Description
Bake a Cheerful Bride Cake, a delightful vanilla dream with light frosting that brings joy to any celebration. My personal recipe, full of warmth and cheer.
Ingredients
Scale
- Cake Batter Essentials:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 2 tsp pure vanilla extract
- 2 ½ tsp baking powder
- ½ tsp salt
- Vanilla Dream Frosting:
- 4 cups (480g) powdered sugar, sifted
- 1 cup (226g) unsalted butter, softened
- ¼ cup (60ml) heavy cream
- 1 tsp pure vanilla extract
- Finishing Touches:
- Assorted sprinkles
- Edible fresh flowers (optional)
Instructions
- Prep the Pans, Get Ready!: First things first, preheat your oven to 350°F (175°C) and get two 8-inch round cake pans ready. Grease them thoroughly with butter or baking spray, then dust with a little flour. Tap out any excess. This is where I always take my time now, after that one sticky incident! You want those cakes to slide right out, no drama. I can almost smell the sweet vanilla already, just thinking about it.
- Cream the Butter and Sugar, Dreamy Start!: In a big mixing bowl, or your stand mixer, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes. I love watching it transform, getting all pale and airy, like a cloud. Don’t rush this step; it’s what gives your Cheerful Bride Cake its tender crumb. I remember trying to speed it up once, and the cake was just… denser, you know? Not the vibe we’re going for.
- Add Eggs and Vanilla, Liquid Gold!: Crack in your room temperature eggs, one at a time, beating well after each addition. Then, stir in that glorious pure vanilla extract. The batter will look rich and yellow, and the smell? Oh, it’s just heavenly. This is where the flavor foundation for your Cheerful Bride Cake really sets in. I’ve been known to add a tiny splash extra vanilla because, why not? More vanilla is never a bad idea in my book.
- Alternate Dry and Wet, The Dance!: In a separate bowl, whisk together your flour, baking powder, and a pinch of salt. Now, with the mixer on low, add about a third of the dry ingredients to the wet, mix until just combined, then add half the whole milk. Repeat, ending with the dry ingredients. Don’t overmix, hon, just until no streaks of flour remain. Overmixing makes for a tough Cheerful Bride Cake, and we want light and airy!
- Bake ‘Em Up, Golden Goodness!: Divide the batter evenly between your prepared cake pans. I usually eyeball it, but if you’re feeling precise, a kitchen scale works wonders. Pop them into the preheated oven and bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. My kitchen smells absolutely divine at this point, like a warm hug. It’s always a little nerve-wracking waiting, isn’t it?
- Frosting Fun, The Grand Finale!: Once your Cheerful Bride Cake layers are completely cool (seriously, completely cool, or your frosting will melt!), it’s time for the frosting. Beat softened butter until creamy, then gradually add sifted powdered sugar, a splash of heavy cream, and a bit more vanilla. Beat until light and fluffy. Spread generously between layers and all over the cake. Then, go wild with those sprinkles! It’s the cheerful part, after all!