Traditional Birthday Cake

Traditional Birthday Cake

Fluffy vanilla layers wrapped in swirls of buttercream for a nostalgic celebration classic.

Total 2 hr Makes 12 slices Calories 520/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This classic birthday cake features tender vanilla sponge layers with a fine, moist crumb, finished in a generous coat of creamy buttercream. It bakes up tall and even, making it a reliable centerpiece for birthdays and other milestone celebrations. Sprinkles or a simple piped border give it that familiar bakery-style finish.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 1 cup unsalted butter, softened, for buttercream
  • 4 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract, for buttercream
  • 1/4 teaspoon salt, for buttercream
  • 1/3 cup rainbow sprinkles

Method

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.

  2. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

  3. In a large bowl, cream the butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.

  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. Add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix just until combined.

  6. Divide the batter evenly between the prepared pans and smooth the tops.

  7. Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes.

  8. Cool the cakes in their pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely, about 1 hour.

  9. Meanwhile, make the buttercream: beat the butter in a large bowl on medium speed until smooth and pale, about 2 minutes.

  10. Add the powdered sugar one cup at a time, beating on low speed until incorporated.

  11. Add the heavy cream, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 3 minutes.

  12. Place one cake layer on a serving plate and spread a layer of buttercream evenly over the top.

  13. Top with the second cake layer and frost the top and sides of the cake with the remaining buttercream.

  14. Decorate the top and base of the cake with rainbow sprinkles before slicing and serving.

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Traditional Birthday Cake

This classic birthday cake features tender vanilla sponge layers with a fine, moist crumb, finished in a generous coat of creamy buttercream. It bakes up tall and even, making it a reliable centerpiece for birthdays and other milestone celebrations. Sprinkles or a simple piped border give it that familiar bakery-style finish.

2 hr 12 slices 520 cal

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 1 cup unsalted butter, softened, for buttercream
  • 4 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract, for buttercream
  • 1/4 teaspoon salt, for buttercream
  • 1/3 cup rainbow sprinkles

Method

  1. 1

    Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.

  2. 2

    Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

  3. 3

    In a large bowl, cream the butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.

  4. 4

    Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. 5

    Add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix just until combined.

  6. 6

    Divide the batter evenly between the prepared pans and smooth the tops.

  7. 7

    Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes.

  8. 8

    Cool the cakes in their pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely, about 1 hour.

  9. 9

    Meanwhile, make the buttercream: beat the butter in a large bowl on medium speed until smooth and pale, about 2 minutes.

  10. 10

    Add the powdered sugar one cup at a time, beating on low speed until incorporated.

  11. 11

    Add the heavy cream, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 3 minutes.

  12. 12

    Place one cake layer on a serving plate and spread a layer of buttercream evenly over the top.

  13. 13

    Top with the second cake layer and frost the top and sides of the cake with the remaining buttercream.

  14. 14

    Decorate the top and base of the cake with rainbow sprinkles before slicing and serving.