Nut-Free Classic Vanilla Birthday Cake
Celebrate life’s special moments with this Nut-Free Classic Vanilla Birthday Cake, a timeless centerpiece that’s as delightful to eat as it is allergy-friendly. This moist and fluffy cake comes together with simple pantry staples like all-purpose flour, sugar, and eggs, enhanced by the rich aroma of pure vanilla extract. Carefully crafted to be completely nut-free, it’s a safe and delicious choice for anyone with nut allergies. The airy layers are slathered in a creamy homemade vanilla frosting, made with whipped heavy cream and powdered sugar for a melt-in-your-mouth finish. Perfect for birthdays, anniversaries, or any joyous occasion, this two-layer cake bakes up beautifully in under an hour and serves a crowd with ease. Decorate it with sprinkles, candles, or fresh fruit to make it uniquely yours—guaranteed to be a show-stopper on any dessert table!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Step 3
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 4
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.
Step 5
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Step 6
Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Step 7
Divide the batter evenly between the prepared cake pans.
Step 8
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Step 9
Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 10
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.
Step 11
Place one cake layer on a serving platter. Spread a layer of frosting over the top.
Step 12
Place the second cake layer on top of the first and spread additional frosting over the top and sides of the cake.
Step 13
Decorate as desired and serve. Store any leftovers in an airtight container.
Nutrition Facts
| Serving size | (1723.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5546.2 |
| Total Fat 166.8g | 0% |
| Saturated Fat 91.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1141.3mg | 0% |
| Sodium 2744.5mg | 0% |
| Total Carbohydrate 961.6g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 717.3g | |
| Protein 63.8g | 0% |
| Vitamin D 267.4IU | 0% |
| Calcium 483.2mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 1035.3mg | 0% |
Source of Calories