If you’re searching for the perfect celebration centerpiece, look no further than this Vanilla Birthday Cake with Buttercream Frosting Recipe. It’s a beautifully simple, classic cake that radiates warmth and nostalgia with every bite. The soft, tender crumb soaked in pure vanilla paired with a creamy, buttery frosting creates a heavenly combination that feels both indulgent and lovingly familiar. Whether it’s a big birthday bash or a smaller gathering, this cake turns any day into a joyous occasion and is guaranteed to be the star of the party.
Ingredients You’ll Need
This recipe is a wonderful reminder that sometimes the simplest ingredients make the most unforgettable cakes. Each element plays a key role in ensuring the perfect texture, moistness, and flavor—from the cold butter providing richness to the cake flour delivering that tender crumb you crave.
- Cake flour (3 cups or 425g/15oz): Its lower protein content results in the soft texture essential for a birthday cake.
- Granulated sugar (2 cups or 453g/16oz): Sweetens the cake perfectly and helps with its moist crumb.
- Baking powder (4 teaspoons): The leavening agent that gives the cake a lovely rise and fluffiness.
- Salt (½ teaspoon): Enhances the flavor by balancing sweetness and deepening the vanilla notes.
- Egg whites (5 large, room temperature): Lighten the batter, contributing to its airy texture.
- Whole egg (1 large, room temperature): Adds structure and richness.
- Whole milk or full-fat buttermilk (1 cup/227ml): Keeps the cake moist and tender, with buttermilk adding a subtle tang.
- Pure vanilla extract (2 ¼ teaspoons): The true star flavor that makes this cake so irresistible.
- Unsalted butter (¾ cup or 170g/6oz, cold): Provides moisture and the luscious buttery flavor that balances the sweetness.
- Vanilla Buttercream Frosting: The ultimate crowning glory, smooth and creamy, complementing the cake flawlessly.
How to Make Vanilla Birthday Cake with Buttercream Frosting Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (180°C). Butter three 6-inch cake pans and line them with parchment paper. This prep ensures your cakes lift out smoothly and bake evenly, so no stressed cake removal on party day!
Step 2: Combine Wet Ingredients
In a large jug, whisk together the egg whites, whole egg, milk (or buttermilk), and vanilla extract until well blended. Setting this aside allows all those flavors to come together, making for a beautifully uniform batter later.
Step 3: Mix Dry Ingredients and Cold Butter
Using an electric mixer with a paddle attachment on low speed, blend together the sifted cake flour, sugar, baking powder, and salt for about a minute to distribute ingredients evenly. Then add the cold butter and mix until the mixture resembles fine crumbs. This crumbly texture is the secret to extra tender cakes.
Step 4: Add Wet Mixture to Dry
Pour the liquid mixture into your dry ingredients in two batches. Scrape down the sides of the bowl between additions and mix until the batter is light, fluffy, and fully combined. Folding gently toward the end ensures every bit of batter is perfect with no flour pockets hiding out.
Step 5: Bake to Perfection
Divide the batter evenly among your prepared pans. Bake for about 25 to 35 minutes, but start checking at 25 minutes—you want a cake tester to come out with a few moist crumbs, not wet batter. Overbaking dries out that precious vanilla crumb.
Step 6: Cool and Level
Let the cakes cool on racks for 20 minutes before removing them from the pans. Once completely cool, use a serrated knife to level the tops, which makes stacking and frosting so much easier and prettier.
Step 7: Assemble and Frost
Place the bottom layer on a cake board or serving plate. Spread a generous amount of your chilled Vanilla Buttercream Frosting over it. Stack the second layer, face down, on top and repeat. Finish with the third layer and apply a thin crumb coat. Chill for 30 minutes, then cover the entire cake with a final coat of frosting and decorate with sprinkles until festive perfection.
How to Serve Vanilla Birthday Cake with Buttercream Frosting Recipe
Garnishes
Sprinkles are classic and fun, but fresh berries, edible flowers, or a drizzle of berry coulis add elegance and a burst of color. Choosing garnishes can personalize your cake’s look and flavor to suit any party theme or mood.
Side Dishes
Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream to balance its sweetness. Fresh fruit salad or a simple cup of aromatic tea also makes for beautifully complementary accompaniments.
Creative Ways to Present
Try serving the cake on a vintage cake stand to elevate its presence. For a unique twist, slice the cake into petite portions placed in individual dessert cups topped with extra frosting and berries—perfect for smaller celebrations or buffet-style treats.
Make Ahead and Storage
Storing Leftovers
If you have any cake left after the festivities, wrap it tightly in plastic wrap and store it at room temperature for up to two days. For longer keeping, refrigeration up to five days works well, just bring to room temperature before serving to revive its softness.
Freezing
This Vanilla Birthday Cake with Buttercream Frosting Recipe freezes beautifully. Wrap each layer or the fully assembled cake well in plastic wrap then aluminum foil, keeping it airtight for up to two months. Thaw overnight in the fridge before enjoying.
Reheating
Soft, vanilla cakes don’t typically need reheating, but if you want to freshen up slices, warm briefly in the microwave for 10-15 seconds. This brings back that just-baked warmth without drying out the crumb.
FAQs
Can I substitute buttermilk with regular milk in this recipe?
Yes, you can use whole milk or full-fat milk instead of buttermilk. While buttermilk adds a slight tang and tenderness, whole milk still keeps the cake moist and flavorful.
Why is it important to use cold butter in the batter?
Cold butter helps create a crumbly texture in the dry ingredients before adding liquids, which contributes to a tender, light cake crumb rather than a dense one.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the cake flour with a gluten-free flour blend designed for baking. However, texture may vary slightly, so testing ahead is recommended.
How long does the buttercream frosting keep?
Buttercream frosting can be stored in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and re-whip for a smooth consistency.
Is it better to use egg whites or whole eggs in this cake?
This recipe uses mostly egg whites for lightness and one whole egg for moistness and structure. This balance creates a perfect texture that is airy yet rich.
Final Thoughts
There’s something truly special about making a Vanilla Birthday Cake with Buttercream Frosting Recipe from scratch—it feels like giving a warm hug on a plate. I can’t wait for you to try this one out and share it with your loved ones. Once you do, this cake might just become your go-to for every celebration, big or small.
PrintVanilla Birthday Cake with Buttercream Frosting Recipe
This classic Vanilla Birthday Cake recipe features a light and fluffy crumb made with cake flour, egg whites, and rich butter, perfectly complemented by a creamy vanilla buttercream frosting. Ideal for celebrations, this cake layers beautifully and can be decorated with sprinkles for a festive touch. Moist, tender, and full of vanilla flavor, it’s sure to be a crowd-pleaser.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: One 3-layer 6-inch cake, serves 8-10
- Category: Dessert – Cake
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 3 cups (425g/15oz) cake flour, sifted
- 2 cups (453g/16oz) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 5 large egg whites, at room temperature
- 1 whole egg, at room temperature
- 1 cup (8floz/227ml) whole milk or full fat buttermilk
- 2 1/4 teaspoons pure vanilla extract
- ¾ cup (170g/6oz) unsalted butter, cold
Vanilla Buttercream Frosting
- Vanilla Buttercream Frosting (Master Recipe Here)
Instructions
- Preheat and Prepare Pans: Heat oven to 350°F/180°C. Butter and line three 6-inch cake pans with parchment paper to ensure the cakes do not stick and bake evenly.
- Mix Wet Ingredients: In a large jug, whisk together the egg whites, whole egg, milk, and vanilla extract until fully combined. Set aside.
- Combine Dry Ingredients: In the bowl of an electric mixer fitted with the paddle attachment, mix together the cake flour, sugar, baking powder, and salt on low speed for 1 minute to distribute evenly.
- Add Butter: Incorporate the cold butter into the dry ingredients and continue mixing on low until the mixture resembles fine crumbs.
- Add Wet Mixture: Pour the wet mixture into the dry ingredients in two separate batches, scraping the sides and bottom of the bowl before and after each addition. Mix until the batter is light, fluffy, homogeneous, and well incorporated. Fold gently once or twice to fully blend the batter at the bottom.
- Divide Batter: Evenly distribute the batter among the three prepared cake pans.
- Bake: Bake in the preheated oven for 25-35 minutes. Start checking at 25 minutes by inserting a cake tester or toothpick into the center; it should come out with a few crumbs but no wet batter. Avoid over-baking to keep the cake moist.
- Cool Cakes: Once baked, remove cakes from the oven and let them cool on wire racks for 20 minutes before removing them from the pans to cool completely.
- Level Cake Layers: When completely cooled, use a serrated knife to trim the tops of the cake layers for even surfaces to stack and frost.
- Assemble Cake: Place the bottom cake layer on a cake turntable or plate. Spread a layer of chilled vanilla buttercream frosting evenly over the top with a small offset spatula. Carefully place the second cake layer face down on top, then spread frosting again.
- Add Top Layer and Crumb Coat: Add the third cake layer on top, then apply a generous amount of frosting, smoothing it over the top and sides to create a thin crumb layer. Chill the cake until the crumb coat is set, about 30 minutes.
- Final Frosting and Decoration: Remove the cake from the refrigerator and apply the final thick coat of buttercream frosting smoothly all over the cake. Decorate with sprinkles evenly until they stick all over the surface.
- Storage: Store the decorated cake in the refrigerator for up to 3 days. Before serving, allow the cake to come to room temperature for 30 minutes to enhance flavor and texture.
Notes
- Use cake flour for a lighter, tender crumb.
- Room temperature eggs and milk help create a smooth batter that’s easier to incorporate.
- Cold butter added to dry ingredients helps create a finer crumb texture.
- Do not over-bake to avoid a dry cake; check doneness at 25 minutes.
- Make sure cake layers are completely cooled before frosting to prevent melting.
- Crumb coat helps lock in crumbs for a smooth final frosting layer.
- The cake can be stored at room temperature for up to 2 days, refrigerated up to 5 days, or frozen for up to 2 months before decorating.
- Let refrigerated cake come to room temperature before serving for best taste.
