Go Back Email Link
–+ servings
Ella Cooks

The Ultimate Birthday Cake – Easy, Stunning & Totally Show-Stopping

Be the first to rate this recipe!
This Ultimate Birthday Cake is the perfect celebration cake—soft, fluffy vanilla sponge layers filled with silky buttercream, fun sprinkles, and a gorgeous drip glaze. It’s easy enough for home bakers but stunning enough to look like a professional masterpiece. Whether you’re celebrating a birthday, anniversary, or any special occasion, this cake is guaranteed to impress!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Assembly And Decorating Time 20 minutes
Servings: 12
Course: Dessert
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients (Serves 12-14)
For the Vanilla Sponge Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • ¼ cup rainbow sprinkles optional for a funfetti-style cake
For the Silky Buttercream Frosting:
  • 1 cup 2 sticks unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tbsp vanilla extract
  • ¼ tsp salt
For the Showstopping Drip Glaze:
  • ½ cup white chocolate chips
  • ¼ cup heavy cream
  • Gel food coloring optional, to match theme
For Decoration:
  • Rainbow sprinkles
  • Candles
  • Fresh berries optional for a sophisticated look

Equipment

  • Two 8-inch round cake pans – For even layers.
  • Mixing bowls – One for dry ingredients, one for wet, and one for buttercream.
  • Hand mixer or stand mixer – For whipping buttercream to a silky consistency.
  • Whisk – For combining dry ingredients smoothly.
  • Measuring cups & spoons – For accuracy.
  • Spatula – For folding ingredients and scraping the bowl.
  • Cake turntable (optional but helpful) – For smoother frosting application.
  • Offset spatula or bench scraper – For spreading and smoothing frosting.
  • Piping bags & piping tips – For decorating (a star tip like Wilton 1M is a great beginner-friendly choice).
  • Cake board or serving plate – To hold the cake while decorating.
  • Microwave-safe bowl – For melting white chocolate for the drip glaze.
  • Fine sieve (optional) – For dusting with sprinkles evenly.

Method
 

Step-by-Step Instructions
    Step 1: Make the Vanilla Sponge Cake
    1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
    2. In a bowl, whisk together flour, baking powder, and salt.
    3. In a separate bowl, beat butter and sugar together for 2-3 minutes until light and fluffy.
    4. Add eggs, one at a time, beating well after each addition.
    5. Mix in vanilla extract.
    6. Gradually add the dry ingredients, alternating with milk, mixing just until combined.
    7. If using, fold in sprinkles for a funfetti-style effect.
    8. Divide batter between the cake pans and smooth the tops.
    9. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
    10. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
    Step 2: Make the Silky Buttercream Frosting
    1. In a large bowl, beat butter until creamy.
    2. Gradually add powdered sugar, mixing on low speed.
    3. Add vanilla extract, salt, and heavy cream, then beat on medium-high speed until light and fluffy.
    Step 3: Assemble the Cake
    1. Place one cake layer on a serving plate. Spread a thick layer of buttercream frosting over the top.
    2. Place the second cake layer on top and coat the entire cake with a thin crumb coat of frosting.
    3. Chill in the fridge for 15 minutes to set.
    4. Apply a final smooth layer of buttercream and use a spatula to create a flawless finish.
    Step 4: Make the Drip Glaze & Decorate
    1. Heat white chocolate chips and heavy cream in the microwave in 15-second intervals, stirring until smooth.
    2. If using, add a few drops of gel food coloring for a colored drip effect.
    3. Let cool slightly before using.
    4. Using a spoon or piping bag, gently drizzle the glaze along the cake’s edges, letting it drip naturally.
    5. Decorate with sprinkles, candles, and fresh berries as desired.

    Nutrition

    Calories: 480kcalCarbohydrates: 60gProtein: 5gFat: 25gSugar: 45g

    Notes

    Want a Lighter Version?
    ✔ Swap half the butter for Greek yogurt in the cake.
    ✔ Reduce sugar in the buttercream by ½ cup.
    ✔ Use almond milk instead of whole milk.

    Tried this recipe?

    Let us know how it was!
    QR Code linking back to recipe