16th Birthday Cake
This tender vanilla cake with creamy buttercream frosting is perfect for a Sweet Sixteen celebration. Whether you want an elegant floral cake or a fun confetti style, this recipe is flexible, festive, and full of heart—just like your teen’s big day.
Equipment
- Three 8-inch Cake Pans
- Electric Mixer
- Mixing Bowls
- Offset Spatula
- Parchment Paper
Ingredients
Cake Layers
- 3 cups all-purpose flour
- 2.5 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1.25 cups whole milk
Buttercream Frosting
- 2 cups unsalted butter softened
- 6 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp heavy cream or more for desired consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until fluffy and pale, about 3–4 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding flour mixture and milk, beginning and ending with flour. Mix just until combined.
- Divide batter evenly among pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto racks to cool completely.
- To make frosting, beat butter until creamy. Add powdered sugar gradually, then mix in vanilla and cream until fluffy.
- Frost cooled cake layers, smoothing with an offset spatula. Decorate as desired with sprinkles, pearls, or flowers.
Notes
This cake is a blank canvas for your favorite Sweet 16 Birthday Cake Ideas. Use food coloring for pink, lavender, or ombré effects. Add edible gold, drip ganache, or themed toppers for a custom look. Can be made into cupcakes or smaller batches.