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Birthday Cake Recipe Easy Layered Dessert for Special Celebrations

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This easy layered birthday cake is a show-stopping, moist, and flavorful dessert perfect for any celebration. With simple ingredients and customizable colors or fillings, it’s approachable for bakers of any level and guaranteed to bring smiles to the party.

Ingredients

Scale
  • 2 1/2 cups (310g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup (225g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 1/3 cup (80g) sour cream
  • Food coloring (gel, optional)
  • 1/2 cup rainbow sprinkles (optional)
  • 1 1/2 cups (340g) unsalted butter, softened (for frosting)
  • 6 cups (720g) powdered sugar, sifted (for frosting)
  • 1/4 cup (60ml) heavy cream (for frosting)
  • 2 tsp pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Food coloring (optional, for frosting)
  • Extra sprinkles, edible glitter, or fresh berries for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch cake pans, line with parchment, and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar with an electric mixer on medium-high until pale and fluffy (about 3-4 minutes), scraping the bowl halfway.
  4. Add eggs one at a time, mixing well after each. Add vanilla extract and beat until combined.
  5. Add half the flour mixture to the butter mixture and mix on low until just blended. Add milk and sour cream, mix until combined. Add remaining flour mixture and mix until just smooth—do not overmix.
  6. If coloring layers, divide batter into bowls and tint with gel food coloring. For confetti cake, gently fold in sprinkles.
  7. Spoon batter evenly into prepared pans and smooth tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. For the buttercream: Beat softened butter on high for 3 minutes until creamy. Gradually add powdered sugar, heavy cream, vanilla, and salt. Beat on low, then on high for 2 minutes until fluffy. Add more cream if needed and tint with food coloring if desired.
  10. Level cakes if needed. Place one layer on a serving plate and spread with frosting. Repeat with remaining layers.
  11. Apply a thin crumb coat of frosting, chill for 30 minutes, then frost generously with remaining buttercream.
  12. Decorate with sprinkles, swirls, or edible glitter as desired.

Notes

For best results, use room temperature eggs and dairy. Don’t overmix the batter after adding flour. Chill the cake between frosting steps for clean layers. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and plant-based dairy substitutes. Store tightly covered at room temperature for up to 2 days or refrigerate for longer freshness. Cake layers can be made ahead and frozen.

Nutrition

Keywords: birthday cake, easy birthday cake, layered cake, vanilla cake, confetti cake, celebration dessert, homemade cake, buttercream frosting, party cake, kid's birthday cake

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