Vanilla Birthday Cake Recipe

5 from 2 votes

Vanilla Birthday Cake Recipe

This homemade vanilla birthday cake recipe is my go-to for birthdays and celebrations. With three soft, buttery cake layers and a light, fluffy vanilla buttercream frosting, it's a classic dessert that's guaranteed to impress year after year.

Prep Time30

Cook Time35

Cooling and Decorating Time1 30

Total Time2 35

Course: Dessert

Cuisine: American

Keyword: vanilla birthday cake, vanilla birthday cake recipe

Servings: servings

Equipment

3 (8-inch) Round Cake Pans
3 (8-inch) Parchment Paper Rounds
1 Stand Mixer Fitted with a Paddle Attachment
2 Large Mixing Bowls
1 Fine Mesh Sieve
1 Whisk
1 Rubber Spatula
1 Offset Spatula
1 Wire Cooling Rack
1 Cake Stand or Serving Platter

Ingredients

For the Vanilla Cake

2¼ cup cake flour
1 teaspoon kosher salt
2 teaspoon baking powder
4 large egg room temperature
1 cup whole milk room temperature
¼ cup neutral oil
2 teaspoon vanilla extract
12 tablespoon unsalted butter softened
2 cup granulated sugar

For the Vanilla Buttercream*

3 unsalted butter softened
1 teaspoon kosher salt
2 tablespoon vanilla extract
1 teaspoon fresh lemon juice
8 cup powdered sugar
1 cup heavy whipping cream

US Customary - Metric

Instructions

Make the Vanilla Cake

Preheat the oven to 350°F (175°C). Grease three eight-inch round cake pans with butter, then line the bottoms with parchment paper rounds.
In a medium mixing bowl, sift together the cake flour, salt, and baking powder.
2¼ cup cake flour, 1 teaspoon kosher salt, 2 teaspoon baking powder
In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.
4 large egg, 1 cup whole milk, ¼ cup neutral oil, 2 teaspoon vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light, fluffy, and pale in color, about three to four minutes.
12 tablespoon unsalted butter, 2 cup granulated sugar
Reduce the mixer speed to medium-low. Add the dry ingredients in four additions, mixing just until combined after each addition. Scrape down the bottom and sides of the bowl before adding the next portion. The mixture should resemble wet sand.
With the mixer running on low, slowly pour in the egg mixture. Beat just until combined, scraping down the bowl as needed to ensure a smooth batter.
Divide the batter evenly among the prepared cake pans, about 460 grams of batter per pan.
Bake for 30-35 minutes, rotating the pans from front to back halfway through baking. The cakes are done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cakes cool in the pans for ten minutes. Carefully remove them from the pans, peel away the parchment paper, and transfer them to a wire rack to cool completely.

Make the Vanilla Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, fluffy, and lighter in color, about one minute.
3 unsalted butter
Beat in the salt, vanilla extract, and lemon juice until fully combined.
1 teaspoon kosher salt, 2 tablespoon vanilla extract, 1 teaspoon fresh lemon juice
With the mixer on low speed, gradually add the powdered sugar, one cup at a time, mixing until incorporated after each addition.
8 cup powdered sugar
Pour in the heavy whipping cream. Increase the mixer speed to medium-high and beat for one to two minutes, or until the buttercream is light, fluffy, and spreadable.
1 cup heavy whipping cream

Assemble the Cake

If needed, use a serrated knife to level the tops of the cooled cake layers.
Place one cake layer on a cake stand or serving plate. Spread an even layer of buttercream over the top.
Repeat with the second cake layer, then top with the third layer.
Apply a thin crumb coat of buttercream over the entire cake. Refrigerate for 15-20 minutes to set.
Frost the cake with the remaining buttercream, smoothing the sides or creating decorative swirls as desired.
Decorate with sprinkles or your favorite cake decorations. Slice and serve.

Video

Notes

* For a highly-decorated cake, make 1 1/2 times the frosting recipe.

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage:
- Room Temperature: If unfrosted, the cake layers can be stored tightly wrapped at room temperature for up to two days. Once frosted, the cake can be kept covered at room temperature for up to 24 hours.
- Refrigerator: Store leftover frosted cake in an airtight container or covered with a cake dome in the refrigerator for up to five days. For the best flavor and texture, let slices sit at room temperature for 30-60 minutes before serving.
- Freezer: Freeze unfrosted cake layers by wrapping each layer tightly in plastic wrap followed by aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator or at room temperature before frosting. You can also freeze individual slices of frosted cake in an airtight container for up to two months.

Nutrition