This Ultimate Vanilla Birthday Cake recipe delivers a moist, fluffy, and incredibly flavorful cake that’s perfect for any special occasion. With straightforward instructions, it’s a foolproof way to create a memorable dessert without a fuss, proving that classic can be truly extraordinary in your own kitch
Key Ingredients for the Ultimate Vanilla Birthday Cake
- 2 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup sour cream, at room temperature
- For Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup milk or heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
How to Make the Ultimate Vanilla Birthday Cake
Get ready for a truly delicious and satisfying baking experience with the Ultimate Vanilla Birthday Cake. This recipe is designed for ease, ensuring a perfect outcome without requiring advanced skills. The moist texture and rich vanilla flavor are simply irresistible, making it a crowd-pleaser every time. With a preparation time of approximately 30 minutes and baking time of 30-35 minutes, you’ll have a stunning cake ready to impress.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking. This ensures your cakes will release beautifully.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are thoroughly combined before moving on to the wet ingredients.
- Cream the Butter: Add the softened unsalted butter to the dry ingredients. Using an electric mixer on medium speed, beat the mixture together until it resembles coarse crumbs. This process starts to incorporate air into the batter.
- Add Wet Ingredients (in stages): In a separate medium bowl, whisk together the eggs, whole milk, and pure vanilla extract. In a small bowl, combine the sour cream.
- Combine Wet and Dry: With the mixer on low speed, gradually add about half of the wet ingredients (the egg, milk, vanilla mixture) to the butter and flour mixture. Mix until just combined.
- Incorporate Sour Cream: Add the sour cream to the batter and mix on low speed until just incorporated.
- Finish Batter: Gradually add the remaining wet ingredients and mix on low speed until the batter is smooth and well combined. Be careful not to overmix at this stage, as this can lead to a tougher cake. Scrape down the sides of the bowl as needed.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
- Bake the Cakes: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The tops should be golden brown and slightly springy to the touch.
- Cool the Cakes: Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are completely cool before frosting.
- Prepare Vanilla Buttercream Frosting: While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, about a cup at a time, alternating with the milk or heavy cream, mixing on low speed until combined.
- Add Flavorings: Once all the sugar and milk are incorporated, add the vanilla extract and a pinch of salt. Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and perfectly spreadable.
- Assemble and Frost: Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Generously spread about a third of the frosting over the top. Place the second cake layer on top.
- Frost the Entire Cake: Use the remaining frosting to cover the sides and top of the cake. You can create smooth sides or beautiful swirls with your spatula. Decorate as desired with sprinkles, edible flowers, or additional frosting details.
Why You’ll Love This Ultimate Vanilla Birthday Cake
You’ll absolutely adore the Ultimate Vanilla Birthday Cake for its supremely moist crumb and intensely rich vanilla flavor that no store-bought cake can truly replicate. It’s incredibly budget-friendly to bake this masterpiece at home, saving you money while delivering a dessert that feels far more luxurious than its cost suggests. The simple yet elegant combination of the tender cake and luscious vanilla buttercream is a timeless classic, far more satisfying than a boxed mix and much easier to execute than a fussy layer cake.
Imagine the joy of presenting a beautifully frosted, homemade cake that smells as divine as it tastes – that’s the magic this recipe offers. It’s the perfect canvas for your creativity, whether you’re a seasoned baker or just starting out in the kitchen. Don’t wait for a special occasion; this is the cake you’ll want to make again and again. So, grab your apron and give this Ultimate Vanilla Birthday Cake a try – your taste buds (and your loved ones) will thank you!
Storing and Reheating Tips
Proper storage is key to enjoying your Ultimate Vanilla Birthday Cake for as long as possible. Once frosted, the cake is best stored in an airtight container at room temperature for up to 2 days, especially if it’s a buttercream frosting. If your kitchen is particularly warm, or if your frosting contains cream cheese, refrigerating for up to 4-5 days is recommended. For refrigeration, ensure the cake is covered well to prevent it from drying out.
To reheat a slice, you can gently warm it in a microwave for about 10-15 seconds, just enough to take the chill off. Freezing is also a great option for this cake. You can freeze unfrosted cake layers, well-wrapped in plastic wrap and then in foil or a freezer bag, for up to 2-3 months. Frosted cakes can also be frozen, though the frosting may change in texture slightly upon thawing. Thaw frozen cakes overnight in the refrigerator before bringing them to room temperature for serving.
Final Thoughts
The Ultimate Vanilla Birthday Cake is a truly special treat that’s both simple to make and incredibly rewarding. Its perfect texture and classic flavor make it a guaranteed hit for any celebration. Gather your loved ones and bake this unforgettable cake together – happy baking!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Ultimate Vanilla Birthday Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking. This ensures your cakes will release beautifully.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are thoroughly combined before moving on to the wet ingredients.2 ¾ cups all-purpose flour, 1 ½ cups granulated sugar, 3 ½ teaspoons baking powder, ½ teaspoon salt
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer on medium speed, beat the mixture together until it resembles coarse crumbs. This process starts to incorporate air into the batter.1 cup unsalted butter, softened
- In a separate medium bowl, whisk together the eggs, whole milk, and pure vanilla extract. In a small bowl, combine the sour cream.4 large eggs, at room temperature, 1 cup whole milk, at room temperature, 2 teaspoons pure vanilla extract, ½ cup sour cream, at room temperature
- With the mixer on low speed, gradually add about half of the wet ingredients (the egg, milk, vanilla mixture) to the butter and flour mixture. Mix until just combined.
- Add the sour cream to the batter and mix on low speed until just incorporated.½ cup sour cream, at room temperature
- Gradually add the remaining wet ingredients and mix on low speed until the batter is smooth and well combined. Be careful not to overmix at this stage, as this can lead to a tougher cake. Scrape down the sides of the bowl as needed.
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The tops should be golden brown and slightly springy to the touch.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are completely cool before frosting.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about a cup at a time, alternating with the milk or heavy cream, mixing on low speed until combined.4 cups powdered sugar, sifted, ¼ cup milk or heavy cream
- Once all the sugar and milk are incorporated, add the vanilla extract and a pinch of salt. Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and perfectly spreadable.2 teaspoons pure vanilla extract, Pinch salt
- Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Generously spread about a third of the frosting over the top. Place the second cake layer on top.
- Use the remaining frosting to cover the sides and top of the cake. You can create smooth sides or beautiful swirls with your spatula. Decorate as desired with sprinkles, edible flowers, or additional frosting details.