Birthday Cake
This classic vanilla Birthday Cake is like a party in your mouth. It’s a festive celebration dessert traditionally served at birthday parties and this scratch-made cake is certain to turn any special occasion into something memorable.
Easy Birthday Cake Recipe
Birthday cakes are not only delicious desserts but also a symbol of joy and celebration, making them an integral part of birthdays around the world. Birthday cakes come in a plethora of flavors such as vanilla, chocolate, or marble and beyond. They’re often baked in round or rectangular pans and can be single-layered or multi-layered, depending on the design and amount of servings needed. How to make a three layer Birthday Cake: (Scroll down for full printable recipe.)
- Prepare Pans – Preheat the oven to 350°F. Butter and flour three [8] inch round cake pans or spray with baking spray. [i.e. Baker’s Joy]
- Dry Ingredients – Use a whisk to sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside.
- Creamed Ingredients – Use an electric mixer to cream together the softened butter, granulated sugar, vanilla, butter and almond. Beat for around 3-4 minutes.
- Eggs – Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.
- Combine – Add the sifted dry ingredients (flour mixture) to the butter mixture alternately with the buttermilk. Beat on medium speed until all has been incorporated.
- Sprinkles – Stir in the confetti sprinkles by hand until evenly distributed.
- Transfer the Batter to the Pans – Divide the cake batter evenly between the prepared pans.
- Bake – Place into the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
- Cool the Cake Layers – Cool in the pans on a cooling rack.
- Make the Buttercream Frosting – Use an electric mixer to cream the butter on medium high speed for 2-3 minutes using the paddle attachment.
- Vanilla Extract – To the bowl add the vanilla and salt mixing just until incorporated.
- Confectioner’s Sugar – Lower the speed of the mixer and gradually add the powdered sugar.
- Use Cream to Smooth the Frosting – Halfway through add heavy cream. Once all of the powdered sugar has been incorporated add additional heavy cream in until the desired spreading consistency is reached.
- Ice the Cake – Place one cake round on a cake pedastal and top with frosting. Repeat until the three layers are assembled. Make a thin crumb coat then freeze for 15 minutes or chill for 30 minutes to set.
- Frost the cake using the remaining frosting as desired and decorate with sprinkles.
How to Make the BEST Birthday Cake Recipe
- Key Ingredients you’ll need to make homemade Birthday Cake: All purpose flour, cake flour, baking powder, salt, unsalted butter, granulated sugar, two teaspoon vanilla extract, butter extract, almond extract, large eggs, buttermilk and confetti sprinkles plus additional for decorating the frosting.
- Ingredients to make homemade Buttercream Frosting: Unsalted butter, clear vanilla extract, salt (Omit if using salted butter), powdered sugar, heavy cream.
- Kitchen tools you’ll need: Three 8-inch round cake pans, measuring cups and spoons, medium mixing bowl, large bowl, rubber spatula, stand mixer or hand mixer, whisk and piping bag for decorating and wire rack.
- You could bake this vanilla cake in 9-inch pans for a two layer cake.
- Buttercream Icing is a popular choice for special occasion cakes for its smooth texture and ability to hold decorative designs well. You can choose to simply frost the cake and top it with sprinkles and skip piping frosting along the edge.
- You may also opt to use my recipe for cream cheese frosting or whipped chocolate frosting, instead.
- You can add a special message to the top or the use colored icing to write the person’s age on top. This personal touch adds to the festive and celebratory atmosphere.
- While vanilla cake and chocolate cake are classic choices, birthday cakes can also come in flavors like red velvet, lemon, carrot cake, or even more exotic flavors depending on the baker’s creativity and the celebrant’s preferences.
- Frosted Cake – Store Birthday Cake leftovers in an airtight container chilled in the refrigerator for up to 5 days.
More Cake Recipes to Make
- My Italian Cream Recipe is tried and true.
- Decorate this Funfetti Cake with skittles for a perfect finish.
- My Banana Pudding Layer Cake is epic.
- Classically delicious German Chocolate Cake.
- Bakers of all skill levels can make this Strawberry Layer Cake.
- This Buttered Rum Cake recipe is a fan favorite year-round.
- Best Carrot Cake recipe is a personal favorite. It’s spectacular.
- You’re certain to impress family and friends with this Strawberry Cake Roll.
- Patriotic Flag Cake from Food Network.
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Helpful Kitchen Items:
Birthday Cake
Servings: 12 servings
Ingredients
- Cake:
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups unsalted butter softened
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 2 tsp butter extract
- 1/4 tsp almond extract
- 4 large eggs room temperature
- 1 cup buttermilk
- 1/2 cup confetti sprinkles plus additional for decorating the frosting
- Frosting:
- 2 cups unsalted butter
- 1 Tbsp clear vanilla extract
- 1/2 tsp salt (Omit if using salted butter)
- 7 cups powdered sugar
- 2-4 Tbsp heavy cream
Instructions
- Preheat the oven to 350°F. Butter and flour three [8] inch round cake pans or spray with baking spray. [i.e. Baker's Joy]
- In a medium bowl use a whisk to sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside.
- In a large bowl using an electric mixer cream together the softened butter, granulated sugar, vanilla, butter and almond extracts. Beat with a mixer for around 3-4 minutes.
- Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.
- Add sifted dry ingredients alternately with the buttermilk. Beat on medium speed until all has been incorporated, then increase the speed of the mixer and beat for 1-2 minutes. Mix in the confetti sprinkles by hand until evenly distributed.
- Divide the batter evenly between the prepared pans. Bounce gently to settle the batter and release air bubbles.
- Place into the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pans on a cooling rack.
- Frosting: In a large bowl using an electric mixer cream the butter on medium high speed for 2-3 minutes using the paddle attachment.
- To the bowl add the vanilla and salt mixing just until incorporated.
- Lower the speed of the mixer and gradually add the powdered sugar 2 cups at a time. Stop and scrap the bowl as needed.
- Halfway through add 2 Tbsp heavy cream. Once all of the powdered sugar has been incorporated add additional heavy cream in 1 Tbsp increments until the desired spreading consistency is reached.
- Place one cake round on a cake pedastal and top with frosting. Repeat until the three layers are assembled. Make a thin crumb coat then freeze for 15 minutes or chill for 30 minutes to set.
- Frost the cake using the remaining frosting as desired and decorate with sprinkles.
- Store in an airtight container chilled.
Notes
To Tint the Frosting: If you want to tint the frosting any color you can. Use a gel food coloring in the color of your choice. To keep it white add a tiny amount of purple gel food coloring or white food coloring and beat just until the desired color is reached. (Purple will cancel out the yellow tint of the butter. (This is optional.)
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