📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your baking pans (round or square). I find lining the bottoms with parchment paper circles helps ensure the cakes come out cleanly—less sticking, more cake!
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Pro tip: Sifting these dry ingredients not only helps combine them evenly, but it aerates the flour for a lighter crumb. Don't skip this!
3. In a large bowl, or the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. This might take 3-5 minutes, so don't rush it! You want it truly light. Beat in the vanilla extract.
4. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. We don't want scrambled eggs in our cake, do we?
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! That's a recipe for a tough cake.
6. Divide the batter evenly among the prepared baking pans. Smooth the tops with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Patience is a virtue, especially when it comes to cake cooling.
8. While the cake layers are cooling, prepare the vanilla buttercream frosting. In a large bowl, cream together the butter until smooth and fluffy. Gradually add the powdered sugar, beating until well combined.
9. Add the vanilla extract and milk (or cream), and beat until the frosting is light and creamy. If you prefer a thinner frosting, add more milk, a tablespoon at a time. If it’s too thin, add a bit more powdered sugar.
10. Once the cake layers are completely cool, it's time to assemble the cake! Place one cake layer on a serving plate or cake stand. Spread a generous layer of vanilla buttercream frosting over the top.
11. Place the second cake layer on top of the frosting. Frost the entire cake with the remaining buttercream frosting, creating a smooth and even surface. Get creative with your frosting—swirls, rosettes, or even a simple textured finish can make your cake stand out!
12. Now, for the fun part: the rice paper decorations! Cut out desired shapes (flowers, butterflies, leaves) from the rice paper using scissors. You can find templates online or create your own designs. I once tried cutting out a whole scene from 'Starry Night'—ambitious, but messy!
13. Lightly dampen the rice paper cutouts with a brush or spray bottle. This will make them pliable and easier to adhere to the cake. Be careful not to over-wet them, as they can become fragile.
14. Gently attach the rice paper decorations to the frosted cake. You can overlap them to create depth and texture. Get artistic! This is where your personality shines through. Consider using edible ink markers to add details or color to the rice paper decorations. This is especially fun for kids' birthday cakes!
15. Refrigerate the cake for at least 30 minutes to allow the frosting to set and the rice paper decorations to adhere properly. This also helps the cake stay moist. Before serving, let the cake sit at room temperature for about 15-20 minutes to soften the frosting slightly. Enjoy your beautifully decorated vanilla birthday cake!