Perfect vanilla cake

Ingredients:

Glaze

• 220 g unsalted butter at room temperature
• A pinch of salt
• 3 cups powdered sugar
• 1 tbsp vanilla extract
• 1–2 tablespoons of milk

Cake

• Basic vanilla cake (see recipe below), cooled
• Sprinkles for decoration

Basic vanilla cake

• 220g unsalted butter at room temperature, plus extra for frying pans
• 3 cups premium flour + extra for dusting
• 1 tbsp baking powder
• 0.5 tsp salt
• 1.5 cups of sugar
• 4 large eggs at room temperature
• 1 tbsp vanilla extract
• 3/4 cup heavy cream

Preparation:

1. Glaze:
   
   In a large bowl, beat the butter and salt with a mixer on medium speed until smooth, 1–2 minutes. Gradually beat in the powdered sugar until smooth. Add the vanilla, increase the mixer speed to medium-high, and beat until thickened, about 2 more minutes. Gradually add the milk and beat until the glaze is smooth but not runny.
2. Assemble the cake:
   
   Place one cake layer on a serving plate and spread 1 cup of frosting on top. Place the second cake layer on top, then cover the entire cake with the remaining frosting. Decorate with sprinkles.

3. Basic vanilla cake

   
   Yield: two 22 cm cakes.
   
   Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Grease the parchment and dust with flour, shaking out any excess.
   
   In a bowl, combine 3 cups of flour, baking powder, and salt. In a large bowl, beat 220g of butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; beat in the eggs one at a time, scraping down the sides of the bowl. Stir in the vanilla. The mixture may appear to separate at this point.
   
   In a liquid measuring cup or bowl, combine 0.5 cups of water with the cream. Fold the flour mixture into the butter mixture in three portions, alternating with the cream mixture, beginning and ending with the flour. Knead until a smooth dough forms.
   
   Divide the batter among the prepared pans. Bake until the cakes are lightly golden on top and spring back when lightly pressed, 25–30 minutes. Transfer to wire racks and let cool for 10 minutes, then run a knife around the edge of each pan and turn the cakes out onto the racks to cool completely. Remove the parchment. If desired, trim any puffy tops with a long serrated knife to make them even.