Ingredients
3 cups All-purpose flour
2 cups Granulated sugar
1 cup Unsalted butter
4 Large eggs
1 cup Whole milk
1 tablespoon Baking powder
2 teaspoons Vanilla extract
0.5 teaspoon Salt
4 cups Confectioners’ sugar
1 cup Unsalted butter (for frosting)
3–4 tablespoons Heavy cream or milk (for frosting)
1 teaspoon Vanilla extract (for frosting)
Pinch Salt (for frosting)
Instructions
- Prepare Your Pans: First, preheat your oven to 350°F (175°C). Generously grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for extra assurance against sticking. This crucial step helps ensure your Sweet 16 Birthday Cake layers release cleanly
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure these are thoroughly combined to ensure even leavening throughout your Sweet 16 Birthday Cake. Set this aside
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light, fluffy, and pale in color. This process incorporates air, which contributes to the cake's tender texture. Scrape down the sides of the bowl ofte
- Add Eggs and Vanilla: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract. The mixture might look slightly curdled at this point, but don't worry; it will smooth out as you add the dry ingredients
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the room temperature whole milk. Begin and end with the dry ingredients. Start by adding about a third of the flour mixture, mix until just combined, then add half the milk, mix, then another third of the flour, the remaining milk, and finally the last third of the flour. Mix only until just combined after each addition. Do not overmix the batter, as this can lead to a tough cake. This gentle mixing ensures a moist and tender Sweet 16 Birthday Cake
- Divide and Bake: Divide the cake batter evenly between your two prepared cake pans. Smooth the tops with a spatula. Bake for 28-32 minutes, or until a wooden skewer inserted into the center of the cakes comes out clea
- Cooling Time: Let the cake layers cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely. Cooling completely is essential before frosting your Sweet 16 Birthday Cake. Warm cake will melt the frosting!
- Prepare the Buttercream Frosting: While the cakes cool, make your frosting. In a large bowl, cream the softened butter with an electric mixer until very light and fluffy. Gradually add the confectioners' sugar, about a cup at a time, mixing well after each addition. Add the vanilla extract and a pinch of salt. Slowly add the heavy cream or milk, a tablespoon at a time, until you reach your desired frosting consistency. Beat on high speed for a few minutes until the frosting is incredibly light and smooth. This smooth frosting will make decorating your Sweet 16 Birthday Cake much easier
- Assemble and Decorate: Once the cake layers are completely cool, level them with a serrated knife if needed (this creates a flat surface for stacking). Place one cake layer on your serving plate or cake stand. Spread a generous layer of buttercream frosting on top. Carefully place the second cake layer on top. Apply a thin "crumb coat" of frosting all over the entire cake. This traps any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat. Finally, apply the remaining frosting, decorating your Sweet 16 Birthday Cake as desired with swirls, piping, and sprinkles
Notes
Always use room temperature butter, eggs, and milk for a lighter, tender crumb and smoother batter.
Do not overmix the batter after adding flour to prevent a tough cake; mix only until just combined.
Measure flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, to avoid a dry cake.
Rotate cake pans halfway through baking for an even bake, as ovens often have hot spots.
Cool cakes completely before frosting; warm cake will melt the buttercream.
Embrace the homemade look; practice piping and experiment with sprinkles for decoration.
For dietary needs, this recipe can be adapted: swap all-purpose flour for a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum or add 1/2 tsp). For dairy-free, use plant-based milk and dairy-free butter alternatives.
Flavor variations include Lemon Raspberry (lemon zest/juice, raspberry jam), Chocolate (cocoa powder, instant espresso, mini chocolate chips), or Almond (almond extract).
Frosting variations include cream cheese frosting, chocolate ganache, or adding food coloring, edible glitter, fresh berries, chocolate curls, or a custom cake topper.
Store assembled and frosted cake uncovered at room temperature for 2-3 days in a cool, dry place. For longer storage or warm/humid conditions, refrigerate in an airtight carrier and let sit at room temp 30-60 mins before serving.
Freeze individual slices tightly wrapped in plastic and foil for up to 2-3 months; thaw at room temperature for a few hours before enjoying.
To prevent sticking, generously grease and flour pans, or line with parchment paper. If cake sticks, cool 10-15 mins in pan, run a knife around edges, and gently tap to release.
Elevate flavor with pure vanilla extract/paste, almond extract, citrus zest, cream cheese or espresso powder in frosting, or fruit preserves/lemon curd between layers.
- Prep Time: 60 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 55 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg