Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream
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This moist and delicious birthday cake recipe is adapted from one of my favorite baking books, Perfect Cakes by Nick Malgieri.
My daughter is turning eight years old this week, and she’s been begging me for two things: a puppy and her favorite vanilla birthday cake. The puppy is definitely not going to happen – we already have one crazy dog – but the cake’s easy. I’ve been making this simple vanilla cake every year on her birthday since she was two. The cake portion of recipe is adapted from one of my favorite baking books, Perfect Cakes by Nick Malgieri, and the frosting recipe was handed down from my great-grandmother.
What you’ll need to make vanilla birthday cake
Step-by-Step Instructions
To begin, combine the dry ingredients together in a medium bowl.
Whisk well to combine.
Next, cream the butter and sugar until very light and fluffy, about 5 minutes.
Meanwhile, whisk together the egg whites and milk. Be sure the eggs are at room temperature, otherwise your batter may curdle. To warm them up quickly, place them in a bowl of hot water before cracking them. When the butter and sugar are creamed, beat in the vanilla and almond extract, then add one-quarter of the flour mixture and beat on low speed.
Next, add one-third of the milk/egg mixture.
Continue alternating adding the flour and milk mixtures, scraping down the bowl as necessary. The batter will look like this.
Pour the batter into the prepared cake pans and smooth the tops.
Bake the layers for 25 to 30 minutes, until they are set and a cake tester comes out clean. Cool the layers in the pans for five minutes, then unmold onto racks to finish cooling.
While the cake cools, make the frosting. Begin by combining the butter and cream cheese in the bowl of an electric mixer.
Beat until well combined.
Gradually add the confectioners’ sugar, beating until smooth.
Then beat in the vanilla and salt.
If the frosting is too thick, add 1-2 tablespoons of milk or cream.
When the layers are cool, frost the cake.
You can spread the frosting smooth, or swirl it casually with a butter knife. Since it’s an all white cake, I like to scatter some festive nonpareils or confetti sprinkles on the edges for color.
Or for a change, try topping the cake with heaps of shredded sweetened coconut — it’s amazing.
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Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream
This moist and delicious birthday cake recipe is adapted from one of my favorite baking books, Perfect Cakes by Nick Malgieri.
Ingredients
For the Cake Layers
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 6 large egg whites, at room temperature
- ¾ cup whole milk, at room temperature
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
For the Buttercream
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 4 ounces cream cheese, at room temperature
- 6 cups confectioners' sugar
- 3 teaspoons vanilla extract
- Pinch salt
Instructions
For the Cake
- Position a rack in the middle of the oven and preheat to 350°F. Spray two 8-inch cake pans with nonstick cooking spray. Cut two 8-inch rounds of parchment paper and line the bottom of each pan; spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.)
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts.
- Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.
- Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
- Scrape the bowl with a large rubber spatula. Don't worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops.
- Bake the cakes for 25 to 30 minutes, until they are set and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don't stick to rack). When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream. (I always flip the bottom layer of the cake so that the domed side is facing down and touching the plate. That way, the surface that you're icing is flat and will minimize any separating between the two layers when you put the other layer on top of it.)
For the Vanilla Buttercream
- In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined.
- Gradually add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.
- Freezer-Friendly Instructions: The cake layers can be frozen, without frosting, for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. Thaw overnight on the countertop and then frost before serving.
Nutrition Information
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- Per serving (12 - 14 servings)
- Calories: 571
- Fat: 23 g
- Saturated fat: 14 g
- Carbohydrates: 88g
- Sugar: 73 g
- Fiber: 0 g
- Protein: 4 g
- Sodium: 167 mg
- Cholesterol: 63 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this cake today, and I loved the texture but I have to say it tasted too eggy. I thought 6 egg whites seemed like a lot, so would it mess with the texture too much to use less? Also, I used fresh farm eggs, is it possible it had something to do with that?
Hi Nicole, 6 egg whites is the equivalent of 3 eggs, which is normal for a cake. I wouldn’t reduce the amount, but perhaps you might like a cake made with whole eggs better — this cupcake recipe can be made as a layer cake. Hope that helps!
I made this with my 3 year old son for my mom’s birthday. This was the first homemade cake that I have ever baked and it was delicious! Originally, I was going to use the chocolate frosting recipe, but I changed my mind last minute. We sprinkled pink glittery sprinkles on top of the vanilla frosting and it looked beautiful. Next time I’ll try the chocolate frosting.
Hi I’m making this next weekend for a birthday party. I don’t mind that the cake isn’t white and want to use whole eggs, is it possible? If so, how many eggs should I use and what size?
Thank you!
Hi Chris, I would use this recipe instead. You can use either frosting. Enjoy!
I made this cake for my 14 year old twins for their birthday yesterday…it was the best cake we have ever had!! A lot easier that I had expected. I will never do a boxed cake again. Thank you Jenn for the easy and delicious recipe that is now a keeper for me!
Hello, I’m seriously considering making this cake for my 6 year old daughter this Saturday.
Quick question: egg whites are mixed in in liquid form to the milk, right? There is no beating them to peaks before, the airiness will be achieved once it goes thru the mixer?
Thanks for any feedback!
That’s correct, Julie. Hope you and your daughter enjoy!
The cake is dense but moist, prefer a fluffier cake. If I added more baking powder or baking soda would that help???The frosting -I didn’t cream the butter first,before adding the cream cheese. Mine turned out so heavy, not fluffy like your pic? I guess it wasn’t warm/soft enough? Also I added vanilla only in both cake and frosting. I thinking was too much vanilla. I think almond extract would help?? Cake weighs so much, but it was still moist. I would rate it higher but I like it fluffier and my frosting was too heavy. Probably my fault. It was the right amount of frosting but slightly over. Better to have enough to cover.
The cake should not be dense — the egg whites keep it quite light — so I’m wondering if you possibly made a mistake in your measurements? And it is necessary to cream the butter for the frosting, otherwise it will be heavy.
I love your vanilla birthday cake recipe. Could you please tell me why mine had a yellowish color even when using only egg whites?
Thank you.
Hi Judy, The cake isn’t completely white. The vanilla extract gives it an off-white color. And on the outside, it will look golden but should look off-white on the inside. Hope that helps!
I don’t have almond extract so do I really need it?
It’s fine to skip the almond extract-just replace it with the equivalent amount of vanilla extract. Enjoy!
Just saying I will be making this today. It looks great. I am going to color the batter in different colors for a springtime rainbow effect, s I am making bake sale cupcakes with grass icing and edible ladybugs. I have been looking for a great white cake. This looks divine. I will let you know how I like it when it is done.
Sounds pretty, Deb! I hope you’ll email me photos!
turned out GREAT!! I do have pics, but don’t know how to send them to you. the cake is delicious!!
So glad, Deb! My email is jennifer@onceuponachef.com. I would love to see!
Can I still make this if I only have access to salted butter?
Yes, but I would cut out the added salt in the recipe. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can skip the added 1/4 tsp. salt here.
I just baked this cake and it turned out lovely! The smell and taste of the almond is divine. One question however – how do you prevent the “doming” affect of the cakes as they bake? I usually level with a knife but sometimes it takes a large chunk of the cake which is so wasteful. I followed the recipe to a T and it came out truly perfect, however I would love any tips on preventing the round tops/domes of the cake layers so I can maximize the height of the cake next time. Thank you so much!!
Stella, So glad you liked the cake! I actually like a little dome on a homemade cake, but you could try silicone pans or damp cake strips – I’ve used both with success for more professional-looking cakes.
Hi, I’d to make this for my daughter’s 7th birthday. I’m looking at the recipe for the frosting, and it says 6 cups of sugar which seems to be a lot of sugar to me. Is the measurement correct? Thx
Hi Jenn, I want to make an ice cream cake and was wondering if you think this cake will hold up? I’m wondering if this cake would be too moist? Thanks!
Hi Renee, I think it will hold up, but I’m not sure how good the cake will taste frozen.
I have never made a cake from scratch before. These cakes are so moist – I mean shockingly so. I had cut off a bit of the tops before I started to ice them and my husband came in and tasted them and declared the cake to be the best he’s ever had. Mind you, he hasn’t even had a piece yet with the frosting. He is a desert fanatic so this is high, high praise. If you are thinking about making this cake, you must do it immediately – like right this very minute!! Then prepare to reap the compliments. Jenn, this is amazing. Thanks for making me look so good.
Hi,
This recipe looks great! Can I half the recipe to make 12 cupcakes and have the same quality? Thank you!
Hi, I am making this for kids b-day party tomorrow. Can I frost the cake the night before the party? I am never sure about cream cheese frosting. Does the cake need to be refrigerated? thanks!
Can you add cocoa to the frosting? My son wants chocolate frosting?
I’m looking for an ice cream cake recipe. It seems that though this cake freezes well, the frosting doesn’t. Would you suggest frosting just before serving, or is there another frosting you’d suggest?
Thanks much!
The recipe sounds wonderful!
I so want to try this recipe. I adore a good white cake and icing. Unfortunately, as a GA gal living in CO, I struggle big time with baking at high altitude. Cakes that used to be light and moist at sea level are dense, dry, and flat here. I am so envious.
Hi Leslie, I’ve heard the high altitude can be a significant challenge. Here are some tips that may help a little bit!
Hi. Im also a ga girl in colorado. 1 year down! Just made this cake. Its amazing. I usually just up the temperature and cut bake time by a cpl minutes and that does the trick. This time, i just followed as is because im layering fresh whipped cream and it hided any falling areas. So delicious. It does not matter if it falls some or is dense 😉
Hi
Will be making my daughter’s first birthday cake this weekend and its my first ever cake. From the reviews I’m definitely going to make this cake. Got all the ingredients except all-purpose flour. There doesn’t seem to be any in my country. There is however pastry flour and cake wheat flour. Which is best as a replacement for the all purpose flour in your recipe and what measurement do I use? Please don’t say you cannot help me because I really need you to. Thanks!
Hi Doris, Happy birthday to your daughter! I’ve never made this cake with anything but all purpose flour, so I’m not certain how it will turn out, but I would opt for the cake flour and increase the amount by a few tablespoons. Please let me know how it comes out.
I definitely will. One other question please. You didn’t mention sifting/sieving the flour or sugar. Is that on purpose? Must I seive the flour, granulated sugar and icing sugar or not?
Hi Doris, You don’t need to sift the flour or the sugar for this recipe. And in response to your other question. If you’re using a one cup measuring cup, it should be leveled off at the top. I guess if it’s larger than one cup, it would be challenging to do that. I would just get as close to 1 cup as possible.
So made the cake yesterday. Used the cake flour but used same measurement as the all purpose flour you have in your recipe. Found out the cake flour I had was imported from south Africa and had protein content of 12%, similar to that of all purpose flour. Cake turned out fine. It was much sweeter than I had anticipated. The icing was also way too sweet even though I used 4 and half cups instead of 6. The cake by itself was nice and the almond definitely gave it a distinct taste. For the icing and cake to work together would definitely need less sugar for cake or way less sugar for icing. Next time I’ll play around with it and see what works best for me. I decorated the edges of the cake with some rainbow confetti sugar and it was beautiful. Also it wasn’t as white as yours in the picture. Wonder why.
Hello.
I will be making cupcakes for my daughters teacher this Friday. I was wondering if this recipe would this work for cupcakes as well? What temperature and for how long would I bake?
LOVE your site!
Thank!
Hi Alison, So sorry for the late reply! This recipe works well as cupcakes — temp will be the same; bake for about 20 minutes.
Thanks. I followed the time for baking and they came out beautifully. Definitely my new favorite vanilla cupcake recipe. I got 21 cupcakes!
Hi
It’s my daughter’s first birthday and I really want to make this cake but I only have cake flour. Unable to get all purpose flour. How many cups of the cake flour do I need to get similar cake results.
Hi Doris, I’ve never tried this cake with cake flour so I can’t say for sure how it would turn out. If you do decide to make this with cake flour, I would increase the amount you use by a few tablespoons. Let me know how it turns out!
Jenn,
I know you recommend the spoon and scrape method for measuring flour, but would it be possible for you to list weights as well (oz and/or grams) for future recipes?
Hi Steve, I have gradually started to add metric conversions to my recipes. This one doesn’t have the conversions yet, but 2 cups of all purpose flour is the equivalent of 250 grams. Hope that helps!
This recipe is the AMAZING! My 10-year old daughter, who has never eaten a slice of birthday cake since she does not like pastry cream, frosting, chocolate or virtually any type of dessert, absolutely adored this cake. I followed the recipe exactly as written and the cake came out perfectly. It’s soft, has a delicate taste and isn’t too sweet. Now if I can only find a recipe for a very light and not too sweet vanilla frosting (NOT buttercream!), I think I have found the perfect birthday cake.Thank you Jenn for helping me decipher my daughter’s taste buds 🙂
I would try a white chocolate ganache for the anti-frosting princess. Use really high quality white chocolate for a good result. I have an anti-frosting prince and ganache has been the only thing he’s approved of. 🙂
Hi, I am very excited to try this recipe for my niece’s birthday party next weekend. I have 2 questions.
1) what size pan would be good to use for half the recipe (only 12 guests are invited). Would 6inch by 2 work.
2) would this frosting be okay to use with a fondant. Planning to decorate with it.
TIA
Hi Parshadi, I do think the 6 inch pans would work, although you might end up a little short. I’d go ahead and make the full recipe for 12 guests. And the fondant will work well over the frosting. Hope everyone enjoys it!
How do you think this cake would fare if I added chocolate chips?
Bernadette, I think it would work, but I’d probably use mini chocolate chips. If you try it, please let me know how it turns out — sounds like something my kids would like 🙂
I have a child with a nut allergy – can this cake be made (and still be delicious) without the almond extract?
Thanks
Definitely– you can replace the almond extract with more vanilla.
Thanks Jen. Will be trying this recipe over the weekend.
Thanks again.
This was super delicious. Made half the recipe for a small cake!!wow!
Jen,
what is the equivalent of 1/2 cup sour cream in ounces?
Thanks
Hi, the equivalent measurement would be 4 ounces. Thanks!
This recipe looks delicious! I am going to use your recipe to make my daughter’s “bowling alley” cake, using a double layer 9 x 13 cake pan. Do I need to do anything differently? Double the ingredients, bake longer, different temperature? Thank you so much for sharing your recipe! 🙂
Hi Kym, I haven’t tried this recipe in a 9 x 13 pan. I’m not certain it would rise evenly. I almost think you’d be better off using two 11 x 7 pans and laying them next to each other (to achieve the look of a bowling alley). Hope that helps!
I baked this cake today for my daughters 3rd birthday and it was honestly the best cake I have ever made, thank you so much! (Sydney, Australia)
Could you use one springfoam pan and cook for longer and then cut the cake in two?
Hi, Unfortunately, I can’t advise baking the cake in a different pan. I’m afraid it won’t bake properly. It’s fine to use the inexpensive metal cake pans sold at the grocery store if you don’t have the right pan at home.
Can this cake be carved? the reason i ask is I want to make a Thomas the tank engine cake for my sons 3rd birthday but I was thinking maybe carving the shape out when the cake is baked and possibly semi frozen. ive never really done that before but ive baked heaps of cakes so what do you think!
Yes Silvia, I think you could get away with carving this cake into a different shape. Happy birthday to your son!
I am making a Wilton character cake for my daughter’s birthday and was wondering how to adjust the recipe for that cake pan. It calls for a 2 layer boxed or homemade recipe so the amount should be fine. Do I just need to bake it longer since it’ll be in one larger pan instead of 2?
Also, can I add sprinkles into the mix to make it a confetti cake? If so, how much would you recommend?
Hi Amy, How fun. I don’t see any reason why that wouldn’t work — maybe a cup?
Hi Amy, You will likely have to bake it a bit longer but I can’t say exactly how long as I’ve never tried it; just keep a close eye on it.
Great, thank you! I look forward to trying it!
Made this cake for my daughter’s birthday. For the cake, I followed the recipe exactly. Turned out great. I did think the almond flavor was quite strong for a ‘vanilla’ cake, it seemed to overshadow the vanilla, so maybe I will use less next time. But the cake was still very good – moist and flavorful.
For the frosting, I used only about 4 cups sugar – it was thick and creamy, and still very sweet.
Thank you for this recipe!
Just wondering, could you please tell me the measurement of the butter in grams or ounces, we don’t have “sticks” of butter in Australia. Also is your all purpose flour the same as plain flour. Thanks
Hi Jackie, There are 113 grams in a stick of butter. And, yes, I believe all purpose is the same as plain.
Can I use cake flour instead? If so how much? Thanks!
Hi Annmarie, I’ve never tried this cake with cake flour so I can’t say for sure how it would turn out. Honestly, I wouldn’t fiddle with the recipe — it’s really perfect as is 🙂
Hi. Did u try it with the cake flour? How much of it did u use and how did it turn out
Hi I love you recipes. can I make this into cupcakes?
Yes, absolutely. Spray the pan and cupcake liners with nonstick cooking spray and bake for 20-22 minutes.
Great thank you!
I want to make a 3 layer cake using 9 inch pans. I don’t think I need to double the recipe, right? I get confused when doing 1.5
Can you check my math and help me out. Please??!!
So 1.5 Recipe
3C Flour
3 Tsp baking powder
18T butter (not sure what that is to sticks)
2 1/4 Sugar
9 egg whites
milk- Can’t figure it out!!!!
2 Tsp Vanilla
1 Tsp Almond.
How did I do???
Would I bake the three pans for the same time? About 35 minutes?
Hi Jen, Looks good, except vanilla would be 2-1/4 teaspoons. Milk will be 1 cup plus 2 tablespoons. Hope that helps! 3 pans, cook time will be the same. Please let me know how it turns out!
I was looking at making this cake and putting raspberries in between the layers with the buttercream, do you think the raspberries would seep through the cake?
Also have you worked with silverleaf before? if I was to put silver leaf on around the cake would it be ok?
Hi Shara, I think the raspberries would be delicious but, yes, they might seep through a bit. The silverleaf would be pretty but I have not seen it on this type of frosting — usually it’s on fondant.
After the cake is frosted, does it have to be refrigerated or can it sit out on the counter for a few days? I’m asking since cream cheese is an ingredient in the frosting.
Thank you!
Hi Suzy, I guess technically it should be refrigerated but, to be honest, I never do and it’s always perfectly fine 🙂
Just tried baking this. Didn’t realise you meant 350 Fahrenheit not centigrade :((( cake was completely burnt. Sorry should have realised this is a US recipe 🙁
Hello, I’m wondering if your recipe would be good for making cake pops?
Hi Fiona, Yes, it should work. Please let me know how they turn out 🙂
How long would you say for cupcakes? Just cooked them for 30mins and definitely way too long.
Hi Jade, Cook time for 24 cupcakes is 20-22 min.
I am not a very experienced baker, and this turned out perfectly for me! I followed the recipe exactly for the cake and frosting, except that I used an electric hand mixer. Served at my son’s 2nd birthday party to rave reviews!
I made this tonight and used berry juice to naturally change the frosting color and it is too runny. What ingredient would I add more of in the future to avoid this? The confectioners sugar? Thanks!
Yes, more confectioners’ sugar will thicken it up.
Hi! Your cake looks delicious. I was going to do a two layer 13×9 rectangular cake as we have about 25 people for a birthday party. Could you please suggest the best way to do this.
Thank you!
Hi Jennifer, I think you’d need to double the recipe.
Thank you Jenn. The cake was delicious and I used the extra batter for cupcakes. Everyone loved them! I would definitely recommend this recipe. I ended up making a three layer round with buttercream and cream cheese frosting (that you suggested) and a friend’s homemade strawberry jam. I can’t wait to try more of your wonderful recipes!
So glad!
Could I use store bought egg whites rather than 6 large egg whites? if so how many cups please? Thanks.
Hi Kumu, I don’t recommend it. Sorry!
Hi! I really want to make this for my daughter’s birthday party, but need a 10 inch round, topped with an 8. How do you suggest making that work? I have to feed 36people, so a single 8 won’t cut it. 🙁
Hi Candice, You’ll have enough batter or an 8-inch and 10-inch but your cake will be a little on the low side. You might want to multiply the recipe by 1.5. If you have any extra batter you can always bake a few cupcakes. If you increase the recipe, you might consider this cake instead to avoid having so many egg yolks left over: https://www.onceuponachef.com/recipes/buttermilk-cupcakes-cream-cheese-frosting.html
Good luck and please let me know how it turns out 🙂
Help!? Just made this cake and I didn’t skip the egg yolks which is probably the problem. It turned out so thick and dense! The flavor is perfect though! What the heck did I do wrong?!?
Hi Crystal, Yes the egg yolks will do it — it must be made with whites only. Hope you’ll try it again 🙂
Made this cake for my son’s birthday, and it was a hit! Moist, delicious, tender crumb. It is now our family’s most requested Birthday cake!
Hello! I’d like to decorate like one of these:
http://www.cakecentral.com/gallery/i/1507537/lions-head-cake
http://www.cakecentral.com/gallery/i/1521217/lionheart-cake
Is this frosting suitable? (And, is there enough?) Thanks!
Hi Dorothy, You should have enough frosting but it won’t hold it’s shape well for decorating — you’ll need to replace all or most of the butter with Crisco. Good luck and please let me know how it turns out. I would love to see a photo 🙂
Thanks! I’m frosting it today. Is the frosting enough if I’m to crumb-coat it, too? I’ve never done this “right” – I’m excited!
Hi Dorothy, Should be enough. Enjoy and pls let me know how it turns out 🙂