This is a light and moist vanilla butter cake covered with a sweet and buttery pink frosting. You will start by greasing your pans and line the bottom with parchment paper. This cake is really simple to remember. Start with beating room temparature unsalted butter just to smooth it for about a minute or two. Depending on how you like your cake, you can always adjust the amount of sugar. Gradually add sugar to the butter while beating the mixture on low speed.

You will then want to add some air into the mixture by beating depending with your mixture for about 3 to 5 minutes on medium-high speed just until its really nice and fluffy. Add in pure vanilla extract and beat that in well then you will start adding your eggs at room temparature. Add them one at a time while slowly beating the mixture. For the dry ingredients, in a separate bowl, you will need sifted all-purpose flour and if you want a more sift and tender crumb you could use cake flour.

Add in baking powder and salt then wire whisk that very well. You will also need one cup of milk on the side. You will start by adding the flour in three stages and teh liquid in two. If you add all the flour at once it won’t mix well, this process will make it easier to incorporate the butter. Have your mixer on low speed because you don’t want the flour or the milk splashing upon you.

Once you have a nice and smooth butter, divide the batter evenly into two baking pans so they can bake well in the same amount of time. Bake them anywhere between 27 to 35 minutes depending on your oven. You want to bake them until a toothpick inserted at the centre comes out clean. Once baked, remove from the oven and let them cool on a wire rack for about ten minutes and then you will take them out of the pan.

For the frosting, you will start by beating one cup of butter until creamy smooth then add one teaspoon of pure vanilla extract for flavouring. You will then add confectioners sugar and beat well until incorporated. Add in pink gel paste and two tablespoons of milk then beat just until you have your desired consistency.

Place your cake on a plate then take your frosting and use a spatula to spread and then top with the other layers of cake. Spread a nice thin layer on the top and work your way around the sides. Slice your cake and you can serve it as a birthday cake. You can cover and store at room temperature for a few days in the fridge.


  • 3 cups (345 grams) sifted all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 3/4 cups (350 grams) granulated white sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) room temperature milk


  • 4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted
  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • Pink gel
  • 2-4 tablespoons milk or light cream


  1. Preheat oven to 350 degrees F (180 degrees C) with rack in centre of oven. Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inches (23 x 5 cm) cake pans.
  2. Line the bottoms of the pans with parchment or wax paper, then spray the paper.
  3. In a bowl, sift or whisk together the flour, baking powder, and salt.
  4. In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes).
  5. Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.
  6. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.
  7. With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with the flour.
  8. Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula.
  9. Bake 27 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean and the cake springs back when pressed lightly in centre.
  10. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.


  1. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Beat in the vanilla extract.
  2. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add about 2 tablespoons of the milk and beat to combine.
  3. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more milk or powdered sugar, as needed, to get the right spreading consistency. If desired, colour the frosting with food colour.


  1. Place one cake layer (bottom side facing up) on your serving plate and spread with about 3/4 cup (180 ml) of frosting.
  2. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting.
  3. The cake can be covered and stored at room temperature for several days.