Easy homemade birthday cake is a butter sponge of creamed butter and sugar, eggs, vanilla, flour, baking powder, and milk baked in two 20 cm pans at 180°C (356°F) for 25 to 30 minutes, cooled, and layered and covered with a buttercream of whipped butter, powdered sugar, cream, and vanilla. It takes 60 minutes of preparation and 30 minutes of baking, and serves 12.
An affordable classic for any celebration, so there is always a slice of cake to share.
How to Make a Birthday Cake?
A classic sponge and buttercream, made mainly with all purpose flour, sugar, butter, and eggs. Have everything weighed and the butter softened before you start.
Nutritional Information
Each serving of birthday cake contains approximately 840 kcal, 92 g of carbohydrates, 49 g of fat, 6 g of protein, 1 g of fiber, 69 g of sugars, 185 mg of cholesterol, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Easy Homemade Birthday Cake Recipe
Preparation: 60 minutes
Cooking: 30 minutes
Servings: 12
Ingredients
Sponge cake
- 350 g (2¾ cups) of wheat flour
- 350 g (1¾ cups) of sugar
- 250 ml (1 cup) of milk
- 225 g (1 cup) of butter, softened
- 7 g (1¾ teaspoons) of baking powder
- 4 large eggs
- 2 teaspoons of vanilla
- ½ teaspoon of salt
Buttercream
- 450 g (2 cups) of butter, softened
- 450 g (3¾ cups) of powdered sugar
- 2 tablespoons of cream
- 2 teaspoons of vanilla
- ½ teaspoon of salt
- Chocolate sprinkles
Instructions
- Preheat the oven to 180°C (356°F) for at least 10 minutes. Grease and flour two 20 cm (8 inch) round cake pans. In a large bowl, beat the sugar and butter with an electric mixer at medium speed until light and fluffy.
- Add the eggs one at a time, beating after each, then the vanilla. In a medium bowl, mix the sifted flour, baking powder, and salt, and add to the butter mixture alternately with the milk, a little at a time, ending with the flour.
- Lower the speed, beat until combined, and divide the batter evenly between the pans. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out dry. Cool 15 minutes in the pans, unmold onto a rack, and cool another 60 minutes.
- For the buttercream, beat the butter at medium speed until pale and fluffy, about 5 minutes, then gradually add the powdered sugar, beating about 2 more minutes until smooth.
- Add the cream, vanilla, and salt and keep mixing at medium speed until fluffy and spreadable. Spread the buttercream with a spatula between the layers and over the cake, and decorate with chocolate sprinkles or candies.
Additional Tips
Mise en place
Weigh and measure everything beforehand, preheat the oven, and soften the butter so the process flows.
Cool completely
Buttercream melts on a warm cake; wait the full hour on the rack.
Decorate freely
Use simple frosting, chocolate sprinkles, colored candies, or filled chocolate drops.
Do not open early
Keep the oven closed until the minimum time so the cakes do not sink.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Butter | Margarine | 225 g | Less flavor |
| Vanilla | Lemon zest | 2 tsp | Citrus note |
| Chocolate sprinkles | Colored sprinkles | To taste | More festive |
| Buttercream | Whipped cream | 500 ml | Lighter, must be refrigerated |
Frequently Asked Questions (FAQs)
1. How many people does this cake serve?
Twelve. It is baked in two 20 cm round pans that are joined with buttercream between the layers. For more servings, double the recipe and bake in batches.
2. How do I know the sponge is done?
Insert a toothpick in the center after 25 to 30 minutes at 180°C; if it comes out dry, it is done. If not, bake a few minutes more without opening the oven too early.
3. Why cool the sponge before frosting?
The buttercream melts and slides off a warm cake. Cool 15 minutes in the pan, unmold onto a rack, and wait about 60 minutes more.
4. How can I decorate it?
Leave it with just the frosting or add chocolate sprinkles, colored candies, or filled chocolate drops once the frosting is smooth.
Did You Know?
According to some historians, the first birthday celebrations honored the pharaohs of ancient Egypt around 3000 BC, although they marked the coronation rather than the birth.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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