Birthday Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment) and set aside. Let butter and eggs come to room temperature.

In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer), beat the softened butter on medium speed for about 1 minute until smooth. Gradually add the granulated sugar and beat 2–3 minutes until light and fluffy.

Add the eggs one at a time, beating about 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed. Add the vanilla extract and mix to combine.

With the mixer on low, add one-third of the dry flour mixture, then half of the milk, mixing just until incorporated. Add another third of the flour, then the remaining milk, then finish with the last third of flour. Mix on low until just combined—do not overmix.

Divide the batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops with a spatula.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back lightly to the touch. Rotate pans halfway through baking for even browning if your oven runs hot.

Remove cakes from oven and let cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges and invert onto racks to cool completely before assembling (cooling fully prevents frosting from melting).

While the cakes bake, combine 1 cup water and 1/2 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture simmers; remove from heat and stir in 1 teaspoon vanilla. Let cool slightly. Brush a thin layer on each cake layer once they are removed from pans to add moisture.

Ensure the 1.5 cups of butter is softened (not melted). In a large bowl or stand mixer fitted with the paddle attachment, beat butter on medium speed for 1–2 minutes until creamy.

Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed after each addition to avoid clouds of sugar. Once incorporated, increase speed to medium and beat until smooth.

Add the vanilla extract and salt, then add the milk or cream 1 tablespoon at a time until the frosting reaches a spreadable, pipeable consistency. Beat on high for 1–2 minutes for a fluffy finish. Taste and adjust salt or vanilla as needed.

If using food coloring, divide frosting into bowls and tint with gel or liquid food coloring a drop at a time until desired shade is reached.

If cake layers have domed, level them with a serrated knife or cake leveler to create flat surfaces for stacking.

Place the first cake layer on a cake board or serving plate. If using simple syrup, brush a thin even layer onto the top of the layer. Spread a generous amount (about 1 to 1 1/2 cups) of buttercream over the layer, smoothing to the edges.

Place the second cake layer on top, pressing gently to adhere. Apply a thin crumb coat (a thin layer of frosting) over the entire cake to lock in crumbs. Chill the cake in the refrigerator for 15–30 minutes to set the crumb coat.

After chilling, apply a final thicker layer of buttercream, smoothing the sides and top with an offset spatula or bench scraper. If you tinted different portions of frosting, pipe rosettes, borders, or ombré panels as desired.

Press sprinkles onto the sides or top as desired, and arrange fresh berries or fruit on top or around the base. Insert candles just before serving.

Store leftover cake covered in the refrigerator for up to 4 days (bring to room temperature before serving) or freeze unfrosted layers up to 2 months.