Go Back
Vanilla Birthday Cake

Vanilla Birthday Cake

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Cool Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 2 8 inch cake layers
Course: Dessert
Ingredients Method

Ingredients
  

Vanilla Birthday Cake
  • 1 cup milk (I use unsweetened vanilla almond milk)
  • 1 tbsp apple cider vinegar
  • ½ cup butter, room temp (I use Miyoko's for dairy free)
  • 3 cups sugar
  • 6 eggs, room temp
  • 6 tbsp vanilla extract or vanilla bean paste
  • 6 tbsp avocado oil
  • 3 cups gluten free baking flour (I use Bob's Red Mill)
  • 1 tbsp baking powder (I use Otto's Naturals)
  • 1 tsp salt
  • sprinkles (optional)
Buttercream Icing
  • 1 cup butter (I use Miyoko's for dairy free)
  • pinch salt
  • 6 cups powdered sugar
  • 6 tbsp cream (I use nutpods for dairy free)
  • 4 tsp vanilla extract

Method
 

Buttercream Icing
  1. Whip room temperature butter on medium speed until creamy and smooth.
  2. Add the salt and powdered sugar, one cup at a time, thoroughly mixing in the powdered sugar with each addition.
  3. Pour in the cream 1 tbsp at a time and whip for 20-30 seconds each time. Add the vanilla extract and mix on medium-high until fully mixed and thick.
Vanilla Birthday Cake
  1. Allow your butter and eggs to come to room temperature.
  2. Preheat your oven to 350℉ and line 2 nonstick 8 inch cake pans with parchment rounds on the bottom.
  3. Combine the milk and apple cider vinegar and set aside.
  4. In a bowl or the bowl of a stand mixer, combine the room temperature butter and sugar. Mix until combined.
  5. Add in the eggs, vanilla, avocado oil and milk/apple cider vinegar mixture and mix until fully incorporated.
  6. In a separate bowl, whisk together the flour, baking powder and salt, then mix it into the wet ingredients until smooth and combined.
  7. Pour equal amounts of batter into the 2 cake pans and bake for 40-45 minutes or until a toothpick comes out clean. I sometimes underbake my layers just slightly to keep it extra moist.
  8. Once done, allow the cakes to rest for 10 minutes in their pans, then remove them to completely cool.
  9. Once cool, frost your cakes as desired. Don't forget the sprinkles and enjoy!