Easy vanilla birthday cake recipe with soft vanilla sponge layers, a light mascarpone whipped cream filling, and a simple vanilla buttercream frosting with sprinkles.
This vanilla birthday cake is a simple, reliable recipe I use whenever I need a soft, classic layer cake that works every time.
The vanilla sponge stays light and moist, and the fillings are easy to make with basic ingredients.
It’s a versatile vanilla cake you can reuse for birthdays, family celebrations, or as a base for fruit or chocolate variations.
Why you'll love it
- Reliable vanilla sponge: light, moist layers that bake flat and hold well for stacking and decorating.
- Simple fillings: mascarpone whipped cream and vanilla buttercream made with basic fridge ingredients.
- Perfect for any birthday: easy to customize with sprinkles, fresh fruit, chocolate ganache, or caramel.
Ingredients you need
This is my go-to vanilla birthday cake when I need consistent layers that bake evenly and decorate cleanly.
- Eggs: Large eggs, at room temperature.
- Granulated sugar & powdered sugar: Granulated sugar for the cake, powdered sugar for the frostings.
- Cake flour: For a soft, light crumb (or all-purpose flour mixed with cornstarch).
- Heavy cream: Full-fat and cold, used for the cake and both frostings.
- Mascarpone cheese: Full-fat, cold, for a light and creamy filling.
- Unsalted butter: Softened, for the vanilla buttercream.
- Baking powder: Measured accurately for proper rise.
- Vanilla: Pure vanilla extract or vanilla bean for flavor.
- Salt: Fine salt to balance sweetness.
Tips for the best vanilla birthday cake
- Bring the cake to room temperature before serving for the best vanilla flavor and texture.
- Weigh your ingredients for consistent results and a light, even crumb.
- Whip the eggs long enough to get a tall, airy cake structure.
- Use cold cream and mascarpone so the frosting stays thick and stable.
- Chill the cake briefly before frosting for cleaner layers and smoother edges.
How to make vanilla birthday cake
Sift the dry ingredients together: cake flour, cornstarch, baking powder, and salt.
Whip the eggs, sugar, and vanilla in a stand mixer for 5–7 minutes, until pale, thick, and doubled in volume.
Fold in the dry ingredients, then gently fold in the whipped heavy cream until just combined.
Preheat the oven to 160°C (320°F) and line three 15 cm (6-inch) round cake pans with parchment paper.
Divide the batter evenly, bake for about 40 minutes, then cool the cakes upside down on a rack.
This cake is filled with my mascarpone frosting, which gives a light, creamy, and stable texture between the layers.
Combine all ingredients (powdered sugar, cold mascarpone, cold heavy cream, and vanilla) in a large bowl.
Whip at medium speed for 3–4 minutes, until thick, smooth, and stable.
For the outside, I use my vanilla buttercream frosting, smooth and not too sweet, ideal for clean edges and piping.
Whip the butter on high speed for about 5 minutes, until very pale and creamy.
Add powdered sugar, cream, and vanilla, then whip again for 4–5 minutes until smooth and fluffy.
Switch to low speed with the paddle for 1 minute to remove air bubbles and get a silky finish.
Place the first cake layer on a cake board on a turntable.
Fill with mascarpone whipped cream and smooth with an offset spatula.
Repeat with the second layer, then top with the final cake layer.
Frost the entire cake with vanilla buttercream and smooth with a scraper.
Pipe decorative swirls with a star tip and finish with sprinkles.
Serving suggestions
- Fresh berries: strawberries, raspberries, or blueberries for a fresh contrast.
- Whipped cream: a light vanilla whipped cream on the side.
- Ice cream: vanilla or strawberry ice cream for birthdays and parties.
- Sauces: drizzle with chocolate sauce or salted caramel before serving.
Storage
- Before serving: let the cake sit at room temperature for 20–30 minutes.
- Refrigerator: store the frosted cake in an airtight container for up to 3–4 days.
- Freezer: freeze unfrosted cake layers for up to 2 months, well wrapped.
Recipe variations
- Vanilla strawberry cake: add a strawberry filling or compote between layers.
- Vanilla chocolate cake: pair with chocolate buttercream or chocolate ganache.
- Funfetti cake: fold sprinkles into the batter for a birthday-style cake.
- Lemon vanilla cake: add lemon zest to the batter and use lemon curd as filling.
Recipe Questions
Can I make this cake ahead of time?
Yes. Bake the cake layers up to 2 days ahead and store them wrapped at room temperature.
Can I use this recipe for cupcakes?
This batter is designed for layer cakes. For cupcakes, use a vanilla cupcake recipe instead.
Can I cover this cake with fondant?
Only if you replace the mascarpone filling with buttercream inside the cake.
Why is my cake dense?
Overmixing the batter or under-whipping the eggs can result in a dense texture.
More Vanilla Cake Recipes
- Vanilla cake with strawberry filling
- Vanilla raspberry layer cake
- Vanilla buttermilk cake
- Vanilla chiffon cake
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Easy Vanilla Birthday Cake
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
Description
Easy vanilla birthday cake made with a soft, moist vanilla sponge, filled with light mascarpone whipped cream and finished with a smooth American vanilla buttercream. For one 6-inch (15 cm) layer cake, about 8–12 servings.
Ingredients
Vanilla cake
- 3 large eggs – at room temperature
- 190 g (1 cup) granulated sugar
- 2 tsp vanilla extract
- 190 g (¾ cup) heavy cream – full-fat, cold
- 190 g (1 ⅓ cups) cake flour
- 1 ½ tsp baking powder
- ¼ tsp fine salt
Mascarpone frosting
- 150 g (5 oz) mascarpone – cold
- 225 ml (1 cup) heavy cream – full-fat, cold
- 1–2 tablespoon powdered sugar – sifted
- 1 tsp vanilla extract (or seeds from ½ vanilla bean)
Vanilla buttercream frosting
- 200 g (1 cup) unsalted butter – softened
- 350 g (3 ¼ cups) powdered sugar – sifted
- 80 ml (⅓ cup) heavy cream – full-fat
- 2 tsp vanilla extract
- 1 pinch salt (optional)
Instructions
Vanilla molly cake
- Preheat the oven to 160°C / 320°F and line three 6-inch (15 cm) round cake pans with parchment paper.
- Whip the eggs, sugar, and vanilla in a stand mixer for 5 to 7 minutes until pale and doubled in volume.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Sift together the cake flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture using a spatula.
- Fold in the whipped cream until just combined.
- Divide the batter evenly between the pans and bake for about 40 minutes, without opening the oven door.
- Let the cakes cool slightly, then unmold and cool completely on a wire rack.
Vanilla buttercream
- Whip the softened butter on high speed for 3 to 5 minutes until very pale and creamy.
- Add the powdered sugar gradually at low speed until fully incorporated.
- Add vanilla extract and heavy cream, then whip on high speed for 4 to 5 minutes until light and smooth.
- Mix briefly at low speed to remove air bubbles.
Mascarpone whipped cream
- Place the cold mascarpone, cold heavy cream, powdered sugar, and vanilla in a bowl.
- Whip on medium speed for 4 to 5 minutes until thick, smooth, and stable.
- Keep chilled until ready to use.
Assemble the cake
- Place the first cake layer on a cake board.
- Pipe a buttercream border, fill the center with mascarpone whipped cream, and smooth.
- Repeat with the second layer, then place the final layer on top.
- Frost the entire cake with vanilla buttercream and smooth.
- Decorate with piped buttercream and sugar sprinkles.
- Refrigerate, then bring to room temperature about 20 minutes before serving.
Notes
Storage: Store the cake in the refrigerator for up to 3 days, well covered. Bring to room temperature before serving for the best texture.
Tips:
- Use a digital kitchen scale for accurate results and consistent texture.
- All ingredients should be properly chilled or at room temperature as indicated.
- Do not overmix once the flour is added to keep the sponge light.
- Whip the cream and mascarpone cold for maximum stability.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: cake, Dessert, layer cake
- Cuisine: americain
Nutrition
- Serving Size: 1 slice
- Calories: 799
- Sugar: 64
- Sodium: 393
- Fat: 43
- Saturated Fat: 27
- Carbohydrates: 95
- Fiber: 1
- Protein: 9
- Cholesterol: 180
Sara
Hi,
What a lovely recipe!
Can I also use a cake pan with a diameter of 18cm? Do I need to change the measurements of the ingredients?
Thank you in advance!
Fadela
Hello Sara, thanks ❤️ , yes as I use a 15 cm pan in this recipe you can use a 18 cm pan your cake will be just a little less high.
AD
Hiyaa,
This cake looks amazing, thank you for the recipe.
Quick question, which flour did you use for this recipe?
Thank you
Fadela
Thank you very much, for this recipe I used homemade cake flour, if you have any use cake flour or simply all purpose flour will work too.
Pauline.D
Hello, I would like to know how many people this cake is for?
Fadela
Hello, this is a cake of 8 - 10 parts.
Massing
Hello,
If I put the vermicelli in the oven, is there any risk of them disgorging?
Thanks in advance
Fadela
Hello, no, there's no risk. Buttercream is not a wet cream, so there's no risk of the vermicelli disgorging.
Rochette
Can the cake be made the day before? Or with the mascarpone cream and butter is it better to make everything the same day?
Fadela
Hello, yes it's perfectly possible to do it the day before.
Rabolin
Hello, if I make the cake in the morning for the evening can I keep it in the fridge? Will that spoil the frosting?
Fadela
Hello, no worries, you can even prepare it the day before and store it in the fridge.
Céline L.
Hello
Your cake is really beautiful! I would love to make it for my eldest son's 4th birthday.
I need a little clarification as to the height required for the cake moulds please? You indicate the 6inch diameter but not the height. I've seen molds that are 7 cm high, doesn't that seem small to me?
Looking forward to your reply, I wish you a lovely evening!
Céline
Fadela
Hello and thank you for your message.
I prefer using the 7cm height for more even baking and dividing the baking into two rounds rather than baking it all at once in a 10cm deep pan.
Rafika Radjam
Hello Fadela,
I'd like to make this recipe for a birthday but living abroad I don't have access to liquid cream. What can I use instead?
What size sponge do you recommend for 25 people?
Thank you
Fadela
Hello, you can replace the cream in the icing with milk, but you'll need half as much.
Anonymous
Anonymous
Marie di Angelis
3.5 for me. Made this Easter. Good but too heavy, too rich
Fadela
Hello and thank you very much for your feedback, the layer cake is quite a rich dessert especially when it's made with buttercream. This recipe is more suited for beginners. You can always take a look at the other lighter sponge cakes and alternatives for American buttercream that I share on the blog.
Sophie
Hello Fadela,
I want to make this cake in 20cm, I saw the table for the quantity of Molly cake.
How much do I increase the quantity for the ganache?
Merci beaucoup
Have a nice day!
Sarah
I see it calls for cornstarch in the directions but there is no amount on the recipe. I accidentally forgot it because of this and my cakes did not rise.
Fadela
Hi,
Thanks for catching that! The cornstarch is only needed if you’re using all-purpose flour instead of cake flour, so skipping it didn’t affect the rise.
The cake usually stays flat if the eggs and sugar aren’t whipped enough — they need to be very thick and doubled in volume.