Description
This classic vanilla birthday cake is incredibly moist, fluffy, and perfectly sweet. With two tender layers and rich buttercream frosting, it’s the showstopper dessert that makes every celebration special. Easy enough for beginners but impressive enough for any occasion!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
For the Buttercream Frosting:
- 1½ cups unsalted butter, room temperature
- 5–6 cups powdered sugar
- ¼ cup heavy cream or milk
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Food coloring (optional)
- Rainbow sprinkles for decoration
Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment paper, and grease again.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer for 3-5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture in three additions, starting and ending with flour. Mix just until combined after each addition.
- Divide batter evenly between prepared pans. Tap pans on counter to release air bubbles.
- Bake for 28-32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the Buttercream: 9. Beat butter for 2-3 minutes until creamy and pale. 10. Gradually add powdered sugar, one cup at a time, beating on low speed. 11. Add vanilla, salt, and heavy cream. Beat on high for 3-4 minutes until light and fluffy. 12. Add food coloring if desired.
Assembly: 13. Place one cake layer on serving plate. Spread with 1 cup of frosting. 14. Top with second layer. Apply thin crumb coat and refrigerate 15 minutes. 15. Frost entire cake with remaining buttercream. Decorate with sprinkles.
Notes
- All ingredients should be at room temperature for best results
- Cake layers can be baked ahead and frozen for up to 3 months
- For even layers, weigh your batter when dividing between pans
- If frosting is too thick, add more cream; if too thin, add more powdered sugar
- Cake stays moist at room temperature for up to 3 days when covered
- For chocolate version, replace ½ cup flour with ½ cup cocoa powder
- Use jimmies (rod-shaped sprinkles) rather than nonpareils to prevent color bleeding
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/14 of cake)
- Calories: 520 kcal
- Sugar: 58g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 95mg
