Frosted Vanilla Birthday Cake

This delicious and moist Vanilla Birthday Cake is topped with a creamy rich Mascarpone and cream frosting. A soft easy to make Homemade Vanilla Cake recipe.

 

This is one of the first layer cakes I made for the site, my youngest daughter just turned 16 and I asked her as I usually do at this time of the year what kind of cake she would like me to make for her birthday.

She chose a pink double layer vanilla cake, and “don’t forget the sprinkles Ma” she reminded me, and this is the end result! A Vanilla Cake with a Mascarpone Cream Frosting.

Recipe Ingredients

• Butter – soft butter
• Flour – all purpose flour or pastry flour
• Baking powder
• Salt – if you use unsalted butter then add a bit more salt
• Sugar – granulated sugar
• Eggs – large eggs room temperature
• Milk – whole or 2% milk
• Vanilla – vanilla extract

For the frosting

• Cream – whole, heavy or whipping cream at least 30% fat content
• Mascarpone
• Powdered sugar – also known as icing or confectioners’ sugar
• Food coloring – optional

And of course melted chocolate if you decide to make chocolate decorations.

How to Make Cake Flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

Why use room temperature ingredients?

With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen.

Room temperature ingredients blend easier, creating a silky batter or dough, which will help to create a light tender baked good.

How to make a Classic Vanilla Cake

In a medium bowl whisk together the flour, baking powder and salt.

In a medium bowl at medium speed or with a stand mixer using the paddle attachment beat the butter and sugar until fluffy, add the eggs and beat to combine well. Gradually add the dry ingredients, beating on low until combined.

Add the milk and vanilla and continue beating until combined. Divide the batter into the prepared pans, you can grease and flour, spray or even line the pans with parchment paper.

Bake until done, use a toothpick to test for doneness. Let cool approximately 15 minutes in the pan then remove to a wire rack to cool completely. You could even wrap the cakes in plastic wrap and freeze overnight, this makes them easier to frost.

Remove cakes from the freezer and let sit 30 minutes.

Meanwhile make the frosting, whip the cream until soft peaks appear, then add the Mascarpone and sugar, beat until thick, approximately 1 or 2 minutes.

Using an offset spatula and a cake turntable if you have them. With a sharp knife remove the tops of the cakes to form flat layers. Place one layer on your serving plate and top with 1/4 of the frosting, place the other layer on top and spread with the remaining frosting

To make the chocolate cut outs

Melt chocolate over a pot of boiling water (make sure water does not touch bowl), pour chocolate into cookie molds, filling 3/4 full, refrigerate no more than 15-20 minutes, remove from fridge.

Gently push chocolate out of the molds with the tip of a wooden spoon, then gently push in the pointed end of lollipop stick (I used kabob sticks because they had pointed ends and then I coloured the stick with edible markers). Refrigerate until needed.

Can the cake be made in advance?

Yes the cake can be made in advance, you can freeze the completely cooled unfrosted cake layers. Wrap them well in plastic wrap or foil and place in a freezer bag. They will keep for up to 3 weeks in the freezer. Let thaw 30 minutes before frosting.

What other Frosting can I use?

If you prefer you can use a basic vanilla buttercream frosting, one of my favorites, or a swiss meringue buttercream.

What else to use for decorating the cake?

If you don’t with to use the chocolates, you could always decorate with sprinkles, or chocolate shavings or even berries such as raspberries or blueberries.

Can I make cupcakes with this recipe?

Yes you can make cupcakes with the recipe, this vanilla birthday cake recipe should make 18-24 standard size cupcakes. Of course the baking time will be less, approximately 15-20 minutes.

How to store the Vanilla Cake

As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 2-3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.

If the cake is frosted then I usually keep it in the fridge, and I bring it to room temperature before serving.

How to freeze cake

The unfrosted cooled cake should be wrapped well in plastic then rewrapped in foil, place it in a freezer safe bag or container. It will keep up to 3 months in the freezer.

If you wish to freeze the frosted cake, then place it on a cookie sheet and freeze until firm, then wrap it and place in a freezer safe bag or container. It will last up to 3 months in the freezer.

To thaw remove the cake from the container, but leave wrapped. Let it thaw in the fridge. Then bring to room temperature to serve.

I am certainly no cake decorator, but I think this simple, easy Vanilla Cake turned out pretty cute, but the most important thing is that it tasted delicious. The birthday girl was very happy and that’s the most important thing. Enjoy!

More Delicious Cake Recipes

• Baci Chocolate Cake Recipe
• Italian Nutella Cake
• Homemade Carrot Cake
• Homemade Coconut Cake

Frosted Vanilla Birthday Cake

Rosemary Molloy

This delicious and moist Vanilla Birthday Cake is topped with a creamy rich Mascarpone and cream frosting. A soft easy to make Homemade Vanilla Cake recipe.

Cook ModePrevent your screen from going dark

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American/Italian

Servings 10 servings

Calories 532 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE CAKE

• ½ cup butter (softened)
• 2 cups flour all purpose or cake/pastry flour
• 1 tablespoon baking powder
• ½ teaspoon salt*
• 1½ cups sugar
• 3 large eggs(room temperature)
• 1 cup milk (whole or 2%) room temperature
• 1 teaspoon vanilla extract

For room temperature ingredients remove from the fridge 45-60 minutes before using.

FOR THE FROSTING

• 1¼ cups cream whipping, whole or heavy cream at least 30% fat content.
• 1 cup mascarpone
• 1-2 tablespoons powdered/icing sugar
• food colouring if desired

CHOCOLATE CUT OUTS

• 3-5 ounces chocolate (dark or milk good quality chocolate)
• small cookie cutters

Instructions

 

• Pre-heat oven to 350F(180C), lightly grease and flour two 8 inch (20 cm) cake pans.

FOR THE CAKE

• In a medium bowl whisk together the flour, baking powder and salt.
• In a medium bowl at medium speed or with a stand mixer using the paddle attachment beat the butter and sugar until fluffy, add the eggs and beat to combine well. Gradually add the dry ingredients, beating on low until combined.
• Add the milk and vanilla and continue beating until combined. Divide the batter into the prepared pans.
• Divide batter into the prepared pans. Bake for approximately 30-35 minutes. Test for doneness with a toothpick, when it comes out clean or with a few crumbs attached its done.
• Remove cake from the freezer and let sit 30 minutes.
• Let cool approximately 15 minutes in the pan then remove to a wire rack to cool completely. Once the cakes are completely cooled you could wrap them in plastic wrap and freeze overnight, this makes them easier to frost. This is what I did.
• Remove cakes from the freezer and let sit 30 minutes before frosting.

FOR THE FROSTING

• Meanwhile make the frosting, whip the cream until soft peaks appear, then add the Mascarpone and sugar, beat until thick, approximately 1 or 2 minutes.

PUTTING IT TOGETHER

• Using an offset spatula and a cake turntable if you have them. With a sharp knife remove the tops of the cakes to form flat layers. Place one layer on your serving plate and top with 1/4 of the frosting, place the other layer on top and spread with the remaining frosting to cover the cake. Top with sprinkles and chocolate cut outs or decorate as desired. If not serving immediately refrigerate, remove from the fridge 30 minutes before serving. Enjoy!

CHOCOLATE CUT OUTS

• Melt chocolate over a pot of boiling water (make sure water does not touch bowl), pour chocolate into cookie molds, filling 3/4 full, refrigerate no more than 15-20 minutes, remove from fridge and gently push chocolate out of the molds with the tip of a wooden spoon, then gently push in the pointed end of lollipop stick (I used kabob sticks because they had pointed ends and then I coloured the stick with edible markers). Refrigerate until needed.

Notes

To make pastry/cake flour – for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

The cake can be made in advance, you can freeze the completely cooled unfrosted cake layers. Wrap them well in plastic wrap or foil and place in a freezer bag. They will keep for up to 3 weeks in the freezer. Let thaw 30 minutes before frosting.

If you prefer you can use a basic vanilla buttercream frosting, one of my favorites, or a swiss meringue buttercream.

If you don’t with to use the chocolates, you could always decorate with sprinkles, or chocolate shavings or even berries such as raspberries or blueberries.

Yes you can make cupcakes with the recipe, this vanilla birthday cake recipe should make 18-24 standard size cupcakes. Of course the baking time will be less, approximately 15-20 minutes.

As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 2-3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.

If the cake is frosted then I usually keep it in the fridge, and I bring it to room temperature before serving.

The unfrosted cooled cake should be wrapped well in plastic then rewrapped in foil, place it in a freezer safe bag or container. It will keep up to 3 months in the freezer.

If you wish to freeze the frosted cake, then place it on a cookie sheet and freeze until firm, then wrap it and place in a freezer safe bag or container. It will last up to 3 months in the freezer.

To thaw remove the cake from the container, but leave wrapped. Let it thaw in the fridge. Then bring to room temperature to serve.

Nutrition

Calories: 532kcal | Carbohydrates: 53g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 139mg | Sodium: 242mg | Potassium: 237mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1156IU | Vitamin C: 0.2mg | Calcium: 148mg | Iron: 2mg

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from March 4, 2016.