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 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
Recipe 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 9x13” 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
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
