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homemade birthday cake with vanilla buttercream drip rosettes rainbow sprinkles and gold candles

How to Make a Birthday Cake (Easy From-Scratch Recipe)

Learn how to make a birthday cake from scratch with this easy, foolproof recipe. Fluffy vanilla layers and silky homemade buttercream — perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
1 hour
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake
  • 2 1/2 cups all-purpose flour 315 g
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter 227 g, room temperature
  • 2 cups granulated sugar 400 g
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup whole milk 240 ml, room temperature
  • For the Vanilla Buttercream
  • 1 1/2 cups unsalted butter 340 g, softened
  • 5-6 cups powdered sugar sifted
  • 2 tsp pure vanilla extract
  • 3-4 tbsp heavy cream or milk
  • 1 pinch salt

Equipment

  • 3 8-inch round cake pans
  • 1 Hand or stand mixer
  • 1 Mixing Bowls
  • 1 Rubber spatula
  • 1 Parchment paper for lining pans
  • 1 Offset spatula optional, for frosting

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans, line the bottoms with parchment, then grease and lightly flour.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the room-temperature butter and sugar on medium-high for 3–4 minutes, until pale and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla. Scrape down the bowl.
  5. Add the dry ingredients in 3 additions, alternating with the milk (start and end with dry). Mix on low just until combined — do not overmix.
  6. Divide the batter evenly between the pans. Bake 28–32 minutes, until a toothpick comes out with a few moist crumbs.
  7. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely.
  8. Make the buttercream: beat the softened butter until creamy. Gradually add the sifted powdered sugar, then the vanilla, salt, and enough cream to reach a smooth, spreadable consistency. Beat 2–3 minutes until fluffy.
  9. Level the cooled layers. Stack with buttercream between them, apply a thin crumb coat, and chill 15–20 minutes.
  10. Add the final coat of buttercream, smooth it out, and decorate with sprinkles, candles, or your topping of choice.

Notes

• Room-temperature ingredients are essential for a smooth batter and tender, fluffy crumb.
• For a funfetti version, fold ½ cup rainbow sprinkles into the finished batter.
• Make ahead: bake layers 1–2 days in advance (wrap well) or freeze unfrosted up to 3 months.
• Storage: keep frosted cake up to 2 days at room temperature or 5 days refrigerated.
• For a chocolate version, replace ½ cup of flour with ½ cup unsweetened cocoa powder.