📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds. This step is CRUCIAL; trust me, you don't wanna deal with a cake stuck to the pan. I learned that one the hard way.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Whisk thoroughly to ensure even distribution; this helps the cake rise properly. Don't skip this step, I did once, and it was a disaster.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Use a stand mixer or a hand mixer. This usually takes about 3-5 minutes. The mixture should look pale and creamy. Don't rush it!
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. I like to crack the eggs into a seperate bowl first, just incase one is bad.
5. In a measuring cup, combine the buttermilk and oil. This mixture adds moisture and richness to the cake. Feel free to warm the buttermilk ever so slightly, really takes it up a notch!
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, which can result in a tough cake. If ya see any flour streaks, don't sweat it, just fold them in gently.
7. Divide the batter evenly between the prepared cake pans. Use a kitchen scale for precision if you have one. Smooth the tops with a spatula. I love using an offset spatula, makes life easier.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back lightly when touched. Keep an eye on them after 30 minutes; ovens vary.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Remove the parchment paper. Patience is key here; don't try to frost them while they're still warm.
10. While the cakes are cooling, prepare the frosting. In a large bowl, beat the butter until smooth and creamy. Add the powdered sugar, one cup at a time, beating well after each addition. Trust me, sift the powdered sugar first, it makes a HUGE diffrence!
11. Stir in the vanilla extract and milk. Beat until the frosting is light and fluffy. Add more milk if needed to reach your desired consistency. Taste and adjust sweetness if necessary. I sometimes add a pinch of salt to balance the sweetness.
12. Once the cakes are completely cool, level them with a serrated knife if needed. This ensures a stable and even cake. Nobody likes a wobbly cake!
13. Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting over the top. Add the second cake layer and frost the top and sides of the cake. Get creative with swirls and decorations!
14. Decorate the cake with sprinkles, fresh berries, or any other toppings you like. Get the kids involved; they LOVE this part. I've also used edible glitter, very fun!
15. Slice, serve, and enjoy your beautiful homemade Vanilla Birthday Cake! Store leftovers in an airtight container in the refrigerator. If it lasts that long, that is.