Ultimate Vanilla Birthday Cake (Print-Friendly Format)
Light vanilla layers, smooth mousse filling, and rich Italian meringue buttercream—an iconic party centerpiece.
# Required Ingredients:
→ Cake Layers
01 -
220 grams cake flour, sifted
02 -
250 grams all-purpose flour, sifted
03 -
1 teaspoon fine salt
04 -
0.75 teaspoon baking soda
05 -
1.5 teaspoons baking powder
06 -
340 grams unsalted butter, at room temperature
07 -
400 grams granulated sugar
08 -
5 large eggs, at room temperature
09 -
1 tablespoon pure vanilla extract
10 -
430 milliliters full-fat buttermilk, divided
→ Vanilla Mousse Filling
11 -
480 milliliters heavy whipping cream
12 -
240 milliliters 2% milk
13 -
2 small packages instant vanilla pudding mix (96 grams each)
14 -
1 teaspoon pure vanilla extract
→ Italian Meringue Buttercream
15 -
160 milliliters water
16 -
250 grams granulated sugar
17 -
5 large egg whites
18 -
Pinch of cream of tartar
19 -
450 grams unsalted butter, chilled, cut into small pieces
20 -
2 teaspoons pure vanilla extract
# How to Make It:
01 -
Preheat oven to 175°C. Line three 23-centimeter cake pans with rounds of wax paper, lightly grease, and flour each pan, tapping out excess flour.
02 -
Sift cake flour, all-purpose flour, salt, baking soda, and baking powder together into a large bowl and set aside.
03 -
In a stand mixer fitted with the paddle attachment, beat butter on high until light and creamy. Add sugar and mix on high until very light and fluffy, approximately 4 minutes, scraping down the bowl halfway.
04 -
Add eggs one at a time, mixing well on medium speed after each addition. Blend in vanilla extract until just combined.
05 -
With mixer on low speed, add the dry ingredient mixture in three portions, alternating with buttermilk and beginning and ending with dry ingredients. Mix gently just to combine; do not overmix.
06 -
Divide batter evenly among prepared pans. Bake for 20–25 minutes, until tops are light golden and a toothpick inserted into the center comes out clean.
07 -
Allow cakes to cool in pans on wire racks for 5 minutes. Loosen edges with a sharp knife, gently shake pans, then invert onto a wax-paper-lined rack. Peel off wax paper and cool completely before filling or frosting.
08 -
In a stand mixer fitted with the whisk attachment, combine heavy cream, milk, pudding mixes, and vanilla. Whisk on low for 2 minutes, then on medium for 1 minute, followed by high for 3 minutes until smooth. Refrigerate for at least 2 hours until thickened.
09 -
In a small saucepan, bring water and sugar to a boil over medium heat, stirring until sugar dissolves. Cook syrup to 114–116°C (soft ball stage) and remove from heat.
10 -
While syrup cooks, whip egg whites in a stand mixer with the whisk attachment on medium speed until foamy. Add cream of tartar, then whisk on high until stiff peaks form. Stop mixer until syrup is ready.
11 -
With mixer on high, pour hot syrup in a thin, steady stream into the whipped egg whites, avoiding the bowl sides. Continue to beat on high for about 5 minutes until cooled.
12 -
Add chilled butter, a few pieces at a time, whisking on high until fully incorporated, about 3–4 minutes. Blend in vanilla extract for 30 seconds on medium speed until smooth and creamy.
13 -
Place one cake layer on a serving plate. Spread half the mousse filling over, stopping 1 centimeter from the edge. Add the second cake layer, gently press, and spread remaining mousse. Place third cake layer on top. Smooth mousse between layers with the back of a spoon.
14 -
Spread a thin layer of buttercream around cake sides and surface. Refrigerate for 30 minutes to set the crumb coat.
15 -
Remove cake from the refrigerator. Briefly rewhip frosting if needed for a smooth texture. Frost cake as desired and decorate, such as with piped swirls or pastel sprinkles. Refrigerate until 1 hour before serving.
# Additional Information:
01 -
Ensure all ingredients, especially butter and eggs, are at room temperature for optimal batter texture.
02 -
The mousse filling must be thoroughly chilled before assembly to achieve proper consistency.
03 -
If buttercream appears curdled during mixing, continue whipping until the texture stabilises and becomes smooth.