Vanilla Birthday Cake

Name: Vanilla Birthday Cake
Prep time: 15 min
Cook time: 33 min
Yield: 12
Cuisine: American,
Ingredients: 1/2 cup (1 stick) butter softened; 1/3 cup sugar; 4 eggs; 4 tsps McCormick® Pure Vanilla Extract; 1 package (2-layer size) yellow cake mix; 1/4 tsp baking powder; 1 cup milk; Whipped Vanilla Buttercream Frosting; 1/2 cup strawberry or raspberry preserves or jelly; 1 cup (2 sticks) butter softened; 2 tsps pure vanilla extract; 1 box (16 oz) confectioners' sugar sifted; 2 tbsps milk

For a birthday cake that is second to none, but quick and easy too, start with a cake mix and add McCormick® Pure Vanilla Extract. You will give the sweetest gift of all. Photo credit: Rachel Currier from Baked By Rachel.

15m

PREP TIME

33m

COOK TIME

500

CALORIES

13

INGREDIENTS

Servings: 12

Ingredients

Vanilla Birthday Cake
1/2 cup (1 stick) butter, softened
1/3 cup sugar
4 eggs
4 teaspoons McCormick® All Natural Pure Vanilla Extract
1 package (2-layer size) yellow cake mix
1/4 teaspoon baking powder
1 cup milk
Whipped Vanilla Buttercream Frosting
1/2 cup strawberry or raspberry preserves or jelly
Whipped Vanilla Buttercream Frosting
1 cup (2 sticks) butter, softened
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar, sifted
2 tablespoons milk

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla, cake mix, baking powder and milk. Beat 3 minutes, scraping sides of bowl occasionally. Spoon batter into 2 greased and floured 8- or 9-inch round cake pans.
2 Bake 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert cakes onto wire racks. Turn layers right side up and cool completely.
3 For the Whipped Vanilla Buttercream Frosting beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.
4 Spread one cake layer with vanilla buttercream frosting and a layer of strawberry or raspberry preserves, if desired. Top with second cake layer. Frost top and side of cake with remaining buttercream. Cover the frosted sides of the cake with sprinkles, if desired.

Test Kitchen Tip: For easier prep, use canned frosting instead. Swap in 1 can (16 ounces) of your favorite store-bought vanilla frosting--or any flavor you choose!