Vanilla Birthday Cake

Step-by-Step Instructions

Preparing the Cake:

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter, then line the bottoms with parchment paper. This ensures easy removal!
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl or stand mixer, beat the butter and sugar together on medium-high speed for 4-5 minutes until light and fluffy. This incorporates air for a lighter cake!
4. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. The mixture should look smooth and creamy.
5. Alternate wet and dry: With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with flour. Mix just until combined - don't overmix!
6. Divide and bake: Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched.
7. Cool completely: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. This is crucial - frosting a warm cake will be a melty mess!

Making the Buttercream:

8. Beat the butter: In a large bowl, beat the softened butter on medium speed for 3-4 minutes until creamy and pale.
9. Add sugar gradually: With the mixer on low, gradually add the powdered sugar, one cup at a time. Once all the sugar is incorporated, increase speed to medium-high.
10. Add cream and vanilla: Add the heavy cream, vanilla extract, and salt. Beat on high speed for 3-4 minutes until light and fluffy. Add food coloring if desired.

Assembling the Cake:

11. Level the cakes: If needed, use a serrated knife to level the tops of your cakes so they're flat. This creates a more stable, professional-looking cake.
12. First layer: Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly over the top.
13. Stack and repeat: Add the second layer and another cup of frosting. Top with the third layer.
14. Crumb coat: Spread a thin layer of frosting all over the cake to seal in crumbs. Refrigerate for 15-20 minutes.
15. Final frosting: Apply the remaining frosting in a thick, even layer. Smooth with a spatula or create swirls for texture. Decorate with sprinkles!