13th Birthday Cake
This 13th Birthday Cake is the perfect balance of fun and elegance for the first year of teenhood. With soft, vanilla layers, fluffy whipped cream frosting, and endless decorating options, it’s ideal for a minimalist or pretty birthday cake theme—simple to bake, stunning to serve!
Equipment
- Two 8-inch Round Cake Pans
- Mixing Bowls
- Hand or Stand Mixer
- Offset Spatula
Ingredients
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 1.75 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk
- optional food coloring
- 2 cups heavy cream for frosting
- 0.5 cup powdered sugar
- 1 tsp vanilla extract for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Alternate adding dry ingredients and milk, mixing just until smooth. Add food coloring if using.
- Divide batter evenly into pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool cakes completely before frosting.
- For frosting: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Frost and decorate the cake using your preferred aesthetic—pastel colors, ombré, or minimalist swirls.
Notes
To store, refrigerate covered for up to 3 days. Freeze slices individually for up to 2 months. Bring to room temperature before serving.