# What You’ll Need:
→ Vanilla Sponge Cakes
01 - 4 1/2 cups all-purpose flour
02 - 3 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 2 1/2 cups granulated sugar
05 - 1 1/2 cups unsalted butter, room temperature
06 - 8 large eggs, room temperature
07 - 2 tablespoons pure vanilla extract
08 - 2 cups whole milk, room temperature
→ Buttercream Frosting
09 - 2 cups unsalted butter, room temperature
10 - 8 cups powdered sugar, sifted
11 - 1/2 cup whole milk or heavy cream
12 - 2 tablespoons vanilla extract
13 - Pinch of salt
14 - Gel food coloring, optional
→ Decoration
15 - Balloon cake toppers
16 - Edible confetti or sprinkles, optional
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans and two 6-inch round cake pans with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - With mixer on low speed, alternate adding flour mixture and milk in three additions, starting and ending with flour. Mix until just combined.
06 - Divide the batter evenly among the prepared cake pans. Tap pans gently to release air bubbles.
07 - Bake 8-inch cakes for 35 to 40 minutes and 6-inch cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes. Then transfer to wire racks to cool completely.
09 - Beat unsalted butter until creamy. Gradually incorporate sifted powdered sugar, beating until smooth. Mix in vanilla, salt, and milk or heavy cream one tablespoon at a time until the frosting is smooth and spreadable. Tint with gel food coloring as desired.
10 - Level the tops of each cake if necessary. Place one 8-inch layer on a cake board, spread with buttercream, then top with the second 8-inch cake. Repeat this process for the 6-inch cakes.
11 - Spread a thin crumb coat of buttercream on each cake. Chill for 20 minutes.
12 - Smooth remaining buttercream over each cake. Stack the 6-inch tier centered atop the 8-inch tier, using dowels or straws for stability if needed.
13 - Finish with balloon cake toppers and edible confetti or sprinkles as desired.
