Delicious Vanilla Birthday Cake Recipe Everyone Will Love
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A moist butter-based vanilla cake paired with a silky, smooth bakery-style vanilla buttercream. It makes for a perfect homemade vanilla birthday cake. Baked from scratch, this cake is surprisingly simple and easy to make from baking to frosting. And a few sprinkles make this a celebration cake for any occasion, whether you are five or fifty.
Baking experts speculate that vanilla cake may actually be harder to bake than chocolate cake. For one thing, the vanilla cake has a richer flavor than chocolate cake, so it’s easier to ruin the delicate flavor.
Want to know how to make the best birthday cake? Well, the truth is it really is simple and easy and all you need is a little planning and creativity. For example,
- Start with your favorite cake recipe (you’ve got the taste sorted)
- Decide how big or home many layers you want for your cake (number of people to feed) – see my serving chart
- Next, decide what frosting works best with your cake.
- What is the timeline for making this cake? Baking, cooling, frosting, storage.
- How are you going to decorate it – finishing touches (I used sprinkles today)
- Now you are ready to start.
Today, we make standard-size that make 8 to 10 party servings. It’s a vanilla cake with vanilla buttercream and topped with a few sprinkles. This is probably the easiest birthday cake you can make. Or do you prefer a chocolate birthday cake instead?
Why make this vanilla cake?
- A simple vanilla cake yet with a light and airy texture with a wonderful aroma and taste of vanilla.
- The batter is a classic vanilla cake batter. It’s made with butter, white sugar, and cake flour using the creaming method. A surprisingly simple and easy recipe baked from scratch from start to finish.
- All the ingredients in this recipe are easy to find or simple pantry staples.
- To keep it classic, I’ve paired this with my bakery-style buttercream frosting, which is very popular because it’s easy and simple to make. Having said that, there are so many other choices for the frosting you can use for this cake, such as:
- This cake can be covered with fondant. Chill the cake well before rolling the fondant. Also, you can use this cake in tiered cakes such as weddings and other celebrations.
- Leftovers can be kept in the fridge in an airtight container. You can freezer the cake layers well wrapped for up to one month before frosting.
- Timeline and process for this cake.
- Cake batter – 10 mins
- Baking the cake – 30 mins
- Prepare frosting and simple syrup – 20 mins
- Cooling cakes before frosting – 4 hours (preferably overnight)
- Stack the layer with frosting – 20 mins
- Frosting the cake – 30 mins
- Final smoothing – 20 mins (border piping and sprinkles)
- Active time – 1 1/2 hours Inactive time – 5 hours
Ingredients and substitutes
- Cake flour – Cake flour gives the softest cakes a tender crumb. And if you can’t find cake flour, you can make your own cake flour substitute
- Butter – I always use unsalted so I can control the amount of salt. And yet, if salted butter is all you have, use it and omit salt in the recipe.
- Eggs – We use large whole eggs and add them to the creaming butter and sugar. And, there is no need to separate the egg whites.
- Sugar – I’m using white sugar so I can have a white cake. It’s always best to use fine-grain white sugar so it dissolves easily in the butter.
- Buttermilk – If you don’t buttermilk on hand, don’t worry. It takes just 5 minutes to make homemade buttermilk for baking.
- Vanilla – A good quality vanilla is very important, especially in a vanilla cake. I’m using vanilla bean paste but you can also use vanilla extract.
Best vanilla cake recipe
Cake
- Oen and Pans – Preheat the oven to 325 °F/ 165 °C/ Gas Mark 3. Grease and line 3 x 8-inch round cake pans or 2 x 9-inch round cake pans.
- Dry ingredients – In a medium bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to combine.
- Wet ingredients – In the bowl of a stand mixer, with the paddle attachment on medium speed, cream the butter and sugar until light and fluffy. Next, add the eggs, one at a time, followed by the vanilla extract.
- Flour – dd the flour mixture and buttermilk in three batches. Scrape the sides and bottom of the bowl with a rubber spatula to ensure you have a smooth batter.
- Pans – Divide the batter equally between the prepared pans.
Pro tip – I like to use cake strips to ensure my layer cakes bake flat. - Bake – Place the pan on the middle rack in the oven and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a cooling rack completely before you decorate.
Bakery style buttercream frosting
- Watch this video of me making this bakery-style buttercream.
- In the bowl of a stand mixer, with the paddle attachment, cream butter and shortening for about 2 minutes, until light and fluffy.
- Then, add cornstarch to the hot water and add it to the creaming mixture.
Pro tip – Add the water to the cornstarch at the time you want to add it to the butter otherwise it will become lumpy. - Continue to cream until it’s a smooth mixture again. Then, add vanilla extract and combine well.
- Finally, start adding the powdered sugar, one cup at a time. Once all the sugar is in – whip the buttercream for a good three minutes until light and fluffy.
Pro tip – It is important to whip so you have a whipped-cream like consistency. Otherwise, the buttercream will be too soft to spread.
Assemble
- Prepare simple syrup – cool completely before using.
Pro tip – Simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist. - Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled, simple syrup.
- Place a cake layer on the cake board or cake stand.
Pro tip – If you plan to move the cake, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
- Top with a big dollop of buttercream – spread evenly using a straight-edge spatula.
- Then, top the second cake layer on top followed by buttercream and the last cake.
Pro tip – It is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake. - Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Spread the remaining buttercream around and on top of the cake.
Pro tip – A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. - Place the remaining frosting in a piping bag with a star tip. Pipe swirls on top of the cake.
- Decorate with sprinkles or as desired.
Storage
- Once decorated, the cake does not need to be refrigerated.
- It can stay at room temperature for two days or in the fridge for up to 5 days.
- Once cut, always cover the cut side of the cake with plastic wrap so the cake does not dry out.
Creative ways to decorate vanilla cake
- One easy and classic option is a naked cake! Simply dust the top with powdered sugar and serve with fresh berries or a dollop of whipped cream. If you’re looking for something a bit more unique, try layering sliced strawberries, raspberries, or peaches over the top of the cake for a fruity twist.
- For a more formal occasion, consider using a piping bag and frosting to decorate the cake with intricate designs or personalized messages. You can also add edible flowers or other decorations to give it a touch of elegance.
- Another fun option is to cut the cake into fun shapes and designs, such as squares or triangles, and serve on a platter with a variety of toppings and sauces.
- Whatever your choice for decorating and serving your vanilla cake, be sure to have fun and let your creativity shine.
Creative ways to serve vanilla cake
- Mini Vanilla Layer Cakes: Create mini vanilla layer cakes using a round cookie cutter to cut out small rounds from the cake layers. Stack them with layers of frosting in between for mini cake towers. Top each mini cake with a decorative frosting swirl, fresh fruit, or edible flowers.
- Naked Cake: Embrace the “naked cake” trend by frosting the cake layers thinly, allowing the layers to show through. Decorate with fresh berries, edible flowers, or a dusting of powdered sugar for a rustic and elegant look.
- Cake Push Pops: Serve the cake in push pop containers, alternating layers of cake and frosting. This makes for a fun and portable dessert that guests can enjoy on the go.
- Cake Parfaits: Layer chunks of vanilla cake with whipped cream, fruit compote, or chocolate ganache in clear glass containers to create visually appealing cake parfaits. Top with a dollop of whipped cream and a sprinkle of cake crumbs.
- Ice Cream Sandwiches: Slice the vanilla cake into thin layers and use them as the “bread” for ice cream sandwiches. Add a scoop of your favorite ice cream between two cake slices and roll the edges in fun toppings like mini chocolate chips or crushed nuts.
- Cake Truffles: Crumble the cake layers and mix them with frosting to create cake truffles. Roll the mixture into small balls, dip them in melted chocolate, and garnish with sprinkles, crushed nuts, or colored sugar.
- Cake Tiramisu: Substitute the traditional ladyfingers in tiramisu with layers of vanilla cake soaked in coffee and layered with mascarpone cheese mixture. Dust with cocoa powder for a delightful twist on a classic dessert.
- Cake Milkshakes: Blend chunks of vanilla cake with vanilla ice cream and milk to create cake milkshakes. Top with whipped cream and a mini slice of cake for a sweet and creamy treat.
- Cake Kabobs: Cut the cake into cubes and skewer them with fresh fruit pieces. Drizzle with a complementary sauce, such as caramel or chocolate, and serve as cake kabobs.
- Cake Fondue: Slice the cake into bite-sized cubes and serve with a warm chocolate or caramel fondue for dipping. Provide an assortment of toppings like chopped nuts, sprinkles, and shredded coconut for guests to coat their cake bites.
- Deconstructed Cake: Present the cake in a deconstructed form by serving cake cubes, frosting, and various toppings in separate bowls. Guests can build their own cake creations, allowing for customization.
- One Bowl Vanilla Cake, or BEST Sponge Cake Recipe
- Light and Fluffy Vanilla Cake, Mom’s Vanilla Cake Recipe
- Eggless Vanilla Cake Recipe,
- Moist Vanilla Pound Cake, Moist Vanilla Bean Cake
- Vanilla Cafe Latte Cake with Coffee Buttercream
- Genoise Sponge Cake, Moist Genoise Cream Cake
- See all vanilla cakes or see all layer cakes
Frequently asked questions
How long will this cake last?
If properly stored, this cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Can I make this an eggless cake? What is the egg replacer?
No, this recipe works best with eggs but you can use my Eggless Vanilla Cake or Eggless Chocolate Cake to make a birthday cake.
What is the difference between vanilla cake and white cake?
A white cake is usually made with only egg whites and no egg yolks and in some cases fewer egg yolks. This means the cake does not have the yellow color from the yolks. A vanilla cake such as this is usually made with whole eggs.
What is the difference between vanilla cake and yellow cake?
A yellow cake is a butter-based cake with more egg yolks. So the color of the yellow butter and yellow yolks gives the cake a very yellow cake. A vanilla cake is made with whole eggs.
BEST Vanilla Birthday Cake with Vanilla Buttercream
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325 °F/ 165 °C/ Gas Mark 3
Calories: 628kcal
Adjust Servings Here: 9 servings
Description
A moist butter-based vanilla cake paired with a silky, smooth bakery-style vanilla buttercream. It makes for a perfect homemade vanilla birthday cake. Baked from scratch, this cake is surprisingly simple and easy to make from baking to frosting. And a few sprinkles make this a celebration cake for any occasion whether you are five or fifty.
Video
Ingredients
Vanilla cake
- 3 cups (375 g) Cake flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Kosher salt
- 1¼ cup (280 g) Butter
- 2 cups (400 g) White sugar
- 4 large (200 g) Eggs
- 1 ¼ cup (300 ml) Buttermilk
- 2 tsp Vanilla extract (or bean paste)
Bakery style vanilla frosting
- 1 cup (227 g) Unsalted butter (room temperature)
- 1 cup (200 g) Vegetable shortening
- 7 cups (840 g) Powdered sugar
- ¼ cup (60 ml) Hot water
- 2 tbsp Cornstarch
- 2 tbsp Vanilla extract
- ¼ tsp Kosher salt
Plus
- ½ cup (120 ml) Simple syrup
- ½ cup Sprinkles (for decorating)
Instructions
Cake
- Oven and Pans – Preheat the oven to 325 °F/ 165 °C/ Gas Mark 3. Grease and line7-inch 3 x 8-inch round baking pans with parchment paper. Pro tip – You can make 2 x 8-inch round cakes and divide them into 4 layers.
- Dry ingredients – In a medium bowl, combine the flour, baking powder, baking soda, and salt.3 cups Cake flour, 2 tsp Baking powder, ½ tsp Baking soda, ½ tsp Kosher salt
- Wet ingredients – In the bowl of a stand mixer, with the paddle attachment on medium speed, cream the butter and sugar until light and fluffy. Next, add the eggs, one at a time, followed by the vanilla extract.1¼ cup Butter, 2 cups White sugar, 4 large Eggs, 2 tsp Vanilla extract
- Combine – add the flour mixture and buttermilk in three batches. Scrape the sides and bottom of the bowl with a rubber spatula to ensure you have a smooth batter.1 ¼ cup Buttermilk
- Pans – Divide the batter equally between the prepared baking pans. Pro tip – I like to use cake strips to ensure my layer cakes bake flat.
- Bake – Place the pan on the middle rack in the oven and bake for 30 to 35 minutes or until a skewer inserted in the center of the cake comes out clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a cooling rack completely before you decorate.
Vanilla Buttercream
- In the bowl of a stand mixer with the paddle attachment, cream butter and shortening for about 2 minutes until light and fluffy. Next, add cornstarch to the hot water and the creaming mixture. Continue to cream until it’s a smooth mixture again. Then, add vanilla extract and combine well.Pro tip – Add the water to the cornstarch when you want to add it to the butter. Otherwise, it will become lumpy.1 cup Unsalted butter, 1 cup Vegetable shortening, ¼ cup Hot water, 2 tbsp Cornstarch, 2 tbsp Vanilla extract
- Finally, start adding the powdered sugar one cup at a time. Once all the sugar is in – whip the buttercream for a good three minutes until light and fluffy.Pro tip – It is important to whip so you have a whipped-cream like consistency. Otherwise, the buttercream will be too soft to spread.7 cups Powdered sugar, ¼ tsp Kosher salt
Assemble
- Prepare simple syrup – cool completely before using.Pro tip – Simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist.½ cup Simple syrup
- Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled, simple syrup. Place a cake layer on the cake board or cake stand.Pro tip – If you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
- Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Then, top the second cake layer, followed by buttercream and the last cake.Pro tip – It is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
- Place the cake in the fridge to chill for 10 to 15 minutes. Pro tip – Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Spread the remaining buttercream around and top of the cake.Pro tip – A straight-edge spatula fo the top, an off-set spatula and bench scraper for the sides work better.
- Place the remaining frosting in a piping bag with a star tip. Pipe swirls on top of the cake.½ cup Sprinkles
- Decorate with sprinkles or as desired.
Recipe Notes & Tips
- Fondant cake – This cake can be covered with fondant. It is a butter-based cake and works beautifully in tiered wedding cakes.
- Lighter cake – You can whip the eggs separately to make the cake light and fluffy just as I have done in my recipe for light and fluffy vanilla cake.
- Naked cake – This is a fairly simple recipe that can be used to make a naked cake. And yet, I do have a one-bowl vanilla cake recipe decorated as a naked-cake. Perhaps you can try using that recipe as a base.
- Freezing the cake – Freeze it on a baking tray for a few hours then wrap well in cling/plastic wrap, followed by a parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
Storage
- Once decorated the cake does not need to be refrigerated.
- It can stay at room temperature for two days or in the fridge for up to 5 days.
- Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
Other pan suggestions
- If you don’t want to make a layer cake like this,
- You can make this into a sheet cake – a ‘Vanilla Sheet Cake’.
- You can also pour the batter into a well-greased and dusted bundt pan for a ‘Vanilla Bundt Cake‘.
- This recipe can also be baked into 24 beautiful vanilla cupcakes
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Nutrition Facts
BEST Vanilla Birthday Cake with Vanilla Buttercream
Amount per Serving
Calories
628
% Daily Value*
Fat
31
g
48
%
Saturated Fat
15
g
75
%
Cholesterol
86
mg
29
%
Sodium
361
mg
15
%
Potassium
131
mg
4
%
Carbohydrates
83
g
28
%
Fiber
1
g
4
%
Sugar
60
g
67
%
Protein
5
g
10
%
Vitamin A
637
IU
13
%
Calcium
59
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Week 2 Day 2- done I have made my cake.
Can I replace butter with oil?
Zolisa. This cake works better with butter.
Hello ms. Veena, i really like your vanilla cake, it’s so moist. Can i make it in 2 rectangular pan 9×13
Thank you, karis. Yes, this recipe would work in a 9 x 13 pan as well. Happy you are enjoying this recipe
Week 2 day 2
Hi Veena,
Really love your cake recipes. Thank you for sharing it.
Can I use amul whipping cream or any other substitute instead of vegetable shortening in the vanilla Butter Cream. ?
Amul whipping cream can be used as a substitute for whipping cream in the recipe, not for the vegetable shortening.
You can use butter, firm ghee, or firm coconut oil instead of vegetable shortening for the buttercream