Cakes

Vanilla Birthday Cake Recipe

4.29 from 551 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 cake 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 Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

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

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

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

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

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

Vanilla Birthday Cake Recipe 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!

Gemma's Vanilla Birthday Cake

4.29 from 551 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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Valerie Cheng

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Comments & Reviews

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Nancy
Guest
Nancy
9 days ago

I need to make a sugar free strawberry cake for a baby shower! How would the cake work if I replaced the sugar with swerve and added some strawberries or strawberry powder?

moirahartigan
Member
moirahartigan
9 days ago

Hi Gemma, ive just put this cake in the oven and realised ive mixed the 5 egg yolks with the wet ingredients instead of the 5 egg whites and the whole egg… (i thought the consistancy was a little thick) is it ruined? Should i just start again? Its a birthday cake for my daughter at school 🥴🙈.

Member
11 days ago

Hi Gemma! I want to make this cake for my bible study group, but one of the members is lactose intolerant. Is there any way to make this recipe without the milk and by replacing the butter with all oil?

Taronish
Member
Taronish
16 days ago

I’m trying to comment since a very long time on the best ever chocolate cake recipe but I’m not able to. I don’t know probably there is a glitch. But I had to ask a question. I made the cake but the cake was super moist. Like even after baking it for 50 mins and more the cake didn’t cook like properly and couldn’t come out of the tin. I don’t know what was wrong.

Member
Hannele Huigens
25 days ago

I made this cake for a birthday party, it was a great success. 🙂 I used larger pans and adjusted the amount of ingredients accordingly. Made it gluten free, with a mixture of white rice flour, brown rice flour and tapioca flour. It worked out very well.

Hwee Cheng
Member
Hwee Cheng
28 days ago

Hi Gemma,
I have a party on saturday and would like now if i can complete this lovely cake (with frosting n sparkles) on thursday? Is this too early? Store in refrigerator?

Hwee Cheng
Member
Hwee Cheng
29 days ago

Hi gemma,
Party is on sat nite. Can i complete the cake with the sparkles and all -by thursday or friday? Is it too in advance?
Store cake in the refrigerator?

Dewy
Member
Dewy
1 month ago

Hello Ms. Stafford!
I’m also curious with this thought, is it possible to substitute the liquid milk with MILK POWDER mixture? Will they have they bake the same?
Thank you

Susan
Guest
Susan
1 month ago

Hello,
I made this cake for my kid birthday and it was delicious – now I wanna make chocolate cake.Can i put less flour and cocoa.I s it gonna work?

thank you

nazzy
Guest
nazzy
1 month ago

hi Gemma, Im gonna make this cake tommorroe. if u can pls give me a quick reply. the recipe says 3 cups of cake flour. so i should first make cake flour with the method u had mentioned by uing 3 cups of flour ? i used cup by cup as u mentioned tomake cake flour and then made it up to 3 cups. is that method correct? or else is there a way to adjust for large qty s?? pls. need help. i had read all ur replies u had mentioned about the gluten thing. i do not understnad… Read more »

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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