Print

Classic Vanilla Birthday Cake with Easy Buttercream Roses

vanilla birthday cake with buttercream roses - featured image
Print Recipe

A moist, tender vanilla layer cake with a simple American buttercream, decorated with easy-to-pipe buttercream roses. Perfect for celebrations and designed to impress without requiring professional decorating skills.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste
  • 3 cups (360 g) all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 cups (452 g) unsalted butter, slightly softened (for frosting)
  • 6 cups (720 g) powdered sugar, sifted
  • 1/4 cup (60 ml) heavy cream, plus more as needed
  • 2 teaspoons vanilla extract (for frosting)
  • 1/4 teaspoon salt (for frosting)
  • Gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-5 minutes until light, fluffy, and pale. Scrape down sides halfway through.
  3. Add eggs one at a time, beating well after each. Add vanilla extract and vanilla bean paste; mix until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. With mixer on low, add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix until just combined; do not overmix. Fold batter with a rubber spatula.
  5. Divide batter evenly among prepared pans (about 500 g each). Bake for 22-28 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto a cooling rack; remove parchment and cool completely (1-2 hours).
  6. For buttercream: In a large bowl, beat slightly softened butter on medium speed for 2-3 minutes until smooth and creamy. Gradually add sifted powdered sugar, one cup at a time, on low speed. Add heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat for 3-5 minutes until light, fluffy, and spreadable. Adjust consistency with more cream or powdered sugar as needed.
  7. Level cooled cake layers with a serrated knife. Place one layer on a cake board or plate; spread about 1 cup buttercream evenly on top. Repeat with second layer. Place third layer on top, cut-side down. Apply a thin crumb coat of frosting all over; refrigerate for 20 minutes.
  8. After crumb coat is set, apply a thicker final layer of frosting, smoothing sides and top with an offset spatula.
  9. Fill a piping bag fitted with a large star tip (Wilton 1M) with remaining buttercream. Hold bag straight up and down, tip 1/4 inch from cake surface. Squeeze while making a small tight circle for the rose center, then a larger circle around it for petals. Stop squeezing and pull away. Pipe roses all over the top of the cake and a few on the bottom edge if desired.

Notes

Butter temperature is critical: for cake, butter should be truly soft (room temperature); for frosting, cool but pliable. Spoon and level flour to avoid dry cake. Do not overmix after adding flour. Practice piping roses on parchment first; you can scrape and reuse frosting. Chill cake after crumb coat for easier final frosting. For best texture, serve at room temperature.

Nutrition

Keywords: vanilla cake, birthday cake, buttercream roses, layer cake, celebration cake, easy decorating

Find it online: https://cheerycrisp.com/classic-vanilla-birthday-cake-with-easy-buttercream-roses/