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Birthday Cake

This birthday cake is a classic two-layer yellow cake topped with fluffy chocolate frosting and colorful sprinkles. It's the perfect cake for a celebration!
Course Dessert
Cuisine American
Keyword birthday cake, cake, cake recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 1032kcal
Author Kasey Schwartz

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.

Nutrition

Calories: 1032kcal | Carbohydrates: 125g | Protein: 14g | Fat: 58g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 224mg | Sodium: 738mg | Potassium: 552mg | Fiber: 7g | Sugar: 80g | Vitamin A: 1789IU | Calcium: 173mg | Iron: 3mg