Classic Vanilla Round Birthday Cake for Adults
Elegant two-layer round vanilla birthday cake with creamy buttercream frosting, perfect for sophisticated adult celebrations.
Equipment
- 2 9-inch round cake pans
- Stand mixer or hand mixer
- Offset spatula (for smooth frosting application)
- Cake turntable (optional but helpful for decorating)
- Cake leveler or long serrated knife (for even layers)
- Piping bags and tips (for decorative elements)
- 10-inch cake board (for stability)
Ingredients
Vanilla Cake Layers:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk room temperature
Buttercream Frosting:
- 1 1/2 cups unsalted butter room temperature
- 5 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- 1/4 teaspoon salt
- Food coloring optional, for tinting frosting
Decorations:
- 1/4 cup sprinkles optional, elegant variety
- Edible flowers for garnish, optional
- Gold leaf or edible gold dust for accent, optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.3 cups all-purpose flour, 1 tablespoon baking powder, 1 cup unsalted butter
- Cream Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy, about 3-4 minutes.1 1/2 cups unsalted butter, 2 cups granulated sugar
- Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.4 large eggs, 2 teaspoons vanilla extract
- Combine Wet & Dry: Gradually add the flour mixture to the butter mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined.1 cup whole milk
- Fill Pans: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Cool cakes in pans for 15 minutes, then remove from pans and transfer to wire racks to cool completely.
- Make Buttercream: Beat butter in a large bowl until creamy. Gradually add powdered sugar, vanilla, heavy cream, and salt, beating until smooth and fluffy.1 cup unsalted butter, 5 cups powdered sugar, 2 teaspoons vanilla extract, 3 tablespoons heavy cream, 1/4 teaspoon salt
- Level Cakes: Once cakes are completely cool, level the tops if needed. Place one layer on a cake board or serving plate.
- Add Filling: Spread about 1 cup of buttercream evenly over the first layer, then place the second layer on top, flat side up.
- Crumb Coat: Apply a thin layer of buttercream over the entire cake as a crumb coat. Refrigerate for 15-20 minutes.
- Final Frosting: Apply the final layer of buttercream, smoothing the sides and top with an offset spatula.
- Decorate: Decorate the cake with piped buttercream details, sprinkles, edible flowers, or gold accents as desired.1/4 cup sprinkles, Edible flowers, Gold leaf or edible gold dust, Food coloring
Notes
- This cake can be made up to 2 days in advance; store in an airtight container at room temperature.
- For a more intense vanilla flavor, use vanilla bean paste instead of extract.
- To create different color schemes, divide the buttercream and add food coloring as desired.
- For adult celebrations, consider using neutral colors and elegant decorations rather than bright, childlike designs.
- The cake serves 12 generous portions or up to 16 smaller slices.