A moist butter-based vanilla cake paired with a silky, smooth bakery-style vanilla buttercream. It makes for a perfect homemade vanilla birthday cake. Baked from scratch, this cake is surprisingly simple and easy to make from baking to frosting. And a few sprinkles make this a celebration cake for any occasion, whether you are five or fifty.
Table of Content
Baking experts speculate that vanilla cake may actually be harder to bake than chocolate cake. For one thing, the vanilla cake has a richer flavor than chocolate cake, so it’s easier to ruin the delicate flavor.
Want to know how to make the best birthday cake? Well, the truth is it really is simple and easy and all you need is a little planning and creativity. For example,
- Start with your favorite cake recipe (you've got the taste sorted)
- Decide how big or home many layers you want for your cake (number of people to feed) - see my serving chart
- Next, decide what frosting works best with your cake.
- What is the timeline for making this cake? Baking, cooling, frosting, storage.
- How are you going to decorate it - finishing touches (I used sprinkles today)
- Now you are ready to start.
Today, we make standard-size that make 8 to 10 party servings. It's a vanilla cake with vanilla buttercream and topped with a few sprinkles. This is probably the easiest birthday cake you can make. Or do you prefer a chocolate birthday cake instead?
Why make this vanilla cake?
- A simple vanilla cake yet with a light and airy texture with a wonderful aroma and taste of vanilla.
- The batter is a classic vanilla cake batter. It's made with butter, white sugar, and cake flour using the creaming method. A surprisingly simple and easy recipe baked from scratch from start to finish.
- All the ingredients in this recipe are easy to find or simple pantry staples.
- To keep it classic, I've paired this with my bakery-style buttercream frosting, which is very popular because it's easy and simple to make. Having said that, there are so many other choices for the frosting you can use for this cake, such as:
- This cake can be covered with fondant. Chill the cake well before rolling the fondant. Also, you can use this cake in tiered cakes such as weddings and other celebrations.
- Leftovers can be kept in the fridge in an airtight container. You can freezer the cake layers well wrapped for up to one month before frosting.
Timeline and process for this cake.
- Cake batter - 10 mins
- Baking the cake - 30 mins
- Prepare frosting and simple syrup - 20 mins
- Cooling cakes before frosting - 4 hours (preferably overnight)
- Stack the layer with frosting - 20 mins
- Frosting the cake - 30 mins
- Final smoothing - 20 mins (border piping and sprinkles)
- Active time - 1 ½ hours Inactive time - 5 hour
Ingredients and substitutes
- Cake flour - Cake flour gives the softest cakes a tender crumb. And if you can't find cake flour, you can make your own cake flour substitute
- Butter - I always use unsalted so I can control the amount of salt. And yet, if salted butter is all you have, use it and omit salt in the recipe.
- Eggs - We use large whole eggs and add them to the creaming butter and sugar. And, there is no need to separate the egg whites.
- Sugar - I'm using white sugar so I can have a white cake. It's always best to use fine-grain white sugar so it dissolves easily in the butter.
- Buttermilk - If you don't buttermilk on hand, don't worry. It takes just 5 minutes to make homemade buttermilk for baking.
- Vanilla - A good quality vanilla is very important, especially in a vanilla cake. I'm using vanilla bean paste but you can also use vanilla extract.
Best vanilla cake recipe
Cake
- Oen and Pans - Preheat the oven to 325 °F/ 165 °C/ Gas Mark 3. Grease and line 3×7-inch round cake pans with parchment paper.
Pro tip - this batter will also make 2 x 8-inch round cake pans or 1 x 9-inch round cake pans. - Dry ingredients - In a medium bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to combine.
- Wet ingredients - In the bowl of a stand mixer, with the paddle attachment on medium speed, cream the butter and sugar until light and fluffy. Next, add the eggs, one at a time, followed by the vanilla extract.
- Flour - dd the flour mixture and buttermilk in three batches. Scrape the sides and bottom of the bowl with a rubber spatula to ensure you have a smooth batter.
- Pans - Divide the batter equally between the prepared pans.
Pro tip - I like to use cake strips to ensure my layer cakes bake flat. - Bake - Place the pan on the middle rack in the oven and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a cooling rack completely before you decorate.
Bakery style buttercream frosting
- Watch this video of me making this bakery-style buttercream.
- In the bowl of a stand mixer, with the paddle attachment, cream butter and shortening for about 2 minutes, until light and fluffy.
- Then, add cornstarch to the hot water and add it to the creaming mixture.
Pro tip - Add the water to the cornstarch at the time you want to add it to the butter otherwise it will become lumpy. - Continue to cream until it’s a smooth mixture again. Then, add vanilla extract and combine well.
- Finally, start adding the powdered sugar, one cup at a time. Once all the sugar is in – whip the buttercream for a good three minutes until light and fluffy.
Pro tip - It is important to whip so you have a whipped-cream like consistency. Otherwise, the buttercream will be too soft to spread.
Assemble
- Prepare simple syrup – cool completely before using.
Pro tip - Simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist. - Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled, simple syrup.
- Place a cake layer on the cake board or cake stand.
Pro tip - If you plan to move the cake, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
- Top with a big dollop of buttercream – spread evenly using a straight-edge spatula.
- Then, top the second cake layer on top followed by buttercream and the last cake.
Pro tip - It is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake. - Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Spread the remaining buttercream around and on top of the cake.
Pro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. - Place the remaining frosting in a piping bag with a star tip. Pipe swirls on top of the cake.
- Decorate with sprinkles or as desired.
Storage
- Once decorated, the cake does not need to be refrigerated.
- It can stay at room temperature for two days or in the fridge for up to 5 days.
- Once cut, always cover the cut side of the cake with plastic wrap so the cake does not dry out.
More vanilla cakes
- One Bowl Vanilla Cake, or BEST Sponge Cake Recipe
- Light and Fluffy Vanilla Cake, Mom's Vanilla Cake Recipe
- Eggless Vanilla Cake Recipe,
- Moist Vanilla Pound Cake, Moist Vanilla Bean Cake
- Vanilla Cafe Latte Cake with Coffee Buttercream
- Genoise Sponge Cake, Moist Genoise Cream Cake
- See all vanilla cakes or see all layer cakes
Frequently asked questions
How long will this cake last?
If properly stored, this cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Can I make this an eggless cake? What is the egg replacer?
No, this recipe works best with eggs but you can use my Eggless Vanilla Cake or Eggless Chocolate Cake to make a birthday cake.
What is the difference between vanilla cake and white cake?
A white cake is usually made with only egg whites and no egg yolks and in some cases fewer egg yolks. This means the cake does not have the yellow color from the yolks. A vanilla cake such as this is usually made with whole eggs.
What is the difference between vanilla cake and yellow cake?
A yellow cake is a butter-based cake with more egg yolks. So the color of the yellow butter and yellow yolks gives the cake a very yellow cake. A vanilla cake is made with whole eggs.
Printable Recipe
BEST Vanilla Birthday Cake with Vanilla Buttercream
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325 °F/ 165 °C/ Gas Mark 3
Difficulty: Medium
Diet : GF
Calories: 628kcal
Adjust Servings Here: 9 servings
Description
A moist butter-based vanilla cake paired with a silky, smooth bakery-style vanilla buttercream. It makes for a perfect homemade vanilla birthday cake. Baked from scratch, this cake is surprisingly simple and easy to make from baking to frosting. And a few sprinkles make this a celebration cake for any occasion whether you are five or fifty.
Video
Ingredients
Vanilla cake
- 4 cups (460 g) Cake flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 14 oz (400 g) Butter
- 2 ¼ cups (450 g) Sugar ((granulated white))
- 4 Eggs
- 1 ⅓ cup (320 ml) Buttermilk
- 2 teaspoon Vanilla bean paste
Bakery style vanilla frosting
- 8 oz (227 g) Unsalted butter (room temperature)
- 1 cup (200 g) Vegetable shortening
- 5 cup (600 g) Powdered sugar
- ¼ cup (60 ml) Hot water
- 2 tablespoon Cornstarch
- 2 tablespoon Vanilla
- ¼ teaspoon Salt
Plus
- ½ cup (120 ml) Simple syrup
- ½ cup Sprinkles (for decorating)
Instructions
Cake
- Oen and Pans - Preheat the oven to 325 °F/ 165 °C/ Gas Mark 3. Grease and line 3×7 inch round cake pans with parchment paper. Pro tip - this batter will also make 2 x 8-inch round cake pans or 1 x 9-inch round cake pans.
- Dry ingredients - In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- Wet ingredients - In the bowl of a stand mixer, with the paddle attachment on medium speed, cream the butter and sugar until light and fluffy. Next, add the eggs, one at a time, followed by the vanilla extract.
- Flour - dd the flour mixture and buttermilk in three batches. Scrape the sides and bottom of the bowl with a rubber spatula to ensure you have a smooth batter.
- Pans - Divide the batter equally between the prepared baking pans. Pro tip - I like to use cake strips to ensure my layer cakes bake flat.
- Bake - Place the pan on the middle rack in the oven and bake for 30 to 35 minutes or until a skewer inserted in the center of the cake comes out clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a cooling rack completely before you decorate.
Vanilla Buttercream
- In the bowl of a stand mixer, with paddle attachment, cream butter and shortening for about 2 minutes, until light and fluffy.
- Next, add cornstarch to the hot water and add it to the creaming mixture. Pro tip - Add the water to the cornstarch at the time you want to add it in the butter. Otherwise, it will become lumpy.
- Continue to cream until it’s a smooth mixture again. Then, add vanilla extract and combine well.
- Finally, start adding the powdered sugar one cup at a time. Once all the sugar is in – whip the buttercream for a good three minutes until light and fluffy.Pro tip - It is important to whip so you have a whipped-cream like consistency. Otherwise, the buttercream will be too soft to spread.
Assemble
- Prepare simple syrup – cool completely before using.Pro tip - Simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist.
- Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled, simple syrup.
- Place a cake layer on the cake board or cake stand.Pro tip - If you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
- Top with a big dollop of buttercream – spread evenly using a straight-edge spatula.
- Then, top the second cake layer on top followed by buttercream and the last cake.Pro tip - It is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
- Place the cake in the fridge to chill for 10 to 15 minutes. Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Spread the remaining buttercream around and top of the cake.Pro tip - A straight-edge spatula fo the top, an off-set spatula and bench scraper for the sides work better.
- Place the remaining frosting in a piping bag with a star tip. Pipe swirls on top of the cake.
- Decorate with sprinkles or as desired.
Recipe Notes
- Fondant cake - This cake can be covered with fondant. It is a butter-based cake and works beautifully in tiered wedding cakes.
- Lighter cake - You can whip the eggs separately to make the cake light and fluffy just as I have done in my recipe for light and fluffy vanilla cake.
- Naked cake - This is a fairly simple recipe that can be used to make a naked cake. And yet, I do have a one-bowl vanilla cake recipe decorated as a naked-cake. Perhaps you can try using that recipe as a base.
- Freezing the cake - Freeze it on a baking tray for a few hours then wrap well in cling/plastic wrap, followed by a parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
Storage
- Once decorated the cake does not need to be refrigerated.
- It can stay at room temperature for two days or in the fridge for up to 5 days.
- Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
Other pan suggestions
- If you don't want to make a layer cake like this,
- You can make this into a sheet cake - a 'Vanilla Sheet Cake'.
- You can also pour the batter into a well-greased and dusted bundt pan for a 'Vanilla Bundt Cake'.
- This recipe can also be baked into 24 beautiful vanilla cupcakes
Nutrition Information
Calories: 628- kcalCarbohydrates: 83- gProtein: 5- gFat: 31- gSaturated Fat: 15- gCholesterol: 86- mgSodium: 361- mgPotassium: 131- mgFiber: 1- gSugar: 60- gVitamin A: 637- IUCalcium: 59- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Janeen Deveaux
Week 2 Day 2- done I have made my cake.
Zolisa
Can I replace butter with oil?
Veena Azmanov
Zolisa. This cake works better with butter.
Karis
Hello ms. Veena, i really like your vanilla cake, it's so moist. Can i make it in 2 rectangular pan 9x13
Veena Azmanov
Thank you, karis. Yes, this recipe would work in a 9 x 13 pan as well. Happy you are enjoying this recipe
Amanda Rose
Week 2 day 2
Matilda Veena
Hi Veena,
Really love your cake recipes. Thank you for sharing it.
Can I use amul whipping cream or any other substitute instead of vegetable shortening in the vanilla Butter Cream. 🙂
Veena Azmanov
Amul whipping cream can be used as a substitute for whipping cream in the recipe, not for the vegetable shortening.
You can use butter, firm ghee, or firm coconut oil instead of vegetable shortening for the buttercream