Classic Vanilla Birthday Cake with Buttercream Frosting
Two pale vanilla cake layers, an even stripe of buttercream, and rainbow jimmies on top make this a classic birthday cake. The cake uses softened butter creamed with sugar and bakes in two 8-inch pans. Measure the flour carefully and stop mixing once the batter comes together to keep the crumb tender. Cool both layers completely before using the same vanilla buttercream to fill and coat the cake.
Makes 10–12 slices. Allow about 2 hours for preparation, baking, cooling, and assembly.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour, spooned and leveled (300g)
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened (1 1/2 sticks; 170g)
- 1 3/4 cups granulated sugar (350g)
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, at room temperature
For the buttercream and topping
- 1 cup unsalted butter, softened (2 sticks; 225g)
- 4 cups powdered sugar, sifted if lumpy (480g)
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk or heavy cream, as needed
- 2 tablespoons rainbow jimmies, or to taste
How to Make Vanilla Birthday Cake
- Prepare the pans: Preheat the oven to 350°F (175°C) with a rack in the center. Grease two matching 8-inch round cake pans and line their bottoms with parchment paper.
- Mix the dry ingredients: Whisk together the flour, baking powder, and salt. For accurate measuring, weigh the flour or spoon it into a measuring cup and level it; do not pack it down.
- Cream the butter and sugar: Beat the softened cake butter and granulated sugar until pale and fluffy. Add the eggs one at a time, mixing after each addition, then mix in the vanilla.
- Finish the batter: Add the flour mixture in portions, alternating with the milk and beginning and ending with flour. Mix on low just until no dry streaks remain, scraping the bowl as needed. Divide the batter evenly between the pans.
- Bake: Bake uncovered on the center rack for about 25–30 minutes; begin checking around 23 minutes. The centers should spring back lightly, and a toothpick inserted near the center should come out clean or with a few moist crumbs, not wet batter. The edges should look set and may just begin to pull away from the pans.
- Cool: Let the cakes rest briefly in their pans, then turn them out onto wire racks and remove the parchment. Cool completely before frosting; the centers and undersides should no longer feel warm. If the layers are delicate, chill them briefly to make stacking easier.
- Make the buttercream: Beat the frosting butter until smooth. Gradually beat in the powdered sugar and vanilla. Add milk or cream a little at a time until the buttercream holds its shape but spreads easily.
- Fill and frost: Place one cooled layer on a serving plate. Spread an even layer of buttercream nearly to the edge, then set the second layer on top. Cover the top and sides with the remaining buttercream. For a smoother finish, spread a thin initial coat to catch crumbs, chill briefly, then apply the final coat.
- Decorate: Scatter the rainbow jimmies over the top while the buttercream is still tacky. Let the frosting settle briefly before slicing into wedges.
How to Keep the Cake Tender
Too much flour or prolonged mixing after the flour goes in can make the layers dry or tough. Use the spoon-and-level method if you do not have a scale, and stop mixing as soon as the batter is combined. Oven and pan differences can shift the bake time, so use the spring-back and toothpick cues rather than waiting for a dark crust.
Adjusting the Buttercream
If the buttercream is too stiff to spread, add milk or cream a teaspoon at a time. If it is too soft, beat in powdered sugar gradually, starting with 1 tablespoon. Buttercream that has become overly soft can be chilled briefly and rewhipped. Frosting warm layers can soften the filling and make the cake slide.
Storing and Making the Cake Ahead
Cover the cake, including any cut surfaces, to keep the crumb from drying out. Refrigerate it for longer storage or in a warm environment; suitable storage conditions depend on the room temperature. Let refrigerated slices come toward room temperature before serving for a softer texture.
To make the layers ahead, cool them completely, wrap them airtight, and freeze for up to about 3 months. Thaw them while still wrapped in the refrigerator, then bring them to a cool, workable temperature before frosting.
For a fruit-forward celebration cake, try Fresh Strawberry Cake with Cream Cheese Frosting.
Nutrition
Approximate nutrition per 1/12 of the cake: 640 calories, 5g protein, 29g fat, and 90g carbohydrates. Approximate nutrition per 100g: 400 calories, 3g protein, 18g fat, and 56g carbohydrates. Values vary with slice size and the amount of milk or cream used in the buttercream.
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire racks
- Cake spatula
Ingredients
For the cake
- 2 1/2 cups all-purpose flour, spooned and leveled (300 g)
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened (1 1/2 sticks; 170 g)
- 1 3/4 cups granulated sugar (350 g)
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, at room temperature
For the buttercream and topping
- 1 cup unsalted butter, softened (2 sticks; 225 g)
- 4 cups powdered sugar, sifted if lumpy (480 g)
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk or heavy cream, as needed
- 2 tablespoons rainbow jimmies, or to taste
Instructions
- Preheat the oven to 350°F (175°C) with a rack in the center. Grease two 8-inch round cake pans and line their bottoms with parchment.
- Whisk together the flour, baking powder, and salt.
- Beat the cake butter and granulated sugar until pale and fluffy. Add the eggs one at a time, mixing after each addition, then mix in the vanilla.
- Add the flour mixture in portions, alternating with the milk and beginning and ending with flour. Mix on low just until combined, scraping the bowl as needed.
- Divide the batter evenly between the prepared pans.
- Bake for about 25–30 minutes, beginning to check around 23 minutes. The centers should spring back lightly, and a toothpick inserted near the center should come out clean or with a few moist crumbs.
- Let the cakes rest briefly in the pans, then turn them out onto wire racks and remove the parchment. Cool completely before frosting.
- Beat the frosting butter until smooth. Gradually beat in the powdered sugar and vanilla. Add milk or cream a little at a time until the buttercream holds its shape but spreads easily.
- Place one cooled cake layer on a serving plate and spread an even layer of buttercream nearly to the edge. Top with the second layer and cover the top and sides with the remaining buttercream.
- Scatter the rainbow jimmies over the cake while the buttercream is still tacky. Let the frosting settle briefly before slicing.
Tips
- Weigh the flour or spoon it into the measuring cup and level it; do not pack it down.
- Stop mixing as soon as the batter is combined to keep the cake tender.
- Use the spring-back and toothpick cues to check doneness rather than waiting for a dark crust.
- If the cake layers are delicate, chill them briefly before stacking.
- Adjust buttercream consistency gradually: add milk or cream a teaspoon at a time if it is too stiff, or powdered sugar a tablespoon at a time if it is too soft.