Classic Vanilla Birthday Cake

Name: Classic Vanilla Birthday Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 1 cup whole milk; 3 1/2 tsp baking powder; 1 tsp vanilla extract; 1/2 tsp salt; 3 large eggs; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/2 cup heavy cream; 1 tsp vanilla extract; Pinch of salt

Highlighted under: Sweet Creations Co.

I can still remember the first birthday cake I ever baked, and it was a classic vanilla birthday cake. The sweet aroma wafting through our kitchen filled me with excitement as I prepared to celebrate a special day. This cake is moist and fluffy, perfectly paired with creamy frosting that melts in your mouth. Whether you’re celebrating a birthday or just craving something sweet, this delightful cake is sure to hit the spot. Join me as we create a cake that brings joy and smiles to everyone around the table!

Created by

Imogen Walker

Last updated on 2026-02-15T06:17:35.985Z

Baking this classic vanilla birthday cake took me back to my childhood. Each layer is meticulously crafted to ensure a light and fluffy texture that makes this dessert truly special. I’ve experimented with various techniques, but I’ve found that creaming the butter and sugar until it’s light and airy creates the best cake base.

This cake is incredibly versatile; you can dress it up with fresh fruit, sprinkles, or simply enjoy it as is. A little secret: let it cool completely before frosting to achieve that perfect finish and texture!

Why You'll Love This Cake
Perfectly light and fluffy texture that melts in your mouth
Rich, buttery vanilla flavor that satisfies every sweet craving
A timeless recipe that brings joy to any celebration

Choosing the Right Ingredients

The quality of your ingredients plays a crucial role in achieving the perfect vanilla birthday cake. Opt for high-quality unsalted butter, as it contributes to the cake's rich flavor and tender crumb. Unsalted allows you better control over the salt level; you'll be adding salt separately for a balanced sweetness. Additionally, a pure vanilla extract is preferred over imitation; it enhances the cake's buttery notes and creates a more profound vanilla aroma that complements the sweetness.

When measuring flour, it’s essential to avoid packing it down in the cup, as this can lead to a dense cake. Instead, spoon the flour into the measuring cup and level it off with a knife. This method ensures you are using the right amount for light and fluffy results. If you're in a pinch, you can substitute a cup of all-purpose flour with cake flour to achieve an even lighter texture, but be sure to reduce the baking powder slightly to prevent excess leavening.

Techniques for Success

Mixing the batter properly is vital to ensure a light and airy cake. After creaming the butter and sugar until light and fluffy—a process that may take about 3-5 minutes—add the eggs one at a time, ensuring each is well incorporated before adding the next. This step traps air into the fat, allowing the cake to rise beautifully without becoming dense. Overmixing the batter after adding the flour can lead to toughness, so mix just until you see no dry flour streaks.

Baking time can vary slightly depending on your oven, so it’s important to check your cakes a few minutes early. Start checking for doneness at around 22 minutes by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter. If your cakes seem to be browning too quickly but are not set in the middle, consider tenting them with aluminum foil to ensure even baking without burning the tops.

Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup whole milk
3 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
3 large eggs

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup heavy cream
1 tsp vanilla extract
Pinch of salt

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

Add Eggs and Vanilla

Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

Combine Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix just until combined.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks. Once completely cool, frost with your vanilla buttercream.

Enjoy Your Cake!

Pro Tips

For an extra touch, consider adding sprinkles or fresh berries on top of the frosting.

Frosting Insights

For the smoothest buttercream frosting, make sure your butter is softened but not melted. It should be pliable enough to hold its shape but still cool to the touch. Beat the butter alone first for a couple of minutes until it turns creamy and pale, then gradually add the powdered sugar. The heavy cream will help create a silky texture; adjust the amount depending on how stiff or soft you like your frosting. If it becomes too runny, add a bit more powdered sugar until you achieve your desired consistency.

You can flavor the frosting in various ways to elevate your cake. Adding a tablespoon of lemon juice or even a touch of almond extract can provide a refreshing twist. For a fun visual effect, you could separate a portion of the frosting and add food coloring to create swirls or layers when frosting your cake. Just remember to keep your layers evenly spread to maintain a beautiful finish.

Storage and Make-Ahead Tips

This vanilla birthday cake can be baked in advance and stored. Once your layers are completely cool, wrap them tightly in plastic wrap and refrigerate for up to three days or freeze for up to three months. If freezing, make sure to place layers between parchment paper to prevent sticking. Thaw in the refrigerator overnight before frosting for best results. This method ensures that your cake remains moist and flavorful, even after storage.

If you're planning to make the cake a day ahead of your celebration, let the frosted cake sit at room temperature for a few hours before serving. This allows the flavors to meld beautifully while ensuring that the frosting softens slightly, making it easier to cut. For added appeal, consider garnishing with fresh berries or sprinkles just before serving for a burst of color and flavor.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cakes in advance and freeze them. Just ensure they are cooled completely before wrapping them tightly.

→ What can I use instead of eggs?

You can use flaxseed meal or applesauce as a substitute for eggs if you want a vegan version.

→ How long does the cake last?

The cake stays fresh for up to 4 days when stored in an airtight container in the fridge.

→ Can I freeze the frosted cake?

Yes, you can freeze the frosted cake. Just place it in the freezer for an hour to firm up the frosting, then wrap it tightly.