Decadent Creamy Copycat Costco Bakery Vanilla Cake

If you've ever wished to recreate that rich, fluffy birthday cake from your favorite wholesale bakery, you're in for a treat. This homemade version of a bakery-style celebration cake brings all the flavor and fun into your kitchen without the price tag.

With a velvety vanilla sponge and a creamy buttercream frosting, this cake is perfect for any party. Plus, I’ve added a few tips for easy ingredient swaps and storage.

Yield(s): Serves 8 to 10

50m prep time

26m cook time

1h inactive

Photo byGLP

Ingredients for the Cake:

• 2 1/2 cups + 2 tablespoons cake flour
• 1 1/2 cups + 2 tablespoons white sugar
• 1 tablespoon baking powder
• 3/4 teaspoon fine salt
• 3/4 cup softened unsalted butter
• 4 large egg whites (room temperature)
• 1 large egg yolk (room temperature)
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk (room temperature)

For the Creamy Butter Frosting:

• 2 tablespoons water
• 2 tablespoons cornstarch
• 1 cup softened unsalted butter
• 1/2 cup vegetable shortening
• 4 cups powdered sugar
• 1/2 teaspoon fine salt
• 1 tablespoon pure vanilla extract
• 3-4 tablespoons whole milk or heavy cream (room temperature)

Assembling the Cake:

• Your favorite vanilla mousse or store-bought mousse
• Colorful sprinkles

Directions:

For the Cake:

1. Preheat your oven to 350°F. Grease two 8-inch cake pans with non-stick spray, line with parchment paper, and set aside.
2. In a large bowl, combine the cake flour, sugar, baking powder, and salt. Mix in the softened butter at low speed until the mixture turns crumbly and sandy.
3. Add the egg whites, one at a time, beating well after each addition. Mix in the egg yolk and vanilla extract.
4. Slowly pour in the buttermilk in three parts, mixing thoroughly for 1-2 minutes between each addition.
5. Divide the batter evenly between the pans and bake for 26-30 minutes, until the tops are golden, and a toothpick inserted comes out with a few moist crumbs.
6. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. Remove the parchment paper. If you're assembling later, wrap the cooled cakes tightly in plastic wrap and refrigerate.

For the Buttercream Frosting:

1. In a small bowl, whisk together the water and cornstarch. Set aside.
2. In a large mixing bowl, beat the softened butter and vegetable shortening together until light and fluffy, about 3-4 minutes.
3. Gradually add the powdered sugar, mixing on low speed and scraping down the sides of the bowl as needed.
4. Add the cornstarch mixture, salt, and vanilla. If the frosting seems too thick, mix in milk or cream, one tablespoon at a time, until you reach the desired consistency.

To Assemble:

1. If your cakes have a dome, trim the tops with a serrated knife to create flat layers.
2. Place a small dollop of frosting on your cake board or plate, then place the first layer of cake on top.
3. Pipe a ring of frosting around the outer edge of the cake layer and fill the center with vanilla mousse.
4. Place the second cake layer on top and frost the entire cake with the buttercream. Use an offset spatula to smooth the sides.
5. Finish with sprinkles, slice, and enjoy!

Substitutions:

• Cake Flour: If you don’t have cake flour, swap with all-purpose flour plus 2 tablespoons of cornstarch.
• Buttermilk: No buttermilk? Mix 1 cup of whole milk with a tablespoon of lemon juice or white vinegar and let sit for 5 minutes.
• Vegetable Shortening: Swap with more butter for a richer flavor, but note that shortening helps the frosting hold up better, especially in warm weather.

Storage:

Store the assembled cake in an airtight container at room temperature for up to two days or refrigerate for up to five days. For longer storage, you can freeze the unfrosted cake layers for up to one month, wrapped tightly in plastic wrap.

This cake brings all the birthday party vibes without a trip to the store—just whip it up and celebrate!

Recipe adapted from Sprinkles Bakes and Veena Azamanov.

https://12tomatoes.com/copycat-costco-vanilla-cake/