Birthday Cake Recipe
Bring back sweet memories with this Birthday Cake that tastes just like classic childhood celebrations. This fluffy yellow cake with rich chocolate frosting is a timeless treat for every milestone.
Soft layers and creamy frosting make this Birthday Cake an instant favorite for parties and gatherings. It’s simple yet indulgent, sure to delight kids and adults alike.
Main Ingredients for the Perfect Birthday Cake
- Canola oil – Adds moisture for a soft, tender crumb that stays fresh.
- Unsalted butter – Enriches the cake with buttery flavor and creates a creamy base for the frosting.
- Granulated sugar – Sweetens the cake and helps achieve a light, airy texture.
- Large eggs – Bind everything together while adding richness and structure.
- Vanilla extract – Enhances the cake’s nostalgic flavor with warm, sweet notes.
- All-purpose flour – Provides the foundation for a sturdy yet fluffy cake.
- Baking powder & baking soda – Leaven the batter, giving the cake a beautiful rise.
- Buttermilk – Balances sweetness and adds a subtle tang, keeping the cake moist.
- Unsweetened cocoa powder – Creates a deep, chocolatey frosting that complements the yellow cake.
- Confectioners’ sugar – Sweetens the frosting while keeping it smooth and spreadable.
- Heavy cream – Softens and lightens the frosting, making it perfectly fluffy.
How to Make This Classic Birthday Cake
Start by preparing the cake pans and mixing the batter until smooth and light. Alternate dry ingredients and buttermilk for an even texture. Bake the layers until golden and fragrant.
While the cake cools, whip up the chocolate frosting until fluffy and spreadable. Layer, frost, and decorate to your heart’s content. Chill slightly before slicing for perfect, clean cuts.
Tips & Fun Twists for the Best Birthday Cake
Bring all your ingredients to room temperature to help the batter mix smoothly and bake evenly. Sifting the flour and cocoa powder removes lumps, giving you a lighter cake and silky frosting.
Add a playful twist by mixing sprinkles into the batter for a funfetti effect. For a different flavor, swap the chocolate frosting for a classic vanilla buttercream or a tangy cream cheese frosting.
If you love extra texture, layer the cake with fresh berries or a thin spread of fruit jam under the frosting. Let your creativity shine with colorful sprinkles, piped rosettes, or edible glitter.
Keeping Your Birthday Cake Fresh & Delicious
Store any leftover Birthday Cake covered in the refrigerator for up to three days. Bring it to room temperature before serving for the best flavor and texture.
For longer storage, wrap unfrosted cake layers tightly and freeze for up to two weeks. You can also freeze the frosted cake for up to two months—just thaw overnight in the fridge and let it soften on the counter before serving your next sweet celebration.
Birthday Cake Recipe
Ingredients
For the cake:
- 1 cup 240 ml buttermilk, at room temperature
- ½ teaspoon salt
- 4 large eggs at room temperature
- ½ teaspoon baking soda
- 1 ½ cups 300 g granulated sugar
- 2 ½ cups 330 g all-purpose flour, sifted
- ¼ cup 57 g unsalted butter, at room temperature
- 2 teaspoons baking powder
- 2 tablespoons vanilla extract
- ½ cup 120 ml canola oil
For the frosting:
- 4 cups 480 g confectioners’ sugar, sifted
- ¼ cup 60 ml heavy cream, at room temperature
- 1 ½ cups 341 g unsalted butter, at room temperature
- ⅛ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup 86 g unsweetened cocoa powder, sifted
Instructions
- Preheat the oven to 350°F. Generously grease and lightly flour two 9-inch round cake pans, then line each base with parchment paper cut to fit. Grease and flour the parchment as well; set the pans aside. Using a stand or handheld mixer with a paddle attachment, cream together the oil, butter, and sugar on high speed until the mixture is pale and airy, about 5 minutes, pausing to scrape the bowl as necessary. Lower the mixer speed and incorporate the eggs individually, blending for 20 seconds after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add half of this dry mixture to the creamed ingredients, mixing on low speed until just combined. Pour in the buttermilk, then add the remaining dry mixture and mix gently until no dry streaks remain, being cautious not to overwork the batter. Evenly distribute the batter between the prepared pans. Bake for 20–25 minutes or until a toothpick inserted in the center emerges clean. Begin checking doneness at the 15-minute mark. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. For the frosting, beat the butter using a stand or handheld mixer with a paddle attachment on medium-high speed until smooth and creamy. Add the cocoa powder and 1 cup of the confectioners’ sugar, beating on low until moistened, then increasing to medium until well blended. Gradually incorporate the remaining sugar, one cup at a time, mixing on medium-low speed until smooth. Add 1 tablespoon of the heavy cream along with the vanilla and salt; beat until fully incorporated. Slowly add the remaining cream until the frosting reaches a soft, spreadable consistency. Whip the frosting on medium-high for about 3 minutes until light and fluffy, scraping the bowl as needed. To assemble, set one cake layer on a serving platter and spread about ¾ cup of frosting over the surface. Position the second layer on top and frost the top and sides completely. Garnish with sprinkles if you wish. Chill the cake for an hour to aid in clean slicing.
