Birthday Cake Recipe
A timeless celebration centerpiece, this classic Birthday Cake offers a tender yellow crumb complemented by a luscious homemade chocolate frosting. Reminiscent of childhood festivities, it brings joy to any special occasion.
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Servings: 12
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.
Notes
Ensure the flour is sifted after measuring for a smooth batter. Use only full-fat buttermilk for best texture. All refrigerated ingredients should reach room temperature before beginning. To prepare ahead, wrap cooled layers in plastic wrap and store in the refrigerator for up to 2 days or freeze for up to 2 weeks. Thaw wrapped layers at room temperature. Once assembled, the cake can be stored covered in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.