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Clara Cooks

Buttermilk Vanilla Sponge with Italian Vanilla Buttercream

I made this for my Mums birthday last year, it definitely needs that extra bit of patience but it is so worth it!

 

Ingredients Vanilla Cake:

  • 315 g (2 1/4 cups) all-purpose flour (plain flour)
  • 1 tsp baking powder
  • pinch salt
  • 140g (3/4 cup) unsalted butter room temperature
  • 340 g (1 1/2 cup) granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla essence
  • 1 cup buttermilk or whole milk, room temperature

Vanilla Buttercream:

  • 6 large egg whites
  • 340 g (1 1/2 cups) granulated sugar
  • 280g (2 cups) unsalted butter room temperature
  • 2 tsp vanilla

Assembly:

  • confetti sprinkles of choice

INSTRUCTIONS

Vanilla Cake:

  1. Preheat oven to 350F. Grease and flour two 8″ cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  3. Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla. 
  4. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  5. Bake for 30-35mins or until a toothpick inserted into the centre comes out mostly clean.
  6. Place cakes on a wire rack to cool for 10mins then turn out onto wire rack. 

Vanilla Buttercream:

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  2. Place the bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  3. Place the bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 15mins)).
  4. Switch to the paddle attachment. Slowly add cubed butter and mix until smooth.**
  5. Add vanilla and whip until smooth.

Assembly:

  1. Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
  2. Frost the top and sides of the cake and smooth with a bench scraper.
  3. If desired, use a decorating comb to give texture to the sides.
  4. Mix confetti and nonpareils in a small bowl. Press sprinkles gently along the bottom of the cake and sprinkles along the top. For the speckled sides, I grabbed a pinch of sprinkles and tossed them randomly at the sides.
  5. Pipe rosettes with the remainder of the frosting.

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