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Beautifully decorated vintage birthday cake showcasing creative baking designs.

Vintage Layer Cake

A nostalgic layered birthday cake featuring soft vanilla crumb and classic buttercream, perfect for celebrations and gatherings.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Birthday, Dessert
Cuisine: American, Baking
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Layers
  • 2 ½ cups all-purpose flour, spooned and leveled For a tender crumb, substitute 1/2 cup with cake flour.
  • 1 ¾ cups granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter, at room temperature Substitute plant-based butter for dairy-free.
  • 3 large eggs, at room temperature
  • 1 cup whole milk, warmed slightly For dairy-free, use oat or almond milk.
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon zest Optional for a faint citrus lift.
Simple Vanilla Buttercream
  • 1 ¼ cups unsalted butter, softened
  • 5 cups powdered sugar, sifted Sift to avoid lumps.
  • 2 teaspoons pure vanilla extract
  • 2 to 4 tablespoons heavy cream or milk For spreading consistency. Use plant-based cream for dairy-free.
  • 1 pinch fine sea salt To balance sweetness.
Decoration and Assembly
  • ½ cup jam or curd (optional) Raspberry or apricot works well for a thin filling layer.
  • Gel food coloring Pastel tones work beautifully.
  • Fresh edible flowers or sugar flowers For that vintage charm.
  • Sprinkles or nonpareils In a muted palette, optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C). Grease two 8-inch pans and line bottoms with parchment circles.
  2. In a large bowl, whisk together flour, baking powder, and salt until well blended.
  3. In a mixer bowl, beat room temperature butter and sugar on medium-high until pale and fluffy for about 3 to 4 minutes.
  4. Add eggs one at a time, mixing well after each addition, and then stir in vanilla extract.
  5. Reduce mixer speed to low. Alternate adding dry ingredients and warmed milk until just combined.
  6. Divide batter evenly between prepared pans and bake for 22 to 28 minutes.
  7. Let cakes cool in pans for 10 to 15 minutes, then invert and cool completely before frosting.
Buttercream Preparation
  1. Beat softened butter until smooth. Gradually add sifted powdered sugar, incorporating well.
  2. Add vanilla and heavy cream, then beat until light and fluffy.
Assembly
  1. Level the tops of the cooled cakes if domed. Place the first layer on a serving plate.
  2. Pipe a buttercream dam around the edge, fill with jam/curd if using, then repeat with the second layer.
  3. Apply a thin crumb coat of buttercream over the entire cake and chill to set.
  4. Finish with a generous coat of buttercream and smooth with a bench scraper.
  5. Decorate with food coloring, piping, and final touches as desired.

Notes

Serve with edible flowers and a side of fresh fruit. This cake can be stored at room temperature for up to 24 hours, and in the fridge for up to 4 days.