Everyone deserves a special treat on their birthday and this over-the-top vanilla bean cake topped with piles of fluffy vanilla bean frosting and colorful sprinkles makes your day extra special!
When asked what cake she would like for her birthday, Tiffany quickly replied – a colorful one! Of course! As if I had other options, but it was nice to ask her before dusting the round cake pans, which I don’t really use that often.
They are on the highest shelf in the cupboard. It requires me to get the step-stool, stretch my arms as much as I can and get the pans out. I swear, the previous owners must have been at least 6feet tall. Half of my cupboards store stuff I use only once or twice a year because it’s so hard to get them out and put them back in.
Anyhow, back to this lovely vanilla bean cake I made for my daughter’s birthday! You gotta have a sprinkle loaded cake for your kids birthday, and actually for any party.
No matter how old are you, a bite into a sprinkles loaded cake is sure to put a smile on your face.
This vanilla bean cake was my back-up plan for Tiffany’s birthday. My first choice was my favorite triple chocolate cake and I knew there would be some guests who prefer a white cake. Turns out, when you have 17 kids plus parents, you need a back-up to your back-up cake. I was lucky some of the parents said no to the cake. There were no crumbs left.
Actually, I had to re-do both cakes so I can take pictures since I didn’t do it before the party. Not that my family and some of the guests complained when I called them few days later to come over for more cake.
The cake itself is my twist on the classic white cake. It’s moist, light and tender, but in the same time sturdy enough to be used with all kinds of fillings and frostings. The addition of the vanilla beans makes it extra flavorful and the thick layer of fluffy frosting makes it absolutely irresistible.
If you’re looking for a delicious, sprinkled and colorful white cake for your next party, this vanilla bean cake is your thing!
The cake is an all butter cake. Please make sure the butter, the eggs, and the milk are at room temperature. It makes mixing them so much easier.
If for the cake batter I used an American butter, for the buttercream, I highly recommend using a European butter. It’s creamier and has a deeper butter flavor.
I love scraping vanilla beans and using the seeds for special occasions. This cake requires 6 vanilla beans! A lot more than what you’re probably used to and if you do not have vanilla beans, you can use vanilla bean paste. About 1 tablespoon in the cake batter and 1 tablespoon in the buttercream.
I love the black dots in both the cake and the frosting! And the smell is amazing!!!
For the finishing touches, I used colorful confetti but you can use rainbow jimmies or rainbow nonpareils. The only advice I can give when working with sprinkles is to work in an area that you can easily clean. I place a clean tea towel under my cake plate to catch those loose sprinkles.
Yields one 9 inch cake
Everyone deserves a special treat on their birthday and this over-the-top vanilla bean cake topped with piles of fluffy vanilla bean frosting and colorful sprinkles makes your day extra special!
1 hr, 30 Prep Time
20 minCook Time
Save RecipeIngredients
- 10 tablespoons (140 grams) butter, room temperature
- 1 1/3 cups (270 grams) sugar
- 3 vanilla beans
- 3 eggs
- 1/3 cup milk
- 2 2/3 cups (320 grams) all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups (450 grams) butter, room temperature (preferably a European butter)
- 3 vanilla beans
- 6 cups (720 grams) powdered sugar
- 3-4 tablespoons heavy cream, optional
- Confetti Sprinkles , Rainbow Jimmies or Rainbow Nonpareils to decorate
Instructions
- Heat the oven to 375F. Line two 9 inch round cake pans with parchment paper or grease with baking spray. Set aside.
- In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3-5 minutes.
- Split the vanilla beans lengthwise into halves with a sharp pairing knife, holding onto the bean’s “hook” with your fingers. With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the vanilla bean halves. Add the vanilla seeds to the creamed butter.
- Beat in the eggs, one at a time, mixing well after each addition.
- Add the flour, baking powder and salt to the mixer alternately with the milk. Beat until just combined.
- Divide the cake batter between the 2 prepared pans and bake in preheated oven for 18-19 minutes.
- Remove the pans from the oven, let the cakes cool for 20 minutes in the pan, before transferring to a wire rack to cool completely.
- In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy about 3-5minutes.
- Meanwhile, split the vanilla beans lengthwise into halves with a sharp pairing knife, holding onto the bean's "hook" with your fingers.
- With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the vanilla bean halves.
- Add the vanilla seeds to the creamed butter.
- Gently beat in the powder sugar, a little at a time.
- When all the sugar is added, increase the mixer's speed to medium-high and beat for 2-3 more minutes.
- If you think your frosting is too thick, add a few drops of heavy cream until you reach desired consistency.
- On a serving platter, arrange the first cake layer. Top it with 1/3 of the buttercream spreading it evenly.
- Place the second cake layer over the buttercream.
- Spread the remaining buttercream on top and on the sides of the cake.
- Top with sprinkles.
- Refrigerate for a couple of hours.
- Just before slicing the cake, leave it for 30 minutes at room temperature.
Notes
Vanilla bean paste can be used instead of vanilla beans. Use 1 tablespoon in the cake batter and 1 tablespoon in the frosting.
If you enjoyed this cake, you may also like
Chocolate cake with vanilla bean buttercream
Happy Baking,
Roxana
Comments