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Classic Birthday Cake with Perfect Vanilla Buttercream

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This classic birthday cake with perfect vanilla buttercream is the one I’ve tested more times than I can count. It’s wholesome enough to feel good about eating, but indulgent enough that nobody will guess it’s got a lighter side.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240g) plain yogurt (full-fat or 2%)
  • ½ cup (120ml) whole milk
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 3 ½ cups (420g) powdered sugar, sifted (for buttercream)
  • 1 tablespoon vanilla extract (for buttercream)
  • 2–3 tablespoons heavy cream (for buttercream)
  • a pinch of salt (for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease two 9-inch round cake pans with butter or nonstick spray, then line the bottoms with parchment paper rounds.
  2. Whisk the dry ingredients together: In a medium bowl, combine 2 ½ cups (315g) all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk until evenly distributed.
  3. Cream the butter and sugar: In a large bowl, beat ½ cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar together until light and fluffy, about 3-4 minutes. Scrape the sides of the bowl halfway through.
  4. Add the eggs one at a time: Beat in 2 room-temperature eggs, one at a time, mixing well after each addition. Add 2 teaspoons vanilla extract and mix until combined.
  5. Alternate adding dry ingredients and yogurt: With the mixer on low speed, add about one-third of the flour mixture. Mix until just combined. Add half of the 1 cup (240g) yogurt. Mix. Repeat with another third of flour, the remaining yogurt, and the final third of flour. End with the flour. Be careful not to overmix.
  6. Add the milk: Pour in ½ cup (120ml) whole milk and fold it in gently with a rubber spatula. The batter should be thick but scoopable.
  7. Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
  8. Bake for 28-32 minutes. The cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Let them cool in the pans for 10 minutes, then turn them out onto a cooling rack. Remove the parchment paper and let them cool completely—at least 1 hour.
  9. For the Vanilla Buttercream: In a large bowl, beat 1 cup (226g) softened unsalted butter on medium speed for 5-7 minutes, until pale, fluffy, and almost white.
  10. With the mixer on low, add 3 ½ cups (420g) sifted powdered sugar, one cup at a time. Add 1 tablespoon vanilla extract and 2 tablespoons heavy cream. Increase speed to medium and beat for 2-3 minutes until smooth and fluffy. Add another tablespoon of cream if needed. Beat in a pinch of salt.
  11. Assembly: Place one cake layer on a serving plate. Spread about ¾ cup of buttercream evenly over the top. Place the second layer on top, upside down.
  12. Apply a thin layer of buttercream all over the cake (crumb coat). Refrigerate for 20 minutes to set.
  13. Apply the remaining buttercream in a thick, even layer. Decorate as desired.

Notes

Room temperature ingredients matter. Don’t overmix the batter. Use a kitchen scale for the flour. Let the cakes cool completely before frosting. Sift your powdered sugar. Bake the cakes a day ahead for best results.

Nutrition

Keywords: birthday cake, vanilla buttercream, classic cake, yogurt cake, easy cake recipe

Find it online: https://goldensimmer.com/classic-birthday-cake-with-perfect-vanilla-buttercream/