We have an excellent chocolate cake in the archives, but so many of you have requested a vanilla cake for birthdays or other occasions.

I write all sorts of recipes, but I am not great with measuring, so my baking is...average. I do have two kids who LOVE a birthday, especially for the treats, so I’ve learned a few things about cake:

• Using cake flour matters. I know that sounds fussy and you already have All Purpose but just do it. It makes for a less dense finished product.
• Butter is delicious, but oil makes for a moister cake (think all boxed cakes, which are perfect). We are going to use both here! Just trust!
• DO NOT sub fresh or frozen strawberries in the frosting here! The freeze-dried lend a concentrated flavor and no water. I’ve found them at Trader Joe's, Whole Foods and other health food stores; often near the dried fruit and nuts.
• This can work as cupcakes. You’ll get about 24 if filled ⅔ full, and the baking time will be closer to 18-20 minutes. -You do want all room temperature ingredients to keep the frosting from curdling. It is a generous amount of frosting, but it’s better to have too much than not enough.

Cleo was consistent about asking for piping bags for Christmas and loves them. These are affordable and kid-friendly-ish.

I learned so much and tinkered cake from Sally’s Baking Addiction.