A timeless celebration staple, this Classic Vanilla Birthday Cake offers a light, fluffy texture with a rich buttery flavor. Perfect for birthdays or any special occasion, it delivers elegance through simplicity and can be customized to suit every taste.

Why You’ll Love This Recipe

Soft and Moist Texture: A tender crumb that melts in your mouth thanks to the perfect balance of butter, eggs, and milk.
Perfect Flavor: Delicate vanilla flavor that’s not too sweet and pairs beautifully with any frosting.
Versatile Presentation: Ideal for layered cakes, sheet cakes, or cupcakes.
Beginner-Friendly: Straightforward steps and basic ingredients make this recipe approachable for all skill levels.
Great for Customization: Easily adapted with additional flavors, fillings, or decorative finishes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Whole milk or buttermilk

Directions

Preheat Oven: Set the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy.
Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Wet and Dry: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Bake: Divide the batter evenly between the pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frost: Once completely cooled, frost with your favorite vanilla buttercream or desired frosting.

Servings and Timing

Servings: 10–12 slices
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes

Variations

Frosting Options: Try chocolate buttercream, cream cheese frosting, or whipped cream topping for a different flavor profile.
Cake Format: Bake as a sheet cake or turn into cupcakes (bake cupcakes for 18–20 minutes).
Flavor Boosts: Add almond extract, lemon zest, or a layer of fruit preserves between the layers.
Colorful Touches: Mix in sprinkles to make it a funfetti-style cake or decorate with edible flowers for a more elegant look.

Storage/Reheating

Room Temperature: Store covered for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezing: Wrap unfrosted layers in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight.
Reheating: Warm individual slices in the microwave for 10–15 seconds to refresh the texture before serving.

FAQs

What can I use instead of buttermilk?

You can use whole milk or make a substitute by mixing 1 tablespoon of vinegar or lemon juice into 1 cup of milk and letting it sit for 5–10 minutes.

Can I make this cake ahead of time?

Yes. You can bake the layers a day ahead and store them tightly wrapped at room temperature or refrigerate them for up to two days.

How do I keep my cake from drying out?

Do not overbake, and be sure to store the cake in an airtight container. Adding a touch of oil or using buttermilk also helps retain moisture.

Can I use this recipe for cupcakes?

Yes, this batter works well for cupcakes. Fill liners 2/3 full and bake for 18–20 minutes.

How do I make the cake extra fluffy?

Make sure your butter and eggs are at room temperature and do not overmix the batter once the flour is added.

Can I freeze the frosted cake?

Yes, though it’s best to freeze the layers unfrosted. If already frosted, freeze until solid, then wrap tightly in plastic wrap and foil.

Why did my cake sink in the middle?

This can be caused by underbaking, opening the oven too early, or overmixing the batter.

Can I use self-rising flour instead?

No, it’s best to use all-purpose flour and control the leavening with baking powder for consistent results.

What frosting pairs best with this cake?

Classic vanilla buttercream, cream cheese frosting, chocolate frosting, or even whipped cream work beautifully.

Can I use this recipe for a tiered cake?

Yes, the cake is sturdy enough to stack. Be sure to level the layers and use supports for taller structures.

Conclusion

This Classic Vanilla Birthday Cake is a celebration essential that brings joy and satisfaction with every slice. With its moist, tender crumb and delicate vanilla flavor, it’s a go-to recipe that suits any celebration style. Whether you dress it up with elegant frosting or keep it simple and sweet, this cake is bound to impress.