Since we’ve covered chocolate cakes pretty well, let’s turn to a real classic: a slab of buttery vanilla bliss. You can make this cake incredibly light, almost airy, if you beat that butter and sugar until they’re thick and fluffy. (You think you’re done? You’re not.) If you put enough air into them before you add the flour, the cake’s going to rise up high in the sheet pan. Make sure yours has 1-inch edges all around.
For the vanilla cake
32 tablespoons (4 sticks) cool unsalted butter, cut into small chunks, plus additional for the sheet pan
3½ cups cake flour, plus additional for the pan
1 teaspoon baking powder
½ teaspoon salt
2 cups granulated white sugar
10 large eggs, at room temperature
1 tablespoon vanilla extract
1. Position the rack in the center of the oven. Heat the oven to 350°F. Generously butter and lightly flour the inside of a 13 × 18-inch lipped sheet pan.
2. Whisk the flour, baking powder, and salt in a medium bowl until uniform.
3. Using a handheld electric mixer or a stand mixer with the paddle attachment, beat the butter and sugar in a large bowl at medium speed until light and fluffy, about 6 minutes.
4. Scrape down the inside of the bowl, then beat in the eggs one at a time. Beat in the vanilla until smooth.
5. Scrape down and remove the beaters or paddle. Using a silicone spatula, fold in the flour mixture just until there are no dry bits of flour in the batter. Use an offset spatula to spread the thick batter evenly into the prepared pan.
6. Bake until lightly browned and set, and until a toothpick or cake tester inserted into the center of the cake comes out clean, 24 to 26 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
For the frosting
12 tablespoons (1½ sticks) unsalted butter, softened to room temperature
4 to 5 cups confectioners’ sugar
¾ cup heavy cream
6 tablespoons light corn syrup
1 tablespoon vanilla extract
½ teaspoon salt
Rainbow cake sprinkles or jimmies, for topping
1. Using a handheld electric mixer or a stand mixer with the whisk attachment, beat the butter and 3 cups of the confectioners’ sugar in a large bowl at low speed until well blended and smooth.
2. Add ½ cup confectioners’ sugar as well as the cream, corn syrup, vanilla, and salt. Beat at medium speed until thick and spreadable, adding more confectioners’ sugar in ¼ -cup increments until the frosting is thick enough to hold its shape on the side of a spatula. Using an offset spatula, spread and smooth the frosting over the cooled cake. Scatter the rainbow sprinkles across the top before serving.
TESTER NOTES
Add sprinkles or jimmies just before serving.
