Vintage Vanity Cake
A nostalgic cake that combines buttery layers with raspberry buttercream, perfect for any special occasion.
Servings 12 servings
Calories 400kcal
Ingredients
Cake Base
- 2.5 cups All-purpose flour Sifted for extra fluffiness.
- 2 tsp Baking powder Key for light, tall layers.
- 0.5 tsp Salt Enhances sweetness.
- 1 cup Unsalted butter (room temp) Make sure it's truly softened.
- 1.75 cups Sugar Provides the perfect sweetness.
- 4 large Eggs Adds structure and richness.
- 2 tsp Vanilla extract Use pure vanilla for best flavor.
- 1 tsp Rose water Optional; adds a floral note.
- 1 cup Whole milk Gives a tender crumb.
Raspberry Buttercream Filling
- 1 cup Butter (room temp) Key for smooth buttercream.
- 3 cups Powdered sugar Sifted for smooth texture.
- 0.5 cup Seedless raspberry jam Adds color and flavor.
- 1 drop Pink food coloring Optional for pastel effect.
Vanity Decor
- 1 Fondant or modeling chocolate For decorating cake.
- 1 Edible gold & silver shimmer For sparkling effects.
- 1 Sugar gems, fondant balls, pearl dust For decorative touches.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two rectangular cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar on medium-high until super light and fluffy, about 4-5 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla and optional rose water.
- Gradually add the flour mixture and milk, alternating between them until just combined.
Baking
- Divide the batter evenly between the pans and smooth the tops. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool completely on wire racks.
Buttercream Preparation
- Whip the butter until creamy. Gradually add powdered sugar, mixing until smooth. Blend in raspberry jam and tint pink if desired.
Assembly
- Trim cakes for even layers, stack with buttercream between, and carve into a vanity shape.
- Create the mirror using fondant-covered cardboard or Rice Krispies.
- Drape fondant over the cake, smoothing for a classic look.
- Decorate with fondant balls, sugar gems, and edible gold.
- Finish with edible gold for trim and lace patterns.
Notes
Chill buttercream if too soft. Use a warm knife for clean cuts. This cake keeps fresh at room temperature for up to 2 days.
