Classic Vanilla Birthday Cake Recipe for Perfect Celebration

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This Classic Vanilla Birthday Cake is soft, moist and full of pure vanilla flavor. Two tender vanilla cake layers are filled and covered with silky vanilla buttercream, making a timeless celebration cake that’s easy to bake and beautiful to serve.

If you love classic layer cakes, this recipe delivers a reliably tender crumb and a smooth buttercream that spreads and pipes well. It’s a great base for sprinkles, simple piping or any decoration you prefer.

WHY THIS RECIPE WORKS

• Vanilla cake: Soft, tender and packed with vanilla flavor.
• Vanilla buttercream: Smooth, easy to make and perfectly balanced.
• Show stopper: A simple sprinkle finish turns this cake into a celebration centerpiece.

INGREDIENT NOTES

Here are the key ingredients and why they matter. See the recipe card below for exact quantities.

• All-purpose flour: Gives a light, airy texture. Aim for flour with about 10–11% protein.
• Cornstarch: Helps create a softer crumb.
• Sugar: Granulated sugar sweetens and helps keep the cake moist.
• Baking powder and baking soda: Provide lift for a tender, fluffy cake.
• Salt: Enhances the vanilla and overall flavor.
• Eggs: Use room temperature eggs for better emulsion and volume.
• Oil: A neutral oil like canola keeps the cake extra moist.
• Sour cream: Adds moisture and helps the cake keep its structure.
• Butter: Used in both the cake and buttercream—bring to room temperature for best results.

STEP BY STEP INSTRUCTIONS

This recipe requires an electric mixer—either a stand mixer with a paddle attachment or a hand mixer. Use two 20 cm (8 inch) cake pans lined with parchment paper.

The full recipe card is below.

Preheat the oven to 170°C / 340°F (conventional). Prepare two 20 cm (8-inch) pans with parchment.

STEP 1: Sift together the flour, cornstarch, baking powder, baking soda and salt; set aside. In a large bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy.

STEP 2: Add the eggs one at a time, mixing until combined. With the mixer on low, add half the dry ingredients and mix just until combined. Stir in sour cream, oil and vanilla, then add the remaining dry ingredients and mix until combined.

STEP 3: Divide batter between the two prepared pans and bake 30–33 minutes, or until a tester comes out clean. Cool on a wire rack; after 5–10 minutes remove cakes from pans and cool completely before frosting.

FROSTING AND ASSEMBLING

STEP 1: Sift the powdered sugar and set aside. Beat the butter in a mixer for 4 minutes on medium-high, scrape the bowl and beat another 2 minutes.

STEP 2: Add powdered sugar, vanilla and milk in two additions, whipping until each is fully incorporated. Add vanilla paste if desired for extra depth. Scrape the bowl and mix 2 more minutes.

STEP 3: Level the tops of the cooled cake layers so they sit flat. Place the first layer on a serving plate or board.

STEP 4: Add two generous scoops of buttercream, spread evenly with an offset spatula, top with the second layer and apply a thin crumb coat. Finish with the remaining buttercream, smooth or add a wavy texture, and decorate with sprinkles if desired.

EXPERT BAKING TIPS

• Use a kitchen scale: Weighing ingredients in grams is the most precise method and improves consistency.
• Don’t overmix the batter: Fold gently at the end with a spatula to ensure all ingredients are combined without developing excess gluten.
• Light vs dark pans: Light-colored aluminum pans bake more evenly and gently, producing a softer cake. Dark pans absorb more heat and can create a darker, drier crust.

FAQ

STORAGE

Store the assembled cake in the fridge in an airtight container. Remove and allow to come to room temperature before serving. Best enjoyed within 2–3 days.

Other Layer Cake Recipes To Try

If you enjoyed this recipe, please leave a star review and tag on Instagram. Try other favorites like Nutella Cake, Chocolate Fudge Cake and Chai Cake for more layer-cake inspiration.