Fluffy, Buttery Vanilla Birthday Cake + Milestone #3

June 7, 2018

This Fluffy, Buttery Vanilla Birthday Cake is so moist, delicious, and the best rendition of a perfectly frosted vanilla cake ever made. Not to mention, the airy and fluffy vanilla butter cream which adds a nice velvety taste and texture— perfect for a Birthday or any celebration!

Fluffy, Buttery Vanilla Birthday Cake + Milestone #3

Whelp, a few days ago was my little guy’s 3rd Birthday and he’s been on a Birthday high ever since. Haha.

From his great obsession with PJ Masks, which I did indulge through his cake’s decor and gifts, to his constant request for a slice of Birthday cake, to his ever-changing growth; my little guy’s 3rd milestone has been a really great one thus far!

But let’s get down to the bottom of this PJ Masks inspired cake. Originally, my husband and I ran through a few ideas of cake flavors—-from chocolate to strawberry.

However, my little guy isn’t a real fan of chocolate (just like his Mama!) so we wanted to go with strawberry.

Fluffy, Buttery Vanilla Birthday Cake + Milestone #3

While he enjoys strawberry flavored sweets, we just weren’t sure that he would completely love an entire strawberry cake, so why take the risk, right? Haha.

That’s where this fluffy, buttery vanilla cake was born! Granted, last year’s cake was a similar rendition—Very Vanilla cake to be exact! It was really GOOD, too!

Bursting with vanilla bean flavor and all.

Fluffy, Buttery Vanilla Birthday Cake + Milestone #3

However, this year’s cake had softer vanilla tones and a nice buttery flavor, which went so amazingly with the vanilla buttercream (which we colored blue). Yum!

I think I’ll have a slice the moment I am finished with this post, for sure.

Fluffy, Buttery Vanilla Birthday Cake + Milestone #3

When it comes to cakes, I am a bit nervous because I haven’t yet mastered the best design work. Can you tell? But hey—it’s the thought that counts!

Unlike my many mishaps with cake, I chose to be smarter in my baking this year by making the cakes ahead of time (the night before).

This way, the cakes are well cooled and the buttercream can be glazed on smoothly without a hitch. And it did the trick, indeed!

Overall, I would say that this cake was the best I’ve made to date! I am confident in putting a bit more challenge of my skills toward summer cakes and I will surely make sure that I master my design work. Haha!

These Vegan Vanilla Donuts with Sprinkles also makes for delicious Birthday sweets for kids, plus they’re completely dairy-free! Woohoo!

Now, don’t leave without getting this recipe below. It’s the perfect cake for any occasion!

Fluffy, Buttery Vanilla Birthday Cake + Milestone #3

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease OR line with parchment paper two 9-inch cake pans.

In the bowl of an electric mixer, add the egg whites, large egg, 1/4 cup of coconut milk, and the vanilla extract and whisk ingredients together. Set aside.

In a separate large bowl, add the flour, pure cane sugar, baking powder, and sea salt and whisk together dry ingredients until well incorporated. Add cubed butter and using a pastry blend, blend butter into dry mixture until the texture becomes crumbly.

Now, add the dry ingredients to the bowl of the electric mixer (in slow increments and batches), mixing everything on low speed. Add the remaining 3/4 cup of coconut milk and continue to mix on low speed. Be sure to scrape down the sides and bottom if needed. Continue to mix until well combined.

Divide the cake batter evenly into both prepared cake pans and bake for 30-45 minutes, until golden brown at the tops. Be sure to test the cake after 30 minute timeframe to ensure that center is baked through by inserting a butter knife or toothpick. If not, check again every 2-3 minutes thereafter until full time has passed.

Once done, remove from oven and let cakes cool completely, about 15 minutes before removing from cake pans. Let them cool completely (preferably overnight) OR for at least an hour before frosting.

For Vanilla Buttercream Frosting:

In the bowl of an electric mixer (fitted w/ a paddle attachment), whip the softened butter until fluffy and creamy, about 6-8 minutes. Add the vanilla extract and sea salt, and mix until well combined. Be sure to scrape down sides and bottom if needed.

Slowly add the confectioner’s sugar until well incorporated (scarping down sides of course!), while mixing on low speed to avoid a mess. Then add the heavy cream (OR coconut milk) and add any additional confectioner’s sugar OR milk OR cream (1 Tbsp at a time) until desired consistency is met. Continue to whip on medium speed for another 2-3 minutes, before adding blue coloring (if desired). The buttercream frosting will be very light, creamy, and fluffy, so be sure to refrigerate if not using right away.

Once cakes are fully cooled, frost bottom layer with a generous amount of buttercream, then add second cake on top and frost entire cake as desired.

Wallah!

MADE OUR RECIPE(S)?

If you choose to make this Fluffy, Buttery Vanilla Birthday Cake or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Fluffy, Buttery Vanilla Birthday Cake + Milestone #3

Fluffy, Buttery Vanilla Birthday Cake + Milestone #3

Fluffy, Buttery Vanilla Birthday Cake

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Print It Pin It

Ingredients

Vanilla Cake:

  • 3 cups super-fine cake flour (I use Bob's Red Mill)
  • 2 cups organic pure cane sugar (I use Wholesome Sweets)
  • 4 tsps baking powder
  • 1/2 tsp sea salt
  • 5 large organic egg whites, room temp. (I use Organic Valley)
  • 1 large organic egg, room temp. (I use Organic Valley)
  • 1 cup coconut milk (You can use your fave plant-based milk)
  • 3 Tbsps vanilla extract
  • 3/4 cups unsalted butter, finely cubed (I use Land O' Lakes)

Vanilla Buttercream Frosting:

  • 1 1/2 cups unsalted butter, softened at room temp. (I use Land O' Lakes)
  • 5-6 cups organic powdered sugar, sifted
  • 2 tsps vanilla extract
  • 4-5 Tbsps organic heavy cream (I use Organic Valley)
  • pinch of sea salt
  • blue food coloring, optional (I use McCormick)

Instructions

For Vanilla Cake:

  • Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease OR line with parchment paper two 9-inch cake pans.
  • In the bowl of an electric mixer, add the egg whites, large egg, 1/4 cup of coconut milk, and the vanilla extract and whisk ingredients together. Set aside.
  • In a separate large bowl, add the flour, pure cane sugar, baking powder, and sea salt and whisk together dry ingredients until well incorporated. Add cubed butter and using a pastry blend, blend butter into dry mixture until the texture becomes crumbly.
  • Now, add the dry ingredients to the bowl of the electric mixer (in slow increments and batches), mixing everything on low speed. Add the remaining 3/4 cup of coconut milk and continue to mix on low speed. Be sure to scrape down the sides and bottom if needed. Continue to mix until well combined.
  • Divide the cake batter evenly into both prepared cake pans and bake for 30-45 minutes, until golden brown at the tops. Be sure to test the cake after 30 minute timeframe to ensure that center is baked through by inserting a butter knife or toothpick. If not, check again every 2-3 minutes thereafter until full time has passed.
  • Once done, remove from oven and let cakes cool completely, about 15 minutes before removing from cake pans. Let them cool completely (preferably overnight) OR for at least an hour before frosting.

For Vanilla Buttercream Frosting:

  • In the bowl of an electric mixer (fitted w/ a paddle attachment), whip the softened butter until fluffy and creamy, about 6-8 minutes. Add the vanilla extract and sea salt, and mix until well combined. Be sure to scrape down sides and bottom if needed.
  • Slowly add the powered sugar until well incorporated (scarping down sides of course!), while mixing on low speed to avoid a mess. Then add the heavy cream and add any additional powered sugar OR cream (1 Tbsp at a time) until desired consistency is met.
  • Continue to whip on medium speed for another 2-3 minutes, before adding blue coloring (if desired). The buttercream frosting will be very light, creamy, and fluffy, so be sure to refrigerate if not using right away.
  • Once cakes are fully cooled, frost bottom layer with a generous amount of buttercream, then add second cake on top and frost entire cake as desired.
  • Wallah!

Tips & Tricks

FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead. 
STORAGE: Keep cake tightly wrapped using plastic wrap and refrigerated for about 1 week.
CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Fluffy, Buttery Vanilla Birthday Cake + Milestone #3.

ORCHIDS + SWEET TEA

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

Your email address will not be published. Required fields are marked *

Love this Recipe?




  1. What an awesome birthday! My 4-year-old would lose his mind (in excitement) if I made him this cake for his bday! Which is actually the best idea ever!!

    • Thanks so much Jessica! Yes, my little one was SO EXCITED too! It’s every kid’s dream! Haha.

    • Thanks so much Tilly! I’m in love with that shade of blue too, although I originally wanted it to be a bit darker! Haha.

    • Thanks so much Claudia! Yes, he definitely felt lucky with his Birthday cake! It’s so so good!

  2. Happy birthday to your little dude! He’s lucky to have a mom that cares enough to make it homemade. It sounds delicious!

    • Aww, thanks so much Renee! I really try to keep things homemade to create a tradition and make things more meaningful! It really was delicious!