Ingredients

• Vanilla bean cake
• 10 tablespoons (140 grams) butter, room temperature
• 1 1/3 cups (270 grams) sugar
• 3 vanilla beans
• 3 eggs
• 1/3 cup milk
• 2 2/3 cups (320 grams) all-purpose flour
• 2 teaspoons baking powder
• Vanilla bean buttercream
• 2 cups (450 grams) butter, room temperature (preferably a European butter)
• 3 vanilla beans
• 6 cups (720 grams) powdered sugar
• 3-4 tablespoons heavy cream, optional
• Confetti Sprinkles , Rainbow Jimmies or Rainbow Nonpareils to decorate

Instructions
Heat the oven to 375F. Line two 9 inch round cake pans with parchment paper or grease with baking spray. Set aside.
In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3-5 minutes.
Split the vanilla beans lengthwise into halves with a sharp pairing knife, holding onto the bean’s “hook” with your fingers. With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the vanilla bean halves. Add the vanilla seeds to the creamed butter.
Beat in the eggs, one at a time, mixing well after each addition.
Add the flour and baking powder to the mixer alternately with the milk. Beat until just combined.
Divide the cake batter between the 2 prepared pans and bake in preheated oven for 18-19 minutes.
Remove the pans from the oven, let the cakes cool for 20 minutes in the pan, before transferring to a wire rack to cool completely.
Vanilla bean buttercream
In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy about 3-5minutes.
Meanwhile, split the vanilla beans lengthwise into halves with a sharp pairing knife, holding onto the bean's "hook" with your fingers.
With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the vanilla bean halves.
Add the vanilla seeds to the creamed butter.
Gently beat in the powder sugar, a little at a time.
When all the sugar is added, increase the mixer's speed to medium-high and beat for 2-3 more minutes.
If you think your frosting is too thick, add a few drops of heavy cream until you reach desired consistency.
Assemble the cake
On a serving platter, arrange the first cake layer. Top it with 1/3 of the buttercream spreading it evenly.
Place the second cake layer over the buttercream.
Spread the remaining buttercream on top and on the sides of the cake.
Top with sprinkles.
Refrigerate for a couple of hours.
Just before slicing the cake, leave it for 30 minutes at room temperature.





Notes
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