Birthday Layer Cake recipe that tastes like the classic store-bought ones—soft, fluffy, moist with that nostalgic bakery frosting. Here’s a great version you can make at home:
Ingredients
For the Cake (makes 2–3 layers):
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temp
2 tsp vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tsp vinegar, sit 5 min)
½ cup vegetable oil (keeps it soft like store cakes)
For the Bakery Frosting (whipped American buttercream):
1 cup unsalted butter, softened
½ cup shortening (this is the “store cake” secret for that light, fluffy texture)
5 cups powdered sugar, sifted
2–3 tbsp milk or heavy cream
2 tsp vanilla extract
Pinch of salt
Instructions
Preheat & Prep
Preheat oven to 350°F (175°C).
Grease and flour two or three 8-inch round cake pans.
Make the Cake Batter
In a bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, beat butter, sugar, and oil until light and fluffy (about 3–4 minutes).
Beat in eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk, beginning and ending with dry. Mix until just combined.
Bake
Divide batter evenly between pans.
Bake 25–30 minutes, or until a toothpick comes out clean.
Let cool in pans 10 minutes, then turn out onto racks to cool completely.
Make the Frosting
Beat butter and shortening until fluffy.
Slowly add powdered sugar, 1 cup at a time.
Add vanilla, salt, and milk a tablespoon at a time until smooth and fluffy (3–5 minutes).
Assemble the Cake
Level cooled cakes if needed.
Spread frosting between layers, then coat the outside with a thin “crumb coat.” Chill 20 minutes.
Frost the entire cake smoothly or with swirls.
Finish with rainbow sprinkles for the classic store look.
✨ Tips for that “store cake” vibe:
Use shortening in the frosting (keeps it bright white and fluffy).
Add a drop of almond extract with the vanilla in the cake and frosting—many bakeries use this.
Freeze cake layers for 30 minutes before frosting to prevent crumbs.
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