Nut-Free Classic Vanilla Birthday Cake
Celebrate any occasion with this Nut-Free Classic Vanilla Birthday Cake, a timeless dessert that's as delicious as it is versatile. Perfectly light and fluffy, this nut-free vanilla cake is made from simple pantry staples like all-purpose flour, butter, and whole milk, ensuring a soft and tender crumb in every bite. Layered with a luscious homemade vanilla whipped cream frosting, it's a festive treat that comes together in just 50 minutes of prep and bake time. Ideal for those with nut allergies, this recipe is a safe choice for family gatherings, kids' parties, or any celebration where a classic dessert steals the show. Customize it with colorful sprinkles or fresh fruit for the ultimate showstopper centerpiece!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 1.75 cups Granulated sugar
- 4 units Large eggs
- 1.5 tablespoons Vanilla extract
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract for frosting
Instructions
Preheat your oven to 350°F (175°C).
Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
In a large mixing bowl, beat the unsalted butter and granulated sugar using an electric mixer at medium speed until light and fluffy, about 3-4 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, whip the heavy cream in a medium bowl until it begins to thicken. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Place one cake layer on a serving platter. Spread a layer of frosting over the top.
Place the second cake layer on top of the first and spread additional frosting over the top and sides of the cake.
Decorate as desired and serve. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
5546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 961.6 g | 350% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 717.3 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 483 mg | 37% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
