It’s the basis for this cake and for our best-selling cupcakes, the perfect foil for our Classic Vanilla and Classic Chocolate Buttercreams. Vanilla cake is the heart and soul of Magnolia Bakery. With even pressure, squeeze the bag and pipe around the top and bottom of the cake. For the scallop border, place ½ cup buttercream in a pastry bag with a #32 tip.Using an icing wand, spread about 1 cup buttercream on the top of the cake and about 2 cups on the sides, spreading as you go around the top and sides of the cake until the cake is smooth. Use an icing wand to evenly spread 1½ cups of vanilla buttercream over the surface. To decorate the cake as in the image with smooth sides, place one cake layer top side up on a cake turner.Remove from the pan and cool completely on a wire rack. Let the cakes cool in the pan for 30 minutes.Bake 45 to 47 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean. Evenly divide the batter between the prepared pans.Scrape down the bottom and sides of the bowl and the paddle. If making the confetti cake add 1¼ cups (162.5g/5.75oz) of confetti.Scrape down the bottom and sides of the bowl. Mix for about 15 seconds, just until incorporated. With the mixer on low speed, add the flour mixture in three additions alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients.Once the egg whites have been incorporated, stop the mixer and scrape the sides and bottom of the bowl and the paddle.

With the mixer on medium speed, slowly add the egg whites, a little at a time, beating until incorporated before adding more.

Scrape the sides and bottom of the bowl and the paddle.

Using a hand mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy, about 3 to 5 minutes.

In a liquid measuring cup, whisk together the milk and the sour cream until no lumps remain set aside.

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

Line the bottoms with rounds of parchment paper.

1½ cups (195g/6.9oz) confetti sprinkles.

Magnolia Bakery Vanilla Buttercream or Chocolate Buttercream.

Vanilla cake recipe