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Small Vanilla Cake with Swiss Meringue Buttercream and Rainbow Sprinkles Recipe

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4.3 from 45 reviews

This small vanilla cake recipe features a moist and tender cake made with cake flour, olive oil, and Greek yogurt, flavored with vanilla. It is layered and frosted with a smooth and creamy vanilla Swiss meringue buttercream, then decorated with fun rainbow sprinkles, perfect for celebrations or anytime indulgence.

Ingredients

For the Small Vanilla Cake:

  • 180 g cake flour
  • 168 g granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 76 g unsalted butter, room temperature
  • 65 g extra light tasting olive oil
  • 113 g plain whole milk Greek yogurt, room temperature
  • 113 g whole milk, room temperature
  • 1 egg, room temperature
  • 1 tsp vanilla paste or extract

For the Vanilla Swiss Meringue Buttercream:

  • 145 g egg whites
  • 300 g granulated sugar
  • 1/2 tsp kosher salt
  • 340 g unsalted butter, room temperature but slightly cool
  • 1 tsp vanilla paste or extract

For Decoration:

  • Rainbow jimmy sprinkles

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (180°C). Grease two 6-inch cake pans and line the bottoms with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a stand mixer bowl fitted with the paddle attachment, combine cake flour, granulated sugar, baking powder, and kosher salt.
  3. Add Butter: Cut the unsalted butter into small cubes and mix on low speed into the dry ingredients until the mixture looks like wet sand.
  4. Add Wet Ingredients: Add olive oil, Greek yogurt, whole milk, egg, and vanilla paste or extract to the bowl. Mix until fully combined and smooth.
  5. Divide Batter: Evenly divide the batter between the two prepared cake pans. For accuracy, weigh the batter to ensure equal portions.
  6. Bake: Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cakes: Remove cakes from the oven and let them cool completely in their pans before removing them and frosting.
  8. Make Swiss Meringue Base: In a double boiler, combine egg whites, sugar, and salt. Whisk frequently while heating until the mixture reaches 160°F (70°C) and sugar is dissolved, with no graininess felt.
  9. Whip Meringue: Transfer the warm egg white mixture to a stand mixer bowl with a whisk attachment. Whisk on high speed until stiff peaks form. Reduce speed to low and continue mixing until the meringue cools to about 85°F (30°C).
  10. Add Butter to Meringue: Switch to the paddle attachment. Add the cubed butter in small amounts, beating well to incorporate before adding more. The mixture may appear curdled but will smooth out with continued beating.
  11. Finish Buttercream: Continue beating the buttercream on low speed until smooth and homogenous. Add vanilla paste or extract and mix until fully incorporated.
  12. Assemble Cake: Place one cake layer on your cake stand. Secure it with a small amount of frosting to keep it stable. Use a 3-tablespoon cookie or ice cream scoop to apply three scoops of frosting evenly across the layer.
  13. Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to lock in crumbs.
  14. Chill: Refrigerate the crumb-coated cake for about 20 minutes to firm up the frosting.
  15. Final Frosting: Frost the cake with the remaining buttercream as desired, smoothing the sides and top.
  16. Decorate and Serve: Top the finished cake with rainbow jimmy sprinkles for a festive touch. Serve and enjoy!

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for best mixing results.
  • Using a scale to divide batter ensures even cake layers and consistent baking.
  • Be patient when adding butter to the meringue; the buttercream will appear curdled initially but will come together with continued beating.
  • Chilling the crumb-coated cake helps achieve a clean and smooth final frosting layer.
  • Store leftover cake in the refrigerator covered; allow cake to come to room temperature before serving for best texture.

Find it online: https://justsosavory.com/small-vanilla-cake-with-swiss-meringue-buttercream-and-rainbow-sprinkles-recipe/