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Vanilla Birthday Cake with Buttercream Frosting Recipe

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3.8 from 2 reviews

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.

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

  1. 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.
  2. Mix Wet Ingredients: In a large jug, whisk together the egg whites, whole egg, milk, and vanilla extract until fully combined. Set aside.
  3. 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.
  4. Add Butter: Incorporate the cold butter into the dry ingredients and continue mixing on low until the mixture resembles fine crumbs.
  5. 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.
  6. Divide Batter: Evenly distribute the batter among the three prepared cake pans.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

Find it online: https://marthatasty.com/vanilla-birthday-cake-with-buttercream-frosting-recipe/