Classic Vanilla Icing Cake Recipe: The Perfect Homemade Birthday Cake
Why You’ll Love This Classic Vanilla Icing Cake
Nothing beats the joy of slicing into a homemade cake with fluffy vanilla layers and silky buttercream icing. Whether you’re celebrating a birthday, anniversary, or just craving something sweet, this classic vanilla icing cake delivers every time. The soft, tender crumb pairs beautifully with rich vanilla buttercream that’s surprisingly easy to make from scratch.
This recipe is perfect for beginners who want to create something impressive without complicated techniques. You’ll use simple pantry ingredients, and the whole process comes together in under two hours. Plus, this cake stays moist for days and freezes beautifully, making it ideal for advance planning or surprise celebrations.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 mins | 25 mins | 1 hr 45 mins | 12 slices | Easy |
Note: Total time includes cooling period
What You’ll Need
For the Vanilla Cake:
- All-purpose flour – 2½ cups (315g)
- Granulated sugar – 1¾ cups (350g)
- Unsalted butter – ½ cup (115g), softened
- Large eggs – 3, room temperature
- Whole milk – 1¼ cups (300ml), room temperature
- Vanilla extract – 2 teaspoons, pure preferred
- Baking powder – 2½ teaspoons
- Salt – ½ teaspoon
For the Vanilla Buttercream Icing:
- Unsalted butter – 1 cup (230g), softened
- Powdered sugar – 4 cups (480g), sifted
- Heavy cream or milk – 3-4 tablespoons
- Vanilla extract – 2 teaspoons
- Salt – Pinch
Substitution Notes:
- Dairy-free: Replace butter with vegan butter and milk with oat or almond milk
- Egg-free: Use 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water, mixed and rested for 5 minutes)
- Lower sugar: Reduce cake sugar to 1½ cups for a less sweet version
Step-by-Step Directions
Preparing the Cake:
- Preheat and prep your pans. Set oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, then dust with flour, tapping out excess. Line bottoms with parchment paper for easy removal.
- Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large mixing bowl, beat softened butter with an electric mixer until light and fluffy, about 2 minutes. Gradually add sugar, beating for another 3-4 minutes until mixture is pale and airy.
Pro Tip: Room temperature ingredients mix better and create a smoother batter. Take eggs and milk out 1-2 hours before baking.
- Add eggs one at a time. Beat in eggs individually, mixing well after each addition. Scrape bowl sides between additions to ensure even mixing.
- Add vanilla. Mix in vanilla extract until just combined.
- Alternate wet and dry ingredients. Add flour mixture in three additions, alternating with milk in two additions. Begin and end with flour mixture. Mix just until combined—overmixing creates tough cake.
- Divide and bake. Divide batter evenly between prepared pans (use a kitchen scale for precision). Bake for 23-25 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
- Cool completely. Cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before icing—warm cake will melt buttercream.
Making the Buttercream Icing:
- Beat butter until fluffy. In a large bowl, beat softened butter with electric mixer for 3-4 minutes until very light and fluffy.
- Add powdered sugar gradually. Add powdered sugar one cup at a time, beating well after each addition. Mixture will be thick.
- Add liquids. Beat in vanilla extract, then add cream one tablespoon at a time until you reach desired consistency. Add pinch of salt to balance sweetness.
Consistency Check: Perfect buttercream should hold its shape but spread easily. Too thick? Add more cream. Too thin? Add more powdered sugar.
Assembling the Cake:
- Level cake layers. Use a serrated knife to level tops if needed for even stacking.
- Add filling. Place first layer on serving plate. Spread ¾ cup buttercream evenly across top, leaving small border around edges.
- Stack and crumb coat. Add second layer, pressing gently. Apply thin layer of buttercream all over cake to seal in crumbs. Chill for 30 minutes.
- Apply final icing. Spread remaining buttercream smoothly over chilled cake, starting with sides then top. Use offset spatula for professional finish.
How to Serve
This vanilla icing cake is delicious on its own, but here are some ways to make it extra special:
Classic pairings: Serve with fresh berries and a glass of cold milk. The tartness of strawberries or raspberries balances the sweet buttercream beautifully.
Coffee companion: This cake pairs perfectly with hot coffee or espresso. The vanilla flavors complement coffee’s richness without competing.
Party presentation: Decorate with colorful sprinkles, fresh flowers, or piped buttercream rosettes. For birthdays, add candles just before serving to prevent wax drips.
Portion control: Cut into 12 generous slices or 16 smaller pieces. Use a sharp knife dipped in warm water between cuts for clean slices.
Expert Tips for Success
Storage secrets: Store covered cake at room temperature for up to 3 days or refrigerate for up to 1 week. Bring to room temperature before serving for best texture.
Make-ahead magic: Bake cake layers up to 2 days ahead and wrap tightly in plastic wrap. Buttercream can be made 3 days ahead and stored in refrigerator—just re-whip before using.
Freezer friendly: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 2 hours before serving.
Flavor variations: Transform this base recipe by adding lemon zest to batter and icing, swirling in jam between layers, or mixing cocoa powder into buttercream for chocolate icing.
Altitude adjustments: If baking above 3,000 feet, reduce baking powder to 2 teaspoons and increase liquid by 2-3 tablespoons.
Temperature Matters: All ingredients should be at room temperature for best results. Cold ingredients don’t combine well and can create lumpy batter.
Common Questions
Can I make this cake without a mixer?
Yes, but it requires more effort. Cream butter and sugar by hand with a wooden spoon for 8-10 minutes until light. The texture won’t be quite as fluffy, but the cake will still be delicious.
Why did my cake sink in the middle?
This usually happens from opening the oven door too early, overmixing the batter, or using expired baking powder. Check your baking powder’s freshness by dropping a teaspoon in hot water—it should bubble vigorously.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt by half. Unsalted butter gives you better control over the final flavor, especially in the buttercream where salt balance is crucial.
How do I fix buttercream that’s too sweet?
Add a pinch more salt and a squeeze of lemon juice. The acid balances sweetness without changing the vanilla flavor profile.
Can I double this recipe?
Absolutely! Double all ingredients and use four 9-inch pans or two 9×13 inch pans. Baking time may increase by 5-10 minutes, so test with a toothpick.
Final Thoughts
This classic vanilla icing cake proves that simple ingredients can create something truly special. The tender, moist cake layers combined with silky buttercream icing make every bite a celebration. Whether you’re a baking beginner or seasoned baker, this recipe delivers consistent, delicious results every time.
The best part? Once you master this base recipe, you can customize it endlessly. Try different extracts, add food coloring to the icing, or layer in fresh fruit. Each variation creates a new favorite while keeping the reliable foundation you can count on.
Ready to create some sweet memories? Gather your ingredients and let’s get baking! Don’t forget to share your beautiful creation—tag me on social media @yourbakingbuddy so I can celebrate your success. Happy baking!
