Classic Small-Batch Birthday Cake

A perfectly moist, tender, and authentic American-style vanilla birthday cake designed for a small celebration. This recipe yields a rich, buttery crumb with a silky vanilla buttercream frosting, ideal for two generous servings.

45 min total Base: 2 servings 450 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: All-purpose flour, Granulated sugar, Unsalted butter (room temp), Large egg (room temp), Whole milk (room temp), Baking powder, Salt — quantities stay the same regardless of serving count.

All-purpose flour

0.75 cup(fixed)

Granulated sugar

0.5 cup(fixed)

Unsalted butter (room temp)

3 tbsp(fixed)

Large egg (room temp)

1 piece(fixed)

Whole milk (room temp)

0.25 cup(fixed)

Vanilla extract

1 tsp

Baking powder

0.75 tsp(fixed)

Salt

0.13 tsp(fixed)

Powdered sugar (for frosting)

0.75 cup

Instructions

Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan or line it with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In a medium bowl, beat the softened butter and granulated sugar together until pale and fluffy (about 3 minutes).

Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.

Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the milk, mixing just until combined.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 22-28 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

While cooling, whip the remaining butter with powdered sugar, a splash of milk, and vanilla until smooth and creamy.

Once the cake is completely cool, spread the frosting generously over the top and sides, decorating with sprinkles if desired.

💡 Chef's Tip

Ensure all refrigerated ingredients (egg, milk, butter) are at room temperature before starting; this prevents the batter from curdling and ensures a smooth rise. Do not overmix the batter once the flour is added, as this will lead to a dense, tough cake.

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