A birthday isn’t complete without a show-stopping cake, and this recipe is your ticket to baking glory. Perfectly moist, fluffy, and topped with creamy icing, it’s the cake dreams are made of.
Why This Recipe Works
- The combination of butter and oil ensures a moist crumb that stays tender for days.
- Buttermilk adds a slight tang and works with the baking soda to give the cake a light, airy texture.
- The vanilla icing is rich but not overly sweet, complementing the cake perfectly.
- Simple ingredients come together to create a cake that’s both impressive and easy to make.
- This recipe is versatile, allowing for endless variations to suit any taste.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- For the icing: 1 cup unsalted butter, softened, 4 cups powdered sugar, 1/4 cup heavy cream, 2 teaspoons vanilla extract
Equipment Needed
- 9-inch round cake pans (2)
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
- Offset spatula for icing
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. This ensures your cakes will release easily after baking. Tip: Use a pastry brush to evenly distribute the grease for a flawless release.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt. This not only combines them but also aerates the flour, contributing to a lighter cake. Tip: Sifting the flour can add even more airiness to your batter.
Cream Butter and Sugar
Using an electric mixer, beat the butter and oil together until creamy. Gradually add the sugar, beating until the mixture is light and fluffy. This process incorporates air, which is key for a fluffy cake. Tip: Don’t rush this step; proper creaming takes about 3-5 minutes.
Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The eggs add structure and richness to the cake.
Alternate Dry Ingredients and Buttermilk
Beginning and ending with the dry ingredients, alternate adding them with the buttermilk to the butter mixture. Mix just until combined after each addition. Overmixing can lead to a dense cake. Tip: Use a rubber spatula to gently fold in the last of the flour to avoid overmixing.
Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Whip Up the Icing
While the cakes cool, beat the butter for the icing until creamy. Gradually add the powdered sugar, then the heavy cream and vanilla, beating until smooth and spreadable. If the icing is too thick, add more cream a tablespoon at a time.
Assemble and Decorate
Place one cake layer on your serving plate. Spread a generous amount of icing on top. Place the second layer on top and frost the top and sides of the cake. Use an offset spatula for smooth, even coverage.
Tips and Tricks
For an extra moist cake, brush each layer with simple syrup before icing. This is especially helpful if you’re baking ahead of time. To achieve professional-looking swirls in your icing, dip your spatula in warm water and smooth the icing in one direction. If you’re short on time, the cake layers can be baked a day in advance and stored wrapped at room temperature. For a more intense vanilla flavor, use vanilla bean paste in place of extract in both the cake and icing. Always use room temperature ingredients to ensure a smooth, homogenous batter.
Recipe Variations
- Chocolate Lover’s Dream: Replace 1/2 cup of flour with cocoa powder for a chocolate version.
- Lemon Blueberry: Add the zest of two lemons to the batter and fold in 1 cup of fresh blueberries. Use lemon juice in place of cream in the icing.
- Strawberry Shortcake: Layer sliced strawberries and whipped cream between the cake layers for a fresh twist.
- Coconut Paradise: Mix 1 cup of shredded coconut into the batter and use coconut milk in the icing.
- Funfetti: Stir in 1/2 cup of rainbow sprinkles into the batter for a festive look.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results. You might need to add a bit more liquid, so adjust the buttermilk as needed.
How can I store the leftover cake?
The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week. If refrigerated, let it come to room temperature before serving for the best texture.
Can I freeze the cake?
Yes, both the baked layers and the frosted cake freeze well. Wrap the layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting. A frosted cake can be frozen for up to a month; thaw in the refrigerator overnight.
Summary
This birthday cake recipe is a foolproof way to bake a moist, fluffy cake with creamy vanilla icing. With simple ingredients and clear instructions, it’s perfect for celebrations or any day that calls for something sweet.
