Vanilla Smash Cake Recipe
Vanilla Smash Cake Recipe a delightful dessert ideal for birthdays, consisting of a moist vanilla sponge cake filled with creamy frosting. Decorated with vibrant sprinkles and crowned with a cherry, this recipe promises a visually enticing and irresistibly tasty treat, sure to elevate any celebration.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- 2 small cake pans (4-inch or 6-inch)
- Cooling rack
- Offset spatula or butter knife for frosting
- Sifter or fine mesh strainer
Ingredients
For the Cake:
- 1 ½ cups cake flour sifted
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tsp sour cream room temperature
- ⅓ cup whole milk room temperature
For the Vanilla Buttercream:
- ½ cup unsalted butter room temperature
- 1 ½ cups powdered sugar sifted
- 1 tsp heavy whipping cream room temperature
- 1 tsp pure vanilla extract
- Pinch of salt to taste
Instructions
Prepare the Oven and Dry Ingredients
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line the bottoms with parchment paper for easy removal. In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
- In a large mixing bowl, use a hand or stand mixer on medium speed to beat the softened butter and granulated sugar until the mixture is light, pale, and fluffy—about 2–3 minutes.
Add Eggs and Vanilla
- Add the eggs, one at a time, beating well after each addition. Pour in the vanilla extract and mix until fully incorporated.
Combine Wet and Dry Mixtures
- Mix in the sour cream until smooth. Gradually add the dry ingredients to the batter, alternating with the milk, starting and ending with the flour mixture. Mix just until combined—do not overmix, as this can affect the cake’s texture.
Bake the Cake
- Evenly divide the batter between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Make the Vanilla Buttercream
- In a clean bowl, beat the butter on medium-high speed until creamy and smooth. Gradually add the powdered sugar, followed by the vanilla extract, heavy cream, and a pinch of salt. Continue beating until the frosting is light and fluffy—about 2–3 minutes.
Assemble and Frost
- Once the cake layers are completely cooled, spread a layer of buttercream between each cake layer. Apply a thin crumb coat around the outside and refrigerate for about 15 minutes. Then apply a final layer of frosting and smooth using an offset spatula. Decorate as desired!
Notes
❖ For Allergies: If your child has dairy or gluten sensitivities, you can easily substitute gluten-free flour and non-dairy butter and cream alternatives.
❖ Frosting Options: You can make the frosting less sweet by reducing the sugar content. For a healthier option, try a simple whipped coconut cream instead of heavy cream.
❖ Storage: The cake can be stored at room temperature for up to 2 days or in the fridge for up to a week. Just make sure to keep it covered to prevent it from drying out.