Description
Recreate the famous bakery favorite at home with this incredibly soft vanilla layer cake featuring fluffy cake layers, creamy vanilla mousse filling, and a smooth bakery-style buttercream frosting. Perfect for birthdays, holidays, and special celebrations.
Ingredients
Scale
Cake Layers
- 2½ cups plus 2 tablespoons cake flour
- 1½ cups plus 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon fine salt
- ¾ cup unsalted butter, softened
- 4 large egg whites, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
Buttercream Frosting
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 cup unsalted butter, softened
- ½ cup vegetable shortening
- 4 cups powdered sugar
- ½ teaspoon fine salt
- 1 tablespoon vanilla extract
- 3 to 4 tablespoons whole milk or heavy cream
For Assembly
- Copycat vanilla mousse filling
- Decorative sprinkles
Instructions
- Prepare the Cake Pans
- Preheat your oven to 350°F (175°C).
- Thoroughly coat two 8-inch round cake pans with baking spray. Cut parchment paper circles to fit the bottoms of the pans and place them inside. This extra layer of protection ensures easy release after baking.
- Create the Cake Batter
- In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt.
- Mix briefly to distribute the ingredients evenly.
- Using a stand mixer or hand mixer set to low speed, gradually add the softened butter.
- Continue mixing until the dry ingredients absorb the butter and form a fine crumb texture similar to damp sand.
- Beat for an additional 1 to 2 minutes to develop structure before scraping the bowl thoroughly.
- Add the egg whites individually, mixing thoroughly after each addition.
- Once incorporated, add the egg yolk and vanilla extract.
- Continue mixing until smooth.
- Reduce mixer speed and slowly pour in the buttermilk in three separate additions.
- Mix after each addition until the batter becomes silky and uniform.
- Bake the Layers
- Divide the batter evenly between the prepared pans.
- Spread the batter level using a spatula.
- Place both pans into the preheated oven.
- Bake for 26 to 30 minutes or until the tops become lightly golden and a toothpick inserted into the center emerges with a few moist crumbs.
- Remove the pans from the oven.
- Allow the cakes to rest inside the pans for 5 minutes.
- Carefully invert onto cooling racks.
- Peel away the parchment paper and cool completely before decorating.
- Make the Buttercream Frosting
- In a small bowl, whisk together the water and cornstarch until smooth.
- Set aside.
- In a large mixing bowl, beat the softened butter and shortening together for approximately 3 to 4 minutes.
- The mixture should become light, fluffy, and noticeably paler.
- Add the cornstarch mixture and continue mixing until incorporated.
- Gradually add powdered sugar while mixing on low speed.
- Scrape the sides and bottom of the bowl regularly to maintain a smooth texture.
- Mix in salt and vanilla extract.
- Add milk or cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
- Assemble the Cake
- Inspect the cooled cake layers.
- If necessary, trim any domed tops using a serrated knife.
- Place a small amount of frosting onto a cake board or serving plate.
- Position the first cake layer on top.
- Transfer a portion of frosting into a piping bag.
- Pipe a border around the outer edge of the cake layer to create a barrier for the filling.
- Spread the vanilla mousse evenly inside the border.
- Carefully place the second cake layer on top.
- Apply a thin layer of frosting around the entire cake to trap crumbs.
- Once covered, spread the remaining frosting across the top and sides.
- Use an offset spatula to smooth the surface.
- Finish with colorful sprinkles around the edges or top.
- Slice and serve.
- Category: Desserts