The classic Vanilla Cake with Vanilla Buttercream Frosting. Some may consider it boring, but others love the clean vanilla taste and simple joy it provides. Who doesn’t enjoy a slice of cake from time to time? As a child I grew up with a homemade birthday cake, made in a bundt pan, and covered in homemade frosting. Sprinkles were of course added to the top and my family looked forward to having some cake for each birthday that we celebrated. Now that I have my own family I love keeping this tradition alive. Even though I didn’t grow up with a multi-tiered cake, I wanted to give one a try after I came across how The Milk Bar builds their layered cakes. Let’s face it, making a cake, especially a multi-teired cake, can seem daunting. If you use the 2 to 3 circular cake pans you hope each pan has the correct amount of batter, then you need to cut the tops of each cake to make them flat and don’t forget to pray that it stays vertical and not become the leaning tower of birthday cake.
Ok, ok… so you can see why I don’t make tiered cakes often, but this new technique has changed my aversion to this baking challenge. I’m happy to show you this process, and honestly it can be used for any cake and frosting flavor. Use this recipe as a jumping off point and add all sort of fun ingredients, like sprinkles and different frosting flavors. (Just wait until you see what guest contributor Leigh created once I told her about this technique!) So the big difference in this newly discovered technique is that you start with a sheet cake and cut out the rings of cake layers needed using a ring mold. I had purchased a 6″ ring, but there are also 10″ rings, which is another popular cake size. Acetate is also your friend here. Don’t be intimidated, it’s just plastic strips that you tape in place and will hold the shape of the cake. It’s easy! You’ve got this.
Here are some helpful tips and food for thought:
- The parchment on the baking sheet will actually help the cake bake evenly and helps eliminate high and low points so no more carving the cake to make it flat.
- Use your best looking cake round for the top layer of your cake. If a cake round breaks or you cut two halves to make a whole layer, use these pieces for your middle layers. No one is going to see them, it’s ok.
- The cake soak was another idea from the Milk Bar that I love. It keeps the cake moist, and who doesn’t love that!
- I have made both a 6″ and 4″ rounds using this method and neither require cake dowels. The acetate and allowing it to set in the freezer takes care of this for you.
- The Milk Bar loves using the Clear Vanilla Extract, so I decided to give it a try. You can find it at most grocery stores or online. I always love using a new product!