A moist butter-based vanilla cake paired with a silky, smooth bakery-style vanilla buttercream makes a perfect homemade vanilla birthday cake. Baked from scratch this cake is surprisingly simple and easy to make from baking to frosting. A few sprinkles make this a celebration cake for any birthday party whether you are five or fifty.
1 cup unsalted butter room temperature
2 Teaspoons pure vanilla extract
½ Teaspoon salt
1 Teaspoon lemon juice
½ Teaspoon baking soda
2 Teaspoons baking powder
3 cups cake flour
1 cup milk
2 cups sugar
2 egg whítes room temperature
2 eggs room temperature
3 cups αssorted berries
1 ½ Buttercream Frosting
⅓ cup orange marmalade or apricot jam
Grease and butter two 9-inch cake pans. Set aside. Preheat the oven to 350°.
In a bowl, add the flour, baking powder, baking soda and salt and beat well to combine.
In another small bowl, add the milk and lemon juice.
Whisk the butter on medium speed using an electric mixer for a minute or two. Add the sugar and cream the butter and sugar, mix together for about 2 to 5 minutes until it is fluffy and light. Beat in the eggs, the egg whítes and the vanilla extract until everything is blended.
In a large bowl, add the dry ingredíєnts and the wet ingredíєnts with the butter and sugar and mix well.
Pour the batter into the two prepared pans. Bake until a wooden skewer inserted into the center of the cake comes out clean (about 22 to 25 minutes).
Let the cakes cool completely in the pan and then unmold the cake layers and refrigerate.
Assemble the cake:
Cut off the domed tops of each of the cake layers to form a flat surface.
Place a layer of cake, cut down, on a serving plate.
Spread about 1/2 cup of buttercream over the layer. Put the rest of the cake on top. Make swirls around the sides of the top of the cake.
In a bowl, put the berries. Melt the jam and pour it over the berries. Then pile the berries on top of the cake in a decorative manner.
Refrigerate until ready to serve.