Classic Birthday Cake

 

Why You’ll Love This Recipe

A classic birthday cake is a timeless favorite, and this one is no exception. The moist, golden-yellow vanilla cake is soft and not too sweet, providing the perfect base for the rich, creamy chocolate frosting. It’s simple enough for beginner bakers but delicious enough to rival any bakery cake. With just a few ingredients, you can create a cake that’s sure to delight both kids and adults alike. Whether it’s for a birthday, special event, or simply a treat for yourself, this cake is a guaranteed winner.

Ingredients

For the Cake:
2 3/4 cups all-purpose flour*
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter*, softened to room temperature
1 3/4 cup granulated sugar
2 tablespoons vegetable oil (or canola oil)
1 tablespoon vanilla extract
4 large eggs*, room temperature
1/2 cup sour cream*, room temperature
2/3 cup whole milk*, room temperature

For the Chocolate Frosting:
1 1/4 cups unsalted butter, softened to room temperature (2 1/2 sticks)
3-4 cups powdered sugar, sifted
3/4 cup cocoa powder, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
3-4 tablespoons whipping cream (or milk)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Baking the Cake

1. Preheat the Oven:
   Preheat the oven to 350°F (180°C). If using a convection oven, set it to 325°F (160°C). Line the bottom of two 8-inch round pans (with high sides, about 1.5 to 2 inches) with parchment paper and lightly grease the sides with flour or cake pan release.
2. Prepare the Dry Ingredients:
   In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk the ingredients together and set aside.
3. Cream the Butter and Sugar:
   In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
4. Add Oil, Vanilla, and Eggs:
   Mix in the oil and vanilla extract. Add the eggs one at a time, beating after each addition, and scrape down the sides of the bowl as needed.
5. Add the Dry Ingredients and Wet Ingredients:
   With the mixer on low speed, mix in 1/3 of the flour mixture. Then add the sour cream and mix until incorporated. Add another 1/3 of the flour mixture, followed by the milk, then the remaining flour mixture. Mix until just combined.
6. Prepare the Pans:
   Spoon the batter evenly into the prepared pans. Smooth the tops, then gently drop the pans on the counter to remove air bubbles.
7. Bake:
   Bake for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10-15 minutes, then transfer to a cooling rack to cool completely.

Making the Chocolate Frosting

1. Beat the Butter:
   In a large bowl, beat the butter until smooth and fluffy.
2. Add Powdered Sugar and Cocoa:
   With the mixer on low speed, beat in 2 cups of powdered sugar. Add the sifted cocoa powder, vanilla extract, and salt. Mix well.
3. Add Cream and Remaining Sugar:
   Gradually add the remaining powdered sugar, 1/2 cup at a time, alternating with 1 tablespoon of cream or milk until the frosting reaches your desired consistency. It should be thick, but spreadable.

Assembling the Cake

1. Prepare the Cake Layers:
   Once the cakes have cooled completely, use a serrated knife to level the tops if they are domed.
2. Layer the Cake:
   Place one layer of cake on your cake stand or plate with the bottom side facing up. Spread about 1/3 of the frosting evenly over the top.
3. Add the Second Layer:
   Place the second cake layer on top, bottom side down, and frost the sides of the cake with a thin crumb coat to seal in any crumbs. Let it firm up, then apply a final layer of frosting to the sides and top.
4. Decorate:
   Use the remaining frosting to smooth over the cake’s top and sides. Decorate with sprinkles, candles, or other cake decorations if desired.

Servings and Timing

• Servings: 14 pieces (or 12 large pieces)
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Cooling Time: 45 minutes
• Total Time: 2 hours 15 minutes

Variations

1. Different Frosting:
   Swap the chocolate frosting for a vanilla buttercream or cream cheese frosting for a different flavor.
2. Add a Filling:
   Layer in a filling like raspberry jam or lemon curd for an extra burst of flavor.
3. Gluten-Free Version:
   Use a gluten-free all-purpose flour blend to make this cake gluten-free.
4. Chocolate Cake:
   For a more indulgent chocolate cake, use cocoa powder in the cake batter to make a chocolate version.

Storage/Reheating

• Storage: The cake can be stored in an airtight container at room temperature for 3-4 days. If refrigerated, it will stay fresh for up to 4 days.
• Freezing: Unfrosted cake layers can be frozen for up to 2 months. Wrap the layers in plastic wrap and store in a freezer bag or airtight container. Thaw overnight before frosting.

FAQs

1. Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Store it in an airtight container and frost just before serving.

2. Can I use margarine instead of butter?

While butter is recommended for the best flavor, margarine can be used as a substitute in the cake and frosting.

3. Can I make this as cupcakes?

Yes, you can make cupcakes by dividing the batter into cupcake tins. Bake at 350°F for about 18-20 minutes.

4. Can I use a different size cake pan?

Yes, if you use a different size pan, the baking time may change. Refer to the recipe notes for adjustments.

5. How can I prevent the cake from drying out?

Make sure the cake is cooled completely before frosting. Also, avoid overbaking it, as this can dry it out.

6. What’s the best way to frost the cake?

Use an offset spatula to apply the frosting evenly, starting with a crumb coat before adding the final layer.

7. How do I prevent my cake from sticking to the pan?

Make sure to grease and flour the pan or use parchment paper to line the bottom.

8. Can I add food coloring to the frosting?

Yes, you can add food coloring to the frosting for a fun and colorful effect.

9. Can I freeze the frosted cake?

While the cake can be frozen, the frosting may slightly change in texture. It’s better to freeze the unfrosted layers and frost the cake after thawing.

10. Can I use a stand mixer instead of a hand mixer?

Yes, a stand mixer can be used to mix both the cake and frosting. Just be sure to scrape the sides of the bowl frequently.

Conclusion

This Classic Birthday Cake is the perfect dessert for any celebration. The moist vanilla cake combined with creamy chocolate frosting makes it a nostalgic favorite for both kids and adults. Whether it’s for a birthday or another special occasion, this cake is sure to be a hit with everyone!

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