How To Make Vanilla Birthday Cake
Made with simple ingredients, serve nostalgia with this vanilla birthday cake that’s smothered with a classic buttercream frosting for a delectable dessert.
Serves:
Ingredients
For Cake:
- 2cupsall purpose flour,spooned into measuring cup and leveled-off with back edge of knife
- 2tspbaking powder
- ¼tspsalt
- 12tbspunsalted butter,(1½ sticks) softened
- 1½cupsgranulated sugar
- 6large egg whites,at room temperature
- ¾cupwhole milk,at room temperature
- 1½tspvanilla extract
- ½tspalmond extract
For Buttercream:
- 12tbspunsalted butter,(1½ sticks) softened
- 4ozcream cheese,at room temperature
- 6cupsconfectioner’s sugar
- 3tspvanilla extract
- 1pinchsalt
Instructions
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Position a rack in the middle of the oven and preheat to 350 degrees F. Spray 2 8-inch cake pans with nonstick cooking spray. Cut 2 8-inch rounds of parchment paper and line the bottom of each pan; spray the paper with nonstick spray.
Cake:
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In a medium bowl, whisk together the flour, baking powder, and salt.
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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.
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Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.
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Reduce the mixer speed to low and beat in ¼ of the flour mixture, then ⅓ of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another ¼ of the flour, then another ⅓ of the milk mixture. Scrape again.
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Repeat with another ¼ of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
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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.
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Bake the cakes for 30 to 35 minutes, until they are well risen and firm and a toothpick inserted into the center emerges clean.
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Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up. When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream.
Buttercream:
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In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined.
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Gradually add the confectioners’ sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1 to 2 tablespoons of milk or cream.
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Serve and enjoy.
Nutrition
- Calories: 332.62kcal
- Fat: 13.50g
- Saturated Fat: 8.36g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.46g
- Polyunsaturated Fat: 0.56g
- Carbohydrates: 51.21g
- Fiber: 0.28g
- Sugar: 42.56g
- Protein: 2.62g
- Cholesterol: 36.49mg
- Sodium: 97.41mg
- Calcium: 47.56mg
- Potassium: 46.76mg
- Iron: 0.58mg
- Vitamin A: 117.93µg
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