Whether it’s a birthday, graduation, or a just-because get-together, a great party cake makes the moment feel bigger. This guide gives you a flexible base cake that you can dress up for any theme, plus a few flavor twists and decorating ideas. The method is simple, the ingredients are easy to find, and the results are consistently moist and tender.
Think of it as your go-to celebration cake, ready to adapt to whatever the occasion calls for.
Party Cake Recipes for Any Celebration – Simple, Fun, and Crowd-Pleasing
Ingredients
- For the Cake (Two 9-inch rounds or a 9×13-inch pan):
- 2 3/4 cups (330 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 ml) sour cream, room temperature
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- Optional: 1/3 cup rainbow sprinkles for funfetti
- Optional (chocolate version): Replace 1/2 cup flour with 1/2 cup Dutch-process cocoa powder and add 2 tablespoons hot coffee
- Optional (lemon version): Zest of 2 lemons + 2 tablespoons lemon juice (reduce milk by 2 tablespoons)
- For the Vanilla Buttercream:
- 1 cup (225 g) unsalted butter, room temperature
- 4 cups (480 g) powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- Optional: gel food coloring, sprinkles, or chocolate shavings
- Basic Tools:
- Two 9-inch round cake pans (or one 9×13-inch pan)
- Mixing bowls, hand or stand mixer
- Offset spatula or butter knife
- Cooling rack and parchment paper
Instructions
- Prep the pans and oven. Heat oven to 350°F (175°C). Grease your pans, line the bottoms with parchment, and lightly flour the sides.This prevents sticking and gives clean edges.
- Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. This distributes leavening evenly for a level rise.
- Cut in the butter. Add the softened butter to the dry mix and beat on low until it looks like damp sand with tiny crumbs. This coats flour with fat and creates a tender crumb.
- Combine wet ingredients. In another bowl, whisk milk, sour cream, eggs, and vanilla until smooth.
- Build the batter. Pour half the wet mixture into the dry and beat on medium for 30 seconds.Add the rest and beat another 30–45 seconds until smooth. Don’t overmix.
- Add optional flavors. Fold in sprinkles for funfetti, cocoa and hot coffee for chocolate, or lemon zest and juice for a bright lemon version.
- Fill the pans. Divide the batter evenly between pans and smooth the tops. For a 9×13-inch pan, pour it all in and level the surface.
- Bake. Bake round layers 23–28 minutes, or a 9×13-inch cake 30–35 minutes.The cake is done when a toothpick comes out clean or with a few moist crumbs.
- Cool completely. Let cakes rest in the pan 10 minutes, then turn out onto a rack, peel off parchment, and cool fully. Cold cakes frost cleaner.
- Make the buttercream. Beat butter until light and fluffy, 2 minutes. Add powdered sugar in 2–3 additions, mixing on low, then medium.Add vanilla, salt, and cream to reach a smooth, spreadable consistency.
- Assemble. Level cake layers if needed. Place the first layer on a plate, spread about 3/4 cup frosting, top with the second layer, and apply a thin crumb coat. Chill 15 minutes, then finish with a smooth final layer.
- Decorate. Add sprinkles, simple swirls, fresh berries, or candles.Keep it fun and match the party vibe.
What Makes This Special
This recipe focuses on reliability and flexibility, so you don’t need special equipment or advanced skills to make it shine. The cake uses a classic reverse-creaming method for a fine, velvety crumb that stays moist for days. It’s sturdy enough to stack for layer cakes, but soft enough to feel indulgent.
With easy swaps, you can go vanilla, chocolate, lemon, or funfetti without changing the core process. And the frosting is a smooth, not-too-sweet buttercream that’s easy to color and pipe.
What You’ll Need
- For the Cake (Two 9-inch rounds or a 9×13-inch pan):
- 2 3/4 cups (330 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 ml) sour cream, room temperature
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- Optional: 1/3 cup rainbow sprinkles for funfetti
- Optional (chocolate version): Replace 1/2 cup flour with 1/2 cup Dutch-process cocoa powder and add 2 tablespoons hot coffee
- Optional (lemon version): Zest of 2 lemons + 2 tablespoons lemon juice (reduce milk by 2 tablespoons)
- For the Vanilla Buttercream:
- 1 cup (225 g) unsalted butter, room temperature
- 4 cups (480 g) powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- Optional: gel food coloring, sprinkles, or chocolate shavings
- Basic Tools:
- Two 9-inch round cake pans (or one 9×13-inch pan)
- Mixing bowls, hand or stand mixer
- Offset spatula or butter knife
- Cooling rack and parchment paper
How to Make It
- Prep the pans and oven. Heat oven to 350°F (175°C). Grease your pans, line the bottoms with parchment, and lightly flour the sides.
This prevents sticking and gives clean edges.
- Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. This distributes leavening evenly for a level rise.
- Cut in the butter. Add the softened butter to the dry mix and beat on low until it looks like damp sand with tiny crumbs. This coats flour with fat and creates a tender crumb.
- Combine wet ingredients. In another bowl, whisk milk, sour cream, eggs, and vanilla until smooth.
- Build the batter. Pour half the wet mixture into the dry and beat on medium for 30 seconds.
Add the rest and beat another 30–45 seconds until smooth. Don’t overmix.
- Add optional flavors. Fold in sprinkles for funfetti, cocoa and hot coffee for chocolate, or lemon zest and juice for a bright lemon version.
- Fill the pans. Divide the batter evenly between pans and smooth the tops. For a 9×13-inch pan, pour it all in and level the surface.
- Bake. Bake round layers 23–28 minutes, or a 9×13-inch cake 30–35 minutes.
The cake is done when a toothpick comes out clean or with a few moist crumbs.
- Cool completely. Let cakes rest in the pan 10 minutes, then turn out onto a rack, peel off parchment, and cool fully. Cold cakes frost cleaner.
- Make the buttercream. Beat butter until light and fluffy, 2 minutes. Add powdered sugar in 2–3 additions, mixing on low, then medium.
Add vanilla, salt, and cream to reach a smooth, spreadable consistency.
- Assemble. Level cake layers if needed. Place the first layer on a plate, spread about 3/4 cup frosting, top with the second layer, and apply a thin crumb coat. Chill 15 minutes, then finish with a smooth final layer.
- Decorate. Add sprinkles, simple swirls, fresh berries, or candles.
Keep it fun and match the party vibe.
How to Store
Room temperature: Keep the frosted cake covered at cool room temp for up to 2 days. Avoid direct sun or heat. Refrigerator: Chill for up to 5 days, well covered to prevent drying. Let slices sit out 20–30 minutes before serving. Freezer: Wrap unfrosted layers tightly in plastic and foil, then freeze up to 2 months.
Thaw in the fridge overnight before frosting.
Why This is Good for You
This cake is about balance and joy. It’s made with familiar ingredients, so you know what’s in it. Sour cream and milk help keep the crumb moist, so you get satisfying texture without needing heavy fillings. When you choose your flavors and decorations, you can adjust sweetness and portion sizes to fit your crowd.
Plus, baking for a celebration brings people together—there’s value in that moment.
What Not to Do
- Don’t overmix the batter. It can lead to a tough, dense cake.
- Don’t skip parchment paper. It prevents sticking and broken layers.
- Don’t frost a warm cake. Heat melts buttercream and creates crumbs.
- Don’t pack in too many sprinkles. Too much can bleed color and weigh the batter down. Stick to about 1/3 cup.
- Don’t store uncovered in the fridge. Refrigerators are drying—cover well or use a cake dome.
Recipe Variations
- Chocolate Party Cake: Swap 1/2 cup flour for cocoa and add 2 tablespoons hot coffee. Frost with chocolate buttercream or peanut butter frosting.
- Lemon Celebration Cake: Add lemon zest and juice, then fill with lemon curd and frost with vanilla or lemon buttercream.
- Funfetti Layer Cake: Fold in rainbow sprinkles and finish with vanilla buttercream and extra sprinkles on top.
- Berry Birthday Cake: Spread a thin layer of strawberry jam between layers and top with fresh berries.
- Coconut Party Cake: Replace half the milk with coconut milk and stir in shredded coconut.
Finish with coconut flakes pressed onto the sides.
- Mocha Fête Cake: Add 1 tablespoon espresso powder to the batter and frost with chocolate buttercream.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend with xanthan gum. Check doneness early, as bake time may vary.
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FAQ
Can I make the cake a day ahead?
Yes. Bake the layers, cool completely, wrap tightly, and store at room temperature overnight or refrigerate for up to 2 days.
Frost the day you plan to serve for the freshest finish.
How do I get perfectly flat layers?
Use baking strips or wrap the outside of pans with damp towel strips. Also, avoid overfilling the pans and level the tops with a serrated knife once cooled.
Can I use oil instead of butter?
You can replace half the butter with neutral oil for extra moisture. Keep some butter for flavor and structure.
The texture will be slightly softer.
What if I only have one round pan?
Bake the batter in two batches, letting the pan cool and re-greasing between bakes. Keep the unused batter covered at room temperature while the first layer bakes.
How sweet is the buttercream?
It’s moderately sweet. If you prefer less sweet, add a pinch more salt, a splash of lemon juice, or reduce sugar slightly and use a bit more cream for smoothness.
Can I color the frosting?
Yes.
Use gel food coloring for vibrant shades without thinning the frosting. Add it a little at a time until you reach the color you like.
How do I turn this into cupcakes?
Line a muffin tin, fill cups two-thirds full, and bake at 350°F (175°C) for 18–22 minutes. You’ll get about 24 cupcakes.
What if my frosting is too thick or too thin?
If it’s too thick, add cream or milk a teaspoon at a time.
If it’s too thin, beat in more powdered sugar and chill briefly to firm it up.
Wrapping Up
This party cake is reliable, flexible, and ready for any celebration on your calendar. Keep the base recipe handy, then mix and match flavors, fillings, and decorations to fit the moment. With a soft crumb, smooth frosting, and easy steps, it’s a crowd-pleaser you’ll make again and again.
Here’s to simple baking that delivers big smiles.