Take regular old vanilla cake one step further with this decadent very vanilla cake.
2 1/2 cups cake and pastry flour
3/4 cup all-purpose flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp kosher salt
1/2 cup unsalted butter, softened, plus more for the pans
1/2 cup vegetable shortening, at room temperature
1 3/4 cups granulated sugar
2 tbsp vanilla
1 large egg
1 cup ice-cold water
1/2 cup whole 3.25% milk
1/2 cup buttermilk
1 cup rainbow sprinkles
3 large egg whites, at room temperature
1/4 tsp cream of tartar
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1 1/2 cups 3.25% milk
1/3 cup 35% cream
1 1/2 cups unsalted butter, softened but cool, cut into small pieces
1 1/2 tsps vanilla paste
1 tsp vanilla
1 to 1 1/4 cups rainbow sprinkles, for garnish
This cake will keep beautifully in a cake saver at room temperature (cool and humidity-free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days, then let it sit at room temperature for at least 2 hours before serving.
Recipe originally from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations by Matt Lewis, Renato Poliafito and Brian Kennedy