Vanilla Layer Cake

Vanilla Layer Cake

This multi-layered vanilla celebration cake features a smooth custard or pudding filling, whipped vanilla frosting, rainbow sprinkles, and mini marshmallow candy toppings.

Ingredients

For the Vanilla Sponge Cake:

• 2 half cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup unsalted butter, room temperature

• 1 half cups granulated sugar

• 3 large eggs, room temperature

• 1 tablespoon vanilla extract

• 1 cup whole milk or buttermilk, room temperature

For the Cream Filling:

• 1 package (3.4 oz) instant vanilla pudding mix (or thick vanilla pastry cream)

• 1 half cups cold milk

• 1/2 cup heavy whipped cream

For the Frosting & Decoration:

• 3 cups heavy whipping cream (chilled)

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• Rainbow sprinkles (for the base)

• Pastel marshmallow candies or marshmallows

• Fresh strawberries (optional)

Instructions

1. Bake the Cake Layers

• Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.

• In a bowl, whisk together flour, baking powder, baking soda, and salt.

• In a large bowl, cream the butter and sugar until light and fluffy (about 3-4 minutes).

• Add eggs one at a time, beating well after each. Stir in vanilla extract.

• Alternately add the dry ingredients and milk to the butter mixture in 3 batches, mixing until just combined.

• Divide batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

2. Prepare the Filling & Frosting

• Filling: Whisk together the vanilla pudding mix and cold milk for 2 minutes until set. Fold in 1/2 cup of whipped cream to lighten it up. Refrigerate until firm.

• Frosting: Beat cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

3. Assemble the Cake

• Place one cake layer on a serving platter.

• Pipe a border ring of whipped cream around the top edge of the cake layer to create a dam.

• Spread the vanilla pudding cream filling evenly inside the ring.

• Place the second cake layer directly on top.

4. Frost & Decorate

• Cover the top and sides of the cake with whipped frosting, smoothing the top flat and using a cake comb or spatula to draw decorative horizontal ridges along the sides.

• Pipe large whipped cream dollops around the top outer edge.

• Top each whipped cream dollop with a pastel marshmallow candy.

• Press rainbow sprinkles into the bottom 1–2 inches of the frosted cake side.

• Chill in the refrigerator for at least 1 hour before slicing.