Classic Vanilla Birthday Cake

Name: Classic Vanilla Birthday Cake
Prep time: 55 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: 14 servings
Cuisine: American
Ingredients: 1 tbsp (14 g) unsalted butter, softened, for greasing the pans; 2½ cups (300 g) all-purpose flour, spooned and leveled, or weighed; 2½ tsp (10 g) baking powder, fresh (less than 6 months open); ¾ tsp (4 g) fine salt; 1 cup (2 sticks) (227 g) unsalted butter, softened to cool room temperature; 1¾ cups (350 g) granulated sugar; 4 whole (200 g) large eggs, at room temperature; 1 tbsp (15 ml) pure vanilla extract; 1 cup (240 ml) whole milk, at room temperature; 1½ cups (3 sticks) (340 g) unsalted butter, softened to cool room temperature; 5 cups (600 g) powdered sugar, sifted if lumpy; 4 tbsp (60 ml) whole milk, at room temperature, plus 1–2 tbsp extra if needed; 2 tsp (10 ml) pure vanilla extract; ¼ tsp (1½ g) fine salt; ¼ cup (40 g) rainbow sprinkles (optional)

From the MyKitchenBank Kitchen

A tender, buttery two-layer vanilla cake with a fluffy, creamy vanilla buttercream. It's the dependable, nostalgic birthday cake you can make with pantry staples and no special flour.

Prep: 55 min
Cook: 30 min
Wait: 1 hr 15 min
Total: 2 hr 40 min
Makes: 1 two-layer 9-inch (23 cm) cake (12–16 slices)

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Ingredients

14 servings

For the cake
1 tbsp (14 g) unsalted butter, softened, for greasing the pans
2½ cups (300 g) all-purpose flour, spooned and leveled, or weighed
2½ tsp (10 g) baking powder, fresh (less than 6 months open)
¾ tsp (4 g) fine salt
1 cup (2 sticks) (227 g) unsalted butter, softened to cool room temperature
1¾ cups (350 g) granulated sugar
4 whole (200 g) large eggs, at room temperature
1 tbsp (15 ml) pure vanilla extract
1 cup (240 ml) whole milk, at room temperature
For the vanilla buttercream
1½ cups (3 sticks) (340 g) unsalted butter, softened to cool room temperature
5 cups (600 g) powdered sugar, sifted if lumpy
4 tbsp (60 ml) whole milk, at room temperature, plus 1–2 tbsp extra if needed
2 tsp (10 ml) pure vanilla extract
¼ tsp (1.5 g) fine salt
To decorate
¼ cup (40 g) rainbow sprinkles (optional)

Equipment (11)

Two 9-inch (23 cm) round cake pans, at least 2 inches (5 cm) deep
Parchment paper
Stand mixer with paddle attachment, or hand mixer and large bowl
Medium bowl and whisk
Rubber spatula
Kitchen scale (recommended)
Wire cooling racks
Serrated knife
Offset spatula or butter knife
Cake stand or serving plate
Toothpick or cake tester

Steps

Before you start

Take the butter, eggs and milk out of the fridge 1 hour ahead. The butter should dent easily under a finger but not look shiny or greasy (about 65°F/18°C).
Plan on about 2 hours 40 minutes in total. The layers need at least 1 hour to cool completely before frosting, or the buttercream will melt.
Weigh the flour on a kitchen scale if you can. Scooping it with a cup can pack in up to 25% extra and make the cake dry.
Position an oven rack in the center and preheat when the recipe tells you to, not earlier.

1
Prep oven and pansOven 350°F / 175°C
- Position a rack in the center of the oven and preheat to 350°F (175°C).
- Cut two 9-inch (23 cm) parchment circles by tracing a pan.
- Grease the sides and bottoms of two 9-inch round pans with the 1 tbsp softened butter, then press a parchment circle into the bottom of each pan.
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Ready when: Pans are evenly coated with no bare patches, and the parchment lies flat.
Tip: Don't skip the parchment. It's what guarantees the layers release cleanly.
2
Whisk dry ingredients
- In a medium bowl, whisk together the flour, baking powder and ¾ tsp salt for about 30 seconds, until evenly combined.
- Set aside.
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Ready when: No streaks or clumps of baking powder remain.
3
Cream butter and sugar
- In the bowl of a stand mixer fitted with the paddle, beat the 1 cup (227 g) softened butter on medium speed for 1 minute until smooth.
- Add the granulated sugar and beat on medium-high for 3–4 minutes, stopping once to scrape the bowl and paddle.
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Ready when: The mixture is pale, fluffy and noticeably increased in volume, like thick wet sand that holds soft peaks.
Tip: Under-creaming is the most common reason for a dense cake. Use the full 3–4 minutes.
4
Beat in eggs and vanilla
- With the mixer on medium-low, add the eggs one at a time, beating about 30 seconds after each until fully absorbed.
- Add the 1 tbsp vanilla and beat 10 seconds more.
- Scrape down the bowl.
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Ready when: The batter looks smooth and glossy with no visible egg streaks. Slight curdling is okay and will smooth out once flour is added.
Tip: Cold eggs can cause the batter to split, so make sure they've come to room temperature.
5
Alternate flour and milk
- Turn the mixer to its lowest speed.
- Add the dry ingredients in 3 additions, alternating with the 1 cup milk in 2 additions, beginning and ending with flour (flour, milk, flour, milk, flour).
- Mix just until each addition disappears.
- Finish by folding with a rubber spatula, scraping the bottom of the bowl, until no dry flour pockets remain.
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Ready when: The batter is thick, smooth and pourable, and no flour streaks remain.
Tip: Stop mixing as soon as the flour disappears. Overmixing develops gluten and makes the cake tough.
6
Divide and bakeOven 350°F / 175°C
- Divide the batter evenly between the pans (about 650 g each if weighing).
- Smooth the tops with a spatula and tap each pan firmly on the counter twice to release large air bubbles.
- Bake at 350°F (175°C) for 28–32 minutes, rotating the pans front to back at the 20-minute mark only if your oven bakes unevenly.
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Ready when: The tops are pale golden and spring back when lightly pressed, the edges just start to pull from the pan, and a toothpick in the center comes out clean or with a few dry crumbs (internal temperature 205–210°F / 96–99°C).
Tip: Avoid opening the oven door before the 20-minute mark, as the cakes can sink.
7
Cool the layers
- Cool the cakes in their pans on a wire rack for 15 minutes.
- Run a thin knife around the edges, invert each onto the rack, peel off the parchment, then turn right-side up.
- Cool completely, about 1 hour, until the bottoms feel neutral and not warm to the touch.
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Ready when: The layers feel completely cool, with no warmth at the center.
Tip: To frost faster, wrap cooled layers and chill 30 minutes. They are firmer and less crumbly.
8
Make the buttercream
- In a clean mixer bowl with the paddle, beat the 1½ cups (340 g) softened butter on medium speed for 3 minutes until very pale and creamy.
- Turn the speed to low and add the powdered sugar 1 cup at a time, mixing until incorporated.
- Add the 4 tbsp milk, 2 tsp vanilla and ¼ tsp salt.
- Beat on medium-high for 2–3 minutes.
- If it feels stiff, beat in extra milk 1 tbsp at a time.
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Ready when: The frosting is light, fluffy and smooth, and holds a soft peak that spreads easily without tearing the cake.
Tip: Add the powdered sugar slowly, or it will puff out of the bowl.
9
Level and fill the cake
- If the layers have domed tops, trim them flat with a serrated knife.
- Place one layer, cut or flat side up, on a cake stand or plate.
- Spread about 1¼ cups of buttercream evenly to the edges.
- Top with the second layer, flat side up.
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Ready when: The top layer sits level and straight on the filling.
Tip: Slide strips of parchment under the cake edges to keep the plate clean while frosting.
10
Frost and decorate
- Spread a thin layer of buttercream over the top and sides to trap crumbs, and chill for 15 minutes if the crumbs are lifting.
- Cover the cake with the remaining frosting, using an offset spatula to make smooth sides and swirls on top.
- Scatter the sprinkles over the top, or press them around the base.
- Remove the parchment strips.
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Ready when: The cake is fully covered with an even layer of frosting and no crumbs show through.
Tip: Dip the spatula in hot water and wipe dry for smoother frosting.

Good to know

Tips

Room temperature ingredients matter: they combine into an emulsion that traps air, giving a fluffy, even crumb.
Check your oven with an oven thermometer. Many ovens run 15–25°F off, which causes domed, dry or sunken cakes.
For perfectly even layers, weigh the batter into each pan.
Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Make ahead

"Bake the layers up to 2 days ahead: cool completely, wrap tightly in plastic, and keep at room temperature (or freeze up to 2 months, thawing wrapped at room temperature). Make the buttercream up to 3 days ahead and refrigerate it in an airtight container; bring to room temperature and re-whip for 1–2 minutes before using."

Storage & reheating

"Room temperature: covered, up to 2 days (unless your kitchen is hot). Refrigerator: up to 5 days in an airtight container; bring slices to room temperature for 30 minutes before serving for the best texture. Freezer: freeze unwrapped slices on a tray until firm, then wrap well and store up to 2 months; thaw overnight in the fridge, then 30 minutes at room temperature."

Substitutions

whole milk → Buttermilk. Use the same amount in the cake batter for a slightly tangier, more tender crumb. The cake will still rise well.
whole milk → Heavy cream. Use the same amount for a richer, silkier buttercream.
pure vanilla extract → Vanilla bean paste. Use the same amount for a more visible vanilla speckle and stronger flavor.
fine salt → Kosher salt (Diamond Crystal). Use 1 tsp in the cake instead of ¾ tsp fine salt, because the flakes are less dense.