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Simple Vanilla Birthday Cake

This simple vanilla birthday cake proves that elegance doesn’t need to be complicated. With soft, tender layers and a smooth vanilla buttercream, this cake delivers classic flavor with a clean, modern look. It’s the kind of cake that feels thoughtful and personal—perfect for intimate celebrations, stylish gatherings, or anyone who prefers minimal design over excess. Easy to make and reliable every time, this recipe focuses on technique, balance, and quality ingredients. Whether you dress it up with subtle decorations or keep it beautifully plain, this vanilla birthday cake is timeless, versatile, and always a crowd-pleaser.
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Prep Time 25 minutes
Cook Time 35 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Vanilla Cake Layers
  • 2½ cups 310 g plain flour
  • 2½ teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 cup 226 g unsalted butter, softened
  • 1¾ cups 350 g white sugar
  • 4 large eggs at room temperature
  • 1 tablespoon high-quality vanilla extract
  • 1 cup 240 ml whole milk, room temperature
  • Vanilla Buttercream
  • 1½ cups 340 g unsalted butter, softened
  • 6 cups 720 g powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2 –4 tablespoons milk or heavy cream
  • Small pinch of salt

Method
 

1. Prepare the Oven & Pans

Heat the oven to 350°F (177°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

    2. Mix the Dry Ingredients

    In a bowl, whisk together the flour, baking powder, and salt until evenly blended. Set aside.

      3. Cream Butter & Sugar

      Using a mixer, beat the butter and sugar on medium-high speed until pale and fluffy—about 3–4 minutes. This step builds the cake’s structure, so don’t rush it.

        4. Add Eggs & Vanilla

        Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract until smooth.

          5. Combine Batter

          Add the dry ingredients in stages, alternating with the milk. Start and finish with the flour mixture. Mix on low speed just until combined—stop as soon as the batter looks smooth.

            6. Bake

            Divide the batter evenly between pans and level the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

              7. Cool

              Let the cakes rest in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

                Notes

                Vanilla Buttercream

                8. Whip the Butter

                Beat butter on medium-high speed for about 3 minutes until creamy and light.

                9. Add Sugar Gradually

                Add powdered sugar one cup at a time on low speed. Once incorporated, beat on high until fluffy.

                10. Adjust Texture

                Mix in vanilla, salt, and 2 tablespoons of milk or cream. Beat well. Add more liquid as needed until the frosting spreads easily. Whip for another 2–3 minutes for extra lightness.

                Assemble the Cake

                11. Fill & Stack

                Trim domed tops if needed. Place one layer on a plate and spread an even layer of buttercream on top.

                12. Frost & Decorate

                Add the second layer and frost the top and sides. Keep it smooth and minimal, or decorate with sprinkles, piping, or fresh accents. Serve at room temperature.

                Expert Tips

                • Room-temperature ingredients blend better and give a smoother batter.
                • Don’t overmix once the flour goes in—this keeps the cake tender.
                • Use a scale if possible for the most consistent results.
                • For ultra-smooth frosting, finish with a bench scraper warmed under hot water.

                FAQs

                Can I make this cake ahead of time?
                 Yes. Bake the layers a day in advance, wrap tightly, and frost the next day.
                Can I reduce the sweetness?
                 Absolutely. Reduce the powdered sugar by ½ cup and add a bit more cream.
                Can this be turned into cupcakes?
                 Yes—bake at the same temperature for 18–22 minutes.

                Storage & Leftovers

                The frosted cake keeps well at room temperature for up to 6 hours. Refrigerate for longer storage, then bring to room temperature for at least 45 minutes before serving. Wrapped leftovers stay fresh in the fridge for up to 3 days. This cake actually tastes even better the next day as the vanilla flavor deepens.

                Final Thoughts

                This cake is all about balance—soft crumb, clean flavor, and a design that feels calm and confident. It’s proof that you don’t need excess to make something memorable. Whether dressed up or kept simple, this vanilla birthday cake delivers every time.