Go Back
Final presentation: Restaurant-quality whole birthday cake fully frosted with smooth vanilla butterc

Kids Birthday Cake: Easy Homemade Party Cake Recipe - Simple, Fun, and Foolproof

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 1/2 cups (300 g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 3/4 cups (350 g) granulated sugar
  • 3 large eggs, at room temperature
  • 3/4 cup (170 g) unsalted butter, melted and slightly cooled
  • 1 cup (240 ml) whole milk, at room temperature
  • 1/2 cup (120 ml) sour cream or plain yogurt, at room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (226 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1/4 cup (60 ml) heavy cream or milk, plus more as needed
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp fine salt (or to taste)
  • Rainbow sprinkles
  • Birthday candles
  • Optional: Gel food coloring for tinted frosting

Method
 

  1. Prep your pans. Heat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment. Dust lightly with flour and tap out the excess.
  2. Mix dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
  3. Whisk wet ingredients. In a large bowl, whisk sugar, eggs, and vanilla until slightly pale, about 30 seconds. Whisk in melted butter until smooth. Add milk and sour cream; whisk until combined.
  4. Combine. Add dry ingredients to the wet mixture. Stir with a spatula just until no dry streaks remain. The batter should be smooth and slightly thick. Do not overmix.
  5. Fill pans and bake. Divide batter evenly between pans and smooth the tops. Bake 25–32 minutes, depending on pan size, until the centers spring back and a toothpick comes out clean or with a few moist crumbs.
  6. Cool completely. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack. Peel off parchment and cool fully before frosting.
  7. Make the buttercream. Beat softened butter on medium-high until fluffy, 2 minutes. Add half the powdered sugar and the salt; beat on low until combined. Add remaining sugar, vanilla, and 3 tablespoons cream. Beat on medium-high for 2–3 minutes until light. Add more cream 1 teaspoon at a time if needed. Frosting should be smooth and spreadable.
  8. Level and layer. If the cake tops are domed, level with a serrated knife. Place one layer on a board. Spread a generous layer of frosting on top.
  9. Stack and crumb coat. Set the second layer on top. Spread a thin layer of frosting all over to trap crumbs. Chill 15–20 minutes to set.
  10. Final frost and decorate. Add a thicker coat of frosting and smooth with an offset spatula. Press sprinkles onto the sides or scatter on top. Add candles and a simple message if you like.