Description
This simple birthday cake recipe creates a moist, tender, and classic vanilla cake perfect for any celebration. Made with basic pantry ingredients and topped with a smooth vanilla buttercream frosting, this easy-to-follow recipe ensures a delightful treat that’s sure to impress your guests.
Ingredients
Scale
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, at room temperature
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 3 large eggs
Frosting Ingredients
- 4 cups powdered sugar
- 2 sticks (1 cup) unsalted butter, at room temperature
- 4 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the 1/2 cup butter and 1 1/2 cups sugar until the mixture is light and fluffy. This incorporates air, helping the cake to have a soft, airy texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the 1 teaspoon vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the 2 1/4 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon salt to combine evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the 1 1/2 cups buttermilk added in two parts. Start and end with the dry ingredients, stirring gently after each addition to ensure a smooth batter without overmixing.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: While the cakes are cooling, cream 2 sticks of butter until smooth. Gradually beat in 4 cups powdered sugar and 4 teaspoons vanilla extract, continuing to beat until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Place the second cake layer on top and frost the entire cake evenly with the remaining frosting.
- Set the Frosting: Allow the frosting to set at room temperature for about 30 minutes before slicing and serving to achieve clean cuts and prevent the frosting from smudging.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake tender.
- If buttermilk is not available, you can substitute by adding 1 1/2 tablespoons of lemon juice or white vinegar to 1 1/2 cups milk and letting it sit for 5 minutes.
- This cake can be baked a day ahead and stored tightly covered at room temperature.
- For a chocolate version, replace 1/2 cup of flour with unsweetened cocoa powder.
