Classic Vanilla Birthday Cake

Name: Classic Vanilla Birthday Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup whole milk; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tsp vanilla extract; 2-4 tbsp heavy cream

Highlighted under: Sugar & Spice Kitchen

I absolutely adore making this Classic Vanilla Birthday Cake for celebrations! It holds a special place in my heart, as it’s not just a dessert but a symbol of joy and togetherness. The simplicity of the vanilla flavor combined with a light and fluffy texture always brings smiles. I've experimented with various recipes, but this version strikes the perfect balance between sweetness and vanilla richness, making it a perfect canvas for creative decorations.

Created by

Felicity Grant

Last updated on 2026-02-10T18:01:36.674Z

When I first baked this Classic Vanilla Birthday Cake, I aimed for a treat that everyone, regardless of age, could enjoy. The light, fluffy structure complemented by the decadent vanilla flavor turned out to be a hit at every celebration.

While experimenting, I discovered that using high-quality vanilla extract makes a noticeable difference in flavor. Also, letting the cake cool in the pan prevents it from collapsing. This simple yet profound tip ensures that your cake will be perfect every time!

Why You'll Love This Cake
Deliciously moist and fluffy texture
Rich vanilla flavor that’s a crowd-pleaser
Perfectly customizable with various toppings

Making the Perfect Vanilla Cake Batter

When making the cake batter, the order and method of mixing are crucial for achieving that light and fluffy texture you want. Start with the butter and sugar—creaming them together until the mixture is pale and fluffy, which usually takes about 3-5 minutes on medium speed. This step incorporates air into the batter, which helps create a tender crumb. Be sure not to rush it; this incorporation is key to ensuring your cake rises beautifully.

It's essential to alternate adding the dry ingredients and milk. This technique ensures that the batter doesn't become overmixed. When you add some flour, then some milk, and repeat, you help maintain a gentle mix that minimizes gluten formation, leading to a cake that's light rather than dense. Aim for a batter that's smooth but still slightly thick, as it will spread and rise in the oven.

How to Frost and Decorate Your Cake

Frosting your cake can be both an art and a science. After the cakes have completely cooled, which can take anywhere from 30 to 45 minutes, it's crucial to use a serrated knife to level any domed tops. This will help your cake layers stack more evenly and prevent them from tilting. I recommend applying a crumb coat—this is a thin layer of frosting applied to seal in crumbs before your final layer—to give a smooth finish when you add your decorative frosting.

For the frosting, make sure your butter is softened but not melting—this will create a creamy and spreadable texture. If you're aiming for a silky finish, beating the frosting mixture for a few extra minutes can help achieve that glossy appearance. If the frosting is too thick, gradually add heavy cream, one tablespoon at a time, until you reach your desired consistency.

Ingredients

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup whole milk

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2-4 tbsp heavy cream

Make sure to have all ingredients at room temperature for the best results!

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.

Add Eggs and Vanilla

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

Combine Mixtures

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

Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Frost with your favorite frosting.

For a beautiful presentation, decorate the cake with fresh fruits or edible flowers.

Pro Tips

Use high-quality ingredients to elevate the flavor of the cake. Allow the cake to cool completely before frosting to prevent melting.

Ingredient Substitutions

If you're looking to make this cake dairy-free, you can replace the butter with a non-dairy substitute like vegan butter or coconut oil. For the milk, opt for any plant-based milk, such as almond or oat milk. Just be cautious—some nut milks can impart their flavors, so choose one that complements the vanilla base without overpowering it.

In terms of sweetness, if you're aiming to reduce sugar, you can substitute some or all of the granulated sugar with a sugar alternative like coconut sugar or a granulated sweetener suitable for baking. However, it's good to remember that these substitutes can sometimes alter the texture slightly, so keep an eye on your bake time.

Storing and Freezing the Cake

Storing your cake properly is essential to keeping it moist and delicious. Once cooled and frosted, you can keep it covered at room temperature for up to three days. If you'd like to extend its freshness, you can refrigerate it, but be sure to bring it back to room temperature before serving to fully enjoy its flavor and texture.

If you decide to make this cake in advance, it freezes beautifully! Wrap the cake layers tightly in plastic wrap Once fully wrapped, place them in a resealable freezer bag. Frozen, they'll keep for up to three months. Thaw in the refrigerator overnight before frosting to ensure a perfect result.

Questions About Recipes

→ Can I make this cake a day in advance?

Yes, you can bake the cake a day ahead. Just wrap it well and store it in the refrigerator.

→ What can I use instead of eggs?

You can use unsweetened applesauce or a commercial egg replacer for a vegan option.

→ Can I freeze this cake?

Absolutely! You can freeze the un-frosted cake for up to 3 months. Just make sure it's wrapped tightly.

→ How can I make this cake chocolate flavored?

Substitute ½ cup of flour with cocoa powder for a delicious chocolate version.