Buttercream Birthday Cake

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. 

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. 

Ingredients

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.

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.

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. 

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!

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Happy Baking

With Love,

Kitty