Celebration Cake Recipe
Decadent layers of yellow vanilla cake, cream cheese frosting, and celebration sprinkles
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Ingredients
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Yellow Vanilla Cake
Cream Cheese Frosting
Decoration
Method
Yellow Vanilla Cake
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans with 1 tablespoon melted butter divided among them, then lightly dust each pan with 1/3 teaspoon of the reserved flour (total 1 tsp). Line the bottoms with parchment rounds for easier removal.
- 2
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp fine sea salt until evenly distributed.
- 3
Cream butter and sugar
In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 3/4 cup room-temperature unsalted butter with the dry mixture briefly to incorporate, then add 2 tablespoons vegetable oil. Beat on medium speed 1–2 minutes until mixture looks sandy. (Alternatively, cream butter and sugar separately then add to dry ingredients.)
- 4
Add wet ingredients
In a separate measuring cup or bowl, whisk together 1 cup whole milk, 1/2 cup buttermilk, 4 large eggs, and 2 tsp vanilla extract until combined. Add the wet mixture to the batter in three additions, alternating with the dry mixture if needed, mixing on low-medium speed until just combined after each addition. Scrape bowl sides with a spatula. Do not overmix.
- 5
Divide and bake
Divide the batter evenly among the three prepared 8-inch pans (roughly 2 to 2 1/4 cups batter per pan). Smooth the tops with an offset spatula. Bake on the middle rack for 20–25 minutes, or until a toothpick inserted in the centers comes out with a few moist crumbs and the tops are lightly golden.
- 6
Cream Cheese Frosting
- 7
Soften and beat
In a clean bowl, beat 12 oz room-temperature cream cheese and 1/2 cup room-temperature unsalted butter together on medium speed until smooth and lump-free, about 2–3 minutes.
- 8
Add sugar and flavor
Reduce speed to low. Gradually add 4 cups powdered sugar, 1 cup at a time, beating after each addition until incorporated. Scrape the bowl, then add 1 tsp vanilla extract and 1/4 tsp fine sea salt. Increase speed to medium and beat 1 more minute until light and spreadable. If frosting is too soft, chill 10–15 minutes; if too stiff, add 1–2 tsp milk and beat to reach spreading consistency.
Assembly & Decoration
- 9
Level and stack
If cake tops have domed, use a serrated knife or cake leveler to trim to even. Place the first layer (flat side up) on a cake board or serving plate. Spread about 3/4 to 1 cup of cream cheese frosting evenly over the first layer. Repeat with the second layer and another 3/4 to 1 cup frosting. Place the third layer on top, pressing gently so layers are even.
- 10
Crumb coat
Apply a thin crumb coat of frosting (about 1/2 to 3/4 cup) over the top and sides to seal crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.
- 11
Final coat and garnish
Apply the remaining frosting evenly over the top and sides, using an offset spatula for smoothness. Immediately press 1/2 cup of celebration sprinkles around the bottom edge of the cake (use your hand gently) and scatter the remaining 1/4 cup sprinkles on top. For a festive look, create a denser ring of sprinkles near the outer edge of the top and leave the center lightly sprinkled.
- 12
Chill and serve
Chill the finished cake for at least 30 minutes to let the frosting set. Bring to room temperature for 20–30 minutes before slicing for best texture. Store leftover cake covered in the refrigerator for up to 4 days.