18th Birthday Cake
This 18th birthday cake isn’t just about sugar and frosting—it’s a centerpiece of celebration. With a tender vanilla crumb, creamy buttercream, and flexible decorating options, it’s a recipe that’s forgiving, festive, and perfect for marking one of life’s biggest milestones.
Equipment
- Round Cake Pans
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Cake Stand
Ingredients
Base Cake Layers
- 3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups whole milk
Frosting and Filling
- 1 1/2 cups unsalted butter softened
- 5 cups powdered sugar
- 2 tsp vanilla extract
- 3-4 tbsp heavy cream as needed for consistency
- strawberry jam, lemon curd, or chocolate ganache optional for layers
Decoration Options
- fresh berries, edible flowers, or gold sprinkles
- “18” cake topper or sparkler candles
Instructions
- Preheat your oven to 350°F and line two or three round cake pans with parchment paper. Grease lightly to prevent sticking.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by vanilla extract. The batter should look smooth and glossy.
- Alternate adding the dry mixture and milk, mixing just until combined. Do not overmix.
- Divide the batter evenly into pans. Bake for 25–30 minutes until a toothpick comes out clean. Cool completely before frosting.
- Whip butter until creamy, then gradually add powdered sugar. Beat in vanilla and enough cream to reach a spreadable consistency.
- Assemble the cake: layer cake, frosting or jam, then repeat. Frost the outside smoothly or with rustic swirls.
- Decorate with berries, sprinkles, or an “18” topper for the milestone celebration.
Notes
Variations include chocolate, berry-filled layers, naked cake style, funfetti, or smaller single-tier versions. Avoid overmixing, frosting a warm cake, or skipping parchment paper for best results. Serves 16–20, perfect for a party crowd.