18 Birthday Cake
The 18 Birthday Cake is a celebration of elegance and taste—a soft vanilla sponge layered with creamy frosting and decorated to match any aesthetic. Perfect for milestone moments, this customizable cake is both beautiful and delicious.
Equipment
- Two 8-inch Round Cake Pans
- Mixing Bowls
- Electric Mixer
- Spatula
- Cooling Rack
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
Frosting
- 1 1/2 cups butter softened
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 1 cup heavy cream for frosting
Decoration (optional)
- edible gold flakes, flowers, or pastel sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with flour. Mix until just combined.
- Divide batter between pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- For frosting: Beat butter until creamy, then slowly add powdered sugar. Mix in vanilla and cream until fluffy and smooth.
- Assemble the cake by stacking and frosting between layers. Apply a crumb coat if desired, chill briefly, then add the final layer of frosting.
- Decorate with aesthetic touches like gold flakes, flowers, or sprinkles. Add a “18” cake topper for a personalized finish.
Notes
Use room-temp ingredients for best texture. Customize the design based on your theme—pastels, florals, gold accents, or minimalist lines. Add a syrup soak for extra moistness.