Creamy birthday cheesecake is the best birthday treat! This decadent baked cheesecake recipe is filled with rainbow sprinkles, topped with white chocolate ganache and is sure to be a happy addition to any celebration!

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Birthdays and celebrations call for happy desserts and what better way to bring the happy than with sprinkles???

I'm not going to lie, I love a birthday cake on my birthday, but birthday cheesecake feels like a grown up dessert. It's rich and decadent without being overly sweet. This one has a classic graham cracker crust and a luscious, silky New York style cheesecake flavored with vanilla, almond, white chocolate and sprinkles.

Since you are busy, like me, this baked cheesecake is simple to put together. The hardest part is letting it chill before serving!

If you are looking for a more mousse like, no bake cheesecake, try my cookie butter cheesecake, mini peanut butter espresso cheesecakes, or no bake mascarpone cheesecake.

why you'll love this sprinkle filled cheesecake

• Easy, with that rich and creamy classic baked cheesecake texture.
• Rainbow sprinkles, white chocolate and a touch of almond create a happy celebration cheesecake.
• A baked cheesecake needs to chill, so it can be made a day or two before it's needed.
• Perfect birthday treat!
• No traditional water bath needed.

ingredients

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Cream cheese ~ use full fat blocks of cream cheese. It's important for the cream cheese to be softened to room temperature. Depending on the temperature of your kitchen this will likely take at least 2 hours.
• Sugar ~ granulated sugar is used to sweeten the birthday cheesecake.
• Cornstarch ~ the cornstarch works to keep the cheesecake thick and silky.
• Sour cream ~ use full fat sour cream and allow it to come to room temperature. If the liquid separates, just stir it back together before adding it to the batter.
• Vanilla ~ this is one of those rare times that I often use an imitation vanilla; it adds to the cake batter or funfetti type flavor.
• Almond extract ~ just a touch to give a little birthday cake flavor. If you absolutely can't stand almond extract, just substitute it with more vanilla.
• Eggs ~ use three room temperature large eggs.
• Sprinkles ~ I prefer jimmies sprinkles or confetti quins {flat and round}. I would stay away from nonpareils {small round balls} as they bleed a lot and will turn the batter an ugly color.
• White chocolate {not shown} ~ for the ganache topping. Use a finely chopped white chocolate bar.
• Heavy cream {not shown} ~ for the ganache. You can use heavy cream that has a minimum of 30% fat content.
• Graham crackers, brown sugar, melted butter {not shown} - for the graham cracker crust. I use Nabisco graham crackers; a full sheet is the four rectangular pieces attached together on one cracker and weighs about 15g. Unsalted butter is what I use.

how to make this baked cheesecake

Start by making the graham cracker crust {directions in the recipe card below}.

Then beat the room temperature cream cheese and granulated sugar on medium until the mixture is smooth and creamy.

Now add the cornstarch, sour cream, vanilla and almond extract and beat until fully combined. Add the eggs one at a time, beating until just blended.

Once the final egg disappears into the batter, stop the mixer. Then add the sprinkles {hold aside 2-3 tablespoons for decorating the top} and use a spatula to make sure the final egg is fully combined and the sprinkles are evenly mixed in the batter.

Pour the cheesecake mixture into the pre-baked graham cracker crust. Smooth the top with an offset spatula, if needed.

Now prepare a large pot of boiling water and pour about an inch of hot water in a 9x13 or large baking pan {do not use glass!} and place the pan of water on the bottom rack of the oven.

Bake the cheesecake in the center of the oven for 50-60 minutes, or until the center is almost set. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes {with the pan of hot water still in the oven as well}.

how do you know when cheesecake is done baking?

This birthday cake cheesecake should have some jiggle in the middle when it is done baking. In my oven, this cheesecake was consistently baked at 55 minutes. The edges will be set and when you lightly tap the sides of the pan, the middle will have a little wiggle to it.

It can be a little unnerving to see the jiggly middle, but the cheesecake will continue to cook and set up as it cools. Here's a little video to show you what mine looks like when I take it out of the oven.

white chocolate ganache topping

Place the finely chopped white chocolate in a glass or metal heat proof bowl. Then measure the heavy cream into a saucepan and warm the cream over medium heat, just until hot and it begins to simmer around the edges. Remove from the heat and pour the hot cream over the chopped white chocolate.

Allow the cream to sit on the white chocolate for 1 minute and then stir the ganache until the chocolate is melted, smooth and shiny. If the ganache seems a little runny, allow it to sit for 5-10 minutes to thicken.

Spread the ganache over the cooled cheesecake with an offset spatula. Take the sprinkles you set aside and sprinkle them over the top of the white chocolate ganache.

Then place the birthday cheesecake in the refrigerator to chill for a minimum of six hours and ideally overnight.

tips for the best confetti cheesecake

• Use room temperature ingredients ~ the room temperature ingredients combine more evenly and create a smooth batter {no lumpy cheesecake here!}.
• Use full fat ingredients ~ you want to buy the block cream cheese and not the whipped spread {they don't behave the same in baking}. This adds to the creaminess of the birthday cheesecake.
• Cornstarch ~ the addition of a little starch prevents the protein in the eggs from stiffening, adding to the silky and creamy final texture.
• Don't over mix the batter ~ which can add too much air and cause the cheesecake to rise and then fall during baking.
• Place the springform pan on top of a baking pan before placing in the oven {for both the baking of the cheesecake and the baking of the graham cracker crust. This will catch any leaks of butter from the classic crust and keep your oven cleaner!
• Don't over bake ~ a classic cheesecake has a creamy texture. An over baked cheesecake can still be eaten, but will not have the creamy and silky texture.
• Allow to cool slowly ~ allow the cheesecake to cool in the oven before removing to the counter to cool. {more detailed instructions are in the recipe card below}.
• Once the birthday cheesecake is topped with ganache, place it in the refrigerator to chill and set up. It needs to chill for a minimum of 6 hours and ideally 8 or more.
• For clean slices when serving, wipe the knife clean between cuts.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

birthday cheesecake decorating ideas

If this is truly being served for a birthday, add some candles!

If you'd like to add some piping to the top; both buttercream or whipped cream can be added before serving. Personally, I think the cheesecake has the perfect balance of tangy and sweet. Adding buttercream or whipped cream will increase the sweetness.

variations

I tested this recipe with a golden Oreo crust, but my testers liked the graham cracker crust best. If you would like a golden Oreo crust, use this chocolate crust recipe and just replace the classic Oreos with golden Oreos.

Oreo cookie crust ~ if you'd like to add some chocolate to this birthday cake cheesecake, use the chocolate crust linked above.

If chocolate is more your speed than white chocolate, use the ganache from this chocolate raspberry cheesecake recipe.

frequently asked questions

how to remove cheesecake from the pan

Once the birthday cheesecake has chilled at least six hours {and ideally overnight}, the springform pan should pop right off the cheesecake once opened. If it doesn't, gently run a knife along the edge to release it.

what if I don't need a large cheesecake?

This recipe divides almost perfectly to make a six-inch cheesecake! Just divide the ingredients by 3 and use ¾ tsp cornstarch {since it doesn't divide evenly!}.

can I bake this without a springform pan?

Yes, you can use a 9-inch round baking pan. The birthday cheesecake will have a more rustic outer edge, but will still taste incredible.

Line the round baking pan with parchment overhang so you can pull the chilled cheesecake out of the baking pan to cut and serve.

{if you only have a 10-inch springform pan, know the cheesecake will be a little shorter and will require less baking time}.

is cheesecake healthier than birthday cake?

As always, healthy is a very subjective term. This cheesecake does have less sugar than a traditional birthday cake, but I would not call this a healthy dessert.

can I freeze cheesecake?

Yes!! See below for how to store cheesecake.

how to store

Store any leftover birthday cheesecake in the refrigerator for up to 5 days, it will store better in an airtight container or with parchment pressed up against the cut sides. If you place plastic wrap over the ganache, it will get a little condensation on it.

The sprinkle filled cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.

Remember to snap a picture and tag me on Instagram if you make this Birthday Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more easy birthday treats

• Sprinkle Cookies
• Birthday Cake Cookies
• Easy Vanilla Cupcakes
• Sprinkle Rice Krispie Treats
• Funfetti Brownies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Easy chocolate chip cupcakes! They have a moist vanilla crumb {thanks to sour cream} with mini chocolate chips in the cupcakes and a chocolate buttercream frosting.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I've been on a cupcake kick lately. The small size makes them perfect for an afternoon treat, picnic, birthday party favor or any holiday or celebration.

These chocolate chip cupcakes take two classics; chocolate and vanilla and combines them to a mouthwatering dessert that is super simple to make.

For other cupcake recipes, try my easy vanilla cupcakes, tiramisu cupcakes, brown sugar cupcakes or strawberry filled cupcakes.

why you will love these quick and easy cupcakes

• Texture ~ a moist and fluffy vanilla cupcake studded with mini chocolate chips.
• Easy ~ no mixer needed for this from scratch cupcake recipe. {although I do recommend a mixer for the chocolate buttercream}
• Classic flavor ~ vanilla and chocolate are about as classic as it gets!

ingredients

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
• Baking powder and baking soda ~ add some height to the cupcakes.
• Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
• Granulated sugar ~ brings sweetness and some structure.
• Eggs ~ 2 large eggs needed. Having the eggs at room temperature will provide the best results.
• Sour cream ~ making cupcakes with sour cream brings extra moisture, which results in a tender and soft cupcake. For the best cupcakes, use full fat sour cream and bring it to room temperature. 
• Vanilla ~ adds a nice burst of flavor to the cupcakes. For the best chocolate chip cupcakes, use pure vanilla extract.
• Milk ~ brings moisture to the baked cupcakes; I use 1%, but 2% or whole milk also work. Having the milk at room temperature will give you the best cupcakes.
• Unsalted butter ~ brings richness to the cupcakes. The butter gets melted and slightly cooled before adding to the cupcake ingredients. If you only have salted butter, leave out the kosher salt.
• Mini chocolate chips ~ I used semisweet mini chocolate chips. The mini size is perfect because they don't overwhelm the cupcake batter and are a nice small size for biting into with the soft vanilla crumb on the cupcakes.

how to make chocolate chip cupcakes

Start by melting the butter and set it aside to cool slightly. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Then in a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and kosher salt. Set aside.

Then in a large bowl, whisk the granulated sugar, eggs, vanilla and sour cream until well combined. Now whisk in the milk and once combined whisk in the melted and cooled butter.

Toss 1-2 tablespoons of the flour mixture with the mini chocolate chips. Then add the flour mixture to the wet ingredients and mix until just a few streaks of flour remain and then fold in the chocolate chips until fully combined. The batter is on the thick side.

Finally divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the chocolate chip cupcakes to cool completely before frosting.

how to make chocolate buttercream frosting

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Start by using a stand mixer with the paddle attachment or a handheld mixer, beat the butter on medium high for 3-4 minutes or until creamy and lightened in color. Now add the confectioners' sugar, unsweetened cocoa powder, vanilla, whipping cream {you can use heavy whipping cream or whipping cream} and a pinch of kosher salt.

Then mix on low until the buttercream comes together and then increase the speed to medium high and beat another 3-5 minutes. If the frosting seems too thick, add up to 2 tablespoons/30mL more of whipping cream and beat until thoroughly incorporated.

what is the secret to good cupcakes?

I think the biggest secret is not over baking them. Cupcakes are small so they bake relatively quick and a minute or two can make a huge difference in the final texture.

In my opinion, it is better to err on the side of under baking cupcakes; look for a few moist crumbs on your toothpick instead of a clean toothpick when checking for doneness.

tips for the best homemade cupcakes

Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking.

To quickly bring the sour cream and milk to room temperature you can do quick {10-15 second} bursts in the microwave. Stir in between each burst and be careful NOT to heat them up, as this can change their structure.

Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!

Use a cookie or ice cream scoop to get even amounts of batter into each liner. This helps the cupcakes to bake uniformly.

For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

Also remember that your oven is different than mine and baking times can vary slightly. I use this oven thermometer to ensure my oven is baking at the temperature I think it is.

frequently asked questions

how do you keep chocolate chips from sinking?

If you toss the mini chocolate chips with a little flour before adding them to the batter it will help to keep them evenly distributed in the batter.

can I make these cupcakes ahead of time?

Yes! These chocolate chip cupcakes can be made ahead of time.

Once they have completely cooled, store them in an airtight container in the freezer until you need them. Feel free to make them up to a couple months before you need them.

can I use a different frosting flavor?

Yes, classic vanilla would be delicious! Or you can use a cream cheese frosting {from this snack cake recipe} or whatever sounds best to you.

how to store

Chocolate chip cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Remember to snap a picture and tag me on Instagram if you make these Chocolate Chip Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more quick and easy chocolate desserts

• Almond Brownies
• Chocolate Coconut Cream Pie
• Chocolate Malt Cake
• Almond Joy Cupcakes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Easy vanilla cupcakes are a classic homemade recipe. They are soft and tender, made with simple ingredients and require no mixer. Fluffy, moist and quick to make, you'll be calling them the BEST vanilla cupcakes!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

These incredible vanilla cupcakes are a classic dessert! I enjoy cupcakes for their individual size, portability and the endless options to decorate and customize them.

I've been making this simple vanilla cupcakes recipe for years and it's always a winner. A blog reader also shared that she did a taste test with four different blogger's vanilla cupcake recipes and this recipe was the winner.☺️

If you are craving other flavors of cupcakes; try my almond joy cupcakes, homemade lemon cupcakes or white chocolate cupcakes.

This post was originally posted in December of 2018 and has been updated with new photos and helpful information. The recipe remains the same.

why you'll love these classic vanilla cupcakes

• Quick and easy to make ~ the from scratch batter comes together quickly with melted butter and two bowls. No mixer needed. Easy for kids to make too!
• Simple ingredients ~ made without cake flour, no oil and no buttermilk. I bet you've got all the ingredients in your kitchen right now.
• Make them your own ~ go classic with a chocolate or vanilla buttercream. Or maybe you want to go with raspberry filling or lemon frosting. The options are endless!
• Yields 12 cupcakes ~ no need for an extra muffin pan!
• Perfect for birthday parties, baby showers, weddings or holidays like Mother's Day, Easter, Valentine's Day or Christmas.

simple ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
• Baking powder and baking soda ~ add some height to the cupcakes.
• Kosher salt ~ helps to balance the flavors. 
• Granulated sugar ~ brings the sweetness.
• Eggs ~ 2 large eggs needed. Having the eggs at room temperature will provide the best results.
• Sour cream ~ making cupcakes with sour cream brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft cupcake. For the best cupcakes, use full fat sour cream and bring it to room temperature. 
• Vanilla ~ adds a nice burst of flavor to the cupcakes. For the best vanilla cupcakes, use pure vanilla extract. You can also use vanilla bean paste or vanilla powder {substitute for the same amount of vanilla}.
• Milk ~ brings moisture to the baked cupcakes; I use 1%, but 2% or whole milk also work. Having the milk at room temperature will give you the best cupcakes.
• Unsalted butter ~ brings richness to the cupcakes. The butter gets melted and slightly cooled before adding to the cupcake ingredients. If you only have salted butter, leave out the kosher salt.

To quickly bring the sour cream and milk to room temperature you can do quick {10-15 second} bursts in the microwave. Stir in between each burst and be careful NOT to heat them up, as this can change their structure.

how to make cupcakes without a mixer

Melt the butter and set aside to cool slightly. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and kosher salt. Set aside.

In a large bowl, whisk the granulated sugar, eggs, vanilla and sour cream until well combined. Then whisk in the milk and once combined whisk in the melted and cooled butter.

Add the flour mixture to the wet ingredients and mix until just fully combined. The batter is on the thick side.

Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

what frosting goes with vanilla cupcakes?

• Vanilla Swiss Meringue Buttercream {from Pink Velvet Cake}
• Lemon Buttercream Frosting
• Vanilla American Buttercream
• Not Too Sweet American Buttercream {from Vanilla Snack Cake}
• Chocolate Swiss Meringue Buttercream
• Easy Cookie Butter Buttercream Frosting

decorating ideas

Let the cupcakes cool completely before frosting them! If you want a trick for how to cool cupcakes quickly, see this cupcake recipe post.

Sprinkles, fruit, crushed freeze dried fruit and candy can all work to decorate your cupcakes. If you want to fill them with fresh strawberries, try these strawberry filled cupcakes.

A Wilton 1M, Wilton 2D or Wilton 8B are my favorite tips for decorating cupcakes.

When piping swirls of buttercream frosting, use even pressure the whole time. I start in the middle of the cupcake and create a circle around the cupcake. You can stop there and have a rosette or keep building with smaller circles on top of each other until you reach the height you want. Release the pressure when you reach the end and lift the bag away.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

pro tips for the best cupcakes

Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking. {My kitchen is on the cooler side, so I usually go 2-3 hours before baking}.

I've been making this vanilla cupcake recipe for years and have cheated and not brought my ingredients to room temperature. This will work, but for the BEST texture I highly recommend bringing the cold ingredients to room temperature.

Use the best ingredients you can afford. Vanilla cupcakes are a lot like sugar cookies in that they are created with simple ingredients. If you can splurge on a good butter and pure vanilla extract you will get the best vanilla flavor.

Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!

Use good liners. These Paper Chef liners are my very favorite and the only brand I use in my kitchen. {not sponsored, just a fan!}

Use a cookie or ice cream scoop to get even amounts of batter into each liner. This helps the cupcakes to bake uniformly.

For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

frequently asked questions

Can you make cupcakes ahead?

Yes! The freezer is your best friend when wanting to bake easy vanilla cupcakes ahead of time. Allow the cupcakes to cool completely, then store in an airtight container in the freezer for up to 3 months. Let the cupcakes defrost, then decorate them.

I often will bake cupcakes the day before I need them. Then I freeze them overnight to lock the moistness in and decorate them the day I am serving.

what is the secret to moist cupcakes?

I think the biggest secret is not over baking them. It is better to err on the side of under baking them; look for a few moist crumbs on your toothpick instead of a clean toothpick when checking for doneness.

The best vanilla cupcakes are also made with sour cream, which helps them stay moist.

how do you make fluffy cupcakes?

Start with room temperature ingredients! This allows the batter to come together better. Then be careful to not over mix the batter; leaving air bubbles in the batter will allow them to expand better in the oven resulting in a soft and tender, moist and fluffy cupcake.

why are my cupcakes dry?

Dry cupcakes are often a result of too much flour or over baking. A kitchen scale will ensure that you have the correct amount of flour; this is the scale I use.

See the note above on moist cupcakes for how to check for when your easy vanilla cupcakes are done baking.

how to store

Vanilla cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow them to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Remember to snap a picture and tag me on Instagram if you make these Easy Vanilla Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more vanilla desserts to enjoy

• Homemade Vanilla Snack Cake
• Strawberry Vanilla Cake
• Cherry Shortcake with Vanilla Biscuits and Vanilla Whipped Cream

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

This easy strawberry vanilla cake recipe is a perfect way to celebrate strawberry season! The cake is filled with vanilla and has a fresh strawberry topping baked in. You'll love the one layer cake because it's moist and flavorful; perfect for birthdays or any celebration!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Who else is busy, but wants to create show stopping cakes? When I initially started brainstorming this cake recipe I was thinking a layer cake with strawberry jam filling and strawberry buttercream.

But then I remembered this easy everyday pound cake I made growing up and decided to put a strawberry spin on it and this easy vanilla cake with strawberries was born.

If you love strawberry desserts, be sure to try my strawberry filled cupcakes, strawberry crumb cake or no bake mascarpone cheesecake.

why you will love this easy one layer cake

• Mixes in one bowl.
• One layer with no decorating needed.
• A moist, soft sponge bakes with the strawberries on top; giving a sweet jammy topping without any extra work.
• Serve with whipped cream for a variation on strawberry shortcake.
• Perfect for birthdays, Easter and Sunday dinner dessert!

ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Unsalted butter ~ the butter is melted for this strawberry vanilla cake. If you only have salted butter, leave out the kosher salt.
• Sugar ~ granulated sugar brings sweetness to the cake. Additional sugar is sprinkled over the top of the strawberries before baking the cake; adding a nice little caramelization to the top of the cake.
• Vanilla ~ brings the vanilla flavor to this easy homemade cake. The recipe card is not a typo, we want a full tablespoon!
• Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
• Baking powder ~ brings some height to the cake. I use aluminum free baking powder.
• Eggs ~ 2 large eggs are needed, they should be at room temperature.
• All-purpose flour ~ be sure to measure your flour correctly. A kitchen scale is best or fluff the flour in it's container before spooning it into your measuring cup and using the back of a knife to level it off.
• Kefir ~ I love the moisture and slight tang that kefir brings to cakes and muffins {like these healthy lemon blueberry muffins}. It also adds richness and protein to the recipe. You can substitute with buttermilk or milk {I tested it with 1%}. The milk should be room temperature so pull it out 1-2 hours before starting.
• Strawberries ~ one pound of fresh strawberries are needed. Ideally, the ripest and sweetest strawberries will taste the best. After the strawberries are washed, remove the tops and slice in half. If the berries are really large, they can be cut in quarters.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

how to make the best one bowl cake

Start by washing the strawberries, then pat dry, remove the tops and cut in half. Set aside.

Next preheat the oven to 350°F and prepare a 9-inch cake pan {I use this Fat Daddio's Pan} by buttering the bottom and sides, placing a parchment round and then buttering the parchment. Set aside.

In a medium to large bowl, whisk together the melted butter and sugar until fully combined. Then whisk in the vanilla, kosher salt and baking powder.

Now whisk in the eggs. Then add half of the flour, once mostly combined add the kefir followed by the remaining flour. Mix until just fully combined.

Pour the batter into the prepared cake pan. Place the strawberries on top of the batter and sprinkle with sugar.

Bake for 35-45 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to rest in the pan for 10 minutes, then run a knife between the cake and the edge of the pan and allow the cake to cool completely before slicing and serving.

how to decorate this strawberry vanilla cake

The beauty of this vanilla and strawberry cake is that you don't have to do anything to decorate it! You could always create a design with the strawberries on top, but it comes out pretty any way the berries go on.

I've served this cake as is {and with a dusting of confectioners' sugar}, but if you love the strawberry and cream combo; it's incredible with vanilla whipped cream {use the whipped cream from my cherry shortcake recipe}. Come to think of it, it would also be delicious with the whipped mascarpone frosting from this apple cake recipe!

tips for making cake from scratch

• Use room temperature ingredients.
• Don't over mix the batter.
• Measure the ingredients properly, especially the flour.
• Take the time to prepare the baking pan so the cake doesn't stick {I always use a parchment round when baking cakes}.
• Don't over bake! The cake is done when the edges are lightly browned and a toothpick comes out with just a few moist crumbs.

frequently asked questions

can this cake be baked in other sizes?

Yes, an 8-inch cake round or 8x8 baking pan can be used. The baking time will increase a little bit if baked in an 8-inch round, see the recipe card for time recommendations.

can I use frozen strawberries?

No, this strawberry vanilla cake needs fresh strawberries. Frozen strawberries would add too much moisture and the cake would be soggy.

can this recipe be baked as cupcakes?

Although I have not tested it, I believe you could. The baking time would likely be 16-20 minutes. Please let me know if you try it! My strawberry filled cupcakes are also a great option.

how to store

Any vanilla and strawberry cake leftovers should be stored covered in the refrigerator for up to 5 days.

I personally think cake tastes best at room temperature, but have been known to eat this one cold from the refrigerator too.;-)

Remember to snap a picture and tag me on Instagram if you make this Strawberry Vanilla Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more berry desserts to enjoy

• Berry Crumble Bars
• Chocolate Raspberry Cheesecake
• White Chocolate Ice Cream with Roasted Blueberries
• Strawberry Crumb Cake
• Raspberry Crumble Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!