I can’t remember where I got this recipe from, but it’s a decent go to vanilla cake from scratch. If I will be honest, it’s not the best vanilla cake I’ve ever had, but it’s one of the best scratch vanilla cakes I’ve tasted (keep in mind vanilla cakes are my favorite so I’m really tough here – lol.)
If in a hurry or if you just dint have the time to make your frosting from scratch, you can use Betty Crocker Rich & Creamy Vanilla Frosting or any frosting of your choosing that you like. Betty just happens to be my fav. 🙂
Check out the recipes below and let me know what you think!
Cake Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups butter, room temperature
- 1 ½ cups white sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups milk
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Mix flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
- Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
- Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
- Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream and decorate with your favorite spring time sprinkles.
Enjoy!!
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