Classic Vanilla Layer Birthday Cake with Whipped Buttercream and Sprinkles

Rated 5.0 stars by 1 users

Cuisine

British

Servings

Prep Time

20 minutes

Cook Time

40 minutes

Calories

460

A birthday cake isn’t just a dessert — it’s a centrepiece, a symbol of celebration, and a memory waiting to happen. This classic vanilla layer cake delivers on every level: tender sponge, a rich and creamy vanilla buttercream, and a joyful cascade of rainbow sprinkles.

Whether you're baking it for kids, adults, or simply to mark a happy occasion, it captures the essence of celebration in each bite.

This recipe is perfect for both beginners and seasoned bakers. The sponge is light and fluffy thanks to the self-raising flour and well-creamed butter, while the buttercream is whipped to airy perfection with just the right amount of sweetness. Decorating is the fun part — don’t hold back on the sprinkles, and feel free to add edible glitter or themed toppers.

With candles flickering and everyone gathered around, this cake isn’t just about taste — it’s about the moment it creates.

Image of Classic Vanilla Layer Birthday Cake with Whipped Buttercream and Sprinkles

Ingredients

For the Cake

250g unsalted butter, softened
250g caster sugar
4 large eggs
250g self-raising flour
1 teaspoon vanilla extract
2 tablespoons milk

For the Buttercream

200g unsalted butter, softened
400g icing sugar, sifted
1 tablespoon vanilla extract
2–3 tablespoons milk

Decoration

Rainbow sprinkles
Edible glitter (optional)
Birthday candles

Directions

Preheat the oven to 180°C (350°F). Grease and line two 20cm round cake tins.
Cream the butter and sugar together until pale and fluffy.
Beat in the eggs, one at a time, then add vanilla. Fold in the flour and milk until just combined.
Divide the batter between the tins and bake for 25–30 minutes or until a skewer comes out clean.
Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
For the buttercream, beat the butter until smooth, then gradually add icing sugar. Stir in vanilla and milk until creamy and spreadable.
Spread buttercream over one cake layer, top with the second, and cover the entire cake with the remaining buttercream.
Decorate generously with rainbow sprinkles and glitter. Add candles just before serving.

Nutrition

Serving Size: 1
per serving: Calories; 460

Amount/Serving % Daily Value

Fat: 24 grams; 31%
Saturated Fat: 15 grams; 75%
Cholesterol: 95 milligrams; 32%
Sodium: 170 milligrams; 7%
Carbs: 56 grams; 20%
Protein: 4 grams
Sugar: 41 grams
Fiber: 0.5 grams; 2%

Tips for the Perfect Birthday Cake

Use room temperature ingredients for even mixing.
Cream butter and sugar thoroughly for a light texture.
Don’t overmix the batter — just until combined.
Bake in the centre of the oven for even rise.
Cool cakes completely before frosting.
Level cake tops if needed for smoother stacking.
Beat buttercream until light and fluffy.
Use a crumb coat before final frosting layer.
Chill the cake slightly before slicing for clean cuts.
Store in an airtight container at room temp for 2–3 days.

Serve It With Suggestions

A scoop of vanilla or strawberry ice cream
Sparkling lemonade or champagne
Chocolate ganache drizzle
Fresh berries on the side
Birthday-themed candles and toppers
Edible flowers
Individual cupcakes as extras
Hot drinks like coffee or tea
A fruit punch bowl
Party hats and big smiles

FAQ's

Q: Can I make the cake in advance?
A: Yes — bake the layers a day ahead and frost before serving.

Q: Can I freeze the cake?
A: You can freeze the unfrosted layers for up to a month.

Q: What if I don’t have self-raising flour?
A: Use plain flour with 2 tsp baking powder per 250g.

Q: Can I colour the sponge or buttercream?
A: Absolutely — use gel food colouring for best results.

Q: How do I make the buttercream smoother?
A: Beat for at least 5 minutes and add milk slowly to desired texture.

Q: Can I use this recipe for cupcakes?
A: Yes — it makes about 18 standard cupcakes.

Q: What size tins should I use?
A: Two 20cm (8-inch) round tins work best.

Q: How do I store leftovers?
A: In an airtight container at room temp for 2–3 days or refrigerate if warm.

Q: Can I make it dairy-free?
A: Use dairy-free margarine and plant-based milk — texture will vary slightly.

Q: Can kids help make it?
A: Definitely — it’s a fun and easy recipe to bake together!

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Classic Vanilla Layer Birthday Cake with Whipped Buttercream and Sprinkles