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Birthday Cake





2 cups white sugar

1 cup unsalted butter, at room temperature

1 teaspoon vanilla extract

4 eggs, separated and divided, at room temperature

3 cups all-purpose flour

3 teaspoons baking powder

2 pinches salt, divided

1 cup milk, at room temperature


  1. Preheat the oven to 350 degrees F (175 degrees C). I’ll grease and flour three 8- or 9-inch-diameter cake pans.
  2. I cream sugar and butter in my mixing bowl with an electric mixer until smooth and fluffy, approximately 5 minutes. I add egg yolks, one at a time, beating well after each addition. I then mix in the vanilla.
  3. I sift together flour, baking powder, and a pinch of salt into a bowl. I add the flour mixture to my butter mixture in three batches, alternating with milk, beating the batter briefly after each addition. I make sure to scrape down the sides and bottom of the bowl and beat for an additional 1 minute.
  4. I beat egg whites with a pinch of salt in a separate bowl until stiff peaks form. I gently fold 1/3 of the egg whites into my cake batter to lighten it; then gently fold in the remaining egg whites. I pour the batter into the prepared pans.
  5. I bake in the preheated oven until the cakes spring back when lightly touched with a fingertip and a tester inserted into the centers comes out clean, approximately 25 minutes. I remove them from the oven and cool them on a wire rack.
See also  Chocolate Cream Cheese Frosted Brownies

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