Simple Birthday Cake
A golden, moist birthday cake made from scratch with pantry staples—perfectly simple, endlessly versatile, and baked with love for any celebration.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Two 8-inch Round Cake Pans
- Wire Racks
- Spatula
Ingredients
Core Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 3/4 cup unsalted butter softened
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
Optional Add-Ins
- 1/2 cup rainbow sprinkles for funfetti effect
- 1/2 tsp almond extract for nutty flavor
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Whisk flour, baking powder, and salt together in a medium bowl.
- Cream butter and sugar until pale and fluffy, about 3 minutes.
- Beat in eggs one at a time, then mix in vanilla extract.
- Add flour mixture and milk alternately in three parts, beginning and ending with flour. Mix gently after each addition.
- Divide batter between pans, smooth tops with a spatula, and bake 28–32 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks. Frost once completely cooled.
Notes
Use buttermilk instead of milk for a tangy twist, or substitute half the butter with oil for extra moisture. This cake is perfect as a sheet cake or cupcakes too!