prep time: 30 min | bake time: 30 min | total time: 1 hr
Now, let’s give the perfect vanilla birthday cake its moment to shine with this dreamy vanilla buttercream frosting. It’s creamy, smooth, and balanced—like a Swiss meringue buttercream, but without the egg whites or complicated steps.
No gritty texture. No overwhelming sweetness. Just pure, silky frosting bliss that comes together with minimal effort. I’ve laid out all the steps in the recipe card so even beginner bakers can nail it. Trust me, once you try it, you’ll never look at store-bought frosting the same way again.
First things first, get that oven nice and hot – 350°F (175°C) is your sweet spot. While it preheats, show your cake pans some love: a light brush of oil around the sides and a snug circle of baking paper at the bottom will keep everything from sticking.
Now, in a medium bowl, pour in your room temp milk and add the vinegar—let it sit for a few minutes until it starts to curdle slightly. Don’t panic, that’s exactly what we want—it’s giving faux buttermilk vibes and setting the stage for a tender crumb.
Once that’s ready, whisk in the sugar, oil, and vanilla. You don’t need a mixer here—just a good old-fashioned hand whisk and a little muscle. Keep going until the sugar looks mostly dissolved and the whole mixture feels glossy and smooth.
Now grab another bowl (yes, you’ll thank yourself later), and whisk together the dry squad: cornstarch, baking soda, baking powder, flour, and salt.
For the silkiest batter, sift the dry mix right into your wet ingredients—trust me, your cake will thank you. Whisk it all together gently until you’ve got a thick, smooth, lump-free batter that looks like something out of a pastry dream.
Pour the batter evenly into your prepared pans and pop them in the oven for 25 to 30 minutes. You’ll know they’re ready when the tops spring back like memory foam when lightly touched.
Let the cakes cool completely on a wire rack before turning them out of the pans patience, darling, it’s worth the wait. Once they’re cool, you’re ready to frost, decorate, and dazzle.
Start by making your simple syrup it’s easy, elegant, and gives your buttercream that silky-smooth finish. In a small saucepan, stir together the sugar and water, then warm it gently over low heat. No need to rush it-just give it a stir now and then until the sugar completely melts into the water like magic.
Once it’s clear and glossy, take it off the heat and let it cool to room temperature. Meanwhile, in a mixing bowl, get your butter whipped into shape. Use an electric mixer or stand mixer with a paddle attachment and let it go for a good two to three minutes, until it’s looking pale, creamy, and airy like whipped silk.
When your sugar syrup is cool, pour it in slowly, in two to three parts, giving the mixer a minute between each addition to fully blend it in. Don’t rush this step—it’s what gives the frosting its luxe texture.
Once the syrup’s in, go ahead and add the vanilla extract, whipping cream, and that essential little pinch of salt. Keep mixing until it’s all smooth, dreamy, and totally irresistible.
If the buttercream is feeling a little too fluffy or airy, just grab a spatula and gently fold it to smooth things out—think of it like giving your frosting a calming exhale before it hits the cake.
Place your first cake layer on a cake stand or serving plate—make sure it’s centered, because this is where the show begins.
Generously dollop five to six scoops of that dreamy frosting right on top, then spread it into an even layer, edge to edge.
Now, using a spoon or offset spatula, gently create a little well in the center of the frosting this helps the top layer sit snug and level. Carefully place the second cake layer over the first, giving it a soft press to secure.
Next comes the crumb coat: a thin, sheer layer of frosting that traps all those pesky crumbs and creates a smooth foundation.
Once that’s on, pop the whole cake into the fridge for about 30 minutes to set and chill.
When it’s nice and firm, bring it back out and frost it like you mean it. Use a spatula or cake scraper to smooth the remaining buttercream all over, making sure every inch looks polished and fabulous.
Finish things off with a joyful shower of sprinkles—go wild, go classy, go rainbow, whatever your vibe. Let the cake sit out until it comes to room temperature, because that’s when the texture and flavor truly shine.
Then slice, serve, and prepare for compliments.
Oh, 100% yes! If you’re a sprinkle enthusiast (or just love a fun little surprise in every bite), feel free to scatter sprinkles between each layer. Just make sure they’re evenly spread out so every slice gets a pop of joy. More sprinkles? More fun—bring on the sparkle!
You bet! While vegetable oil is the golden ticket here, feel free to get a little adventurous with avocado oil or sunflower oil. Both will work their magic in the batter, giving a slightly different flavor profile. Just keep in mind, the texture or taste might shift a tiny bit, but hey, variety is the spice of life, right?
Absolutely! In fact, this cake loves a little prep ahead of time. You can bake the cake layers a day or two before the big event. Just let them cool completely, wrap them tightly in plastic wrap, and stash them in an airtight container at room temperature. When you’re ready to get frosting, just whip up the buttercream and assemble your masterpiece!
You sure can! All-purpose flour is the star of the show, but if you’re gluten-free or just in the mood to try something different, you can swap it out for a 1:1 gluten-free flour blend. Just make sure your flour blend includes xanthan gum (it’ll help the texture), like Bob’s Red Mill or Divided Sunset. Your cake will still be fab, just with a little twist.
Yes, absolutely! You can easily make this frosting dairy-free by using dairy-free butter sticks and swapping the whipping cream for a plant-based version. It’ll still have that creamy, dreamy texture and rich flavor, just without the dairy. Who says you can’t have it all?
Oh, don’t worry—this cake stores like a dream. Keep any leftovers in an airtight container at room temperature for up to 3 days (though I doubt it’ll last that long!). Want to stash it for later? Freeze the layers for up to 2 months—just wrap them in plastic wrap and foil, and you’re golden!
Of course! If you’re feeling ambitious and want a bigger cake (who doesn’t?), just double everything. If you’re using larger pans or stacking more layers, keep an eye on it while it bakes, and don’t forget the toothpick test to make sure it’s done. More cake = more fun, after all!
This recipe is perfect for two 8-inch (20cm) round pans or three 6-inch (15cm) pans. If you switch up the size, you might need to adjust the baking time a bit, so keep an eye on it. We want it to be golden perfection, no matter the size!
Oh, absolutely! If you’re in the mood for some color, a few drops of food coloring in the vanilla buttercream or even in the cake batter will do the trick. Add as much or as little as you like for a fun pop of color—because why not make it as vibrant as it is delicious?
These three simple tweaks can elevate the flavor and texture of your eggless vanilla cake, making it a showstopper worthy of any celebration!
I’m beyond excited to see your eggless vanilla birthday cakes come to life! Whether it’s for a milestone celebration or a just-because treat, this cake is sure to be the star of the show. Snap a pic, tag me @pastrybysaloni, and let’s make your bake the center of all the sweet celebrations!
If you’re loving this cake, you’re in for more delights! My collection of eggless and dairy-free bakes is packed with show-stopping treats, from light and airy cakes to rich, indulgent desserts. Every bite is a celebration—because you deserve a slice of joy, no eggs required!
Here are three must-try recipes next:
And if you’re looking to master the art of eggless baking, grab a copy of my cookbook Vegan Baking Made Simple—your guide to making classic desserts with a plant-based twist. Available now on Amazon HERE!
28 Responses
Hi, thank you for the recipe! ☺️
I baked this today for my daughter’s birthday this weekend. Unfortunately it did not yield the quantities stated. I did 2x thinking I would get 4 8” layers but I only got 2 😢. It did bake beautifully though and feels very light and moist.
Hi Dan,
Thanks so much for trying the recipe 😊 I didn’t make the layers very thick, so that might be why the yield was different. Glad it baked up nicely though, hope your daughter had a wonderful birthday!
Hey saloni. From nigeria pls i dont really understand grams can u combine the measurement using cups or mls thank you looking forward to ur response
Hello
Thank you for your question! On the recipe card, you’ll find a toggle to switch between US cups and gram measurements. For baking purposes, grams and mls are equivalent for all ingredients.
Hi Saloni,
I have tried the brownie recipe and it came out very well . Thank you for the wonderful recipes you post. i would like to try this recipe too but can I stack the cakes for a 2 or 3 tier cakes ? And also can I soak the cake with sugar syrup , will it become soggy?
Hi
I’m so glad you enjoyed the brownie recipe thank you for the kind words! Yes, you can stack this cake for a 2 or 3-tier setup. Soaking with sugar syrup is optional; just use a light hand so it doesn’t get soggy. You can make the layers 1–2 days ahead wrap them well in plastic and freeze. It actually helps with easier stacking.
Hi Saloni,
If I want to make 2 layer 10inch cake, will 2X recipe be enough? what do you recommend?
Hi Bhavi,
Yes 2x recipe should be enough to make 2layer 10-inch cake.
Hi, what is 1x,2x,3x? Will 1x ingredients can make 8’’ 2 layer cake right?
Hi Priya,
Yes that is correct. 1x will make 8” 2 layers or 6” 3 layers and 2x will make 8” 4 layers and so on.
Hello
I’ve tried your recipes and they are amazing.
I wanted to ask what if I just want to bake just the cake without any frosting?
Do I need to add sugar and will I be able to bake in a single 8 inch cake pan ?
Hi Yamini,
Thank you so much—I’m really glad you’re enjoying the recipes!😊
Yes, you can definitely bake the cake without any frosting.Just be sure to still include the sugar in the batter—it helps balance the flavor even without the frosting. If you’re baking just a single layer in an 8-inch pan, you can cut the recipe in half. That should give you the perfect amount of batter for one layer without overflowing.Just keep an eye on the baking time, it may be slightly shorter, so do a toothpick test around the 20–25 minute mark.
Hello!
I absolutely love using your chocolate custard cake recipe! It’s an absolute gem of a cake which I’ve baked for my family a few times now and is easily becoming a most requested recipe.
With this vanilla cake, will the recipe still work if I was to add Oreos to it for a cookies and cream twist? (I wonder if they would just sink to the bottom) Would I also then have to leave out some of the sugar to avoid making it overly sweet?
Thank you so much for your help! 🙏🏾
D.
Hi Devi,
So glad you love the chocolate custard cake—thank you! 😊
Yes, you can definitely add Oreos chunks to the vanilla cake for a cookies and cream version. Just chop them up and press the chunks into the batter after you divide it into the cake pans. The cake isn’t too sweet on its own, so you likely won’t need to adjust the sugar but you can slightly reduce in the frosting it if you prefer.
Can’t wait to hear how it turns out!
– Saloni M.
It seems like the cake recipe only makes one cake? Do you need to double the recipe?
Nicole,
This recipe will make two layers of 8inch sized cake tins, if you double the recipe then it will yield four layers.
I made this for my boyfriend who is allergic to eggs and has never had a birthday cake. This was the first thing I have ever baked on my own, and it turned out beautifully! So happy with this recipe!
Hi Lauren
Thank you so much for the feedback.I hope you try many more recipes for him.
made a rainbow cake with this recipe for my mom’s birthday and everybody loved it! it was such a hit! thank you so much for such an easy yet delicious recipe 🙂
That’s so wonderful to hear! I’m so glad the cake was a hit and that your mom had a special birthday! 🎉 Thanks for trying the recipe and for the kind words — you totally made my day!
Hello!
I would love to make this and want to know if I can subsititue 2/3 cup sugar with 1/3 cup honey? I try not to bake for it granulated sugar and only use refined free sugar as honey in baking. Please let me know if this works if I can use honey how much I would I use? I appreciate all the time and effort and hard work you put into your recipes! They are amazing! Thanks!
Hi Deanyah
Hi there! Thanks so much for the kind words — I really appreciate it! 😊 I personally use cane sugar in this recipe since it’s a bit less processed than regular white sugar, but I haven’t tried baking it with honey yet. If you do give it a go, I’d love to hear how it turns out! Typically, when substituting honey for sugar, you can use about 1/2 to 2/3 the amount of honey (so around 1/3 to 1/2 cup honey for 2/3 cup sugar), and you might want to reduce the liquid in the recipe slightly and lower the oven temp by 25°F since honey browns faster. Hope that helps, and happy baking!
very nice recipe made this cake today for birthday girl.We thoroughly enjoyed
Thank you Sabari!
For a bento cake, should I half the recipe ?
Hi Anki
yes, you can half the recipe for a 6-inch cake.
Hi Saloni, I have tried this recipe twice, but it sank in the middle on both the occasions. kindly let me know what may be the reason.
Hi!
Thank you for trying the recipe and for your feedback. I’m sorry to hear the cake sank in the middle—there could be a few reasons for this. It often happens if the cake is underbaked, if the oven door was opened too early. Make sure to check your oven temperature with an oven thermometer, and try not to open the door until it’s mostly baked.