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Best Classic Birthday Cake with Easy Vanilla Buttercream

classic birthday cake with vanilla buttercream frosting - featured image
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A moist, tender classic birthday cake with silky vanilla buttercream frosting. This foolproof recipe uses the reverse creaming method for a velvety crumb and is perfect for celebrations or any day that needs a little sweetness.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ½ cups (360ml) buttermilk, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup (60ml) vegetable oil
  • 1 ½ cups (3 sticks / 340g) unsalted butter, softened (for frosting)
  • 6 cups (720g) powdered sugar, sifted
  • 4–6 tablespoons (60-90ml) heavy cream, room temperature
  • 2 teaspoons pure vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • Sprinkles (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and grease parchment.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add softened butter to dry ingredients. Mix on low speed until mixture resembles coarse, damp sand (about 1-2 minutes).
  4. In a separate bowl, whisk together buttermilk, eggs, vanilla extract, and vegetable oil.
  5. With mixer on low, slowly pour wet ingredients into dry mixture. Mix until just combined (about 30 seconds). Scrape down bowl. Do not over-mix.
  6. Divide batter evenly between prepared pans. Bake for 28-32 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  7. Cool cakes in pans on a wire rack for 10 minutes. Loosen edges, invert onto rack, peel off parchment, and cool completely.
  8. For frosting: Beat softened butter on medium speed for 2-3 minutes until smooth, pale, and creamy. Scrape down bowl.
  9. Gradually add sifted powdered sugar, 1 cup at a time, beating on medium speed after each addition.
  10. Add vanilla extract, salt, and 4 tablespoons heavy cream. Beat on medium-high for 2-3 minutes until light and fluffy. Add remaining cream if needed for consistency.
  11. Place one cake layer on serving plate. Spread about 1 cup frosting evenly on top. Place second layer on top.
  12. Apply a thin layer of frosting all over cake (crumb coat). Refrigerate for 20-30 minutes.
  13. Apply remaining frosting in a thick, even layer. Decorate with sprinkles if desired.

Notes

Room temperature ingredients are crucial for proper emulsification. Do not over-mix the batter. The crumb coat helps achieve a clean finish. Cake flavors improve on the second day. For best results, bake layers a day ahead, wrap in plastic, and frost the next day.

Nutrition

Keywords: classic birthday cake, vanilla buttercream, layer cake, homemade cake, birthday cake recipe, easy cake

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