Classic Vanilla 18th Birthday Cake
Celebrate the milestone of turning 18 with this beautiful homemade vanilla birthday cake, complete with rich buttercream frosting and personalized decorations.
Ingredients
For the Cake
- 3 cups all-purpose flour Substitute cake flour for a lighter texture
- 2 cups granulated sugar Coconut sugar works as a less refined option
- 3.5 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened Plant-based butter works for dairy-free
- 1 cup whole milk, room temperature Almond or oat milk for dairy-free
- 2 teaspoons pure vanilla extract Or vanilla bean paste for more intense flavor
- 4 large eggs, room temperature Flax eggs work for the vegan option
- 1 zest of lemon Optional, adds brightness
For the Classic Buttercream Frosting
- 1.5 cups unsalted butter, softened
- 5 cups confectioners' sugar, sifted
- 3 tablespoons heavy cream Coconut cream for dairy-free
- 2 teaspoons pure vanilla extract
- 0.25 teaspoon salt
- to taste food coloring of choice Gel colors work best
For Decoration
- to taste sprinkles, edible gold leaf, or fresh flowers
- 18 candles Of course!
- 1 fondant for number '18' topper Optional
- 1 cake topper of choice Personalized options work wonderfully
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
- Ensure all ingredients are at room temperature for the best rise and binding.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, and salt.
- Sift the dry ingredients together three times for a fluffier texture.
Cream Butter and Sugar
- In a stand mixer, beat the butter and sugar together on medium-high speed for 4-5 minutes until pale and fluffy.
- Do not rush this important step.
Add Eggs and Vanilla
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Crack eggs in a separate bowl to avoid shell fragments.
Alternate Dry Ingredients and Milk
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk.
- Mix on low speed just until combined after each addition to avoid overmixing.
Divide and Bake
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the Buttercream
- In a stand mixer, beat the butter on medium speed until creamy.
- Gradually add confectioners' sugar, then add vanilla, salt, and heavy cream, beating on high speed until light and fluffy.
Level and Fill the Cake
- Level the tops of your cakes with a serrated knife if needed.
- Spread about 1 cup of buttercream evenly over the top of one layer.
- Place the second layer on top.
Frost and Decorate
- Cover the entire cake with the remaining buttercream.
- Decorate as desired with your chosen elements.
Notes
For the best results, bake layers in advance and store properly to enhance flavor. Use a crumb coat for stability and smooth finish.