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Birthday Cake

Birthday cake with fluffy vanilla layers and a classic buttercream frosting finish, baked in two 9-inch pans until the toothpick comes out clean. The crumb stays tender with room-temperature ingredients, then you stack layers with pillowy pink frosting and rainbow sprinkles for a bright, celebratory look.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Birthday cake layers
  • 2.5 cup all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 lb unsalted butter Softened to room temperature.
  • 1.75 cup granulated sugar
  • 4 large eggs
  • 1 tbsp pure vanilla extract
  • 1 cup whole milk
Buttercream frosting & decoration
  • 3 cup buttercream frosting
  • 1 rainbow sprinkles For decorating.

Equipment

  • 2 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake the cake
  1. Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
  2. Whisk the all-purpose flour, baking powder, and salt until evenly combined.
  3. Beat the unsalted butter and granulated sugar until light and fluffy, about 4 minutes.
  4. Add the large eggs one at a time, then mix in the pure vanilla extract.
  5. Alternate adding the flour mixture and whole milk to the batter, beginning and ending with the flour.
  6. Divide the batter between the pans, then bake for 30–35 minutes until a toothpick comes out clean.
Cool, stack, and decorate
  1. Cool the cake completely before frosting.
  2. Stack the layers with buttercream frosting in between and decorate the top and edges with rainbow sprinkles.

Notes

For the fluffiest crumb, use room-temperature ingredients (especially the butter and eggs) so the batter emulsifies smoothly. After frosting, chill the cake for 20 minutes for cleaner slices, then serve at room temperature. Store covered in the refrigerator for up to 4 days; freeze unfrosted layers wrapped tightly for up to 2 months. If you want a lighter option, swap part of the buttercream frosting for a stabilized whipped frosting and keep the same vanilla cake layers.