The Ultimate Classic Vanilla Birthday Cake: Soft, Moist, and Unforgettable
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Prepare to be enchanted by the most delightful, melt-in-your-mouth Classic Vanilla Birthday Cake you’ve ever tasted! This isn’t just any cake; it’s a celebration in every slice, featuring luscious layers of incredibly soft and moist vanilla cake, generously filled with a velvety smooth vanilla buttercream frosting that promises to transport you straight to dessert heaven. This timeless vanilla cake recipe is a proven winner, consistently delivering perfection and making it the ideal centerpiece for any birthday gathering or special occasion.
For all vanilla cake enthusiasts, this recipe is a dream come true! It produces an exceptionally delicious cake with an unparalleled soft and moist texture, crowned with a rich and creamy vanilla buttercream. This spectacular layer cake truly embodies the finest qualities of a classic vanilla cake. It’s designed to be the ultimate birthday centerpiece, guaranteed to capture hearts and leave everyone craving a second, even a third, slice. Whether you’re celebrating a milestone birthday, an anniversary, or simply a sweet moment, this homemade vanilla birthday cake is sure to impress and delight.
Looking for more show-stopping layer cake recipes? Explore our delightful Nutella Cake, the rich and decadent Chocolate Fudge Cake, and the aromatic Chai Cake.
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WHY THIS CLASSIC VANILLA CAKE RECIPE IS A MUST-TRY
- Perfectly Moist Vanilla Cake: This recipe creates a vanilla cake that is incredibly soft, light, and wonderfully fluffy, brimming with an authentic and delightful vanilla flavor. The careful balance of ingredients ensures a tender crumb that stays moist for days, making it far superior to any store-bought alternative. It’s the kind of vanilla cake that truly melts in your mouth.
- Dreamy Vanilla Buttercream: Our smooth vanilla buttercream is unbelievably easy to whip up and perfectly complements the cake layers. It’s rich, creamy, and holds its shape beautifully, making it ideal for both filling and frosting. The depth of vanilla flavor in this buttercream takes the entire cake experience to the next level.
- A True Showstopper: Despite its elegant appearance, this cake is surprisingly simple to decorate. A scattering of colorful sprinkles is all it takes to transform this beautiful cake into an eye-catching masterpiece, perfect for any celebration. It’s designed to impress with minimal effort, ensuring you get maximum “wow” factor.
KEY INGREDIENT NOTES FOR A FLAWLESS VANILLA BIRTHDAY CAKE
Understanding the role of each ingredient is crucial for achieving the perfect Classic Vanilla Birthday Cake. Here are some of the key components; for a complete list of ingredients and precise measurements, please refer to the detailed recipe card below.
- All-Purpose Flour: This is the foundation of our cake, providing structure while keeping it light and airy. I recommend using all-purpose flour with a protein content between 10-11% for the ideal texture – not too dense, not too fragile.
- Cornstarch: A secret weapon for a truly tender crumb! Adding cornstarch to the flour mixture helps to soften the protein in the flour, resulting in a significantly lighter and softer vanilla cake texture.
- Granulated Sugar: Beyond just sweetening, sugar plays a vital role in the cake’s moisture and structure. It helps to keep the cake moist by retaining water and also contributes to the beautiful golden-brown crust.
- Baking Powder and Baking Soda: These leavening agents are essential for giving our vanilla cake its characteristic light and fluffy rise. They react to create carbon dioxide gas, which gets trapped in the batter, creating a delicate, airy texture.
- Salt: Don’t skip the salt! It’s not just for seasoning; salt enhances all the other flavors in the cake, particularly the sweet vanilla notes, creating a more balanced and delicious profile.
- Eggs: Room temperature eggs are crucial for a well-emulsified batter. They integrate more smoothly with other ingredients, creating a more uniform cake structure and helping the cake rise evenly. Take them out of the fridge 1-2 hours before you plan to start baking, depending on your kitchen’s warmth.
- Oil: Using a neutral-flavored oil, such as canola oil, contributes significantly to the cake’s moistness. Unlike butter, oil remains liquid at room temperature, keeping the cake tender and moist long after it’s baked.
- Sour Cream: This ingredient is a game-changer for moisture and structure. Sour cream adds a delightful tang and richness, ensuring the cake remains incredibly moist and has a stable, tender structure. Its acidity also helps activate the baking soda for a better rise.
- Butter: High-quality unsalted butter is fundamental for both the cake and, especially, the rich buttercream. Ensure your butter is at room temperature for both components, as this is vital for proper creaming and achieving the correct consistency.
STEP-BY-STEP INSTRUCTIONS FOR THE PERFECT VANILLA CAKE
Creating this Classic Vanilla Birthday Cake is a rewarding process. You’ll need an electric mixer – either a stand mixer with a paddle attachment or an electric hand mixer will work perfectly. Also, prepare two 20 cm (8-inch) cake pans, lined with baking paper for easy release.
The full recipe with exact measurements is detailed in the recipe card below.
Before you begin, preheat your oven to 170ºC/340ºF (conventional oven setting). Prepare your two 20 cm (8-inch) baking pans by greasing them lightly and lining the bottoms with parchment paper. This crucial step prevents sticking and ensures your beautiful cake layers release perfectly.
STEP 1: In a medium bowl, carefully sieve together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Sifting helps to remove lumps and ensures these dry ingredients are evenly distributed, leading to a lighter cake. Set this mixture aside. In a large mixing bowl, either of an electric stand mixer fitted with the paddle attachment or using an electric hand mixer, combine the softened butter and granulated sugar. Beat them together on medium speed until the mixture is light, fluffy, and pale in color, usually for about 3 minutes. This creaming process incorporates air, which is vital for the cake’s texture.
STEP 2: Add the large eggs to the butter and sugar mixture, one at a time. After each egg addition, whisk well until it is fully incorporated into the batter before adding the next. This ensures proper emulsification. Continue by gradually adding half of the prepared dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix. Next, add the sour cream, flavor-neutral vegetable oil, and vanilla extract. Mix again on low speed until these wet ingredients are just incorporated. Finally, add the remaining half of the dry ingredients and mix until just combined, stopping as soon as no streaks of flour are visible.
STEP 3: Using a rubber spatula, give the cake batter a final, gentle fold to ensure all ingredients from the bottom and sides of the bowl are fully incorporated without overworking the gluten. Divide the evenly mixed cake batter between your two prepared baking pans. Bake for approximately 30-33 minutes, or until a cake tester (like a toothpick) inserted into the center of the cakes comes out completely clean. Once baked, remove the pans from the oven and let the cakes cool on a wire rack for about 5 minutes. After this initial cooling, gently invert the cakes to remove them from their tins and allow them to cool down completely on the wire rack before frosting. This prevents the cakes from sinking and ensures the frosting adheres well.
STEP-BY-STEP INSTRUCTIONS – CREATING THE VANILLA BUTTERCREAM AND ASSEMBLING YOUR CAKE
Once your vanilla cake layers are completely cooled, it’s time for the delicious vanilla buttercream and assembly!
STEP 1: Begin by sifting your powdered sugar. This crucial step removes any lumps, ensuring a perfectly smooth and creamy buttercream. Set the sifted sugar aside. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the room temperature butter on medium-high speed for a full 4 minutes. This process, known as creaming, aerates the butter, making the buttercream light and fluffy. Scrape down the sides of the bowl thoroughly with a spatula, then continue mixing for an additional 2 minutes to ensure consistent aeration.
STEP 2: Gradually add the sifted powdered sugar, vanilla extract, and milk to the butter in two parts. After each addition, whip the mixture until it is fully incorporated and smooth. If you desire an even more intense vanilla flavor and speckles, optionally add vanilla paste at this stage. Scrape down the sides of the bowl one last time to catch any unmixed ingredients, then give the buttercream a final mix on medium speed for 2 minutes. This ensures a beautifully smooth, light, and airy buttercream that’s ready for frosting.
STEP 3: To prepare your cooled cake layers for frosting, use a serrated knife to carefully cut off the very top domed part of each layer, creating a flat and even surface. This will ensure your cake stacks neatly and looks professional. Place the first leveled cake layer onto your chosen serving dish or a cake board. If you have a cake turntable, this is the perfect time to use it, as it greatly simplifies the frosting process. If not, don’t worry – you can easily decorate a beautiful cake without one!
STEP 4: Spoon about two generous scoops of vanilla buttercream onto the first cake layer. Using an offset spatula, spread the buttercream evenly across the top. Carefully place the second cake layer on top, aligning it perfectly. Now, apply a thin layer of buttercream all around the sides and top of the entire cake. This is called a “crumb coat,” and its purpose is to trap any loose crumbs, creating a smooth canvas for your final frosting layer. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat. Once set, apply the remaining buttercream generously over the entire cake. Use your offset spatula to smooth it out, or for a decorative touch, create a lovely wavy design on the sides and top. Finish by generously sprinkling your favorite colorful sprinkles all over the cake for that classic birthday look!
EXPERT BAKING TIPS FOR YOUR BEST VANILLA BIRTHDAY CAKE
- Embrace a Kitchen Scale for Precision: While cup measurements are provided as an estimate, for truly professional and consistent baking results, using a kitchen scale is paramount. My recipes are always developed using grams as the primary unit of measurement because it’s the most precise way to measure ingredients. Baking is a science, and exact measurements prevent common issues like dry or dense cakes. Invest in a digital scale for foolproof baking!
- Avoid Overmixing Your Batter: Once you’ve added the dry ingredients to the wet, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, chewy cake rather than the desired soft and tender texture. After using your electric mixer, I always recommend giving the batter one final, gentle fold with a rubber spatula. This ensures that any pockets of unmixed ingredients at the bottom or sides of the bowl are fully incorporated without overworking the batter.
- Choose the Right Baking Pans: The type of baking pan you use can significantly impact your cake’s texture and color. For the absolute best results, I recommend using aluminum baking pans. Light-colored aluminum pans reflect heat, allowing the cake to bake more gently and evenly. This results in a softer, more consistently baked crumb and prevents the edges from becoming too dark or dry. Always grease your pans thoroughly and line the bottoms with baking paper for easy release. Conversely, dark-colored baking pans absorb more heat, which can lead to a darker, sometimes drier crust and a less even bake.
FREQUENTLY ASKED QUESTIONS ABOUT VANILLA CAKE
Absolutely! If you don’t have sour cream on hand, you can replace it cup for cup (or gram for gram) with full-fat Greek yogurt. The acidity and richness of Greek yogurt will provide a similar moisture and tenderizing effect on the cake, ensuring it stays wonderfully soft.
Yes, this classic vanilla birthday cake is excellent for making ahead! To prepare the cake layers a day in advance, allow them to cool completely to room temperature. Once cooled, wrap each layer tightly in plastic wrap to prevent them from drying out, and store them at room temperature. If you wish to prepare them more than a day ahead, the wrapped cake layers can be frozen for up to a month. For the vanilla buttercream, store it in an airtight container or covered tightly with plastic wrap in the refrigerator. Before using, let it come to room temperature, then re-whip it for a few minutes to restore its smooth, fluffy consistency and knock out any air bubbles that may have formed.
The most reliable way to check for doneness is by using a cake tester or a simple toothpick. After the recommended baking time has passed, gently insert the cake tester or toothpick into the very center of one of your cake layers. If it comes out clean, without any wet batter clinging to it, then your cake is perfectly baked and ready to be removed from the oven.
STORAGE INSTRUCTIONS FOR YOUR CLASSIC VANILLA CAKE
To keep your classic vanilla birthday cake fresh and delicious, store any leftovers in an airtight container in the refrigerator. When you’re ready to enjoy another slice, take it out of the fridge about 30 minutes to an hour before serving to allow it to come to room temperature. This will ensure the cake and buttercream are at their best texture and flavor. The cake is best enjoyed within 2-3 days of baking.
Other Irresistible Layer Cake Recipes To Try
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
Did you bake this incredible Classic Vanilla Birthday Cake? Make sure to leave a STAR REVIEW if you loved this recipe! We’d love to see your creations – tag me on Instagram @juliemarieeats. For more delicious baking ideas and inspiration, be sure to follow me on Pinterest.
Classic Vanilla Birthday Cake
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Equipment
- 20 cm (8 in) baking pan
Ingredients
VANILLA CAKE
- 180 g butter room temperature
- 300 g granulated sugar
- 4 large eggs room temperature
- 340 g all-purpose flour
- 2 tablespoon cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 240 g sour cream 14-18%, room temperature
- 60 g vegetable oil e.g. canola oil
- 2 teaspoon tsp vanilla extract
VANILLA BUTTERCREAM
- 260 g butter room temperature
- 440 g powdered sugar
- 1 ½ teaspoon vanilla paste
- 1 ½ teaspoon vanilla extract
- 2 ½ teaspoon whole milk room temperature
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
VANILLA CAKE
- Preheat the oven at 170ºC/340ºF conventional oven and prepare a 2 x20 cm (8-inch) baking pan with parchment paper.
- Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.340 g all-purpose flour, 2 tablespoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
- In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.180 g butter, 300 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.4 large eggs
- Continue by adding half the dry ingredients, on low speed, mixing until just combined.
- Then add the sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.240 g sour cream, 60 g vegetable oil, 2 teaspoon tsp vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Pour the cake batter into the prepared pans and bake for 30-33 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
VANILLA BUTTERCREAM
- Sift the powdered sugar and set it aside.440 g powdered sugar
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.260 g butter
- Add the powdered sugar, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated. Optionally add vanilla paste to enhance the vanilla flavor even more.1 ½ teaspoon vanilla paste, 2 ½ teaspoon whole milk, 1 ½ teaspoon vanilla extract
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
ASSEMBLING
- Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and cover the whole cake in a thin crumb coat. Add the remaining buttercream, and even it out over the cake. Optional, make a wavy design with the buttercream, using the offset spatula and decorate with the sprinkles.