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Ingredients
- FOR THE VERY VANILLA CAKE:
- 2 1/2 cups cake flour
- 3/4 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 4 oz unsalted butter, softened, plus more for the pans
- 1/2 cup vegetable shortening, at room temperature
- 1 3/4 cups granulated sugar
- 2 tablespoons pure vanilla extract
- 1 large egg
- 1 cup ice-cold water
- 1/2 cup whole milk
- 1/2 cup well-shaken buttermilk
- 1 cup rainbow sprinkles
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- FOR THE VERY VANILLA FROSTING:
- 1 1/2 cups granulated sugar
- 1/3 cup all purpose flour
- 1 1/2 cups whole milk
- 1/3 cup heavy cream
- 12 oz unsalted butter, softened but cool, cut into small pieces
- 1 1/2 teaspoons vanilla paste
- 1 teaspoon pure vanilla extract
Details
Preparation
Step 1
FOR THE CAKE:
1. Preheat the oven to 325. Butter three 9inch round cake pans, line the bottoms with parchment paper, and butter the parchment. DUst with flour and knock out the excess flour.
2. Sift both flours, the paking powder, baking osda, and salt together into a large bowl. Set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until cream, 3 to 4 minutes. Add the sugar and vnailla and beat on medium speed unti lfluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined.
4. In a small bowl, whisk together the ice cold water, milk, and buttermilk.
5. Add the flour mixture to the mixer bowl in three separate additions, alternating with the water mixture, beginning and ending with the flour mixture; turn the mixer to low when you add the ingredients, then up to medium for a few seconds to incorporate. Scrape down the bowl, then mix on low speed for a few more seconds. Remove the bowl from the standing mixer, scatter the sprinkles across thet op of the batter, and fold them in with a rubber spatula.
6. In a meidum bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold the egg whites into the batter with a rubber spatula.
7. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes ot a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove from the pans, and let cool completely. Remove the parchment.
FOR THE FROSTING:
1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened to the consistency of a light pudding, 10 to 15 minutes.
2. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachemnt. Beat on high speed until cool, at least 7 to 9 minutes (you can speed the process by pressing bagts of frozen berries or ocrn against the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter a few chunks at a time, every 20 to 30 seconds, while the mixer is constantly stirring; mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy, 1 to 2 minutes. Add the vnailla paste and extract and mix until combined. If the frosting is too soft, place the bowl in the refrigerator to chill slightly, then beat again until can hold its shape. if the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is spreadable.
*Cake will keep beautifully in a cake saver in refrigerator for up to 3 days.
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