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Vanilla BIRTHDAY CAKE Recipe w/ Buttercream Frosting: 2nd Birthday! Gemma’s Bigger Bolder Baking 113

100 Comments



Hi Bold Bakers! It’s kind of hard to believe
but Bigger Bolder Baking is 2 years old today and we are going to celebrate by making the
most impressive vanilla birthday cake with buttercream frosting. So let’s get baking.
Over the last two years, we’ve built up a really good repertoire of recipes but today
I want to show you a master recipe for vanilla cake and for buttercream frosting. They are
two recipes that every bold baker must have to hand. We’re going to start out by mixing
together our wet ingredients. In a jug, add in your egg whites, a whole egg, milk, and
vanilla extract. And then just whisk them all together until they’re combined. Ok
that’s our wet ingredients. We’re going to set these guys aside and get started on
our dry ingredients. For our next step, I’m going to mix my cake on my stand mixer, but
don’t worry, you can also mix this cake easily by hand. Into my bowl, I’m going
to add in my flour, sugar, baking powder, and salt, and then just give them a quick
mix up with a spatula. Into our dry ingredients, we’re going to add in our cold, cubed butter.
So now we’re going to turn on our machine to medium low speed and we’re going to let
the paddle actually work the butter into the flour and you’re going to end up with fine
bread crumbs. Now I know this technique is a little different from what we’ve done
before, but adding in the butter this way, it makes it nice and small and gives your
cake a different crumb and makes it nice and buttery. And remember you can also rub in
the butter by hand no problem. And this is what it should look like. There are some little
lumps of butter, there are some finer pieces. This is perfect, this is what we’re looking
for. So now we’re going to turn our machine back on to medium speed and we’re going
to add in our liquid. All we’re doing here is mixing until our batter forms and there’s
no more lumps. It only takes a minute or two. And there you have it, that’s our cake batter.
You want to run a spatula underneath to make sure there’s no dry bits, but that’s what
we’re going for. Ok great, now we’re going to take this batter and get it into our cake
tins. So I’m baking our cake in three, six inch tins because I want to get it nice and
high. But don’t worry, you can also bake it in an 8 or 9 inch tin and also, it can
be baked in cupcake tins. Into a buttered and lined tin, divide your cake batter evenly.
You also don’t have to use three tins like I am. You can always bake it in one and just
slice your layers. I can already tell these cakes are going to be big and bold, I can’t
wait to see them. We’re going to pop this guy into the oven now at 350 degrees Fahrenheit
or 180 degrees Celsius until they’re firm on top and lovely and golden brown.
While the cakes are baking, we’re going to get started on our buttercream frosting.
Now I know a lot of you find buttercream frosting hard, and I found it hard when I first started
baking. But if you just follow my tips and techniques, I guarantee you will have a fool-proof
buttercream frosting every time. I’m going to put this recipe with instructions and the
recipe for the cake on biggerbolderbaking.com. Into your stand mixer, add in your room temperature
butter. A really important tip is that your butter is room and soft but not melting. You
want to get a nice texture. We’re going to turn on our machine to medium high speed
and cream up your butter. You want it to get nice and fluffy before you add in your sugar.
You can also make this frosting using an electric hand mixer, but it’s very difficult to do
by hand. This is what you want your butter to look like. It’s pale, it’s grown in
volume, it is the perfect texture to start adding in the icing sugar. So now we’re
going to turn back on the machine to medium high speed and we’re slowly going to add
in the sifted icing sugar spoonful by spoonful until it’s all gone. If I can give you one
bit of advice about adding the icing sugar, don’t let the spoon get too close to the
paddle because I’ve done that many times. Ok great it’s looking good. All of our sugar
is in there. It’s kind of grown in volume. It’s nice and soft. So we’re just going
to go in with a spatula and scrape down all of that icing sugar. Perfect. So to flavor
this, we’re going to add in some vanilla extract, some salt, a little bit of milk,
and also I have some vanilla seed so I’m going to add them in there too. It’ll make
it look really nice. Now that we’ve got our flavor in there, I’m going to turn the
machine back on to high speed for around 3-4 minutes and let it all whip up and then we’re
ready to go. This buttercream recipe can be made in advance and be kept in your fridge
for up to two weeks so it’s really great. Ok I can tell that this is done. Look at this.
This is how your buttercream should look. Light and fluffy, white, full of air, and
that’s the reason we beat it up so much. Some people say to me that their buttercream
frosting tastes like butter, it absolutely should not. It should taste like air. And
that’s the reason we keep on beating it. If it still tastes like that, then keep it
going on that machine. This is perfect, it tastes like a fluffy vanilla cloud. It’s
going to great with our cake. I just heard our timer go off there so we’re going to
set this aside and go check on our cakes. These cakes look great, they’re a lovely
golden brown on top and they’re nice and firm in the middle which says that they’re
done. And you can also tell because it’s pulled away from the edge of the tin. So this
is my favorite part, the decorating. When everything comes together. Now I made this
cake yesterday because it’s always best to decorate maybe day old cake because it
doesn’t get as crumby and it looks much better. Also, you can make this cake in advance
and freeze it, have it in the freezer for maybe three weeks and then pull it out whenever
you need it. Before we start frosting our cake, we’re going to even out the layers
to make sure that everything is level and smooth and it frosts much better. So if you
have a little bump on top like I do, take a knife and just cut as straight across as
possible. And then just remove that lump and then you end up with a nice level top. Now
that we have our cakes leveled off, we’re going to start to decorate. I actually like
to decorate mine on a little bit of a turntable because it makes it really easy to frost.
If you don’t have one, don’t worry about it. Put a nice dollop of buttercream in the
center of your cake. And then with your spatula, we’re just going to move it all the way
around to the edges. I like my buttercream to be nice and thick. And try to get it as
even as you can, I know it’s not easy but you know what? The less you think about it,
the better of a job you’re going to do. Now go on with your next layer and just continue
frosting as before. Ok now on with our last layer. Now what I like to do is use his bottom
as his top, so you get a lovely even layer when it comes to decorating. Just look at
that, it looks fantastic. So our next layer is our crumb layer. Now this a really important
step because it catches all of the loose crumbs so it won’t make its way into your final
decorating of your cake. So all you want to do is put your frosting on top and work it
around the top of your cake all the way down the sides. We’re just doing a thin layer
all over trying to catch any loose crumbs. This is just a rough layer. What this also
does is make your cake nice and straight and even, which is something I had trouble with
cakes in the past until I started doing this method. As you can see, it’s catching up
all the crumbs because we don’t want those in our finished product. And that is our crumb
layer. It actually looks pretty good right now. But what we’re going to do is take
this cake and pop it in the fridge and let this icing go cold and set. It’ll take around
20 minutes to half an hour. It’ll make it much easier to decorate on this once it’s
cold. Our cake has been in the fridge for half an
hour and our crumb layer has set. You can tell because it’s nice and firm underneath
your finger. Now we’re going to go ahead and put on our last coat of buttercream frosting
and then we’re going to cover it with sprinkles. I always like to start at the top of the cake
decorating so I can work it down the sides. And like I said before, the faster you move,
the better your result. Continue around the cake with a nice thick layer of buttercream
frosting. We have every patch, every little space of cake covered in frosting. It doesn’t
look perfect but don’t worry about it, our next is to cover it in sprinkles and as we
know, sprinkles cover a multitude of sins. To decorate your cake with sprinkles, start
by pouring them all over the top and then for the sides, you’re just going to have
to take handfuls of sprinkles and pretty much just throw them at the side of the cake and
make them stick. One important tip is to put a baking tray down underneath the cake so
it catches all of the sprinkles so you can just reuse them and throw them back on. Now
I’m pretty sure you can already see why I love this method, of decorating. Number
one, because it’s super easy. Number two, because you don’t have to be a perfect cake
decorater to be able to do this. It is a great way to decorate an impressive cake. And there
you have it, in just minutes you have a big and bold birthday cake. It looks insane. The
thing about this cake is that it doesn’t need a whole lot so I’m just going to pipe
some rosettes of buttercream on the top. And then look at this. How fantastic, what a great
celebration cake. Perfect for bigger bolder baking’s birthday, perfect for your birthday.
This technique for decorating with sprinkles is so fast and easy, I know you’ll be able
to recreate it. Now I’m going to cut out a big slice. With a serrated knife, cut yourself
a generous slice of this beautiful cake. Look at all those layers and those sprinkles. I
love the colors and the contrast. It looks fantastic. This cake is soft and moist and
the taste of vanilla is just gorgeous. It reminds me of birthday cakes I used to have
when I was growing up. Thank you so much for the great support over the last two years
and being part of the bold baking community. I couldn’t have done it without you. 2nd
Birthday! Yay!

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100 thoughts on “Vanilla BIRTHDAY CAKE Recipe w/ Buttercream Frosting: 2nd Birthday! Gemma’s Bigger Bolder Baking 113”

  1. Fowziya Fowziya says:

    Today l made Birthday cake this was so soft and Amazing thnk u so much Gemma for recipe thnx once again God bless u 😊

  2. Lovepreet Singh says:

    Can we use buttermilk as egg substitute

  3. sumedha bansal says:

    Hi Gemma . Do u think such buttercream frosting would taste good with an orange sponge cake.?? My mother's birthday is about to arrive plus she loves oranges.
    Help please. Do u think vanilla buttercream would the job??

  4. Sylvie Rahmayuni says:

    thank you gemma for your knowledged n inspiration you share ..keep the good work..im from indonesia..

  5. sumedha bansal says:

    Hi Gemma I made this buttercream frosting today at home using 100 gm of butter and 1+3/4 cups of powdered sugar. But it became really crumby in texture and became hard after refrigeration. Plus it was too sweet in taste. What to do?? I have to use this for mom's birthday.

  6. Saheer E says:

    measurement for the cake

  7. Jingbo Wu says:

    Dear: Gemma Staford,I have never tried authentic buttercream. And also I don’t have a stand or a hand mixer. I live in the pacific time zone in the Puget Sound in Washington. All the buttercreams in the area I live in are artificial. Your buttercream is excellent.Your fan: Jingbo Wu

  8. Soskia Kelly says:

    Hey i didn't see the buttercream Measurements on your website help please.

  9. HAHSINAMA says:

    Watching cake recipes at 2am is a bad idea … cravings 🙁

  10. Musunuri Kanaka Mahalakshmi Sarwani says:

    Can we substitute the butter in this recipe???

  11. James Gayton says:

    I like it but there was no measurement.;(

  12. kidsmuaythai mma says:

    Can i have exact the measurements of these ingredients

  13. rachna rajput says:

    Hi Gemma, How do we alter measurements if we want to bake only 1 layer cake that serves 2 people?

  14. Nafisa Kothawala says:

    Gemma what if I want to bake only single layer of sponge cake? What will be the measurements for single layer?

  15. Ritu Soni says:

    Awesome vedio again miss gemma
    Cake looks really really gorgeous but what can also be used to decorate the cake like rainbow sprinkles

  16. Sulastri Agus says:

    Can I use margarine to make frosting cream ?

  17. Dr. Tanya Ali says:

    Hey gemma if I put this in an 8 inch tin how many layers would I be able to get?
    Also how long should I keep the cake out once it's out of the freezer before decorating

  18. Kirti Joshi says:

    Wowwww💗💗

  19. Haanya Ijaz says:

    I made this and roughly frosted it with your ganache frosting recipe (im not much of a decorator either). but it was absolutely delishhhh!!

  20. Jj Nisha says:

    Gemma sweet pie
    Can i leave the butter cream in fridge? N how long can i store it?

  21. dal irv says:

    Congratulations!! Can you make this buttercream recipe with a hand mixer ? Also is this the same recipe as your original video?

  22. Gopi Patel says:

    How long can we make and freeze?
    How long does it take to thaw?

  23. Sinatra Dias says:

    The recipe was great. Especially the icing! Thank you so much! However, I did find an issue with the baking timing. I wasn't able to do a double layer as both cakes broke from the sides! Despite, baking it over the given instructions it nearly fell apart. Can anyone suggest what should i have done differently to avoid this situation?

  24. fatima mehboob says:

    Gemma you just cheer me up and I just try to copy u when im making ur recipes 😍😘

  25. Twinkle Goyal says:

    Hey Gemma…!! M in luv wid ur baking recipees..plz share birthday cake decorating ideas n dry fruit cake recipee also…

  26. Ik kudi Punjab di says:

    Hey Gemma it looks delicious but can u tell me what if I use gluten in it ??? Because whatever I m using in cakes I was unable to get that fluffier and bread like texture what to do ???

  27. Jtru says:

    Amazing!

  28. Susana & victor Chavez says:

    Tell us measure ments

  29. Millie says:

    do you have vegan cakes?

  30. Hansini Gundavarapu says:

    Can u make a coffee cake?

  31. londonla la says:

    How many servings is this cake? My sons 3rd birthday is soon and i want to make a cake for 20 people …. can i have measurements pls?

  32. M CDD says:

    thank you Gemma, this cake didn't last as soon as it was ready….yummy, hopefully I took a picture to remember my baking success after many years, lol

  33. Aamna Rana says:

    Where can we get quantity of your recipes

  34. The Browser Dot net says:

    I was looking for a british tutorial because the American ones kept on having cake flour and we don’t have that in your local Lidl or tesco

  35. Ashwini Dayal says:

    Can i use a plain flour

  36. Alina B says:

    Was this actually amazing, no doubt with Gemma, but I want to know viewer results before I try it.

    Thanks

  37. Blue Eyes says:

    MMMMMM MMMMMM MMMMM I MUST TRY THIS 1 👏

  38. Blue Eyes says:

    CAN YOU ALSO MAKE HOME MADE HOT POCKETS…I don't know if you have it or not haven't finished going through all yr videos yet, but I'm getting there 🙌☺

  39. Nazmin Chowdhury says:

    You did not give any measurements for your frosting.

  40. Mel mom says:

    Thx a Lot for this great recipe…Made IT today and everybody loved IT 😍👌😘

  41. Aysha Hammud says:

    Thanks gemma it worked

  42. Kritika Singh says:

    can we put the batter 1 by 1 because I don't have a bigger oven.

  43. Naughty and Nice Juice says:

    what about the measuring

  44. SREE JYOTHI says:

    Hi Gemma… tried this.. it was a super hit.. never i could bake a cake so perfect!! thank you so much n love you.😍

  45. Jackie N says:

    I love your smile! It makes the video 10x better!

  46. Kate Clemans says:

    I made the vanilla birthday cake with buttercream frosting for my grand daughter's second birthday. It was so moist and delicious I am about to make it for my own birthday

  47. Francesca Morgan says:

    can i do the whole cake by hand

  48. Del Del says:

    Happy 2 years and many to come ❤️❤️❤️

  49. chrysoula tamvaki says:

    Τhank you so so much. I always made this recipe and it turned out amazing every time. Today, I changed it up a bit, made the best surprise birthday cake for my best friend😄😄

  50. miracle junior says:

    If I want to put the batter in 3 layer 9 inch tins, do I have to increase the quantity of batter? Like multiply by 2?

  51. Shaikh l says:

    Plz help wid the quantity of ingredients in video only.lt is much helpfull

  52. Nobel Jeffrey says:

    we u dont put measurments

  53. paidamoyo mutototwa says:

    You're amazing Gemma!!!!

  54. Shanice Jarrett says:

    Hi Gemma, this looks fab! do you have any substitutes for cake flour? we don't seem to have any in the UK!

  55. Anonymous KB says:

    Making this for my birthday I just hope it’s perfect

  56. Laeticia Laeticia says:

    How much egg whites did you put ,please?

  57. Charlotte Manasco says:

    I can’t eat buttercream frosting ‘cause it makes me sick. Do u have a whipped frosting recipe?

  58. cossie4 says:

    could you please give instructions to make this into a chocolate cake please??😊

  59. Payal Minocha says:

    Hello Gemma. Can you please tell if we freeze the cake and then defreeze it then does it become watery or it taste just the same ? All your recipes are amazing and so easy to follow ! Thanks a ton !!

  60. azeez mariam says:

    Hello pls can I get the exact amounts of eggs and flour quantity and everything used I really want to try this

  61. Shal Mano says:

    Hi Gemma, can you show me some less sugar buttercream?

  62. Nandini Goyal says:

    My take got really hard when cooled down. What am I doing wrong ? Please help…

  63. Mehak Miglani says:

    Hey!
    You gave substitutes for whole eggs but what is the substitute for egg whites?

  64. Annie Dinesh says:

    Measurement please

  65. maryam [email protected] says:

    this had helped me and yes it came out excellent…. thanks dear

  66. Ms Shah says:

    Hi… Can I refrigerate this cake? Usually whenever I bake a cake with butter it hardens n even after keeping it at room temperature… It never become soft n moist again…

  67. Chuba Asen says:

    Can u tell me what is the best texture of a cake batter: thick or thin???

  68. Ami Nahan says:

    Hey!!! This is an awesome recipe!! Just made it today. Turned out very well

  69. Tahmina akter says:

    Hey gemma I am making this cake tomorrow and I had one question..If I add oil along with butter in the flour,will it will be different in taste?

  70. Sarah Doan says:

    Oh my gosh, just made this recipe…without the buttercream frosting…and made them into Gluten-Free Cupcakes 🧁 using Bob’s Red Mill 1:1 Gluten Free Flour….I’m NOT an avid baker and this turned out great!

    As a mostly gluten-free lady now, I have missed baked goods….

    I was craving cupcakes and find so many recipes to be fussy, intimidating and often involve twenty steps, but goodness this is sooo easy and indulgent!!

    I did a half recipe as well as it’s just me at home today….I got 12 large cupcakes out of the half recipe…..

    (I’ll be freezing most of them for another cupcake craving moment—thanks for that tip, too!)

    These cakes hit the spot and fulfilled my cupcake craving! This is Absolutely Scrumptious.

    I’ve watched you for a while now Gemma, and love your Mug Recipes But this was my first time making an actual dessert.

    Oh my gosh, you’re now my go-to person for baking….thank you so much for making baking approachable , fun, & yummy! 😋💕👌🏻

    P.S. I actually got 13 cupcakes…I had enough batter left for 1; but I was out of cupcake liners so I added one tiny drop of coconut extract and put it in a coffee mug and microwaved it on high for 1 minute….omg….best ever coconut cake, too!

    P.S.S You’ve obviously had BBB for 5 years now and I see it going on for another 10 or as long As you’ll grace us with your lovely personality, genuine caring and passion, and delicious recipes! Congratulations!

  71. Mithila's Kitchen says:

    Nice

  72. Amanda Weaver says:

    Oh my I just love your accent! Lol and cakes of course 😄

  73. Ashi Ashar says:

    Can I make this recipe in one cake pan…

  74. Jacquelyn Fischer says:

    Miss seeing two videos of your style a week….would it ever be possible since liv is Sunday you could still provide two of your own videos thursday and one other day ? Just wondering if a possibility in future…..i understand if not and sorry to ask just loved ur videos so much…one of my favorite channels 😊

  75. Arhamul Islam says:

    Hi gemma i m a big fan of u….i want to ask u as i ve no oven but oven toaster so can u illustrate baking in oven toaster as i want to learn baking so can u plz????

  76. Arhamul Islam says:

    Can we freez it or just refregerate it

  77. Karisma kooma says:

    Why cant she ever put the written recipe in the description?? 😒

  78. 在法国薇薇安 says:

    its seems too much sugar for me. can i put one cup of sugar instead of two?

  79. Mira El Achhab says:

    Coming back to rewatch, and it still looks amazing! Funnily enough, i’m only wondering about where you can buy that many sprinkles now

  80. Rachel and Ronnie says:

    I can only find self raising flour or plain flour. What would I use instead of cake flour or all purpose flour?

  81. Molten Basketball says:

    I wanna go through the screen

  82. Roma Valens says:

    Hey gemma
    I wanted to ask you if I am going to be making the recipe but im using 3 8inc tins will i need to double the recipe for cake batter and butter cream. Kind regards Love you x x

  83. 夜平冯 says:

    我很喜欢你做得🍰。我觉得很好看和很好吃。

  84. Tahmina akter says:

    The cake looks yummy

  85. Diana Barron says:

    Can I use all purpose flour instead of cake flour?

  86. Lina's Kitchen says:

    Thank you sooo much for shearing this recipe with us ❤ Finaly i found the perfect recipe for birthady cake ❤🌹

  87. Rizwan Arshad says:

    @gemma. Can we make chiffon cake using meringue powder instead of egg whites ?? If yes what’s the quantity? If I use 7 egg whites.

  88. Eugenia Paquet says:

    Hi, new to your channel. I'm looking to make a 3-layer vanilla cake in 9-inch pans. Do I triple the recipe??

  89. Just A Gacha Girl says:

    I made this and it was delicious! (I made one layer only)

  90. `•Kawaii_Tato• ` says:

    can you replace butter with oil?

  91. Deepti Midhra says:

    I don't like eggs can you please tell me to make a veg cake

  92. SmashleyD08 says:

    Can you PLEASEEEEEEEEEEEEEE DO A SUGAR FREE cake?????? Thank you! i love your channel!

  93. Chloe Lai says:

    Worst cake I’ve ever made!! Sunken in the middle

  94. Susan Mathew says:

    Tried. Awesome moist cake.

  95. Arash Karai says:

    Do u have to use cake flour

  96. Marine Fish Angler says:

    Nice! Have you try baking cake with high greater than 3 inch? Do you face issue where the top of the cake get burn or over cook?

  97. Malini Khanna Vasisth says:

    GEMA AWESOME I am going to put this recipe in my notebook of recipes. But I already know how to make homemade frosting add 2 sticks of unsalted butter then 3 teaspoons of vanilla extract then 6 cups of powdered sugar and 1/2 cup of heavy cream use it little by little

  98. maham adeel says:

    Substitute of butter?
    Margine?

  99. Jeetpal Singh says:

    Very. Nice

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