Butter Icing Birthday Cake

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 0.25 cup Granulated Sugar
• 0.25 cup Water
• 0.25 cup Olive Oil (extra‑virgin preferred)
• 1 tsp Baking Powder
• 0.5 g Cream of Tartar (pinch)
• 2 large Eggs (room temperature)
• 1 cup Unsalted Butter (softened, cut into cubes)
• 2 cups Powdered Sugar (sifted)
• 1 tsp Vanilla Extract
• 0.25 tsp Salt (pinch)

Instructions

1. Preheat Oven

   Set the oven to 175°C (350°F) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 175°C

2. Combine Dry Ingredients

   In a medium bowl whisk together the sifted all‑purpose flour, baking powder, and a pinch of salt.

   Time: PT5M

3. Mix Wet Base

   In a separate bowl combine granulated sugar, water, olive oil, and cream of tartar. Stir until the sugar dissolves completely.

   Time: PT5M

4. Add Eggs

   Crack the two eggs into the wet mixture and beat with the mixer on medium speed until the mixture is light and slightly frothy.

   Time: PT3M

5. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined; a few streaks of flour are okay.

   Time: PT3M

6. Prepare Pan and Pour Batter

   Grease the 8‑inch round cake pan with a thin layer of butter or oil and lightly dust with flour. Pour the batter in, smoothing the top with the spatula.

   Time: PT2M

7. Bake the Cake

   Place the pan in the preheated oven and bake for 12–15 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

   Time: PT15M

   Temperature: 175°C

8. Cool the Cake

   Remove the cake from the oven, run a thin knife around the edges, and invert onto a cooling rack. Let it cool completely, about 20 minutes.

   Time: PT20M

9. Make Buttercream Frosting

   While the cake cools, beat the softened butter on medium speed for 2 minutes until creamy. Gradually add powdered sugar, one cup at a time, mixing on low then high until smooth. Add vanilla extract and a pinch of salt; beat for another minute.

   Time: PT8M

10. Level and Frost

    If the cake has domed, level it with a serrated knife. Place the cake on a serving plate and spread a generous layer of buttercream over the top and sides using an offset spatula.

    Time: PT5M

11. Decorate (Optional)

    Add sprinkles, marshmallows, or fresh fruit as desired for a festive birthday look.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Whole Wheat Flour (will change texture)
• Instead of Granulated Sugar: Coconut Sugar, Caster Sugar
• Instead of Water: Milk (will add richness)
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Baking Powder: Baking Soda + Cream of Tartar (1/4 tsp + 1/2 tsp)
• Instead of Cream of Tartar: Lemon Juice (1 tsp)
• Instead of Eggs: Egg Substitute (1/4 cup each)
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Powdered Sugar: Confectioners’ Sugar
• Instead of Vanilla Extract: Almond Extract (1/2 tsp)
• Instead of Salt: Sea Salt

Equipment Needed

• Mixing Bowls
• Electric Hand Mixer
• Rubber Spatula
• 8‑inch Round Cake Pan
• Cooling Rack
• Offset Spatula (optional)
• Measuring Cups and Spoons
• Oven Mitts
• Sifter (optional)

Critical Steps — Do Not Skip

• Preheat the oven to the exact temperature before baking.
• Do not over‑mix the batter; stop when ingredients are just combined.
• Beat the butter until light and fluffy before adding powdered sugar.
• Check cake doneness with a toothpick; overbaking dries the crumb.

Chef Tips from the Video

• Sift the powdered sugar twice for an ultra‑smooth frosting.
• Add a tablespoon of milk or heavy cream to the buttercream if you prefer a softer texture.
• For extra flavor, fold in a teaspoon of finely grated lemon zest into the batter.

Troubleshooting

Storage

Refrigerator: Store the frosted cake in an airtight container for up to 4 days.

Freezer: Unfrosted cake layers freeze well for up to 2 months; wrap tightly in plastic and foil.

Room temperature: If serving the same day, keep the cake covered at room temperature for up to 6 hours.

Make-Ahead Tips

• Bake the cake layers a day ahead and store them wrapped in plastic.
• Buttercream can be made up to 2 days in advance; keep refrigerated and re‑whip before spreading.

Frequently Asked Questions