Print

Classic Vanilla Birthday Cake with Easy Sprinkle Buttercream

vanilla birthday cake - featured image
Print Recipe

A tender, moist vanilla cake with real vanilla flavor, paired with a silky sprinkle buttercream. Perfect for birthdays and celebrations, this recipe is simple enough for beginners but produces bakery-worthy results.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (60ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste (optional)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups (339g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tablespoons (45-60ml) heavy cream
  • 2 teaspoons vanilla extract (for buttercream)
  • ¼ teaspoon salt (for buttercream)
  • ½ cup (80g) rainbow jimmies or sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, grease parchment, and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt for about 20 seconds. Set aside.
  3. In a stand mixer with paddle attachment, beat softened butter and sugar on medium speed for 3-4 minutes until light and fluffy.
  4. With mixer on low, drizzle in oil and vanilla extract (and vanilla bean paste if using). Mix until just combined.
  5. Add whole eggs one at a time, mixing on medium after each. Then add egg whites one at a time, mixing after each. Scrape bowl down.
  6. With mixer on low, add dry ingredients in three additions alternating with buttermilk in two additions (start and end with dry). Mix just until combined; finish folding with a spatula.
  7. Divide batter evenly between prepared pans (about 680g each). Smooth tops. Bake for 28-32 minutes, rotating pans halfway, until toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes. Run knife around edges, turn out onto cooling racks, peel off parchment, and cool completely (1-2 hours).
  9. For buttercream: Beat softened butter on medium speed for 2-3 minutes until smooth. Add sifted powdered sugar one cup at a time on low. Add heavy cream one tablespoon at a time until spreadable. Add vanilla and salt, beat on medium-high for 2-3 minutes until fluffy. Fold in sprinkles by hand.
  10. Place one cake layer on stand. Spread about 1 cup buttercream on top. Place second layer on top. Apply thin crumb coat all over. Chill 20 minutes. Apply final frosting layer and decorate with extra sprinkles.

Notes

Room temperature ingredients are essential. Use a kitchen scale for flour for consistent results. Chill cake before frosting for easier handling. Cake tastes even better the day after baking.

Nutrition

Keywords: vanilla birthday cake, sprinkle buttercream, classic cake, homemade birthday cake, vanilla cake recipe

Find it online: https://grubella.com/classic-vanilla-birthday-cake-with-easy-sprinkle-buttercream/