Vanilla Buttercream Cake

5 from 4 votes

Vanilla Buttercream Cake topped with strawberries and blueberries, a decadent cake that screams perfection. The vanilla sponge is moist and light, and the vanilla buttercream frosting is rich and smooth, giving the cake a perfect texture.

Prep Time15

Cook Time25

Cooling Time1

Total Time1 40

Course: Dessert

Cuisine: English

Servings: cake

Calories: 6796kcal

Author: Daniela Apostol

Ingredients

For the sponge

225 g butter, soften
225 g granulated sugar
4 large eggs
225 g self-raising flour
2 teaspoon vanilla extract

For the buttercream

400 g icing sugar
200 g butter, soften
1 teaspoon vanilla extract
2 tablespoon full-fat milk

To decorate

300 g fresh strawberries
200 g fresh blueberries

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
To make the sponge, use a hand mixer to beat together the sugar and butter until you get a creamy texture.
Add the eggs one by one beating well after each addition.
Sift in the flour, add the vanilla extract and mix well to get a thick batter.
Grease and flour 2 round cake tins ( mine are 7.5 inches or 19 cm in diameter), and divide the batter evenly between the 2 tins.
Bake for 25 minutes until the sponges are golden and a skewer inserted in the middle comes out clean.
Remove the sponges from the oven and leave them to cool down completely.
To make the buttercream, add the sifted icing sugar, vanilla extract, soften butter and milk to a food processor, and whizz until smooth.
If the sponges have a slight dome, you can use a sharp knife to cut off the top and have a flat sponge, which will help with even layers.
Place the first sponge on a plate or cake stand, spread a third of the cream over, top with the second sponge, spread another third of buttercream, then use the remaining cream to add the finishing touches to the sides.
Decorate the cake with strawberries and blueberries.

Video

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.
Make sure the batter is divided evenly between the cake tins, otherwise you will get different heights which will result in uneven layers of cake.
If you don't have self-raising flour, you can use plain flour and 2 teaspoons of baking powder to give the sponges that lift for a light texture.
The butter for the sponges and cream has to be at soft, a cold and barely soft butter will prevent the sponges from rising well and the buttercream will split - not good.

Nutrition