Can I use this vanilla cake recipe for cupcakes?

In some ways it's possible, but the cake isn't suitable for making cupcakes, so I suggest you follow my recipe for vanilla cupcakes instead.

Can I cover this vanilla cake in fondant?

As it's filled with a fragile filling it's not possible, but if you use the buttercream inside too then you can cover it with fondant.

Easy Vanilla Birthday Cake With Vanilla Buttercream

Vanilla Birthday Cake

5 from 3 reviews

Author: Fadela
Total Time: 1 hour 20 minutes
Yield: 8 slices

Description

An easy vanilla birthday cake made of a soft and moist vanilla sponge cake, fill with mascarpone whipped cream and decorate with a American buttercream frosting (for a 6 inch / 15 cm diameter cake - about 8-10 parts)

Ingredients

Vanilla cake (3 layers)

390 g (3 cups) Cake Flour
290 g (1 1/2 cups) Sugar - granulated
1 pinch Salt
2 tsp baking powder
175 (3/4 cup) Butter - unsalted and softened
312 ml (1 1/4 cups) Milk - or Buttermilk
4 Eggs - medium at room temperature
2 tsp Vanilla extract

Mascarpone frosting

125 g (1/2 cup) Mascarpone cheese - cold
150 ml (2/3 cup) Heavy cream - full-fat and cold
2 tbsp Powdered sugar
1 tsp Vanilla extract

Vanilla Buttercream frosting

170 g (3/4 cup) Butter - unsalted and softened
315 g (2 1/2 cups) Icing sugar - sifted
2 tbsp Heavy cream - or milk
1 tsp Vanilla extract
1 pinch salt

Cook Mode Prevent your screen from going dark

Instructions

Vanilla cake

Preheat oven to 320°F / 160°C and line 3 6 inch / 15 cm cake pans with parchment paper.
Mix together the liquid ingredients, eggs, milk and vanilla.
Place the dry ingredients in the stand mixer bowl, flour, sugar, salt and baking powder and mix on high speed for 10-15 seconds.
Add the chopped butter and mix for 1 minute on high speed until sandy.
Add half of the liquid mixture and mix on medium speed for 2 minutes. Then add the other half and mix again for 2 minutes.
Pour the mixture into your 3 baking pans and bake for 30-45 minutes. Check the cooking with a toothpick by sticking it in the center, it should come out clean.
Let the cakes cool a bit before unmolding them and letting them cool completely upside down on a cake rack.
Cover with cling film and place in the fridge for 2 hours.

American buttercream frosting

Place the room temperature butter, cut into pieces, in the bowl of your stand mixer and beat with the paddle attachment for 5 minutes until the mixture is creamy and smooth.
Add the sifted confectioner's sugar, heavy cream, vanilla and salt and mix on high speed for another 3 minutes until smooth and fluffy.
Set aside at room temperature until ready to assemble.

Mascarpone whipped cream

Place all the ingredients in a mixing bowl, the cold mascarpone cream, the very cold heavy cream, the sifted confectioner's sugar and the vanilla.
Mix with an electric mixer for 4 - 5 minutes until you obtain a thick and homogeneous preparation.
Set aside in a fresh place until ready to assemble.

Assembling the cake

Place a first layer of sponge cake on a cake plate placed on your cake turntable.
Garnish the inside with a layer of mascarpone whipped cream and smooth with a spatula.
Cover with the second layer of sponge cake and repeat the previous step. Finish with the third layer of sponge cake.
Apply a layer of buttercream over the entire cake and smooth with the spatula and then an cake scraper.
Decorate the top with a pastry bag filled with buttercream and a star tip.
Sprinkle with sugar sprinkles and place your cake in the fridge for at least 30 minutes before serving.