One Layer Vanilla Birthday Cake
Easy One Layer Vanilla Birthday Cake with sprinkles and cream cheese frosting. Ideal for small celebrations, make-ahead prep, and stress-free serving!
Servings 8 serves
Calories 614kcal
Ingredients
Vanilla Cake
- 1 3/4 cups all purpose flour
- 1 Tbsp cornstarch, see notes*
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup superfine sugar or granulated sugar
- 2 large eggs, at room temperature
- 2/3 cup milk, at room temperature
- 1/4 cup extra virgin olive oil, or any neutral flavored oil
- 1 tsp vanilla extract
- 1/3 cup rainbow sprinkles of choice
Cream Cheese Frosting
- 4.4 oz. full-fat brick cream cheese, softened to room temperature
- 2.8 oz. unsalted butter, softened to room temperature
- 1 3/4 cups powdered sugar
- 1-2 Tbsp whole milk
- 1 tsp vanilla extract
- Pinch of salt
- 1 Tbsp rainbow sprinkles of choice
Instructions
Vanilla Cake
- Preheat Oven: Preheat oven to 356ºF (180ºC). Line a round 8 inch baking pan with parchment paper, set aside. Note: Alternatively, if you have a non-stick pan, liberally grease it with softened butter and dust it with a light layer of flour, tapping off excess. This will leave your finished cake with smooth sides.
- Mix Dry Ingredients: In a medium-size mixing bowl, sift together flour, cornstarch, and baking powder. Whisk in the salt until well combined. Set aside.
- Beat Butter & Sugar: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and sugar on medium speed for 2 minutes until pale and creamy, scraping down the sides as needed.
- Incorporate Eggs: Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
- Add Liquids: Pour in milk, oil, and vanilla. Beat for 10 seconds until well combined. Scrape down the sides again.
- Combine with Dry Ingredients: Add half of the dry flour mixture and beat until just combined, leaving some flour visible and not mixed in. Add the remaining flour. Beat on low speed until just incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. Over-beating can make the cake tough and dense after baking.
- Add Sprinkles: Add the sprinkles and gently fold them into the batter until distributed. Do not over-mix.
- Pour and Smooth: Pour the batter into the lined pan and smooth out the top with a spatula.
- Bake: Bake for 38-40 minutes, or until a skewer inserted into the middle comes out clean and the top brings back in the middle when lightly pressed.
- Cool: Remove from oven and allow to cool in the pan for 15 minutes.
- Transfer to Cool: Carefully remove from pan and transfer to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- Sift Sugar: In a small mixing bowl, sift the powdered sugar and set aside.
- Cream Butter and Cream Cheese: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened cream cheese and butter on medium speed for 1 minute until pale and creamy, scraping down the sides as needed.
- Add Sugar: Add half of the sifted sugar, beat on medium speed until just combined. Add the remaining sugar and beat until well combined.
- Add Liquids: Pour in the milk, starting with one tablespoon of milk and add the vanilla and salt. Beat on medium-high speed for 30 seconds - 1 minute until fluffy and well combined. Add the remaining one tablespoon of milk if the frosting is a little too dry and thick.
- Frost Cake and Add Sprinkles: Once the cake is completely cooled, spread the frosting evenly over the top and the sides of the cake. Add the sprinkles or any decorations you like. If it’s warm/humid, place the cake in the fridge to set for 20-30 minutes. Enjoy!
Video
Notes
*Cornstarch Note: The 2 tablespoons (20g) of cornstarch help create a slightly softer, more tender crumb by mimicking cake flour. If you don’t have cornstarch, you can omit it completely — there’s no need to replace it or increase the flour. If omitting, keep an eye on baking time, as the cake may bake a little faster. Start checking for doneness around 30–35 minutes instead.
Bake a day ahead: This cake actually benefits from resting overnight. Bake it the day before your celebration, let it cool completely, and frost it the next day for the best texture and flavor.
Room temperature storage: Keep the frosted cake in an airtight container for up to 2–3 days. Perfect if you’re prepping for a small party or casual gathering.
Refrigeration: If your kitchen is warm or your frosting contains cream cheese, store the cake covered in the fridge. Let it sit at room temperature for 20–30 minutes before serving to soften the frosting.
Freezing: For longer storage, wrap the unfrosted cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, then frost and serve.
Transporting to a party: Frost the cake on-site if possible, or keep it chilled and use a cake carrier for clean, stress-free travel.
Nutrition
Calories: 614kcal | Carbohydrates: 78g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 210mg | Potassium: 223mg | Fiber: 1g | Sugar: 54g | Vitamin A: 698IU | Calcium: 136mg | Iron: 2mg