Vanilla Birthday Cake
There’s nothing quite like a homemade vanilla birthday cake to celebrate someone you love. This recipe comes from the heart, a classic made with real butter, eggs, and plenty of vanilla for a rich, moist crumb. Paired with a silky vanilla buttercream, it’s simple, sweet, and unforgettable—just like the best birthdays.
Servings: 9 x13-inch cake or two 9-inch round layers
Calories: 489kcal
Ingredients
For the Cake
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1¾ cups whole milk
- 3½ cups sifted all-purpose flour
- 3½ teaspoons baking powder
- 1 teaspoon salt
For the Vanilla Buttercream Frosting
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 4 tablespoons heavy cream more if needed for consistency
Instructions
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round pans.
- Cream the butter and sugar together in a large bowl until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture a little at a time, alternating with the milk, and mix until just combined. Don’t overmix.
- Pour batter into prepared pan(s) and smooth the top.
- Bake at 350°F for about 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 1 hour.
- Cool the cake completely in the pan before frosting.
Make the Frosting:
- In a large bowl, beat the butter until creamy.
- Gradually add in the powdered sugar, mixing on low speed until incorporated.
- Add the vanilla and heavy cream, beating until the frosting is smooth and fluffy. Add more cream 1 tablespoon at a time if needed to reach your desired consistency.
- Spread frosting evenly over the cooled cake.