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classic birthday cake - featured image

Perfect Classic Birthday Cake with Vanilla Buttercream

  • Author: Sarah Wasserman
  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Description

This perfect classic birthday cake with vanilla buttercream is moist, flavorful, and covered in a silky buttercream that’s not too sweet. It’s simple enough for a beginner but impressive enough for any celebration.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) whole milk, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 1 1/2 cups (339g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar
  • 3–4 tablespoons heavy cream or whole milk
  • 2 teaspoons vanilla extract (for buttercream)
  • a pinch of salt (for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides. Set them aside.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. With the mixer on low speed, add about one-third of the flour mixture to the butter mixture. Mix until just combined. Add half of the milk and mix. Repeat with another third of flour, the remaining milk, and finally the last of the flour. Mix until just combined after each addition.
  6. Pour in the vegetable oil and fold it in gently with a rubber spatula until smooth.
  7. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
  9. While the cakes cool, make the buttercream. In a large bowl, beat the softened butter on medium speed for 2-3 minutes until pale and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the heavy cream one tablespoon at a time until you reach your desired consistency. Add the vanilla and a pinch of salt, then beat on medium-high for 2-3 minutes until light and fluffy.
  10. Place one cake layer on your serving plate. Spread about 1 cup of buttercream evenly on top. Place the second layer on top. Apply a thin crumb coat and refrigerate for 15 minutes. Then apply the final layer of frosting. Decorate as desired.

Notes

Room temperature ingredients are essential. Don’t overmix the batter. Cool cakes completely before frosting. The crumb coat helps keep crumbs out of the final frosting layer. If buttercream looks curdled, keep beating; it will come together.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 48
  • Fat: 28
  • Carbohydrates: 66
  • Protein: 5

Keywords: birthday cake, vanilla cake, buttercream, classic cake, celebration cake, homemade cake

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Find it online: https://flavorfullrecipes.com/perfect-classic-birthday-cake-with-vanilla-buttercream/