Sprinkles
Instructions
- For the White Cake: Preheat oven to 325 degrees. Prep 3 6″ cake rounds (or 2 8″ cake rounds) with a wipe of shortening and dust of powdered sugar. Set aside.
- In a large bowl, whisk together the sour cream, buttermilk, vanilla, egg whites, and vegetable oil until thoroughly combined.
- Sift in the white cake mix. Stir until just combined (don’t overmix!), then divide between prepared cake rounds.
- Bake for 25-27 minutes until center is baked through (don’t overbake!). Remove from oven, let cool in pan for 5 minutes, then flip out onto a cooling rack until room temperature. I usually wrap mine in plastic wrap and freeze for at least a day before frosting.
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- For the buttercream: In a stand mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy. Scrape down the sides, then add in the vanilla, paste, salt, and heavy cream.
- Slowly add in the powdered sugar until you’re desired consistency is reached. Add in more heavy cream if you want to thin it out.
- Turn mixer on a high speed for 2 minutes and whip up the buttercream until it’s light and fluffy and lighter in color. Turn the mixer to the lowest speed for about 30 seconds to beat out any air bubbles. Hand stir with a wooden spoon to further beat out any air bubbles.
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- Assembly: Tape a 6″ cardboard cake board to a 8″ cake board and place onto a turntable.
- Pipe on a little buttercream in the center and spread around to act as glue for the first cake round.
- Place on the first cake round in the center, then pipe on about a 1/4 inch layer of buttercream. Add on the next cake round and repeat.
- Crumb coat the cake, then freeze for at least 10 minutes.
- Add on the final coat, press sprinkles onto the bottom rim of the cake. Hand place any little sprinkles up the sides.
- Using a 1M Wilton piping tip, pipe on swirls on the top, and top with additional sprinkles.
