Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 15 people
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Difficulty level: 3 out of 4
13 Ingredients
Vanilla buttercream
- 375grams unsalted butter (softened)
- 5 cups icing sugar mixture
- 1tablespoons vanilla paste
- sprinkles (to decorate)
- 1 1/4 cup Woolworths milk
- 1/3 cup vegetable oil
- 2tablespoons vanilla bean paste
- 3 Woolworths free range eggs
- 2 1/2 cup plain flour
- 1 1/2 cup caster sugar
- 3teaspoons baking powder
- 1/2teaspoons salt
- 230grams unsalted butter (softened)
Description
Wanting to make a fun & vibrant cake? Check out our vanilla cake recipe. It has layers of buttercream, airy vanilla cake & colourful sprinkles.
Method
Step 1 of 6
Preheat oven to 190°C/170°C fan-forced. Grease 3 x 20cm (7cm deep) round cake pans. Line bases with baking paper.
Step 2 of 6
Place milk, oil, vanilla and eggs in a bowl and whisk until just combined.
Step 3 of 6
Place flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until combined. With the motor running, add butter, 1 tbs at a time. Beat until mixture becomes a sandy texture.
Step 4 of 6
Scrape down sides of bowl. With motor running, pour in milk mixture and beat until just combined.
Step 5 of 6
Divide batter evenly among cake pans. Bake for 35 minutes or until cakes spring back when lightly touched. Stand for 10 minutes or until cool enough to handle, then gently turn out onto a cake rack and allow to cool completely.
Step 6 of 6
Meanwhile, to make the vanilla buttercream, beat butter in the bowl of a stand mixer fitted with paddle attachment until pale and fluffy. Add icing sugar and vanilla, then beat until combined. Use half of the icing to sandwich cakes together. Use back of spoon or spatula to cover top and side of cake with remaining icing. Press sprinkles onto icing to decorate, then serve.
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