Hello, hello from the land of vanilla cake and sprinkles!
As you probably know by now, I have just released my first cookbook, The Sweetapolita Bakebook: 75 Fanciful Cakes, Cookies & More to Make & Decorate
In the book’s introduction, I chat about my first cake memories which stem back to my very early childhood, and how mom would buy me those supermarket white birthday cakes with pink swirls of frosting every year. I believe that is one of the reasons I am so enchanted by cake, and now the very sight of a vanilla birthday cake with frosting swirls brings me back to my childhood, and to those cherished days. Amazing how powerful vanilla cake can be . . .
So needless to say, creating and including the very best vanilla bakery-style birthday cake recipe in my book was extremely important to me, but I also wanted to give it a few little twists. While this cake is classic bakery birthday cake in a way with its fluffy layers and sweet frosting, it has a few little surprises to give it a bit more wow-factor. We fill the moist vanilla cake layers (also known in the Prized Basics section of the book as Super White Cake) with fluffy frosting mixed with sugar cookie dough bits, sprinkles and topped with colourful cupcake pieces before frosting the entire cake in pastel turquoise frosting and finishing it off with party-pink frosting borders. I also used vanilla bean paste in the frosting because it gives such a wonderful and authentic vanilla quality to it (and we love the black vanilla flecks!).
I think one of the reasons I love it so, is because it is one of the desserts that most represents Sweetapolita as a whole. You know? The best homemade white cake around, if you ask me, and I use it as a base for countless cake recipes now!
What’s kind of funny is that, as I mention in the book, I discovered that rainbow jimmies (those classic long rainbow sprinkles I used in this frosting) are much thinner and longer in Canada than the American version–funny, right? I used the American variety for this cake because I find that when decorating a cake with sprinkles right in the frosting, the more blunt the sprinkle edges are the better, as they sort of glide around with the frosting. The sharper, thinner “Canadian” ones are a bit too sharp for frosting as they tend to leave little lines when dragged through the frosting with the spatula. Just a random sprinkle note!
I’m telling you, whether you make the sky-high 4-layer version from the book, or this more classic 3-layer version, this cake recipe is a go-to for any baker. It is a sweet cake and sweet frosting, but the creaminess of the frosting and lightness of it all make it worth it, and it will transport you straight back to childhood. A vanilla birthday cake dream . . .
- 3 1/4 cups 375 g cake flour, sifted
- 1 tablespoon plus 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 1/4 cups 450 g superfine sugar
- 3/4 cup 170 g cold unsalted butter, cut into pieces
- 1 1/2 cups 360 ml milk, room temperature
- 2 teaspoons Lorann Oil Princess Cake & Cookie Bakery Emulsion or pure vanilla extract
- 1 teaspoon fresh lemon juice
- 7 large egg whites room temperature
Sweetapolita’s Notes:
- For a more classic version of this cake, omit the Eggless Sugar Cookie Dough and cupcake bits.
- Note from the book re: the Vanilla Bakery Frosting: You can certainly use all butter, rather than high-ratio shortening, if you prefer. High-ratio shortening is used to add stability and tenderness to white cakes and creaminess and stability to frostings. In a pinch you can also use regular shortening, such as Crisco, but the high-ratio version is designed for frosting and gives a much better mouth-feel. I used this High Ratio Shortening
, but there are several brands available.
- Note from the book re: the Eggless Sugar Cookie Dough: Coming across chunks of cookie dough in a dessert is always a welcomed surprise, but since our intention is to eat it raw, I’ve modified my favorite Vanilla Sugar Cookie Cutouts dough into an eggless version for popping into anything from frosting to ice cream. Simply store it in the freezer and cut off pieces as needed. Cookie dough addicts rejoice!
- As I also mentioned in the book, for an extra-celebratory hit of sprinkles, turn this vanilla cake into a confetti cake by folding 3/4 cup of confetti quins into the prepared batter.
- You can find Lorann Oils Princess Cake & Cookie Bakery Emulsion here
, as well as from most baking supply shops, as well as the Madagascar Vanilla Bean Paste
I used in the frosting.
- I used CK brand Confetti Pastel Sequins
for the filling, and CK Products Mixed Jimmies
for the exterior frosting.
- If you don’t have a cake-decorating turntable, I certainly recommend one. I use the Ateco 612 Revolving Cake Stand
.
Good luck & enjoy! And before I go, just a note that I have recently updated my Videos section of the blog–you’ll find my latest television segments as well as the How to Cover a Cake in Fondant video!
Facebook friends! Enter an exclusive giveaway on the Sweetapolita Facebook Page to win a signed copy of The Sweetapolita Bakebook!
See you soon with more, yep, cake!
I love all of your recipes! Your frosting recipe is my go-to recipe- Thank you!
It was the frosting that totally grabbed my attention too! I really need to get some vanilla beans. I saw some at the grocery store for 2 beans for $7.50 but would probably get several uses out of them. It’s the flecks of vanilla bean in any recipe that totally “get me” Love the look, love the taste. This has to be one of the prettiest cakes I’ve ever seen. But I confess, I will be sticking a plastic Elsa & Anna on the top, forgive me please!!!!!!!
This cake is absolutely gorgeous! The cake looks so light and fluffy and that frosting with the cookie dough sounds fantastic, pinned! x
Beautiful cake! Stunning colours. Is that really soft pink by Americolor or the Electric Pink?? It just looks wonderfully bright for soft pink but could be the amount???
This looks delish as always! I also have a question about color! Though the colors I have a Wilton gels. But how did you get such a gorgeous deep yet bright color! I tried to get mine to red and after using most all of my gel it was still pink which wasn’t great being that it was for my husband :) I got so frustrated I just added some blue and black to get an odd purple :/ any advice would be AWESOME!
thanks again for all the great ideas!!
Rosie, this cake is simply magical! I can’t wait to buy your cookbook – all of your work is simply enchanting and makes me feel like I’m in a fairytale world of butter, sugar, and frosting. I love your creativity and whimsical designs – thank you for sharing your beautiful work!
Stunning, as always! This looks perfect.
This recipe sounds delicious and oohhhh so pretty! Would I be able to make cup cakes instead with this recipe?! XoXo
I love your blog and now your wonderful new cookbook. I wanted to know the best kind of butter to use in your recipes for buttercream. I have made it several times but always seems to be a bit watery, like I have to add more powdered sugar then recommended. Is there an American equivalent to the butter you use? Also, did you have an article about it on your blog a while ago? I appreciate any help you can give me. Thank you
What a cheerful and happy looking cake, I bet it takes amazing too! Looking forward to reading your book soon :)
Colour inspiration! I’m from Canada and never noticed the difference between jimmies. I’ll have to take note next time.
One of the most amazing and tempting recipes I’ve comw across in a long time.
This is a lovely cake as always. I love the addition of the cookie dough in the filling. I never thought to mix jimmies in the frosting. I love the look!
Yum! The sugar cooke dough bits are so fun!
Love this cake, it is so pretty.
This looks so beautiful! I’ve never seen a more perfect looking cake, and, wow, that sounds delicious!
Aahh Thank you our Rosie, i don’t know what it is about your cakes. Standing next to a ostentatious wedding cakes, yours is the one my family wants to dive into. There is something you get right, that other people don’t and your photographer is wonderful too. I’m making this cake over the weekend! I reckon the thing to do is eat it all at once and then not for another 2 weeks. But gorgeous cannot go by any other name…. sigh
This look is one of my favourites. The sprinkles in the frosting make it that much more magical. Rosie, your bakebook has been getting SO much use since I’ve brought it home on the 7th. Your recipes are just perfect and those pictures are truly inspiring.
Is this cake base (super white cake) sturdy enough to use under fondant? Thanks!
Hi! Gorgeous cake and thanks for sharing!
I was wondering about the lemon in the cake batter – is this necessary? I absolutely abhor lemon anything – so I am wondering if this lemon juice plays another part besides giving it a lemon flavor? Could i omit it?
Thanks in advance!
This cake is STUNNING. I love the combination of pale blue with the deeper pink and adding in the sprinkles. Thank you for such a beautiful cake and recipe. Sammie http://www.feastingisfun.com
Beautiful cake as always I need to make it! In the instructions you said: “Break about one-third of each the pink and turquoise cupcakes into pieces and press into the frosting.. ” But you don’t say it in the ingredients.. Where I found those cupcakes or did I understand wrong??? Thanks!
I would love to know where you got that cute HOORAY cake topper?
Your cake stands are so sweet, where are they from?
I love this vanilla cake although I’M a chocolate cake lover, I made this cake already three times in a row and I’m still planing to do it again.
what I love about is so moist and fluffy and its so white.
But I have some question concerning the batter; my batter becomes like the butter is melting/like the ingredients didn’t bond…I hope I am making myself clear…please tell me what I am doing wrong?
im in love with your book,blog,recipes and everything that you do.you amaze me with your creativity and inspiration.continue with the great job that you do and congrats on your new book.
Hi – I am so excited to make this with the watercolor frosting treatment! that said, I am fearful to beat cold butter with flour. I’ve never used non-room temperature butter plus mixed it straight with gluten and am scared it will make cake tough. I trust your expertise! Any encouragement, science and additional instructions from anyone who has done this one are greatly appreciated. Thanks so much!
I shared your concerns as well, especially as I didn’t have cake flour on hand and had to make my own substitute for that. I was worried I would end up with sweet bread dough, but this is seriously the best vanilla cake I’ve ever made (and there have been literally hundreds made as I do this sort of thing for a living).
Hi ????
I really want to try this cake but I am in New Zealand and we don’t have this ‘Cake and Cookie Emulsion’. Is there something I could substitute for it or would it still work without it?
Many thanks,
Emillie.
This is the most beautiful thing I’ve ever seen! I literally can’t decide which cake I want for my birthday (yes, I make my own birthday cake) so I’m just baking two, this one and your chocolate birthday cake!
This recipe is delightful! Moist, no crowning, and best of all, a fantastic vanilla flavour that comes shining through. I am without my trusty KitchenAid mixer at the moment, so thought the recipe might be a bit of a challenge with just a handheld mixer to work with. I ended up working the butter into the flour mixture with my fingertips, as the handheld mixer simply pushed it aside to the edge of the bowl repeatedly. Once I added the first liquid mixture, it came together beautifully. As an aside, I made 2 3″ deep 6″ cakes, and half a dozen cupcakes from the recipe instead of the 3 x 8″ ones recommended. The cupcakes came out picture perfect with a bake time of 20 min. Now, onwards and upwards as I get it filled and frosted for a good friend’s birthday tomorrow. I think I just found my new go-to vanilla cake recipe ~ thanks Rosie!
My layers came out a bit flat, but it was still delicious!
(I do also wish there was a way to sort comments out from those who have tried the recipe and/or have questions/comments and then the peanut gallery. It would be a great addition to the site!)
About to make this cake again, per request of my cousin’s daughter. It is delicious and wonderful. My search for a white cake has ended. Filled it with strawberries, covered it in whipped cream last time, doing it exactly the same as requested by the birthday girl this time.
How did you get that color pink ???
Can I use a square pan for this and would I put it in for the same amount of time?
Such a beautiful cake ! Love your blog : the design, the way of writing, the photos,…
Hi Rosie – just noticed that here, your eggless cookie dough has twice as much butter as in your book. I tried to make it like it is written here, but it was too liquidy – I ended up doubling the other ingredients to follow the recipe in the book.
So disappointed that this recipe didn’t produce the same white cake as shown in the pictures. My only guess is that it has to do with the brand of butter??? I have been on an endless search for a delicious “white in color” cake. Was hoping this was the one.
I’ve had this problem with other white cake recipes, and honestly, it has to do with a few factors… 1) quality and brand of butter, and 2) how long you are willing to cream the butter.
Hi Rosie,
I want to bake this cake for my sister’s birthday and I just had some questions about it.
1. Would this cake be sturdy enough if I want to cover it in fondant?
2. Also, I was wondering if I could replace half a cup of the milk for a half cup of sour cream, or would that have a negative impact on the cake?
Thank you
Sorry one more thing that I forgot to ask,
Does the lemon juice in the cake make it taste lemony at all and if so, can I omit it?
Just made this cake for the third time, for the same birthday girl (my cousin’s daughter). Put fresh strawberries in the middle and covered with whipped cream (as requested last February, yes she asked for it in February). It went so fast, I didn’t even get a picture (or a slice). I did get to pick at some crumbs left by my daughter. The texture is fantastic and the taste is also fantastic! I have to admit, the kid has great taste! Great recipe.
Hi Rosie…I just got your book and have tried both vanilla cakes…the first time it was ok. It made better cake pops than cake because of denseness and the second time was awful. I don’t understand what I am doing wrong. I’m not giving up but are you considering ever doing a how to video?
Do you have suggestions on how to do this in 6inch pans?
I know you haven’t posted recently, but I’m hoping you are still responding to comments. I am a big fan of your website and use your recipes often. I recently made your Classic Vanilla Butter Birthday Cake (can’t find it on the website anymore) and it came out dry :( I know it wasn’t your recipe that was to blame, so I am hoping you might be able to help me troubleshoot? I followed the recipe exactly but I baked it in a bundt pan because my MIL likes plain cake without frosting. It was still completely wet at 25 minutes so I continued baking until the internal temperature was 210 and my cake tester came out clean. Perhaps the pan conducted too much heat and over baked it? Do you recommend taking it out sooner and letting it continue baking as it cools? Is that a thing, like with a steak? Any other ideas would be much appreciated. Thank you!
Hi Ann! Fellow baker here. I think the trouble could be that bundt pans are generally larger than regular cake pans therefore they require longer baking time, not to mention traditionally bundt cakes need to be denser and heavier than a fluffy white cake. I dont think this batter is well suited to a bundt in my personaly opinion but there are a few recipes on Sallys Baking Addiction for bundts that are great. Hope that helps! :) PS: I once took a bundt out before completely cool, it did not cook in the pan, just stayed wet! Not sure if that was a once off or not..scared to try again LOL
Hello, I cannot see the rest of the recipe, just the ingredients for the cake but no instructions or ingredients for the frosting, am I missing the links?
I can’t see them either. I sent her an email but haven’t heard back. :(
I’m with you guys….Where’s the instructions at ????????
Found it!!
http://www.lorannoils.com/sweetapolita-s-super-white-cake-r0095
I made this cake from her website and loved it and when I went to go back to make it again I saw that the instructions were gone! Luckily I remembered seeing it elsewhere and kept looking! yay! I don’t know if the instructions are exact, but if my memory serves me correctly, it’s pretty darn close. Happy Baking!
Thanks so much!! This is my go-to recipe for birthday cakes, I can’t believe the instructions disappeared!