Classic Vanilla Cake Recipe | How to Make Birthday Cake
For the cake:
- 2 1/3 cups (290g) Flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup (115g) Butter, softened
- 1/2 cup (120ml) Oil
- 1½ cups (300g) Sugar
- 3 Eggs
- 1 cup (240ml) Buttermilk (more if needed)
- 1 tablespoon Vanilla extract
For the frosting:
- 2/3 cup (150g) Butter, softened
- 1/2 cup (120ml) Heavy cream, cold
- 1¼ cups (160g) Icing sugar
- 2 teaspoons Vanilla extract
- 1¾ cups (400g) Cream cheese
Decoration:
- Confetti sprinkles
- Make the cake: Preheat oven to 350F (175C). Line two 8-inch (20cm) round cake pans with parchment paper and grease bottom and sides.
- In one bowl, sift flour, baking powder, baking soda, add salt, stir and set aside.
- In a large bowl cream together butter and sugar. Then add eggs, one at the time, beating until combined after each addition. Add oil, vanilla extract and beat until incorporated.
- Alternate adding flour mixture and buttermilk, beginning by adding 1/2 of the flour mixture, then 1/2 of the buttermilk. Then repeat this process. Beat until fully incorporating after each addition.
- Divide the batter between prepared pans. Bake for about 40 minutes, until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for 5-10 minutes in the pan, then release from the pan and let cool completely on a wire rack.
- Make the frosting: in a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Then fold into the cream cheese mixture.
- Assembly: Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Decorate the edges of the cake with sprinkles.
- Refrigerate for at least 2 hours before serving.
Notes:
Why buttermilk?
The use of buttermilk in cakes and cupcakes helps the cake to get a moist and airy texture, in most of my recipes I use buttermilk and indeed you can feel the difference.
What can we use instead of buttermilk?
If you cannot find buttermilk in your country, you can make a home buttermilk: stir 1 cup (240ml) of whole milk with 1 tablespoon of vinegar or lemon juice, let stand for 10 minutes before use. If you still prefer not to use buttermilk you can use whole milk instead.
How to adjust to 9inch (23 cm) pan?
If you prefer to make the cake in a larger pan such as 9-inch, you should multiply all the ingredients by 1.33
Can we use other frosting?
There are many options of frosting that you can use in this vanilla cake recipe, one of my favorites are this chocolate frosting that you can find in this chocolate cake recipe.
Can this recipe be used for cupcakes?
This recipe is very similar to a cupcake recipe, but instead of adapting this recipe for cupcakes, I have prepared full and detailed recipes for you: Vanilla Cupcakes, Chocolate Cupcakes
How to store the cake?
The cake can be stored covered, in the fridge, up to 5 days.
More cake recipes:
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Hi, thanks for the awesome recipe..... For butter...which butter we need to use un salted or normal salted butter for cake and frosting too. If I'm using salted butter can I omitted the salt.
ReplyHi Uma, I always use unsalted to control the saltiness. If you using salted butter, then omit the salt from the recipe.
ReplyHello, i have a question- what kind of flour do we use? cake or all purpose? and is this cake sturdy enough to make layers?
ReplyHi Stephanie, You can use AP flour or cake flour in this recipe. Yes.
ReplyCan you recommend a good replacement for eggs, that would be available in a mainstream North American(Canadian) grocery store?
ReplyYou can use apple sauce since it makes it fluffy just like the egg would. I would totally recommend it. You can purchase it from Walmart.
ReplyYou can use apple sauce since it makes it fluffy just like the egg would. I would totally recommend it. You can purchase it from Walmart.
ReplyYou can use apple sauce since it makes it fluffy just like the egg would. I would totally recommend it. You can purchase it from Walmart.
ReplyHi cooking foodie, I wanted to ask how would I calculate if I wanted to make a 6" cake using this recipe. Also if I wanted to make a larger cake ie 12" how would I calculate that please?
Replyhi, thanks for the recipe. but Can heavy cream be replaced with whipping cream?
ReplyYes, heavy cream and whipped cream it's the same thing.
Replycan we use a sqaure 8 inch pan?
ReplyHi looks like a great cake. I’ll make it for mu husband’s bd but can i make the frosting one day ahead and store it in the fridge? and i have another question please is it too sweet like butter cream frosting or it’s closer to a cream cheese frosting? Thank you 😊
ReplyHi Cooking Foodie! What flour is preferred here - cake or AP? I know you said in another comment we can use either, but I am wondering if you think one works best over the other :) Best, Anna
ReplySo I’m going to be making this cake tomorrow and the only pans that I have is 9in and I see you said to multiply the recipe By 1.33 but I have no idea how to do that is there anyway you can help me please
ReplyDo you recommend cake flour or All Purpose?
ReplyHi, I've just made this cake. I used what we call 'plain flour' here in the U.K. and, from what I can tell, all purpose flour is what Americans call plain flour, so you could easily use all purpose. Hope this helps
ReplyHi, I've just baked this cake for my mum's birthday and am made up with the results. The recipe was so easy to follow, and tastes delicious. I used a wooden spoon to do all the mixing and beating, as I couldn't find my electric whisk. Also,I only have one round cake tin (no idea what size it is) so I roughly divided the mixture by eye, and left one half of the mix in the fridge while the first half cooked. I then relined the tin and stuck the other half in the oven. Worked perfectly. The m
ReplyHi! Awesome recipe, for the oil what did you use?
ReplyI made the Vanilla Birthday cake for my Husbands Birthday yesterday. Best cake I have every made thank you for the recipe.Going to make another next week just to practice. 🎂
Replythanks for the recipe! can it be frozen?!
ReplyI froze one-half last night. We might eat it later this week. I can tell you how it tastes. My guess is that it will be great.
Replymade this cake for my dad's birthday this month. It was tasty! We didn't put any frosting on it though. We ate one with whip cream and strawberries on it. Now, we have the other pan to think about haha. Thanks for the recipe! Next time, perhaps I can layer it and make it pretty.
ReplyHi, if I put one cake in the oven one at a time should I put it for 20 mins each instead of 40.? Asking because my oven fits only 1
ReplyIs it okay If i want to lessen the amount of sugar? Or is it okay if i use half regular sugar and half brown sugar??
ReplyHi, You can cut the sugar by 10-20% but not more. I would not recommend using brown sugar in this recipe.
ReplyWhat oil do you use?
ReplySunflower seed oil
ReplyPlease help me . Can I put all the batter in one mould instead of using two. And if I do so is there any change in time or temperature.
ReplyI forgot to add baking soda but added baking powder.
ReplyCan you please help me? How do I adjust the recipe to a 10 and 12 inches size pans?
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