Classic Birthday Cake
This classic birthday cake is soft, moist, and full of joy. A fluffy buttermilk-based vanilla cake layered with buttercream frosting, perfect for celebrations of all kinds.
Equipment
- Two 9‑inch round cake pans
- Electric mixer or stand mixer
- Spatula
Ingredients
Cake Batter
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk
Frosting (Buttercream)
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 0.25 cup heavy cream
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9‑inch round pans, then line the bottoms with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and sugar until pale and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk to the butter‑sugar mixture, beginning and ending with dry ingredients. Mix on low until just combined.
- Divide batter evenly between pans and smooth tops. Bake for 25‑30 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat butter until creamy. Gradually add powdered sugar, alternating with splashes of cream. Mix in vanilla and whip until smooth and fluffy.
- Place first cake layer on a serving plate. Spread frosting on top. Add second layer and frost the top and sides. Decorate with sprinkles, fruit, or candles as desired.
Notes
You can substitute buttermilk by mixing milk with 1 tablespoon vinegar or lemon juice and letting it sit for 5 minutes. For flavor variation, add cocoa powder or almond extract. Store cakes covered at room temperature for up to 2 days, or in fridge for up to 5 days. Freeze individual slices wrapped in plastic and foil for up to 3 months.