Birthday Cake Recipe
American · Dessert · 60 min total
A classic vanilla birthday cake with buttercream frosting, perfect for celebrations. This recipe yields a moist, tender crumb and a rich, creamy frosting.
30
min prep
min prep
30
min cook
min cook
12
servings
servings
680
kcal/serving
kcal/serving
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- 1 1/2 cups unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat 1 cup butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in 1 tablespoon vanilla.
- Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- For frosting: Beat 1 1/2 cups butter until creamy. Gradually add powdered sugar, beating on low. Add cream, 2 teaspoons vanilla, and salt; beat on high until fluffy, about 2 minutes.
- Place one cake layer on serving plate. Spread about 1 cup frosting on top. Place second layer on top. Frost top and sides with remaining frosting. Decorate with sprinkles.
Tips
- For best results, ensure all ingredients are at room temperature.
- Cake can be stored covered at room temperature for up to 3 days.
- To make ahead, wrap unfrosted cake layers tightly and freeze for up to 2 months.
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