Description

This classic Farewell Cake features a tender, buttery vanilla sponge flecked with vibrant sprinkles and topped with a silky, velvety buttercream. It is an honest and reliable bake designed to bring comfort and a touch of joy to any heartfelt gathering or new beginning.

Ingredients

225g unsalted butter, softened
225g golden caster sugar
4 large eggs, room temperature
225g self-raising flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla paste or extract
50g high-quality sprinkles
3 egg whites
1/4 tsp cream of tartar
200g sugar (for syrup)
250g additional unsalted butter, cubed

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Instructions

Preheat your oven to 160°C fan (180°C/350°F) and grease and line two cake tins with parchment paper.
Cream the softened butter and golden caster sugar together in a large bowl for 5 to 6 minutes until the mixture is pale and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla paste or extract.
Gently fold in the self-raising flour, baking powder, and salt using a spatula until just combined, being careful not to overmix.
Scatter the sprinkles over the batter, give them a few gentle folds to distribute, and divide the mixture evenly between the prepared tins.
Bake for 30 to 35 minutes until the tops are golden and a tester comes out clean, then allow them to cool completely in the tins.
Whisk egg whites, cream of tartar, and salt until foamy, slowly stream in hot sugar syrup, and beat until the bowl is cool before adding the cubed butter a tablespoon at a time to create a velvety frosting.

Notes

Ensure your cake layers are completely cold before you begin frosting to prevent the delicate buttercream from melting. For a deeper flavor profile, the sponge layers can be baked a day in advance and stored tightly in plastic wrap at room temperature.

Prep Time: 25 mins
Cook Time: 35 mins
Category: Cake
Method: Baking
Cuisine: American