Vanilla Bean Birthday Cake (Printable)
Classic tender vanilla cake with rich creamy buttercream frosting, perfect for celebrations.
# What You Need:
→ Vanilla Bean Cake
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon fine salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla bean paste or seeds from 2 vanilla beans
08 - 1 cup whole milk, room temperature
→ Buttercream Frosting
09 - 1 ½ cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
→ Decoration
14 - Sprinkles or edible flowers (optional)
# Steps:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat butter and sugar together on medium-high speed until light and fluffy, approximately 3–4 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla bean paste until fully incorporated.
05 - Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined; avoid overmixing.
06 - Divide batter evenly between prepared pans. Smooth tops with a spatula.
07 - Bake for 30–35 minutes, or until a toothpick inserted into the center emerges clean.
08 - Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
09 - Beat butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar on low speed. Add milk, vanilla, and salt; beat on high for 3 minutes until fluffy.
10 - Place first cake layer on serving plate. Spread generous layer of buttercream on top. Position second layer over first, then frost top and sides completely.
11 - Finish with sprinkles or edible flowers if desired.
# Expert Advice:
01 -
- The vanilla bean paste creates these beautiful little speckles throughout the crumb that make every slice feel special
- This buttercream is stable enough for outdoor summer birthdays but still melts on your tongue like silk
02 -
- Room temperature ingredients are not optional, cold butter and eggs are why cakes sometimes turn out dense or curdled
- Overmixing after adding the flour develops gluten and makes the texture tough instead of tender
03 -
- Brush each cake layer with simple syrup before frosting if making the cake ahead, it keeps everything moist and adds a subtle sweetness
- If you can only find vanilla extract, use 2 tablespoons instead of 1 to compensate for the milder flavor