23rd Birthday Cake
This 23rd birthday cake balances fun with refinement—soft sponges, creamy frosting, and simple aesthetic touches that make it feel grown-up yet celebratory. A sweet centerpiece for a milestone moment.
Equipment
- Two 8-inch Round Cake Pans
- Mixing Bowls
- Electric Mixer
- Offset Spatula
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 1/2 tsp baking powder
- 4 large eggs room temperature
- 1 cup butter softened
- 1 cup milk whole milk for richness
- 2 tsp vanilla extract
Frosting Options
- Buttercream rich and stable
- Cream cheese frosting tangy and lighter
- Whipped cream light and airy option
Decorations
- Food coloring pastels for elegance or bold colors for fun
- Edible gold or silver flakes for an elegant finish
- Fresh flowers or candles for a minimalist and festive look
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Cream softened butter and sugar for 3–4 minutes until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Whisk flour and baking powder separately, then add to wet mixture alternating with milk. Mix until just combined.
- Divide batter into pans and bake 25–30 minutes until golden and a toothpick comes out clean.
- Cool completely before frosting.
- Whip your chosen frosting until smooth. Spread a layer between cooled cakes, then crumb coat the outside. Chill 20 minutes.
- Apply a smooth final coat of frosting. Decorate with pastel swirls, edible gold flakes, or a simple “23” topper.
Notes
Keep decorations balanced—less is more for an elegant finish. Pastels, metallics, or minimalist textures make the cake photo-worthy while keeping it approachable.