Birthday Cake Vanilla
A classic, comforting vanilla birthday cake that’s soft, moist, and bakery-quality—perfect for celebrations big or small.
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch Round Cake Pans
- Wire Rack
- Parchment Paper
Ingredients
- 2 1/2 cups all-purpose flour or substitute cake flour for lighter crumb
- 2 1/2 tsp baking powder
- 1/2 tsp salt reduce slightly if using salted butter
- 3/4 cup unsalted butter softened
- 1/2 cup neutral oil canola or vegetable oil
- 2 cups sugar
- 4 large eggs room temperature
- 1 tbsp pure vanilla extract or use vanilla bean paste for stronger flavor
- 1 cup buttermilk room temperature (or milk + 1 tbsp lemon juice/vinegar)
Instructions
- Grease two 9-inch round cake pans, line with parchment, and dust with flour.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter, oil, and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, then stir in vanilla extract.
- Add flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix gently.
- Divide batter evenly into prepared pans. Bake at 350°F (175°C) for 28–32 minutes, until golden and a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks. Cool completely before frosting.
Notes
Variations: Add sprinkles for funfetti, swirl in chocolate for marble effect, or bake as cupcakes (18–20 min). For dairy-free, use almond milk + vinegar and plant-based butter. Always use room temp ingredients and avoid overmixing for best results.