Vanilla Birthday Cake Recipe

Let me share my absolute favorite Vanilla Birthday Cake recipe with you! I've perfected this over countless celebrations and it never fails to bring smiles to everyone's faces. The combination of tender vanilla cake layers wrapped in silky buttercream and topped with cheerful sprinkles creates pure celebration magic.

A Slice of Joy

What makes this cake extra special is its perfect balance of light fluffy texture and rich vanilla flavor. The buttercream just melts in your mouth and those sprinkles add such a festive touch. Best of all it's totally customizable for any celebration you're planning.

Your Baking Arsenal

• Three Cake Pans: For baking and layering the cake evenly.
• Parchment Paper: To prevent the cakes from sticking.
• Electric Mixer: Essential for mixing the batter and whipping the frosting.
• Cake Turntable: Makes frosting and decorating much easier.
• Spatula: For spreading buttercream smoothly between and around layers.
• Serrated Knife: To level the cake layers for even stacking.
• Sprinkles: The finishing touch to make it party-ready.

Creating Your Masterpiece

Step 1 - Prep the Pans

Butter and line three cake pans with parchment paper. Preheat the oven to 350°F (180°C).

Step 2 - Mix Wet Ingredients

In a large jug, whisk egg whites, a whole egg, milk, and vanilla extract until combined.

Step 3 - Combine Dry Ingredients

Using the paddle attachment, mix flour, sugar, and baking powder in a stand mixer on low speed. Add cold butter gradually, continuing to mix until the butter is fully incorporated.

Step 4 - Add Liquids

Pour the wet ingredients into the dry mixture in two batches. Fold gently to ensure the batter is evenly mixed.

Step 5 - Bake the Cake

Divide the batter evenly into the prepared cake pans. Bake for 25-35 minutes or until a cake tester comes out with just a few crumbs.

Step 6 - Cool and Assemble

Let the cakes cool for 20 minutes, then remove them from the pans. Level the layers with a serrated knife if needed. Place one layer on a turntable, spread buttercream on top, and repeat with the remaining layers.

Step 7 - Frost and Decorate

Frost the entire cake evenly with vanilla buttercream. Chill for 30 minutes before applying the final layer of frosting. Finish by decorating with colorful sprinkles.

Cloud-Like Buttercream

My buttercream secret is whipping that butter until it's super light and fluffy about 7 minutes. Then I add the sugar gradually and finish with vanilla seeds for amazing flavor. A pinch of salt and splash of cream makes it absolutely perfect. It keeps beautifully in the fridge for weeks!

Baking Wisdom

Always use room temperature ingredients they mix so much better. Don't skimp on those sprinkles they're not just decorative they hide any little imperfections too! Taking time to level your layers makes such a difference in the final look. And remember to let the cake come to room temperature before serving it tastes so much better.

Keep It Fresh

Your finished cake will stay perfect in the fridge for 3-4 days. If you need to make it ahead you can freeze it for up to a month just wrap it really well. The buttercream keeps beautifully in the fridge too perfect for last-minute decorating needs.

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Decoration Magic

Don't worry about making it picture perfect! A generous coating of sprinkles makes everything look festive and professional. I love chilling the cake between frosting layers it makes getting that smooth finish so much easier. Remember sprinkles are your best friend they make everything look magical!

Frequently Asked Questions

→ Why do you use cold butter in this cake recipe?

Cold butter creates a finer crumb texture when mixed with the dry ingredients. This technique, known as reverse creaming, results in a more tender, velvety cake structure that's perfect for layer cakes.

→ Can I make this cake in advance?

Yes, you can store the unfrosted cake layers wrapped tightly at room temperature for 2 days, in the refrigerator for 5 days, or frozen for up to 2 months. Once frosted, the completed cake keeps in the refrigerator for up to 3 days.

→ Why do you use cake flour instead of all-purpose flour?

Cake flour has less protein than all-purpose flour, resulting in a more tender, delicate crumb. The lower protein content prevents the cake from becoming tough and gives it that classic light, fluffy birthday cake texture.

→ What's the purpose of the crumb coat when frosting?

The crumb coat is a thin layer of frosting that seals in any loose crumbs before adding the final coat. This prevents crumbs from showing in your final frosting layer and creates a smoother, more professional-looking finish.

→ Can I make this into cupcakes instead?

Yes, this recipe can be converted to cupcakes. Fill lined cupcake tins 2/3 full and bake at the same temperature for about 18-20 minutes. This recipe will yield approximately 24 cupcakes.

Conclusion

A delightful three-layer vanilla cake that's perfect for birthdays and special celebrations. Made with cake flour for a tender crumb and topped with smooth buttercream frosting.