When I think birthdays, I think 2 things; presents and cake!! Two of my favorite things! I don't think I have to say anything about presents, but I do have something to say about cake. I. Love. Cake. I know I've said it before, but I am going to state it again. I truly cannot understand anyone who says they don't like cake. I find this hard to believe. I do believe that some people have never tried a really good cake, or that some people find cake too sweet or too rich to eat much more than a bite or two. But to say they actually don't like a spectacular fresh, homemade cake, never!
Anyway, it's my birthday today, so I had to share my birthday cake. I love making layered cakes, so my birthday is the perfect time for me to pull out the cake pans and bake myself my favorite thing. While I love all cakes, I am partial to a simple, buttery white cake with a simple American buttercream, and if it's pink, even better!
Regardless of how anyone else feels about cake, to me this one is a winner! Enjoy!
Buttery Vanilla Birthday Cake
Adapted From Delectably Mine
- 3 cups (14 ounces) all purpose flour
- 1¾ cups (12.25 ounces) granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) butter, softened, cut into small cubes
- 4 eggs
- 1 cup (8 ounces) milk
- 2 teaspoons vanilla extract
Preheat the oven to 350 degrees F. Grease two 8 inch cake pans and line with parchment paper, set aside.
Place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.
Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
Combine the milk, vanilla extract and almond extract (if using) in a measuring cup. Beat half this mixture into the flour/butter/eggs. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
Divide the batter evenly between the two cake pans. Bake for 36-38 minutes, or until a tester inserted in the center of the cupcake comes out clean. Let cool for 5-10 minutes in the pans. Invert onto wire rack to cool completely.
Whipped Vanilla Buttercream
From Annies Eats
- 1½ cups butter, at room temperature
- 3 cups confectioners’ sugar, sifted
- Pinch of salt
- 1 vanilla bean, split lengthwise (optional)
- 2 tbsp. heavy cream
- 1 tbsp. vanilla extract
Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated. Scrape the seeds from the vanilla bean pod (if using) into the bowl and add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the heavy cream and vanilla on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.