This is a master recipe for birthday vanilla cake frosted with buttercream. You will start by mixing the wet ingredients. In a jug, add in your egg whites, whole egg, milk and vanilla extract then whisk them until they are combined. Set that aside. In a bowl of a stand mixer, add flour, sugar, baking powder and salt then give them a quick mix with a spatula.

Add the cold cubed butter to the dry ingredients then turn on the machine on medium speed and let them mix until you have fine crumbs. With the mixer on medium speed, add the liquid mixture, and mix until there are no lumps. Do not overmix the batter. Prepare your 8 or 9-inch baking tins by greasing and then lining the bottom with parchment paper.

Pour the batter into the tin then pop it in a preheated 350F/ 180C oven for 35 to 40 minutes. For the buttercream, add room temparature butter into a stand mixer and cream the butter until nice and fluffy then add sifted icing sugar and increase the speed to high. Mix until the sugar and butter are incorporated then add vanilla extract for flavouring, a pinch of salt and a tbsp of milk.

Turn the machine on high speed for another 4 minutes then your buttercream is ready to go. This buttercream recipe can be made in advance and kept in the fridge for up to 2 weeks so it’s great. Once the cakes are baked and out of the oven, let them cool down completely before frosting them.

Once completely cooled, level the top of each cake and put a nice dollop of buttercream in the centre of the cake. With your spatula, move it way around the edges then place the next layer and cover it with the buttercream. You can fish it off with sprinkles and then serve. This cake is soft and moist and the taste of vanilla is gorgeous. Bake this for your loved one’s birthday celebration.


  • 3 cups (425g/15oz) cake flour (sifted)
  • 2 cups (453g/16oz) granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 5 large egg whites (at room temperature)
  • 1 whole egg (at room temperature)
  • 1 cup (8floz/227ml) whole milk or full-fat buttermilk
  • 2 1/4 teaspoons pure vanilla extract
  • ¾ cup (170g, 6oz) unsalted butter, cold

Vanilla Buttercream Frosting;

  • 1½ cups (12 oz/340 g) butter, softened
  • 6 cups (1lb 8oz/680 g) icing sugar (powdered sugar), sifted
  • 2-3 tablespoons whole milk
  • 2 teaspoons vanilla extract