The BEST Vanilla Cake Recipe

Preheat your oven to 350°F. Grease and flour two 8-inch cake pans, then line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a stand mixer, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.

Reduce the mixer speed to low and add the eggs one at a time, incorporating fully before adding the next. Mix in the vanilla extract.

Alternate adding the flour mixture and buttermilk, beginning and ending with the flour. Mix just until combined.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

For the buttercream, whisk together egg whites and sugar in the stand mixer bowl. Place over simmering water and whisk until the mixture reaches 160°F.

Whip the meringue on medium-high speed until stiff peaks form and the bowl is cool to the touch, 5-10 minutes.

Switch to the paddle attachment and slowly add cubed butter, mixing until smooth. Add vanilla and whip until silky.

Assemble the cake by layering and frosting with buttercream. Decorate with sprinkles.