Let's face it, birthdays demand cake. And what's more classic than a vanilla birthday cake? This isn't just any vanilla cake, though; this is Vanilla Heaven! Fluffy, moist, and bursting with vanilla flavor, this cake is perfect for celebrating any occasion. Or, you know, just because you deserve a slice (or two!). This recipe has been tweaked and perfected over the years, incorporating all the little tricks that my own Grandma used to make the most perfect cakes! It's a labor of love, but totally worth it. I even remember one year, she accidentally added salt instead of sugar - we still ate it. Talk about character building!
What sets this cake apart is the double dose of vanilla. We're using both vanilla extract in the cake batter and a luscious vanilla buttercream frosting. The result? An unforgettable vanilla experience that will have everyone asking for seconds. I think people sometimes overlook the importance of quality vanilla extract, and really – you shouldn't! Try to get the good stuff, it makes all the difference! Don't even get me started on imitation vanilla... eesh! One time a friend tried to use it, and the cake tasted like chemicals. We’ve all been there right?.
Required Equipments
- Stand Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Rubber Spatula
- Baking Pans (round)
- Parchment Paper
- Wire Rack
Vanilla Birthday Cake with Vanilla Heaven: Frequently Asked Questions
Vanilla Birthday Cake with Vanilla Heaven
This Vanilla Birthday Cake with Vanilla Heaven frosting is a moist, fluffy, and intensely vanilla-flavored cake perfect for any celebration. It's simple enough for beginners but impressive enough for special occasions.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 30 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. I also like to line the bottoms with parchment paper circles to ensure they release cleanly.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with a stand mixer. Don't rush this step; it's crucial for a tender cake.
- 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.
- In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed.
- 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; this can lead to a tough cake. A few streaks of flour are okay.
- Divide the batter evenly between the prepared pans and spread it evenly. I use a kitchen scale to ensure the layers are the same size.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes to avoid overbaking.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting. Otherwise, the frosting will melt!
- While the cakes are cooling, prepare the vanilla frosting. In a large bowl, beat together the softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy. You may need to add more milk to reach your desired consistency.
- Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of frosting over the top.
- Carefully place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting. Feel free to get creative with your decorating!
- Decorate the cake with sprinkles, fresh berries, or any other toppings you like. I love using a mix of colorful sprinkles for a festive touch.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will make it easier to slice and serve.
📝 Notes
- For an extra moist cake, brush the cake layers with simple syrup before frosting.
- If you don't have parchment paper, you can grease and flour the baking pans thoroughly.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
🍎 Nutrition
Calories: 450 kcal
Protein: 4 g
Fat: 22 g
Carbohydrates: 60 g
Fiber: 1 g
Calcium: 50 mg
