The Best Moist Vanilla Birthday Cake with Old-Fashioned Vanilla Frosting
Introduction
Presenting the ultimate homemade vanilla birthday cake paired with a rich, old-fashioned vanilla buttercream frosting. Every tender crumb and velvety swirl delivers pure nostalgia, turning any day into a celebration.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 1 cup whole milk, room temperature
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 3 tbsp heavy cream or whole milk
- 1 1/2 tsp pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with milk. Begin and end with dry ingredients, mixing until just combined.
- Divide batter evenly between pans. Bake 25–30 minutes until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For frosting: Beat butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and salt. Mix until smooth and fluffy.
- Frost the cooled cake layers with the vanilla frosting.
Pro Tips & Notes
- Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature for even mixing and a tender crumb.
- Avoid Overmixing: Mix batter until just combined to keep the cake light and avoid toughness.
- Cool Completely: Allow the cake layers to cool fully before frosting to prevent melting.
Nutrition Facts (per serving)
- Calories: 520 kcal
- Protein: 5 g
- Carbohydrates: 78 g
- Fat: 22 g
Frequently Asked Questions
- Q: Can I use cake flour instead of all-purpose? A: Yes, substitute with 2 1/2 cups cake flour for a lighter texture.
- Q: How do I store leftovers? A: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.