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You all LOVE my funfetti cake, so this classic birthday cake recipe is going to be your next favorite. It’s fluffy, buttery, topped with rich chocolate frosting, and perfect for any celebration – simple, nostalgic, and full of charm!
Looking for more birthday party recipes? Check out my confetti cupcakes and birthday no-bake cheesecake!
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I’ve always believed a homemade birthday cake is more than just dessert – it’s tradition, celebration, and happiness all in one.
This buttery yellow cake with rich chocolate frosting is my go-to. It’s easy, moist, and always feels special – especially with sprinkles, a few piped stars, and candles on top.
If you’re hosting a birthday party for an adult or a last-minute birthday party for a friend, this dessert will be a hit! You can also pair it with a fun birthday cake shot!
The Perfect Classic Birthday Cake: Moist, Easy, and Always a Hit
Classic combination: The yellow cake with chocolate frosting is a timeless duo that creates the perfect balance of flavors everyone expects from a birthday cake.
Wonderfully moist: The combination of butter, eggs, and sour cream creates an incredibly moist cake that stays fresh for days.
Impressive yet simple: This recipe looks professional with minimal decorating skills required – just add some sprinkles and a few piped stars for the perfect birthday dessert.
Birthday Cake Ingredient Notes
Unsalted butter – Room temperature butter creates that light, fluffy texture in your cake. It adds richness and helps give the classic yellow color.
Sugar – Provides sweetness and helps create a tender crumb when creamed with butter. It also helps your cake stay moist.
Eggs and egg yolk – Whole eggs plus an extra yolk give this cake its yellow color and contribute to the custard-like flavor that makes yellow cake special.
Sour cream – Makes this cake incredibly moist and adds a subtle tanginess that balances the sweetness.
All-purpose flour – The base of our cake. King Arthur Organic All-Purpose Flour gives great results.
Cornstarch – Adding cornstarch to the flour creates a cake flour substitute that makes a more tender cake. It’s my secret little trick!
Buttermilk – Full-fat buttermilk adds moisture and a subtle tang. The acidity also activates the baking soda.
Chocolate buttercream frosting – The perfect pairing for yellow cake. Our homemade chocolate buttercream is rich and pipes beautifully.
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 with parchment.
Cream butter + sugar: Beat until light and fluffy.
Add eggs: One at a time, plus one yolk.
Mix wet ingredients: Add sour cream and vanilla.
Combine everything: Alternate flour mixture and buttermilk while mixing on low.
Bake: Divide into pans and bake at 350°F for 25–30 mins.
Cool: Let cakes cool 10 mins in pans, then fully on racks.
Frost: Level cakes, then frost with chocolate buttercream. Pipe a star border if you’d like!
How to Decorate a Birthday Cake
You don’t need to be a pro to decorate a birthday cake – it’s all about simple touches that feel festive and fun. Here’s how I like to do it:
- Frost the top and sides of the cake with a generous layer of chocolate buttercream
- Smooth it out using an offset spatula or the back of a spoon
- Reserve a bit of frosting (about 1/4 cup) for decorating
- Pipe a star border around the top edge using a piping bag and star tip
- Add sprinkles – rainbow, pastel, or natural – whatever fits the vibe
- Optional: Pipe a “happy birthday” message or top with candles or candy
I believe a birthday cake REQUIRES sprinkles! Adding sprinkles to a cake creates color, texture and turns it into an instant birthday cake! Here are a few options.
- Muted Natural Colored Sprinkles (I used these for this cake)
- Natural Colored Sprinkles
- Fancy Sprinkles
- Rainbow Sprinkle Blend
- Pastel Candy Quins
Recipe Variations
Sheet Cake Version: For easier serving at large parties, bake the batter in a 9×13 inch pan instead of round cake pans. Increase baking time to 35-40 minutes and top with frosting and sprinkles.
Cupcakes: Turn this recipe into approximately 24 birthday cupcakes! Fill cupcake liners 2/3 full and bake for 18-20 minutes. Top with a swirl of chocolate frosting and sprinkles for individual birthday treats.
Tiered Celebration Cake: Double the recipe to make a three or four-layer cake for milestone birthdays or special celebrations. Additional layers create a more impressive presentation that’s perfect for those extra-special birthdays.
Recipe Tips
Room temperature ingredients: Butter and eggs mix more smoothly and create a tender, fluffy texture.
Doneness check: Look for a golden top, springy texture, and a clean toothpick.
- The cake pulls away at the sides of the pan
- It smells fragrant (yum!)
- The top turns golden brown
- The toothpick or knife test (stick a toothpick or knife in the cake and if there are still crumbs, it needs to bake for longer)
- Press on the cake and see if it springs back
Cool completely: Frosting too soon will cause it to melt and slide—patience pays off!
Easy filling idea: Add raspberry jam, lemon curd, or ganache between layers for a bakery-style upgrade.
Flavor twist: Try almond or lemon extract for a fun, subtle variation.
More Birthday Cake Recipes You’ll Love
- Chocolate Zucchini Cake
- Ice Cream Sundae Cake
- Buttermilk Cake
- Devil’s Food Cake
- Coconut Poke Cake
- Lemon Elderflower Cake
Check out all of my favorite cake recipes!
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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 came 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: Keep covered at room temp for up to 3 days. Add frosting to exposed slices to prevent drying.
- Fridge: Store in a cake keeper or loosely wrapped—lasts up to 1 week.
- Freezer: Freeze whole or sliced, wrapped tightly in plastic and foil. Good for up to 3 months. Thaw overnight in the fridge.
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!