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You all love my Funfetti Cake, and this classic birthday cake recipe will be your new go-to! It’s a soft, fluffy yellow cake with rich chocolate frosting. It’s simple, nostalgic, and perfect for any celebration.
Looking for more birthday dessert ideas? Try my confetti cupcakes, no-bake birthday cheesecake, and browse all of my cake recipes for more party inspiration!
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Pin ItWhy You’ll Love This Birthday Cake
Classic combo: Fluffy yellow cake + rich chocolate frosting = a nostalgic birthday favorite. (Love a colorful twist? Try my other favorite birthday cake—this Homemade Funfetti Sheet Cake is always a party hit!)
Moist and buttery: Thanks to butter, eggs, and sour cream, this cake stays soft and flavorful for days—just like my creamy no-bake cheesecake.
Easy to decorate: Whether you’re making a layered cake or a sheet cake, all it takes is a smooth layer of frosting, some sprinkles, and a few piped stars to make it party-ready, no pro skills required (same fun vibe as my Funfetti Cake).
Party-perfect: Whether it’s a full-on bash or a last-minute surprise, this cake always shines. Pair it with a birthday cake shot and check out my birthday party ideas to complete the celebration!
Birthday Cake Ingredients
Unsalted butter: Room temperature butter is key for that light, fluffy texture. It adds richness and gives the cake its classic yellow hue.
Sugar: Sweetens the cake and helps create a tender crumb when creamed with butter. It also locks in moisture for days.
Eggs + egg yolk: Whole eggs plus one extra yolk give the cake its golden color and that delicious, custard-like flavor yellow cake is known for.
Sour cream: This is one of my secrets for an ultra-moist birthday cake! It adds a subtle tang that balances the sweetness.
All-purpose flour: The structure of the cake. I like using King Arthur Organic All-Purpose Flour for consistent, fluffy results.
Cornstarch: A little trick I love—adding cornstarch makes your cake extra tender.
Buttermilk: Buttermilk brings moisture and that perfect hint of tang while helping the cake rise beautifully. You can use store-bought or make your own with my easy homemade buttermilk recipe.
Chocolate buttercream frosting: The rich, dreamy finish! My homemade chocolate buttercream is smooth, pipes like a dream, and pairs perfectly with yellow cake. You can also pair it with my chocolate sour cream frosting or classic vanilla buttercream frosting.
How to Make a Birthday Cake From Scratch
Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, and cornstarch.
Prep pans: Grease two 8″ round pans and line the bottoms with parchment paper.
Cream butter + sugar: Beat until light and fluffy.
Add eggs: One at a time, then add the extra yolk for richness and that golden color.
Mix wet ingredients: Stir in the sour cream and vanilla extract.
Combine everything: Alternate adding the flour mixture and buttermilk while mixing on low speed – this keeps the batter smooth and fluffy.
Bake: Divide the batter between pans and bake at 350°F for 25–30 minutes.
Cool: Let cakes cool in the pans for 10 minutes, then gently run a knife around the edges and carefully turn them out onto wire racks to cool completely.
Frost: Level the cakes (if needed), then frost with chocolate buttercream. Add a piped star border and sprinkles if you’re feeling festive!
How to Decorate a Birthday Cake
You don’t need to be a pro to decorate a birthday cake – it’s all about simple Frost the cake with chocolate buttercream and smooth it out.
Pipe a simple star border on top, toss on your favorite sprinkles (I always use sprinkles!), and finish with candles or a sweet message. That’s it – festive, fun, and totally charming.
- Muted Natural Colored Sprinkles (I used these for this cake)
- Fancy Sprinkles
- Rainbow Sprinkle Blend
- Pastel Candy Quins
Recipe Tips
Sheet Cake Shortcut: Hosting a crowd? Pour the batter into a 9×13” pan and bake for 35–40 minutes. It’s easy to slice, frost, and decorate with sprinkles—no layers needed!
Make It Cupcakes: Turn this into about 24 cupcakes! Fill liners ⅔ full and bake for 18–20 minutes. Top with swirls of chocolate frosting and you’ve got instant party magic.
Layer It Up: Want to impress? Double the recipe for a 3- or 4-layer celebration cake. Add raspberry jam, ganache, or lemon curd between layers for a bakery-style upgrade.
Master the Bake: You’ll know it’s done when the top is golden, the cake smells amazing, pulls away from the pan, and springs back when gently pressed. A toothpick should come out clean!
Cool It Completely: Let the cake cool fully before frosting or the frosting will melt right off. I know—it’s hard to wait!
Add a Flavor Twist: Swap vanilla for almond or lemon extract to give your classic birthday cake a subtle spin. It’s a tiny change that makes it feel extra special.
Frequently Asked Questions
You can totally get a head start on this cake! Bake the cake layers and make the frosting up to three days in advance. Just wrap the cooled layers tightly in plastic wrap and store them in the fridge. Transfer the frosting to an airtight container (or cover the mixing bowl well) and refrigerate.
When you’re ready to assemble, let the frosting sit at room temp until it’s soft and spreadable again—give it a little stir and it’ll be perfect.
The combo of butter, sour cream, and buttermilk—a trick top bakers use—keeps your cake soft and irresistible even days later.
You’ll smell that gorgeous cake aroma, see a golden top, and notice the edges pulling away from the pan. A toothpick should come out clean—classic sign!
Absolutely! Swap vanilla for almond or lemon extract, or spread raspberry jam, ganache, or lemon curd between layers for a bakery-worthy upgrade.
Yes! Just swap the all-purpose flour for a 1:1 gluten-free baking flour (like Bob’s Red Mill or King Arthur’s). Look for one that includes xanthan gum for the best structure. The texture stays fluffy and delicious—no one will even know it’s gluten-free!
More Cake Recipes
If you try this classic birthday cake recipe, I’d love to hear what you think! Leave a comment and star rating below!
Don’t forget to tag @sugarandcharm if you share your yellow cake with chocolate frosting on Instagram. Happy baking and happy celebrating!
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Classic Birthday Cake Recipe
Ingredients
- 8 ounces unsalted butter, room temp
- 2 cups sugar
- 3 large eggs
- 1 egg yolk
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp cornstarch
- 1 cup buttermilk, full fat
Instructions
- Grease two 8 inch round cake pans. To make sure the cake comes out easily, cut a round piece of parchment paper and grease it to the bottom of the cake pan.
- In an electric mixer, beat the butter and sugar until whipped. Add in the eggs one at a time and continue to beat on medium.
- Turn the mixer to low and add in sour cream and vanilla extract.
- Alternate the flour mixture with the buttermilk while the mixer is on low.
- Using a spatula, scrape the bottom and sides of the mixer to incorporate all of the ingredients.
- Divide and pour the batter into both pans evenly.
- Bake in a preheated 350-degree oven for 25-30 minutes.
- Let the cakes cool and then remove them from the pan.
- Cut off the top part of the cake that has risen in the center to give yourself a flat surface to stack them
- While the cakes are cooling, whip up a batch of our chocolate buttercream frosting.
- Place one layer of cake on a cake stand or marble platter and add a giant dollop of buttercream over the top.
- Spread it out evenly and then add the second layer of cake over the top.
- Add another dollop of chocolate frosting over the top and spread out evenly.
- Save about 1/4 cup frosting to do the star pattern around the edge.
- Start frosting the sides of the cake until it’s all covered.
- Wipe the bottom of the cake stand to remove any chocolate frosting around the edges.
- Using a star tip and a piping bag, fill the bag with chocolate frosting and then pipe around the edge of the cake.
- Add rainbow sprinkles over the cake!
Notes
- Room temp matters: Make sure your butter and eggs are at room temperature for the fluffiest, most even cake texture. Cold ingredients just won’t mix the same!
- Dry ingredients check: Whisk the baking powder, baking soda, salt, and cornstarch into the flour before adding. And always check the expiration dates—old baking powder or soda can make your cake fall flat (literally!).
- Quality counts: Use high-quality vanilla extract, full-fat buttermilk, and real butter for the best flavor. My go-to flour is King Arthur Organic All-Purpose Flour—super reliable and perfect for cakes.
- Want it easier? This recipe works beautifully as a sheet cake too—just pour the batter into a 9×13” pan and bake a bit longer (35–40 mins).
- Room Temperature: Keep the cake covered on the counter for up to 3 days. Add a little frosting to cut sides to keep them from drying out.
- Refrigerator: Store in a cake dome or loosely wrapped in the fridge for up to 1 week.
- Freezer: Freeze whole or sliced—just wrap tightly in plastic wrap and foil. Good for up to 3 months. To serve, thaw overnight in the fridge and bring to room temp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a wonderful birthday cake! Amazing!
We LOVE this cake so much! I just wish there was a slice or two leftover!
Thank you Lauren!!
Such a yummy birthday cake! love how simple and delicious it is
Thank you Rachael! Glad you loved it!