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vanilla cake recipe
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vanilla cake recipe

Vanilla Birthday Cake is the timeless centerpiece of any celebration. With its soft, moist layers of vanilla-flavored sponge and rich, creamy frosting, this cake is pure joy in every bite. It’s the kind of cake that brings back memories of childhood parties, candlelit wishes, and sweet celebrations with loved ones. Made from scratch with simple ingredients, it’s a true expression of love and tradition in the kitchen. This recipe delivers a buttery, tender crumb and that iconic vanilla flavor we all know and love. It’s versatile enough for layering with fruit, jam, or funfetti sprinkles, and it pairs beautifully with both buttercream and whipped frostings. Whether you're baking for a birthday, anniversary, or just because, this cake guarantees a smile on every face and a second slice on every plate
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Prep Time 20 minutes
Cook Time 35 minutes
1 hour
Total Time 1 hour 55 minutes
Servings: 12
Course: Dessert
Calories: 450
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk room temperature
  • For the Vanilla Buttercream Frosting:
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 –3 tablespoons heavy cream or milk
  • 1 tablespoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
  2. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined. Divide the batter evenly between the pans and smooth the tops. Bake for 30–35 minutes or until a toothpick comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. For the frosting, beat the butter until creamy. Add powdered sugar gradually, then mix in vanilla, salt, and enough cream to reach your desired consistency.
  4. Once cakes are cool, level the tops if needed. Spread frosting over one layer, add the second, and frost the top and sides. Decorate with sprinkles, piped borders, or candles as desired.

Notes

  • Room Temperature: Store covered at room temperature for up to 2 days.
  • Refrigeration: Refrigerate for up to 5 days, bringing to room temp before serving.
  • Freezing: Wrap unfrosted layers and freeze for up to 2 months. Thaw and frost when ready.