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Best Classic Birthday Cake Recipe with Easy Swiss Meringue Buttercream Tutorial

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A tender, moist classic birthday cake layered with silky, light Swiss meringue buttercream that is less sweet and melts in your mouth. Perfect for any celebration with simple ingredients and quick preparation.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature (can substitute almond or oat milk for dairy-free)
  • 5 large egg whites (about 150g), room temperature
  • 1 cup (200g) granulated sugar
  • 1 ½ cups (340g) unsalted butter, softened and cut into cubes
  • 1 ½ teaspoons pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer with paddle attachment, beat softened butter and granulated sugar on medium speed until fluffy and pale, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed.
  5. Mix in vanilla extract until combined.
  6. With mixer on low, alternately add dry ingredients in three parts and milk in two parts, starting and ending with flour mixture. Mix just until combined.
  7. Divide batter evenly between prepared pans and smooth tops gently.
  8. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Check at 25 minutes to avoid overbaking.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely (about 1 hour).
  10. For the Swiss meringue buttercream, combine egg whites and sugar in a heatproof bowl over simmering water (double boiler). Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C). Remove from heat.
  11. Using whisk attachment, beat egg white mixture on high speed until stiff, glossy peaks form and bowl feels cool, about 10 minutes.
  12. With mixer on medium, add softened butter a few cubes at a time. Continue beating until smooth and creamy, even if mixture looks curdled at first.
  13. Beat in vanilla extract and a pinch of salt until fully incorporated.
  14. Place one cake layer on serving plate. Spread a generous amount of buttercream on top.
  15. Add second cake layer and coat entire cake with remaining frosting. Smooth with offset spatula or create decorative swirls.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cake. Use a candy thermometer to ensure sugar dissolves completely in meringue. If buttercream looks curdled, keep whipping until smooth. Cool cakes completely before frosting to prevent melting. Use glass or metal bowls for meringue to avoid grease contamination.

Nutrition

Keywords: birthday cake, classic cake, Swiss meringue buttercream, easy cake recipe, moist cake, light frosting, celebration cake

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