Description
A classic three-layer vanilla sponge cake featuring a tender, buttery crumb and a smooth, homemade buttercream frosting. This reliable recipe uses simple pantry staples to create a timeless dessert perfect for any celebration or a sweet afternoon treat.
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1/4 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/4 cups whole milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 1/2 cup sprinkles
Instructions
- Preheat oven to 350°F (176°C) and grease three 8-inch cake pans lined with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large mixer bowl, cream the butter, sugar, oil, and vanilla for 2-3 minutes until light and fluffy.
- Add eggs one at a time, mixing well and scraping down the sides after each addition.
- Mix in half of the dry ingredients, followed by the milk, until just combined.
- Add the remaining dry ingredients and mix until the batter is smooth, being careful not to over-mix.
- Divide batter evenly between pans and bake for 22-25 minutes until a toothpick comes out clean.
- Cool cakes in pans for a few minutes, then transfer to a wire rack to cool completely.
- Beat frosting butter until creamy, then alternate adding powdered sugar and heavy cream with vanilla and salt until smooth.
- Trim cake tops, stack layers with frosting in between, and frost the exterior before decorating with sprinkles.
Notes
To ensure a perfectly flat surface for decorating, chill your cake layers in the refrigerator for at least an hour before trimming and frosting. If your buttercream feels too soft, simply add a bit more powdered sugar or chill it for ten minutes to help it hold its shape during assembly.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American