Moist Vanilla Birthday Cake with Velvety Crumb

A tender, buttery birthday cake with a melt-in-your-mouth crumb, topped with silky vanilla buttercream. Perfect for any celebration.

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course birthday cake recipes, Dessert

Cuisine American

Servings 12 servings

Ingredients

2 1/2 cups 300g cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup 170g unsalted butter, softened
1/4 cup 60ml vegetable oil
1 3/4 cups 350g granulated sugar
3 large eggs room temperature
2 teaspoons vanilla extract
1 cup 240ml buttermilk, room temperature
For the buttercream: 1 cup 226g unsalted butter, softened
4 cups 480g powdered sugar
3-4 tablespoons milk or heavy cream
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment rounds.
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and oil together until smooth. Add the sugar and beat on medium-high speed for 3-4 minutes, until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with flour. Mix just until combined — do not overmix.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, then vanilla and a pinch of salt. Add milk 1 tablespoon at a time until you reach a spreadable consistency.
Once the cake layers are completely cool, level the tops if needed. Frost the first layer, add the second, and frost the top and sides.
Decorate with sprinkles, candles, or fresh berries as desired. Serve at room temperature.

Notes

1. Buttermilk substitute: Add 1 tablespoon lemon juice or white vinegar to a measuring cup, then fill with regular milk to the 1-cup line.
2. Let sit 5 minutes before using.
3. All ingredients must be at room temperature for the best texture — cold butter won't cream properly, and cold eggs can cause the batter to curdle.
4. To make ahead: Bake layers, cool completely, wrap tightly in plastic wrap, and refrigerate for up to 2 days, or freeze for up to 3 months.
5. For a dairy-free version, use vegan butter, plant-based milk + vinegar, and a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg).
6. Store frosted cake at room temperature (covered) for up to 3 days, or refrigerate for up to 5 days.
7. Bring to room temp before serving.