Gemma’s Best-Ever Vanilla Birthday Cake is the ultimate celebration treat, combining fluffy, moist layers with a rich, buttery vanilla flavor that melts in your mouth. Perfectly balanced and irresistibly tender, this cake is a crowd-pleaser for any occasion.
With just 30 minutes of prep and 35 minutes of baking, you’ll have a showstopping dessert ready in a little over an hour.
The velvety crumb pairs beautifully with a smooth, creamy frosting, creating a heavenly texture that’s both light and indulgent. Every bite delivers a hint of sweetness and a comforting aroma that feels like a warm hug. Whether it’s for a birthday or just because, this cake promises to make any moment extra special.
Ingredients for Gemma’s Best-Ever Vanilla Birthday Cake
- 3 cups (425g/15oz) cake flour (sifted)
- 2 cups (453g/16oz) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 5 large egg whites (at room temperature)
- 1 whole egg (at room temperature)
- 1 cup (8floz/227ml) whole milk or full-fat buttermilk (buttermilk adds extra moisture)
- 2 1/4 teaspoons pure vanilla extract
- ¾ cup (170g/6oz) unsalted butter, cold
- Vanilla Buttercream Frosting (see master recipe for details)
Step-by-Step Instructions
- Preheat the oven to 350°F/180°C. Butter and line three 6-inch cake pans with parchment paper.
- In a large jug, whisk together the egg whites, whole egg, milk, and vanilla extract. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients (cake flour, sugar, baking powder, and salt) at low speed for 1 minute. (You can also mix by hand.)
- Add the cold butter and continue to mix on low until the mixture resembles fine crumbs.
- Add the liquid mixture to the dry ingredients in 2 separate batches, scraping the sides and bottom before and after each batch. Mix until the batter is light, fluffy, and well incorporated. Fold once or twice to ensure the bottom of the bowl is mixed in.
- Divide the batter evenly into the prepared pans.
- Bake for 25-35 minutes, or until a cake tester inserted into the center comes out with a few crumbs. Check at 25 minutes to gauge timing and avoid over-baking.
- Cool the cakes on racks for 20 minutes before removing them from the pans.
- Once completely cool, prepare to decorate. If not using immediately, wrap the cakes tightly and store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 2 months.
- Assemble the cake: Use a serrated knife to level the tops of the cake layers. Place the bottom layer on a cake turntable or plate. Spread a layer of chilled buttercream frosting on top with a small offset spatula. Gently place the second layer face down on top. Add more frosting and spread evenly. Repeat with the third layer.
- Apply a crumb coat: Spread a thin layer of frosting over the entire cake. Chill for 30 minutes to set.
- Add the final coat: Remove from the refrigerator and apply a final layer of frosting. Decorate with sprinkles until fully covered.
- Store in the fridge for up to 3 days. Before serving, let the cake sit at room temperature for 30 minutes. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
While this vanilla birthday cake is delicious on its own, you can elevate it with a drizzle of caramel sauce or a dollop of fresh berry compote. For a richer experience, try adding a layer of chocolate ganache between the cake layers. Fresh fruit like strawberries or raspberries also make a vibrant and refreshing topping.
Storage Secrets: Keeping Your Cake Fresh
To store your cake, wrap it tightly in plastic wrap or place it in an airtight container. It can stay at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Before serving, let it sit at room temperature for 30 minutes to bring back its soft, fluffy texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the cake layers a day ahead and store them wrapped in the fridge. You can also use a pre-made frosting or make the frosting while the cakes are baking. For quicker assembly, skip the crumb coat and apply a single, generous layer of frosting instead.
Equipment Essentials for Cake Success
For best results, use a stand mixer with a paddle attachment to combine ingredients evenly. A cake turntable and offset spatula make frosting and decorating a breeze. Don’t forget parchment paper to line your pans—it ensures the cakes release easily without sticking.
Common Questions Answered
Can I use all-purpose flour instead of cake flour? Yes, but the texture will be slightly denser. For a substitute, use 2 ¾ cups all-purpose flour mixed with ¼ cup cornstarch. Can I make this cake ahead? Absolutely! Bake and freeze the layers, then thaw and frost when ready. For more tips, check out the full recipe above.
Gemma’s Best-Ever Vanilla Birthday Cake Recipe
Ingredients
- 3 cups cake flour sifted
- 2 cups granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 5 large egg whites at room temperature
- 1 whole egg at room temperature
- 1 cup whole milk or full fat buttermilk
- 2 1/4 teaspoons pure vanilla extract
- ¾ cup unsalted butter cold
- Vanilla Buttercream Frosting Master Recipe Here
Instructions
- Heat oven to 350°F/180°C. Butter and line three 6-inch cake pans with parchment paper.
- In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together at low speed for 1 minute. (You can also do it by hand.)
- Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
- Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous, and well incorporated. Fold once or twice to ensure the batter at bottom of the bowl is incorporated.
- Divide the batter evenly into the prepared pans.
- Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.
- Once baked, let the cakes cool on racks for 20 minutes before removing them from the tins.
- When the cake is completely cold you can start to decorate. If you are not using it straight away wrap the cake tightly and store it at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.
- To Assemble the Cake: With a serrated knife cut off the top of the cake layers to give them even, level surfaces to frost on.
- Place the bottom cake layer on the table or cake turntable.
- Spread your chilled buttercream frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place more frosting on top of this layer and spread out.
- Gently add the 3rd cake layer. Add a generous scoop of frosting and spread evenly with a small offset spatula working your way down the sides until you have a thin layer of frosting over the entire cake. This is called the “Crumb layer”. Chill until set, about 30 minutes.
- Remove from refrigerator and apply a final “coat” of frosting. Decorate all over with sprinkles. Just keep on applying them until they stick all over.
- Store in the fridge for up to 3 days. Before serving let it at room temperature for 30 minutes and then enjoy!