Not only is this Vineyard Celebration Cake dazzling to look at, but it tastes divine! Light and fluffy homemade Vanilla Cake is buttery and moist, and has a soft and light crumb – the best vanilla cake you have ever had! A Raspberry Filling keeps this cake super moist and adds a burst of flavor and color. Topped with a silky, delightfully spiked and sparkly Champagne Frosting, it’s classy enough for a wedding celebration. Fresh miniature champagne grapes are the perfect decoration - and so fun to eat!
For a special birthday cake, it’s also perfect with Vanilla Buttercream Frosting. This is my go-to recipe for homemade vanilla cake - perfect every time!
HOW DO I MAKE THE BEST HOMEMADE VANILLA CAKE?
WHICH IS BETTER - PURE VANILLA EXTRACT OR CLEAR VANILLA EXTRACT?
RECIPE TIPS & TRICKS:
WHAT IS THE EASIEST WAY TO LEVEL A CAKE?
HOW MUCH FROSTING SHOULD I USE BETWEEN CAKE LAYERS?
VINEYARD CELEBRATION CAKE DECORATING INSPIRATION:
For a simple look, stick with Champagne Frosting or Vanilla Buttercream Frosting, and garnish with fresh miniature champagne grapes. You can also decorate with smears of colorful frosting on the sides, or colorful buttercream flowers or fresh flowers – just make sure they are edible or food safe. Fresh berries and colorful sprinkles are also lovely!
3 and 2/3 cups (433g) cake flour (I prefer to weigh, but you can also spoon & level)
1 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 and 1/2 cups (345g) unsalted butter (soften to room temperature)
2 cups (400g) granulated sugar
3 large eggs + 2 additional large egg whites (room temperature)
1-1/2 Tablespoon pure vanilla extract
1 and 1/2 cups (360ml) buttermilk (room temperature)
1-1/2 cups Raspberry Peach Champagne Jam or Black Raspberry Jam
3/4 cup (180ml) champagne or sparkling wine
1 cup (230g) unsalted butter (softened to room temperature)
4 cups (480ml) confectioners’ sugar
1 teaspoon pure vanilla extract
VANILLA BUTTERCREAM FROSTING:
1 and 1/2 cups (345g) unsalted butter (softened to room temperature)
5 and 1/2 cups (650g) confectioners’ sugar
1/3 cup (80ml) heavy cream
2 teaspoons pure vanilla extract
½ teaspoon almond extract (optional)
1/8 teaspoon salt
Garnish with fresh miniature champagne grapes.
HOW I MAKE THIS:
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