4th July Vanilla Bean Sprinkles Cake

Ingredients

Vanilla Butter Cake:

2 ½ cups all-purpose flour
1 Tbsp baking powder
½ tsp salt
175g Lewis Road Creamery Salted Butter, softened
1 ¼ cups caster sugar
1/3 cup canola oil
1 Tbsp vanilla extract
4 large eggs, room temperature
1 ¼ cups full-fat milk



Frosting:

227g Lewis Road Creamery Salted Butter, softened
5 cups confectioners’ sugar
2 tsp vanilla extract
4-5 Tbsp full-fat milk
1 cup fresh raspberries (optional)
½ cup red, blue & white sprinkles

Method

• 1

  Preheat your oven to 350°F. Grease and line the base and sides of two 20cm cake tins with baking paper

• 2

  Make vanilla cake: In a medium bowl, whisk flour, baking powder and salt together. Set aside

• 3

  Add the softened butter, sugar, oil and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 4-5 minutes, until very pale and fluffy. Scrape down the sides of the bowl as needed. Add the eggs one at a time, beating until combined after each addition. Scrape down the sides of the bowl as needed. Add about a third of the dry ingredients and beat briefly on low speed, until almost incorporated. Add half of the milk and beat again on low speed, until just combined. Repeat adding the remaining flour and milk in alternating additions

• 4

  Divide the batter evenly between the cakes tins and bake for 25-30 minutes, or until golden and risen. A skewer inserted should come out mostly clean with a few moist crumbs. Leave the cakes to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely. Use a large serrated knife to slice the dome tops off the cakes, to create a level surface

• 5

  Make vanilla icing: To make the icing, add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 2-3 minutes, until pale and creamy. Add icing sugar, vanilla and 4 Tbsp milk. Beat on low speed until confectioners’ sugar is incorporated, then increase speed to high and beat for a further 5-6 minutes, until fluffy and smooth. Add more milk as needed to achieve your desired consistency. Set aside, covered, until ready to use

• 6

  Ice & decorate cake: To ice the cake, place one cake layer onto a serving plate or cake stand. Spread about 1 cup of the icing over the cake in an even layer. Sprinkle over the raspberries. Gently place the second cake layer on top and press down lightly to sandwich the layers together

• 7

  Spread a very thin layer of icing over the entire outside of the cake, smoothing is over with a pallet knife (this will act as a crumb coat). Place cake into the fridge to chill for about 10 minutes, to allow the crumb coat of icing to firm up

• 8

  Spread the remaining icing in a thick layer over the entire outside of the cake, smoothing it over with a pallet knife. Using your hands, pat the sprinkles into the icing around the sides of the cake, sections at a time (place the cake plate/stand into a tray or lipped oven dish to catch any sprinkles that run off the plate)

• 9

  Serve cake at room temperature