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This homemade birthday cake is a classic celebration dessert made with soft, fluffy yellow cake layers, rich chocolate frosting, and plenty of colorful sprinkles. It’s the perfect cake for birthdays, parties, or any special occasion!
Whether you’re celebrating a child’s birthday, hosting a party, or simply want to make a birthday cake for someone special, this classic recipe never disappoints, but if you’re looking for something different, try my Homemade Chocolate Cake or Copycat Portillo’s Chocolate Cake!
Why you’ll love this easy to make birthday cake recipe!
Why buy a birthday cake at the grocery store when it’s so easy to make your own? While you can make any cake into a birthday cake, if you’re looking for that classic homemade birthday cake recipe for kids and adults, this is the one! It’s made with two layers of light, fluffy yellow cake, then encased in the creamiest, dreamiest chocolate frosting.
And, of course, you have to add sprinkles! It is a celebration, after all.
- Classic birthday flavor: Light yellow cake paired with rich chocolate frosting is always a crowd favorite.
- Soft and fluffy texture: Cake flour and buttermilk make the layers tender and moist.
- Easy to decorate: A simple layer cake topped with sprinkles is festive and fun.
- Perfect for any celebration: Ideal for birthdays, parties, or special occasions.
- Customizable frosting: Use chocolate, vanilla, strawberry, or cream cheese frosting.
(For another fun birthday cake recipe, try my Rainbow Layer Cake!)
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the cake:
- Unsalted butter – Let this come to room temperature.
- Cake flour – Cake flour is important for getting a light texture. (What Is Cake Flour?)
- Granulated sugar – Adds sweetness and structure.
- Baking powder and baking soda – Provide lift and help the cake rise.
- Large eggs and egg yolks – Both should be at room temperature. Here’s the best way to crack an egg!
- Buttermilk – This should also be at room temperature.
- Vanilla extract – Adds classic vanilla flavor.
For the frosting:
- Powdered sugar – Also known as confectioners’ sugar.
- Unsweetened cocoa powder – Natural cocoa powder or Dutch process will work here.
- Unsalted butter – Let the butter soften so it’s easy to whip into a smooth, creamy frosting.
- Buttermilk – This buttermilk needs to be room temperature, too.
- Sprinkles – Optional, but highly recommended!
How to Make a Homemade Birthday Cake from Scratch
- Mix the Dry Ingredients: Add the flour, sugar, baking powder, baking soda, and salt to the bowl of a stand mixer. Mix on low speed until combined. Add the butter while the mixer runs on low speed. Increase to medium speed and mix until the mixture resembles coarse sand.
- Finish the Batter: Add the eggs, egg yolks, buttermilk, and vanilla. Beat on medium-high speed for 1–2 minutes until the batter becomes pale and fluffy.
- Bake: Divide the batter between the prepared pans and smooth the tops. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 15–20 minutes, then turn them onto wire racks to cool completely.
- Start the Frosting: Sift together the powdered sugar and cocoa powder. In a stand mixer, beat the butter and salt until light and fluffy.
- Finish the Frosting: Gradually add the powdered sugar mixture and beat until smooth. Add buttermilk as needed to reach the desired consistency.
- Assemble the Cake: Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides of the cake. Finish with sprinkles.
How to Store Birthday Cake
Store the cake in an airtight container in the refrigerator for 4–5 days.
You can also freeze unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and thaw overnight before frosting.
Frequently Asked Questions
Any type of cake can be used for a birthday cake, but yellow cake is definitely the most popular option! Its vanilla flavor and light, fluffy texture is one almost everyone enjoys. It’s the perfect birthday cake!
There are a number of things that can make a cake moist and fluffy. Buttermilk, sour cream, or yogurt can be added to make a cake moist, while eggs, baking powder, and baking soda will add lift. Creaming the butter and sugar will also incorporate air into the batter to make the cake fluffy.
Yes, birthday cake can be made in advance, but for maximum freshness, I don’t recommend making it more than a day ahead of time. If you want more of a head start, you can bake the cake layers and freeze them for up to 3 months, then let them thaw, make the frosting, and assemble the cake.
Birthday cake can be left out for a few hours, but because it has buttercream frosting, it will need to be refrigerated beyond that.
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Homemade Birthday Cake
Ingredients
Cake
- ¾ cup unsalted butter room temperature
- 3 cups cake flour
- ¾ cup granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 4 large eggs room temperature
- 2 large egg yolks room temperature
- 1 ½ cups buttermilk room temperature
- 1 tsp vanilla extract
Frosting
- 4 cups powdered sugar
- 1 ½ cups unsweetened cocoa powder
- 1 ½ cups unsalted butter room temperature
- ¾ tsp kosher salt
- ¼ cup + buttermilk room temperature
- optional: sprinkles for the top of cake
Instructions
- Preheat the oven to 350F. Butter two 9” round cake pans and place parchment round in the bottom of each. Butter the parchment. Set aside.
- Add flour, sugar, baking powder and soda, and salt to the bowl of a stand mixer. Mix on low speed until combined, about 30 seconds.
- On low speed, add the butter. Increase the speed to medium and continue mixing until you reach a sandy consistency.
- Turn off the mixer and add the remaining ingredients. Beat on medium-high speed until pale yellow and fluffy, about 1-2 minutes. Be careful not to overmix.
- Divide the batter between the two prepared pans and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pan for 15-20 minutes. Run a knife around the edge of the cakes to loosen and turn them out onto racks. Remove the parchment paper and let cool completely. Using a serrated knife, remove the dome from the cakes.
- For the frosting, sift the powdered sugar and cocoa powder into a small bowl. Add the butter and salt to the bowl of a stand mixer fitted with the paddle attachment and cream until light and fluffy, about 3-4 minutes. Add half of the powdered sugar mix and beat on low speed to incorporate. Increase the speed to high and beat in the remaining ingredients until smooth. If the frosting is too stiff, thin with more buttermilk one tablespoon at a time.
- Place one cake on a large plate and spread a thick layer of frosting on top. Place the other cake on top and continue to spread the frosting on the top and sides, smoothing with an offset spatula.
Notes
- Bring butter, eggs, and buttermilk to room temperature before mixing.
- Do not overmix the batter or the cake layers may become dense.
- Level the cake layers with a serrated knife before frosting.
- Chill the cake for 20 minutes before slicing for cleaner pieces.
My go-to for a homemade birthday cake. Always delicious!