Birthday Cake Recipe

Classic Birthday Cake

Birthdays: A time for singing, balloons, and (of course) cake. Some of us have a dedicated favorite, but perhaps no cake is more universally topped with candles than the classic yellow cake with chocolate frosting. Despite its ubiquity in bakeries nationwide (and in mix form on grocery store shelves), great homemade versions of this chocolate-on-vanilla duo are somewhat elusive. But after months of testing, we think we’ve nailed it. Join us in celebrating this classic American cake and the birthdays it commemorates; crowned our 2019 Recipe of the Year.

Prep: 1

Total: 3h1min

Yield: 16 servings

Serving Size: 1 slice (131g)

Nutrition Facts: servingSize 1 slice (131g), calories 480 calories, Carbohydrate 69g, Cholesterol 85mg, Fiber 2g, Protein 5g, Sodium 300mg, Sugar 53g, Fat 22g, Saturated Fat 11g, Trans Fat .5g

Ingredients:

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons salt
• 2 teaspoons baking powder
• 4 large eggs at room temperature
• 2 cups (397g) granulated sugar
• 1 tablespoon (14g) King Arthur Pure Vanilla Extract
• 1/8 teaspoon almond extract optional for enhanced flavor
• 1 cup (227g) milk (whole milk preferred)
• 4 tablespoons (57g) butter cut into pats
• 1/3 cup (67g) vegetable oil
• 1 1/4 cups (106g) natural cocoa powder*
• 4 cups (454g) confectioners’ sugar divided
• 1/4 teaspoon salt
• 1/3 cup (74g) water hot
• 1 tablespoon (14g) King Arthur Pure Vanilla Extract
• 20 tablespoons (284g) butter softened

Instruction:

To make the cake: Preheat the oven to 325°F with a rack in the center. Lightly grease two 8” x 2” or 9” x 2” round cake pans; for extra protection against sticking, line the bottom of the pans with parchment rounds (you can cut these yourself or use precut 8” or 9” rounds), and grease the parchment. If your 8” pans aren’t at least 2” deep, use 9” pans., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. To see a full visual walkthrough of this recipe, see our video on how to make Classic Birthday Cake., In a small bowl, combine the flour, salt, and baking powder. Set aside., In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk attachment, beat the eggs, sugar, vanilla, and almond extract, until thickened and light gold in color, about 2 minutes at medium-high speed. If your stand mixer doesn’t have a whisk attachment, beat for 5 minutes using the paddle attachment. The batter should fall in thick ribbons from the beaters, whisk, or paddle. , Add the dry ingredients to the mixture in the bowl and mix — by hand or on low speed of a mixer — just enough to combine. Scrape the bottom and sides of the bowl, then mix again briefly, to fully incorporate any residual flour or sticky bits. , In a saucepan set over medium heat or in the microwave, bring the milk just to a simmer. Remove the pan from the heat and add the butter and oil, stirring by hand until the butter has melted., Slowly mix the hot milk-butter-oil mixture into the batter, stirring on low speed of a mixer until everything is well combined. Scrape the bowl and mix briefly, just until smooth. , Divide the batter evenly between the two pans. You’ll use about 2 3/4 cups (about 580g) in each., Bake the cakes until the edges are pulling away from the sides of the pan, a toothpick inserted into the center comes out clean, and the top feels set. This should take 26 to 30 minutes for two 9” pans, or 38 to 42 minutes for two 8” pans; a digital thermometer inserted into the center of the cakes should read 205°F. Remove the cakes from the oven, carefully loosen the edges, and allow them to cool for 15 minutes in the pans. Then turn them out of the pans and transfer them to a rack, right-side up, to cool to room temperature. , To make the frosting: In a large mixing bowl or the bowl of your stand mixer, stir together — by hand or mixer — the cocoa powder, 1 cup (113g) of the confectioners’ sugar, and the salt. Stir in the water and vanilla, scraping the bowl if necessary. , Add the butter and remaining confectioners’ sugar, stirring to combine. Using an electric hand mixer or a stand mixer with paddle attachment, beat the frosting at medium-high speed for 1 to 2 minutes, until lightened in color and fluffy, stopping halfway through to scrape the bottom and sides of the bowl. When the frosting is ready, scoop out a bit on your spatula; does it seem nicely spreadable? If it’s too stiff, beat in water (1 teaspoon at a time) until it’s the consistency you want. , To assemble the cake: Place one of the cake layers on a serving plate; tuck pieces of waxed or parchment paper underneath the edge of the cake to keep the plate clean. Spread the bottom layer with about 1 cup of frosting, enough to make a 1/4” to 1/2”-thick layer. Center the second layer bottom-side up (for a flat top) over the frosted layer and press gently to set it in place. , If your schedule permits, place the cake in the refrigerator or freezer, uncovered, for at least 30 minutes (or up to 2 hours) to firm it up. This will make the layers less likely to slide around as you work, and the cake won’t shed crumbs as you frost. If you’re pressed for time, you can skip this step., To finish the cake: For the best-looking cake, do the frosting in two steps. First, spread a very thin layer of frosting around the sides and across the top; this is called a crumb coat. You should be able to see the cake through the frosting in spots, it’s that thin. Refrigerate the cake for 20 minutes to let this layer set. Again, skip this step if time is a factor. , Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly; our cake styling guide offers six pro-style options for “styling” your cake. If you have any leftover frosting, you can use it to pipe decorations on the top and/or around the base. , Store the cake, covered, at room temperature, or in the refrigerator if your kitchen is hot. Let it come to room temperature before serving. For tips on slicing, see The best way to cut cake. , Storage information: The cake will keep at room temperature, covered with a cake cover, for up to three days; in the refrigerator, covered, for up to one week, or in the freezer, well wrapped, for up to one month.

Birthday Cake

This easy-to-prepare yellow cake recipe with buttercream frosting will be welcome at any birthday celebration. It’s the perfect cake to eat with ice cream.

Prep: 25min

Total: 0min

Yield: 12 servings

Nutrition Facts: calories 710 calories, Fat 27 grams, Saturated Fat grams, Trans Fat grams, Cholesterol 130 milligrams, Sodium 470 milligrams, Carbohydrate 111 grams, Fiber 1 grams, Sugar grams, Protein 6 grams

Ingredients:

• Cake
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup Land O Lakes® Butter softened
• 4 large Land O Lakes® Eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• Frosting
• 3/4 cup Land O Lakes® Butter softened
• 6 cups powdered sugar
• 1/8 teaspoon salt
• 1/3 cup Land O Lakes® Heavy Whipping Cream
• 1 teaspoon vanilla extract

Instruction:

1. Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
2. Combine flour, baking powder and 1/2 teaspoon salt in bowl. Set aside.
3. Beat 1 1/2 cups sugar and 3/4 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
4. Divide batter evenly between prepared pans. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Place onto cooling racks; cool 10 minutes. Loosen cake by running knife around inside edge of pans. Carefully remove cake from pans; cool completely.
5. Beat 3/4 cup butter in bowl at medium speed until creamy. Gradually add powdered sugar and 1/8 teaspoon salt alternately with whipping cream and 1 teaspoon vanilla, scraping bowl often, until well mixed.
6. Place 1 cake layer on serving plate, bottom-side up; frost top. Place remaining cake layer over frosting, bottom-side down; frost top and sides of cake. Decorate as desired.

Classic Vanilla Cake Recipe | How to Make Birthday Cake

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