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Perfect Vanilla Birthday Cake Recipe: Soft, Fluffy, and Party-Ready

Perfect Vanilla Birthday Cake

A soft, buttery two-layer vanilla cake covered with creamy vanilla buttercream and cheerful sprinkles. This dependable celebration cake is easy enough for a first-time baker and delicious enough for every birthday table.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Vanilla Cake
  • 2 1/2 cups All-purpose flour
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1 cup Unsalted butter, softened
  • 1 3/4 cups Granulated sugar
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Pure vanilla extract
  • 1 cup Whole milk, room temperature
  • 1/3 cup Rainbow sprinkles
Vanilla Buttercream
  • 1 1/2 cups Unsalted butter, softened
  • 6 cups Powdered sugar, sifted
  • 2 teaspoons Pure vanilla extract
  • 1/4 cup Heavy cream or whole milk
  • 1/4 teaspoon Fine salt
Decoration
  • 1/3 cup Rainbow sprinkles

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
  2. Whisk the flour, baking powder, and salt in a medium bowl. In a separate large bowl, beat the softened butter and sugar for 3 to 4 minutes, until pale and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla, then mix in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
  4. Fold in the rainbow sprinkles gently so they remain evenly distributed. Divide the batter between the pans and smooth the tops.
  5. Bake for 23 to 27 minutes, or until the centers spring back lightly and a toothpick comes out with a few moist crumbs. Cool the cakes in their pans for 10 minutes, then transfer them to a rack to cool completely.
  6. For the frosting, beat the butter for 3 minutes until creamy. Add the powdered sugar gradually, followed by the vanilla, salt, and cream, then beat for another 3 to 5 minutes until light and fluffy.
  7. Place one cake layer on a serving plate and spread it with about 1 cup of buttercream. Add the second layer, cover the cake with a thin crumb coat, chill for 20 minutes, then finish with the remaining frosting and sprinkles.

Notes

Use room-temperature ingredients for a smooth batter and even rise. Store the frosted cake covered at room temperature for up to 2 days or refrigerate for up to 5 days; let refrigerated slices sit at room temperature before serving.