Everyone should have a classic Buttercream Birthday Cake recipe in their repertoire to nail should the day arise. And this recipe is easy, delicious, and perfect for birthdays!
This Buttercream Birthday Cake recipe is for two layers of soft vanilla cake covered in a fluffy homemade buttercream frosting. I have covered it in sprinkles but you can decorate it in so many different ways to suit the birthday it belongs to! This is my go-to recipe for any special occasion. And why not make these Smarties Cookies to go alongside this cake!
If cake recipes are what you are after, I have so many for you to try! Like this Raspberry Vanilla Cake with cream cheese frosting, or this Chocolate Bar One Cake. And if you are looking for chocolate birthday cake recipes, this Chocolate Espresso Martini Cake ot this Chocolate Bar One Cake recipes are a must!
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Ingredients for Vanilla Buttercream Cake
To make this classic vanilla layer cake with American buttercream you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- Granulated white sugar
- Sunflower oil
- Unsalted butter
- Extra-large eggs
- Self-raising flour
- Salt
- Whole milk
- Vanilla extract
- Powdered sugar
- Heavy Cream
- Rainbow sprinkles
Extra-large eggs - out of their shell, the eggs I use weigh 56 grams. If you aren't sure if you have the same eggs then weigh the eggs you have and adjust accordingly.
Sunflower oil - This cake uses oil and butter for extra moistness! Use neutral-tasting vegetable oil like sunflower or canola oil.
Self-raising flour - If you can't find self-raising flour, you can use cake flour or all-purpose flour mixed with baking powder. Check the recommendations on the packaging of your baking powder to decide how much to add.
Vanilla extract - choose a quality vanilla extract rather than essence to give this recipe a great vanilla flavor. You can also use vanilla bean paste.
Unsalted butter - use unsalted butter rather than salted butter. It is also essential that you use room-temperature butter.
Heavy cream - heavy cream or whipping cream is added to the frosting to make it super light and fluffy. Regular milk can be used instead.
See the recipe card for quantities.
Instructions
Follow the simple steps below to make this delicious birthday cake. First, start by making the vanilla cake recipe and once it has cooled make the vanilla buttercream recipe.
Instructions for vanilla cake
STEP 1: Preheat the oven. Preheat the oven to 180°C (350°F) and line 2x 22cm (9 inches) round cake tins with oil and parchment paper.
STEP 2: Beat butter, sugar, and oil. Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.
STEP 3: Add the whole eggs. Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
STEP 4: Add dry ingredients. Sift together the salt and self-raising flour and add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
STEP 5: Add wet ingredients. Combine the milk and vanilla extract in a jug, and slowly pour this into the cake mixture with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
STEP 6: Bake. Divide the cake batter between the two prepared cake pans and bake in a preheated oven for 40 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow the cakes to cool in their tins for 30 minutes, before turning them onto a wire rack to cool completely.
Instructions for buttercream
STEP 1: Mix icing sugar and butter. In a bowl of an electric stand mixer fitted with a paddle attachment add the icing sugar and unsalted butter. Beat at medium speed until combined. The mixture is ready when it looks like fine sand.
STEP 2: Add cream and vanilla. Combine the cream and vanilla together in a small jug and slowly add this to the icing sugar and butter mixture with the motor of the mixer running at low speed. Once added increase the speed to medium-high and beat for 5 minutes.
STEP 3: Beat. Beat the frosting at medium-high speed and scrape down the sides of the bowl often with a rubber spatula when beating to ensure that the frosting is beating thoroughly. Add the frosting to a piping bag.
instructions for decorating
STEP 1: Level cake layers. Use a sharp knife to trim the domed tops off the cake layers if necessary.
STEP 2: Layer with frosting. Secure the first cake layer onto a cake plate with some frosting. Pipe a layer of frosting over the surface of the cake and smooth this out with an off-set spatula.
STEP 3: Secure the top cake layer. Place the second layer of cake onto the first layer with the cut side facing down.
STEP 5: Cover the cake with frosting. Pipe the frosting over the tops and sides of the cake and use a knife to create swirls in the frosting. Decorate the top of the cake with sprinkles, slice, serve, and enjoy!
Hint: I like to get this cake done as quickly as possible, so I avoid having to do a crumb coat by piping a thick layer of frosting over the tops and sides of the cake and then swirling this with a knife.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner Once you have mastered this classic vanilla birthday cake the options for changing it up are endless! I love making this classic sponge recipe and then trying it out with different frostings and toppings.
This recipe for Chocolate Buttercream made with Melted Chocolate is incredible on this cake! And another favorite of mine is this recipe for Salted Caramel Buttercream.
Top this cake with sprinkles, fresh fruit, or chopped-up chocolate bars, depending on the birthday gal's (or boy's) taste.
If you know me, then you know that no birthday spread is complete without a tray of cupcakes. So, use this recipe for Homemade Vanilla Cupcakes to serve alongside this classic vanilla cake.
Equipment
For this delicious cake recipe, you will need x2 22cm round cake pans, a wire rack for cooling, a disposable piping bag, and an electric mixer, either an electric hand mixer or a stand mixer.
I always use a stand mixer or electric whisk to make the buttercream as they help ensure a fluffy frosting. I also always use an accurate digital scale when baking.
If you don't have a disposable piping bag you can use an offset spatula to decorate this cake.
Storage
Store any leftover cake in an airtight container at room temperature out of direct sunlight for up to 4 days.
To freeze this cake, cut the frosted cake into individual slices. Wrap each slice of cake in plastic wrap. Freeze for up to 3 months. Defrost the cake in the fridge overnight, then bring the slices to room temperature before consuming.
Top Tips
For the perfect cake, follow my top baking tips below
- For a fluffy buttercream ensure you have whisked the frosting sufficiently.
- Check the true oven temperature with an oven thermometer before baking the cakes.
- Ensure the butter is at room temperature for the frosting and the cake.
- Allow the cake to cool completely on a cooling rack before decorating.
For extra baking tips, read this post How to Tell if a Cake is Done Baking to perfect your baking skills.
FAQ
The eggs I have used weigh about 56 grams out of their shell. Weigh the eggs you have and adjust accordingly.
You can bake this cake in different-sized cake pans; you just need to adjust the baking time. Larger tins will need less time and smaller tins, need more time to bake.
You can make this cake using a combination of baking powder and cake flour. It is best to check the packing of your baking powder to determine how much should be added. Remember to sift the two together before using them.
More Cake Recipes
- Chocolate Espresso Martini Cake
- Ferrero Rocher Cake
- Lemon Blackberry Bundt Cake
- Banana Bread with Streusel Topping
More Frosting Recipes
Not sure about the vanilla frosting? Try these instead
- Chocolate Frosting with Melted Chocolate
- Raspberry Cream Cheese Frosting
- Dulce de Leche Frosting
- Whipped Ganache Frosting
This homemade vanilla cake recipe is one of my favorites. The vanilla cake layers are so moist thanks to the oil in the recipe but the butter keeps this cake super tasty and together they give this cake the perfect fluffy texture.
Not sold on the vanilla buttercream? Try out these frosting recipes instead!
If you give this recipe a go and you think it is one of the best vanilla cake recipes you've tried then please leave a star review and comment below. I love hearing about your kitchen stories!
Don't forget to sign up for the newsletter and follow along @with_love_kitty to make sure you never miss a recipe!
Happy Baking
With Love,
Kitty
📖 Recipe
Buttercream Birthday Cake
Equipment
- 2x 22cm round cake tins 9 inches
Ingredients
Vanilla Cake
- 100 g unsalted butter
- 100 ml sunflower oil
- 340 g sugar white granulated
- 4 eggs extra-large
- 380 g self-raising flour
- 1 teaspoon salt
- 400 ml milk
- 1 teaspoon vanilla extract
Vanilla Buttercream
- 500 g powdered sugar
- 150 g unsalted butter
- 2 tablespoon whipping cream
- 1 teaspoon vanilla extract
- sprinkles for decorating
Instructions
Vanilla Cake
- Preheat the oven to 180°C (350°F) and line 2x 22cm (9 inches) round cake tins with oil and parchment paper.
- Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.
- Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Sift together the salt and self-raising flour and add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Combine the milk and vanilla extract in a jug, and slowly pour this into the cake mixture with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Divide the cake batter between the two prepared cake pans and bake in a preheated oven for 40 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow the cakes to cool in their tins for 30 minutes, before turning them onto a wire rack to cool completely.
Vanilla Buttercream
- In a bowl of an electric stand mixer fitted with a paddle attachment add the icing sugar and unsalted butter. Beat at medium speed until combined. The mixture is ready when it looks like fine sand.
- Combine the cream and vanilla together in a small jug and slowly add this to the icing sugar and butter mixture with the motor of the mixer running at low speed. Once added increase the speed to medium-high and beat for 5 minutes.
- Beat the frosting at medium-high speed and scrape down the sides of the bowl often with a rubber spatula when beating to ensure that the frosting is beating thoroughly. Add the frosting to a piping bag.
Assembly
- Use a sharp knife to trim the domed tops off the cake layers if necessary.
- Secure the first cake layer onto a cake plate with some frosting. Pipe a layer of frosting over the surface of the cake and smooth this out with an off-set spatula.
- Place the second layer of cake onto the first layer with the cut side facing down.
- Pipe the frosting over the tops and sides of the cake and use a knife to create swirls in the frosting. Decorate the top of the cake with sprinkles, slice, serve, and enjoy!
Alex says
Such an easy and delicious birthday cake recipe! The vanilla cake and frosting were just perfect 🤩