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Home » Popular » Cakes & Cupcakes » Vanilla Birthday Cake

Vanilla Birthday Cake

By: Rosemary Published: December 10, 2019 Updated on: December 19, 2019

Jump to Recipe Print Recipe

It’s my birthday and I decided to make a smaller Vanilla Birthday Cake with a not too sweet Lemon Mascarpone Frosting. This moist delicious cake pairs perfectly with this creamy lemony icing.

Table of Contents

  • Vanilla Birthday Cake
    • How to make a Vanilla Cake
      • Never Miss a Recipe!
    • Why is my cake flat?
    • How to make cake flour
    • How to store the Cake
    • How to freeze the cake
    • How to tell when a it is done?
  • More Delicious Cakes to make
  • Vanilla Birthday Cake
    • Ingredients  1x2x3x
      • VANILLA CAKE
      • LEMON MARSCARPONE FROSTING
      • *Remove from fridge 45 minutes before using.
    • Instructions 
      • VANILLA CAKE
      • LEMON MASCARPONE FROSTING
    • Nutrition

birthday cake on a black cake stand with two lit candlesVanilla Birthday Cake

Yes it’s my birthday and since the Italian and I are now empty nesters I decided that we needed cake!

I loved celebrating birthdays and making my daughters favourite cakes was always fun. From Vanessa’s Ice Cream Cake to Erika’s Baci Birthday Cake.

I don’t usually share my birthdays on the blog but as everyone keeps telling me, it’s quite monumental. Yup the big 60. There I said it.

I tell my kids, be kind, live your life and don’t worry about the small things or things you have no control over, because before you know it you’re 60.

Trust me I was 25, five minutes ago! And yeah I still feel 25, ok maybe closer to 30.

So therefore I decided a simple Vanilla Cake with a creamy lemony Mascarpone frosting would be perfect. And it was!

How to make a Vanilla Cake

  • In the bowl of a stand up mixer or mixing bowl cream the butter and sugar until light and fluffy.

butter and sugar beaten until light and fluffy in the mixing bowl

  • In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set it aside.
  • In a small bowl mix together the yogurt and milk. Set aside.

adding the egg mixture, the whisked dry ingredients in a blue bowl & the yogurt & milk mixed

  • Add the eggs one at a time and combine, then add the vanilla and combine.
  • Add the flour mixture alternately with the yogurt mixture and combine. But do not over mix.
  • The batter will be thick.

beating the batter

  • Pour into the prepared pans and bake.

the batter in the pans ready for baking

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    • Let them cool completely before frosting.

    frosting for the birthday cake in the silver mixing bowl

    Why is my cake flat?

    There are many reason a cake doesn’t rise, the heat of the oven is a main cause, either not hot enough or it’s too hot. Make sure that your oven temperature is correct. Use an oven thermometer to check if you have any doubt.

    Also be sure that your baking powder has not expired. To check to make sure it is still good, add 1/2 teaspoon of powder in a bowl and pour 1/4 cup of boiling water over it.

    It should bubble up immediately and very strongly, if it does it’s still good, if it doesn’t, time to buy a new tin.

    Bake the cake as soon as the batter has been mixed and poured into the pan, don’t let it stand around.

    Be sure to use the correct cake pan size, too large a pan could cause a flat cake too. It also helps to use the best possible ingredients.

    Make sure they are at room temperature, they will mix better and therefore it’s easier for the cake to rise.

    a slice of vanilla cake with lemon mascarpone icing on a black plate

    How to make cake flour

    This vanilla cake recipe calls for cake flour because there is less gluten in it (it has less protein), it makes a cake softer and more tender, but you don’t have to buy it you can make it yourself.

    For every cup of all purpose flour remove 2 tablespoons and substitute with corn starch, sift the two together and there you have homemade cake or pastry flour.

    How to store the Cake

    Because the frosting for this cake is made with Mascarpone it is always better to keep any leftovers refrigerated.

    How to freeze the cake

    The cake should be frozen unfrosted. Wrap the cooled cake tightly in plastic wrap then place in a freezer safe bag or container. It will keep for up to three months.

    Thaw the cake in the refrigerator overnight, leave it completely wrapped so that the condensation doesn’t affect the cake but remains on the wrapping.

    Frost the cake once it has thawed completely.

    candles blown out on vanilla cake on cake stand

    How to tell when a it is done?

    Test the cake for doneness with a toothpick, if it comes out clean with a few crumbs attached it is done, if it comes out wet with batter attached then it still needs to bake.

    More Delicious Cakes to make

    Homemade Coconut Cake

    Homemade Carrot Cake

    Italian Tiramisu Layer Cake

    So if you are looking for a delicious moist Vanilla Cake with a not too sweet Lemon Mascarpone Frosting then I hope you give this Vanilla Birthday Cake a try. Enjoy!

    a slice of vanilla cake with lemon mascarpone icing on a black plate

    a slice of vanilla cake with lemon mascarpone icing on a black plate

    Vanilla Birthday Cake

    Rosemary Molloy
    This Vanilla Birthday Cake is the perfect moist cake with a not too sweet creamy Lemon Mascarpone Frosting. Not just for lemon lovers.
    5 from 17 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course cake, Dessert
    Cuisine American
    Servings 8 servings
    Calories 597 kcal

    Ingredients
      

    VANILLA CAKE

    • 1 1/2 cups cake flour (190 grams)
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 pinch salt
    • 1/2 cup butter softened (107 grams)
    • 1 cup sugar (200 grams)
    • 2 large eggs*
    • 1 teaspoon vanilla
    • 1/2 cup whole fat greek yogurt* (125 grams)
    • 2 tablespoons whole milk*

    LEMON MARSCARPONE FROSTING

    • 1 1/2 cups whole / heavy / whipping cream (360 grams)
    • 8 ounces mascarpone* (250 grams)
    • 1 zest lemon
    • 2-4 tablespoons powdered sugar (I used 3 tablespoons)
    • 1 tablespoon lemon juice

    *Remove from fridge 45 minutes before using.

      Instructions
       

      VANILLA CAKE

      • Pre-heat oven to 350F (180). Grease and flour two 6 or 7 inch (16-17cm) cake pans.
      • In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set it aside.
      • In a small bowl mix together the yogurt and milk. Set aside.
      • In the bowl of a stand up mixer or mixing bowl cream the butter and sugar until light and fluffy, approximately 3 minutes.
      • Add the eggs one at a time and combine, then add the vanilla and combine. Add the flour mixture alternately with the yogurt mixture and combine. But do not over mix. Just make sure there are no lumps. The batter will be thick.
      • Pour into the prepared pans and bake for approximately 25 -30 minutes or until tooth pick comes out dry. Let cool completely before frosting. Enjoy!

      LEMON MASCARPONE FROSTING

      • In a large bowl beat the cream until soft peaks form, then add the sugar, zest and mascarpone, start to beat then add the lemon juice. Beat until very thick.

      Nutrition

      Calories: 597kcalCarbohydrates: 45gProtein: 9gFat: 43gSaturated Fat: 26gCholesterol: 174mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 26gVitamin A: 1484IUVitamin C: 1mgCalcium: 123mgIron: 1mg
      Keyword birthday cake, Vanilla cake
      Tried this recipe?Let us know how it was!

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        1. Jasmine says

          February 23, 2021 at 11:20 pm

          Can I use sour cream instead of yogurt ?

          Reply
          • Rosemary says

            February 24, 2021 at 9:13 am

            Hi Jasmine, yes you can. Let me know how it goes.

            Reply
        2. Aileen says

          December 15, 2020 at 11:23 pm

          Hi Rosemary,

          This looks good. I am thinking of baking one for my hubby’s bday. Instead of 2 pans, can i just use one layer cake using the 9″ springform pan? What will be the temp and how long to cook it?

          Thank you, Aileen

          Reply
          • Rosemary says

            December 16, 2020 at 9:51 am

            Hi Aileen, yes one 9 inch springform pan will work, It might take a bit longer but not much to bake, start checking it at 20-25 minutes. Let me know how it goes. And Happy birthday to your husband.

            Reply
        3. JEAN says

          December 9, 2020 at 1:00 pm

          IS THERE A SUBSTITUTE FOR THE GREEK YOGHURT?

          Reply
          • Rosemary says

            December 9, 2020 at 4:35 pm

            Hi Jean you can substitute with regular yogurt, use 1 tablespoon of milk instead of 2. Let me know how it goes.

            Reply
        4. Stephanie Scaturchio says

          June 6, 2020 at 3:33 am

          5 stars
          I made this cake twice so far and I really like it. It bakes up light and fluffy, as pictured above. I love the frosting/whipped cream with marscapone, as it is not overly sweet, like buttercream frosting. Once again, another good recipe. Thank you.

          Reply
          • Rosemary says

            June 6, 2020 at 10:37 pm

            Hi Stephanie, thanks so much, so glad you enjoyed it. Take care.

            Reply
        5. Julie says

          December 12, 2019 at 8:50 am

          Can the recipe be doubled for two 9 inch pans?

          Reply
          • Rosemary says

            December 12, 2019 at 11:28 am

            Hi Julie, yes it can be doubled. Let me know how it goes.

            Reply
        6. Julie G says

          December 11, 2019 at 12:52 pm

          Happy Birthday Rosemary!! I’m right behind you at 55. This cake has my name written all over it…vanilla cake, mascarpone and lemon. The simplicity of it is just beautiful! My husband is American-Italian and you’ve certainly helped me with a lot of recipes that we’ve both enjoyed.

          Reply
          • Rosemary says

            December 11, 2019 at 8:20 pm

            Hi Julie, thanks so much. Yeah the years go so fast. So glad you like the recipes and let me know what you think of the cake.

            Reply
        7. Monica says

          December 11, 2019 at 4:43 am

          Happy Birthday! I hope you’ve had a wonderful day, and this looks like a delicious cake! Can’t wait to give it a try. Thanks for sharing it!

          Reply
          • Rosemary says

            December 11, 2019 at 8:41 am

            Hi Monica, thanks so much. I hope you like it and let me know.

            Reply
        8. Janet says

          December 10, 2019 at 11:01 pm

          5 stars
          This cake and frosting look amazing!!
          Happy 60th birthday Rosemary!!!

          Reply
          • Rosemary says

            December 11, 2019 at 8:46 am

            Hi Janet, thanks so much. Happy 60th indeed! 🙂

            Reply
        9. anne Morissette says

          December 10, 2019 at 9:54 pm

          Happy Birthday! It looks like a yummy cake!!

          Reply
          • Rosemary says

            December 11, 2019 at 8:49 am

            Hi Anne thanks so much and yes it was good! 🙂

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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