📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to use baking spray with flour already in it; saves a step!
2. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 2 cups of granulated sugar until light and fluffy. This is where a stand mixer shines, but a hand mixer works great too. Don’t skimp on the creaming; it's what makes the cake tender.
3. Beat in 4 large eggs, one at a time, then stir in 2 teaspoons of vanilla extract. Make sure the eggs are room temperature. They incorporate better that way. I forgot once and the batter looked kinda curdled; it still baked fine, but lesson learned!
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. Don't skip the whisking! This ensures the baking powder and salt are evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! That leads to a tough cake. A few streaks of flour are okay.
6. Divide the batter evenly between the prepared cake pans and spread it out evenly. You can use a kitchen scale to make sure each pan has the same amount of batter. I'm usually too lazy for that, tho.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so start checking around 30 minutes. If the top is browning too quickly, tent it with foil.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Don't try to frost them while they're warm! That's a messy disaster waiting to happen.
9. While the cakes are cooling, prepare the frosting. In a large bowl, beat together 1 cup (2 sticks) of unsalted butter, softened, and 4 cups of powdered sugar until smooth and creamy. Add 1/4 cup of milk and 1 teaspoon of vanilla extract, and beat until light and fluffy. If the frosting is too thick, add a little more milk, a tablespoon at a time. If it's too thin, add a little more powdered sugar.
10. Once the cakes are completely cool, frost the top of one layer and carefully place the second layer on top. Frost the top and sides of the cake with the remaining frosting. You can use an offset spatula for a smooth finish or create swirls and peaks with a spoon or knife. Get creative!
11. Now, for the shimmer! Gently sprinkle edible glitter or luster dust over the frosted cake. Don't be shy! The more shimmer, the better. For an extra touch, add some shimmering sprinkles or edible pearls. It's your cake, so make it shine!
12. Slice, serve, and enjoy your Vanilla Birthday Cake Shimmer! And don't forget to take a picture for Instagram. #birthdaycake #vanilla #shimmer #homemade