This classic birthday cake is a crowd pleaser and can compliment any type of icing, frosting and filling that goes along with it!

12 tablespoons unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup milk
2 teaspoons vanilla extract

This classic birthday cake recipe makes two, 9" pans. This can be layered or served separately. Butter the two pans before beginning and line the bottoms with parchment paper to ensure that the bottoms won't stick. Preheat the oven to 350 degrees in preparation for the cake.

Next, in a large bowl, beat the butter and the sugar until the mixture is light and fluffy. This should take about five minutes. In another bowl, stir together the dry ingredients, the flour, baking powder and salt. Finally, combine the egg whites with milk and vanilla extracts and combine the wet and dry ingredients, a quarter of the mixture at a time.

After baking for twenty five to thirty minutes, the cake will be complete. Ensure that the cake cools completely before icing, the crumbly and light nature of the cake make the cake difficult to ice when the temperature is hot.

Now that you have the basics, you can work with these recipes incorporating vanilla, chocolate and any other flavors that you might desire for fillings and frostings! These birthday cakes are so versatile that they can be used for children, adults and even birthday cakes for teenagers!

Now, for a simple tip when it comes to layering birthday cakes. When layering round cakes, it may be necessary to trim the tops of the cakes which are being used in the middle and on the top if a flat surface is desired. Less than a ½ inch can be removed from the top to achieve a flat, clean look. Be sure that the cakes have cooled completely before applying frosting or fillings to the cake.