Classic Birthday Cake Recipe
A rich, buttery yellow cake that’s perfectly moist and fluffy, layered with the creamiest, whipped chocolate frosting. This nostalgic birthday cake melts in your mouth and tastes like pure celebration - simple, classic, and completely unforgettable.
Servings: 12 Slices
Cost: $20
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
Butter and eggs are the best room temperature.
Add the baking powder, soda, salt, and cornstarch in a bowl with the flour. Always check the dates on these items because they can go bad quickly.
Use good quality vanilla extract and butter as well as full-fat buttermilk.
My preferred choice for flour is King Arthur Organic All-Purpose Flour.
You can also make this a sheet cake to make it easier!
How to Store
- 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
Calories: 420kcal | Carbohydrates: 56g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 360mg | Potassium: 159mg | Fiber: 1g | Sugar: 35g | Vitamin A: 654IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 2mg