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Close-up detail shot of a baked funfetti vanilla cake layer just out of the pan and fully cooled, cr

Cake for Kids: Easy Vanilla Birthday Cake Recipe - Simple, Soft, and Fun to Make

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – Gives structure to the cake.
  • Granulated sugar – Sweetens and helps with moisture.
  • Baking powder – The main leavening for lift.
  • Fine sea salt – Balances sweetness and enhances flavor.
  • Unsalted butter – For richness and flavor; room temperature.
  • Eggs – Room temperature for better mixing.
  • Whole milk – Keeps the crumb tender; room temperature is best.
  • Vanilla extract – Use pure vanilla for best flavor.
  • Sour cream or plain yogurt – Adds moisture and softness.
  • Powdered sugar – For the frosting.
  • Heavy cream or milk – To adjust frosting consistency.
  • Sprinkles – Optional, but highly encouraged for kids’ birthdays.

Method
 

  1. Prep your pans and oven: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly flour the sides to prevent sticking.
  2. Measure carefully: Use the spoon-and-level method for flour. Too much flour makes a dry cake, so keep it accurate.
  3. Mix the dry ingredients: In a medium bowl, whisk 2 1/2 cups all-purpose flour with 2 1/2 teaspoons baking powder and 1/2 teaspoon fine sea salt. Set aside.
  4. Cream the butter and sugar: In a large bowl, beat 3/4 cup unsalted butter (room temperature) with 1 1/2 cups granulated sugar until pale and fluffy, about 3 minutes with a mixer on medium.
  5. Add the eggs and vanilla: Beat in 3 large eggs, one at a time, scraping the bowl between additions. Mix in 2 teaspoons vanilla extract until smooth.
  6. Combine wet ingredients: In a small bowl or measuring cup, whisk 1 cup whole milk with 1/2 cup sour cream or plain yogurt until smooth.
  7. Alternate dry and wet: Add one-third of the dry ingredients to the butter mixture, then half the milk mixture. Repeat, ending with the dry ingredients. Mix on low just until combined. Do not overmix.
  8. Divide and smooth: Split the batter evenly between the two pans. Smooth the tops with a spatula and tap each pan on the counter to pop large air bubbles.
  9. Bake: Bake for 24–28 minutes, or until the centers spring back and a toothpick comes out clean with a few moist crumbs.
  10. Cool completely: Let cakes cool in the pans for 10 minutes. Turn out onto a wire rack, peel away parchment, and cool fully before frosting.
  11. Make the vanilla buttercream: Beat 1 cup unsalted butter (room temperature) until creamy. Add 3 1/2–4 cups powdered sugar, 1 teaspoon vanilla, a pinch of salt, and 2–4 tablespoons heavy cream or milk. Beat until light and spreadable. Adjust cream for a smoother texture.
  12. Level if needed: If the cake domed, trim the tops gently with a serrated knife to create flat layers. Save crumbs for snacking or decoration.
  13. Assemble: Place one layer on a serving plate. Spread a generous layer of frosting on top. Set the second layer on, then frost the top and sides.
  14. Decorate: Add sprinkles around the edges or press them gently onto the sides. Keep it simple or add a border with a piping bag if you like.
  15. Set and serve: Chill the cake for 20–30 minutes to set the frosting, then slice and celebrate.