Cakes

Vanilla Birthday Cake Recipe

4.34 from 625 votes
Learn how to make my classic Vanilla Birthday Cake Recipe with Buttercream Frosting and I'll show you how to make the best vanilla cake recipe and decorate it simply and impressively!
Vanilla Birthday Cake recipe covered in sprinkles and buttercream frosting with a big slice taken out.

Hi Bold Bakers!

Every Bold Baker needs a Master Vanilla Birthday Cake recipe with Vanilla Buttercream Frosting. A vanilla cake recipe is a must have in your repertoire. I promise you this cake recipe will never fail you and you will have it for years to come.

 

How to Make the Best Vanilla Cake Recipe

This birthday cake recipe is a classic with a lovely vanilla flavor. It is soft and light and the buttercream helps make it a simple, big slice of heaven.

I know my strengths as a baker and cake decorating is not one of them. So what I do is use the simplest technique to get over-the-top results like this beautiful Birthday Cake covered in sprinkles. 

 Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

Don’t worry if you are not a great cake decorator. Adding Sprinkles covers a multitude of sins. Your cake will look flawless with my method.

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

You cannot beat a classic Vanilla Cake, it’s one of my favorite. The sprinkles on this cake make it over-the-top amazing!

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

When making your next celebration cake remember you cannot go wrong with Sprinkles!!! Just when you think you added enough, add MORE!

Vanilla Cake Slice coming out of the cake

Once decorated, this cake keeps well for 3-4 days in the refrigerator.

A slice of vanilla cake with sprinkles

This Vanilla Cake freezes really well and can be kept for 4 weeks in the freezer.

Vanilla Cake Recipe

This Birthday Cake is best served at room temperature. The flavors and texture will be much better.

Vanilla Birthday Cake with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

Find my Vanilla Buttercream Frosting recipe here. And you can use this cake to make my Lemon Meringue Cake recipe. I really hope you give my recipe a go and enjoy the best vanilla cake recipe!

Watch The Recipe Video!

Vanilla Birthday Cake

4.34 from 625 votes
Learn how to make my classic Vanilla Birthday Cake Recipe with Buttercream frosting and I'll show you how to decorate it simply and impressively!
Servings: 8
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Learn how to make my classic Vanilla Birthday Cake Recipe with Buttercream frosting and I'll show you how to decorate it simply and impressively!
Servings: 8

Ingredients

  • 3 cups (425g/15oz) cake flour, sifted
  • 2 cups (453g/16oz) granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 5 large egg whites , at room temperature
  • 1 whole egg , at room temperature
  • 1 cup (8floz/227ml) whole milk or full fat buttermilk
  • 2 1/4 teaspoons pure vanilla extract
  • ¾ cup (170g, 6oz) unsalted butter, cold
  • Vanilla Buttercream Frosting (Master Recipe Here)

Instructions

  • Heat oven to 350 degrees. Butter and line three 6-inch cake pans with parchment paper.
  • In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand)
  • Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
  • Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure the batter at bottom of bowl is incorporated.
  • Divide the batter evenly into the prepared pans.
  • Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.
  • Once Bake let the cake cool on racks for 20 minutes before removing them from the tins.
  • When the cake is completely cold you can start to decorate. If you are not using it straight away wrap the cake tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.
  • To Assemble the Cake: With a serrated knife cut off the top of the cake layers to give them even, level surfaces to frost on.
  • Place bottom cake layer on the table or cake turntable.
  • Spread your chilled butter cream frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place more frosting on top of this layer and spread out.
  • Gently add the 3rd cake layer. Add a generous scoop of frosting and spread evenly with a small offset spatula working your way down the sides until you have a thin layer of frosting over the entire cake. This is called the “Crumb layer” . Chill until set, about 30 minutes.
  • Remove from refrigerator and apply a final “coat” of frosting. Decorate all over with sprinkles. Just keep on applying them until they stick all over.
  • Store in the fridge for up to 3 days. Before serving let it at room temperature for 30 minute and then enjoy!

Recipe Notes

I scoop cup measurements, so flour will come in as 5ozs.

“A party without cake is just a meeting” ― Julia Child

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Comments & Reviews

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Araminta
Guest
Araminta
25 days ago

HI Gemma,
Is it necessary to use cake flour or we can use all purpose flour?
Thanks

Alisha
Guest
1 month ago

Wow!! Its so yumm and delicios.. I love your recipes.. Thankyou so much for sharing this easy and wouth watering recipe with us.

Maria C
Guest
Maria C
2 months ago

Wow this cake is very appetizing! Dear Gemma I need to make this cake but an 8 inch size. How can I measure the ingredients please to make this cake?

Sharon
Guest
Sharon
4 days ago

Hi in Australia do I use caster sugar or normal sugar please

Mehak Munsoor
Guest
Mehak Munsoor
5 days ago

Hi Gemma can i use 00 pasta flour for this cake?

Member
rgrech
7 days ago

Can you freeze the caje

daarul
Member
daarul
10 days ago

HI Gemma,

I love all of your recipes. Quick question, I only have wheat flour in my kitchen. So can i use wheat flour plus corn flour for this recipe. Well, i plan to make this cake tomorrow but not sure with the flour.

Diane
Guest
Diane
12 days ago

would this be enough for a 12X18 rectangle pan?

Joquim
Guest
13 days ago

Honestly, you’ve shared a really scrumptious cake recipe here and oh my gosh I’m totally drooling over it right now!

reankrisna
Member
reankrisna
16 days ago

Hi again! (My third time to ask, sorry!)
Can this recipe be made into donut shape like a vanilla cake donut? Would be making donut wall for a wedding and I’m thinking if this recipe could be adopted so I can just change the frosting color to suit the color wheel theme. I’m worrying if this can stay intact and in donut shape if hanged for a long period of time and won’t crumble. Please give advise. It would be deeply appreciated! Thanks!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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