Classic Vanilla Birthday Cake
A timeless vanilla sponge cake with a light, fluffy crumb and sweet vanilla buttercream frosting. This foolproof recipe yields a perfectly moist cake every time, making it the ideal canvas for birthday decorations and celebrations.
Ingredients
- 12 1/2 cups all-purpose flour
- 22 1/2 teaspoons baking powder
- 31/2 teaspoon salt
- 41 cup unsalted butter, softened
- 52 cups granulated sugar
- 64 large eggs, room temperature
- 72 teaspoons pure vanilla extract
- 81 1/2 cups whole milk, room temperature
- 9For the frosting: 1 cup unsalted butter, softened
- 104 cups powdered sugar
- 112 teaspoons vanilla extract
- 123-4 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat the butter until creamy. Gradually add powdered sugar, vanilla, and cream. Beat until smooth and spreadable.
Frost the cooled cake layers and decorate as desired.