Description
A foolproof, incredibly moist vanilla birthday cake with a tender crumb and rich flavor. This recipe uses simple pantry ingredients and a few pro tricks to ensure a bakery-quality result every time.
Ingredients
Scale
- 3 cups (375g) All-Purpose Flour
- 2 cups (400g) Granulated Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 cup (200g) Granulated Sugar (for creaming)
- 4 large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 2 cups Buttermilk, full-fat
- 2 cups (4 sticks) Unsalted Butter, softened (for frosting)
- 6–7 cups Powdered Sugar, sifted
- 2–3 tablespoons Heavy Cream
- 1 tablespoon Vanilla Extract (for frosting)
- 1/2 teaspoon Salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans and line bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Scrape down bowl sides.
- Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts. Start and end with dry ingredients. Mix just until combined.
- Divide batter evenly among prepared pans. Smooth tops with a spatula.
- Bake for 25-30 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For frosting, beat softened butter until creamy. Gradually add powdered sugar, one cup at a time. Add cream, vanilla, and salt. Beat on high for 3 minutes until fluffy.
- Assemble cake by placing one layer on a stand, spreading frosting on top, adding next layer, and repeating. Frost top and sides, smoothing with an offset spatula.
Notes
Ensure all ingredients are at room temperature for best emulsification. Do not overmix the batter once flour is added to avoid a tough texture. Cool cakes completely before frosting to prevent melting. For a gluten-free option, use a 1:1 gluten-free flour blend. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38
- Sodium: 350
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 50
- Fiber: 1
- Protein: 6
Keywords: moist birthday cake, vanilla cake recipe, homemade birthday cake, easy cake recipe, party cake, vanilla buttercream